Perfecting Salmon Sashimi at Home

If you love salmon sashimi and want to make it at home, you're in for a treat. Making salmon sashimi from frozen is easier than you might think, and it can be just as delicious as what you'd find in a restaurant. Let's learn how to make delicious salmon sashimi with high-quality salmon to make sure it tastes fresh.

Choosing Sashimi Grade Salmon

When making salmon sashimi, it's crucial to use sashimi grade salmon. This means the salmon is safe to eat raw. Not all salmon is suitable for sashimi, so make sure you get the right kind.

A great option is to buy your sashimi grade salmon online from Fish For Skeptics. We offer high-quality, safe-to-eat raw salmon, which is perfect for making sashimi at home.

Why Frozen Salmon?

Using frozen salmon for sashimi might sound strange, but it has many benefits. Freezing the salmon kills any harmful parasites, making it safer to eat raw. Buying salmon from a good place like Fish For Skeptics means you can trust that it will taste fresh when you defrost it.

Thawing the Salmon

Before you can make salmon sashimi, you need to thaw your frozen salmon properly. Here's how to do it:

1. Refrigerator Method: Place the frozen salmon in the refrigerator for 12-24 hours. This slow thawing process helps maintain the salmon's texture and flavor.
2. Cold Water Method: If you're short on time, you can place the salmon (still in its packaging) in a bowl of cold water. Change the water every 30 minutes until the salmon is fully thawed. This usually takes about 1-2 hours.

Preparing the Salmon

Once your sashimi grade salmon is thawed, it's time to prepare it. Follow these steps:

1. Clean and Pat Dry: Rinse the salmon under cold water and pat it dry with paper towels. This removes any surface impurities.
2. Remove Skin and Bones: If your salmon has skin, use a sharp knife to carefully remove it. Check for any small bones and pull them out with tweezers.
3. Cutting the Salmon: Use a very sharp knife to slice the salmon. For sashimi, you want to cut it into thin, even slices. Aim for slices about a quarter-inch thick. To make it easier, you can slightly freeze the salmon for about 15 minutes before cutting.

Serving Your Sashimi

Presentation is important when serving sashimi. Arrange your salmon slices neatly on a plate. You can garnish with a few slices of radish, a sprinkle of sesame seeds, or some shiso leaves. Serve with soy sauce, wasabi, and pickled ginger on the side.

Safety Tips

Handling raw fish requires attention to safety:

• Always keep your work area and utensils clean.
• Use separate cutting boards for raw fish and other ingredients.
• Store your salmon in the refrigerator until you're ready to use it.

Enjoying Your Homemade Salmon Sashimi

Now, you're ready to enjoy your homemade salmon sashimi! When you use high-quality salmon from Fish For Skeptics and prepare it carefully, you can make a dish that tastes just as good as what you'd get at a restaurant.

Remember, the key points are to use sashimi grade salmon and ensure it’s fresh salmon, even if it's been frozen.

Making salmon sashimi at home is a fun and rewarding experience. With a bit of practice, you'll be able to perfect your technique and impress your family and friends with your culinary skills. Enjoy the process and savor the flavors of your homemade sashimi!