Just got back from Ice Fishing on a few lakes in Northern British Columbia… [Brought back a few Kokanee Salmon](https://imgur.com/a/ol55hbT), and I’m really wanting to make some of it into Sashimi.
Does anyone have any tips for making these fish safe to eat raw? I know I have to freeze them for a certain amount of time, but that’s about it…
4 comments
Freshwater fish raw is asking for it. Begging for it. Do not recommend. I won’t even eat salmon raw once they have gotten near a river mouth.
Just a personal anecdote: I once bought a fish from Japan at Granville island market in Vancouver. I threw it on ice and drove from Vancouver to Kelowna, by which point it was floating in the water. I filleted it, and had half as sashimi. Didn’t get sick and it was delicious. I think the freezing may be more of a precaution than is necessary, especially since some fish is prepared into sashimi immediately after slaughter. The freshwater aspect is not something I’m knowledgeable about, so I’d defer to other people in the comments, but if I was you…I’d just give it a shot.
Freeze it for -40 celsius for 24 hours
I think you can get as high as about -23. But you have to freeze that for about a week
As someone who lives in BC and is fairly well versed on our local fish culture… what the fuck is Kokanee salmon?