I grabbed this from H-Mart’s “sushi” section. Is it safe to eat as is? Should I try to re-freeze before consuming?

42 comments

1. Those are safe to eat if they were in the sushi section. Just large scraps from what they used from their own sushi

2. It’s making me hungry just looking at it.

3. That is safe, like another commenter said it’s just the larger cut scraps from what they use in their rolls. It makes me want to go get a bunch of H Mart Tina for dinner

4. I can still remember the distinct smell of hmart with all the cool live fish and stuff. I always went for the bulgogi though

5. Pound and a 1/2 of salmon belly?!! 🤤 Even if it’s only the ends and bits they didn’t want for the separate sushi they made, that’s a steal for only $6.50 IMO

6. Is my freezer the only one that goes below -20? I always see that automod reply and wonder. My last 2 freezers were below that temperature.

7. It’s just trimmings, it’s still good definitely don’t re-freeze might actually make it worse

8. I would say it’s safe but as someone who breaks down whole salmon for sushi that’s definitely not from the sushi department, especially they way cut it.

9. Next time ask an employee! They’ll know best

10. What state is this H Mart in to have this much of a bargain?

11. H mart I’d say just fry it then it’s safe..

12. $6 sushi is aboustelt wild, tell me how it taste

13. Should be safe. I wouldn’t refreeze it actually. It might ruin the taste.

14. Hmart sashimi is great, get a sushi making kit

15. Sick deal bro

16. If you fry salmon belly it tastes like fish bacon. So good 🍣🥓

17. Even in Malaysian ringgit (around RM29) this is a steal for so many salmon belly, make me wonder is this really safe to eat but other commenter already said so. 🤤

18. Pretty sure it should have “sashimi grade” on the label. Personally would not risk it. Also I would question why they wouldn’t use these parts for a sushi roll like a “spicy salmon roll” or what not….

19. H-mart? Yes

20. That screams salmon tartare or spicy salmon crispy rice.

21. Yes

22. Update: decided to bite the bullet and opened it up to separate some for poke. Inspected every piece and didn’t see anything too interesting, but I definitely do think that they’re trimmings from their sushi: every piece was a bit of a weird shape, either too short or cut at a bad angle. Popped two into my mouth and holy shit! This really was a steal for 6.50! It’s so well-marbled and savory!

23. Hell yeah. Bomb! 💣 🤤😋

24. I think a customer placed it there vs it actually being sushi grade. I’ve seen sushi grade belly from HMart before and they are still cut and arranged neatly. That just looks like scrap meat from the fish section.

25. Safe to eat, based off looks it’s just the scraps repackaged

26. This mustn’t have been cut by Japanese chef and so if I were you, I will never eat it as raw because;

    1) The edge doesn’t become such as far as cut by Sashimi knife which Japanese chefs use.

    2) Japanese people don’t eat that much belly part of salmon as raw.

27. Eat this all the time! Scraps from sushi is correct. I like to roll it up into a hand roll. 🙂

28. Prefectly safe to eat. Those are off-cuts from their ready-made sushi/sashimi.

29. Safe to eat but imo unpleasant in that shape. The fatty pieces will be chewy I imagine I’d mince it and make a poke type dish

30. I wish places like h mart would label whether the fish was farmed or wild, if it’s farmed salmon you shouldn’t have anything to worry about besides freshness

31. dang good price

32. As mentioned , it’s scraps from cutting the fancy saku blocks and sashimi packs. They come from the same fish and because they’re scraps they’re cheaper. It may also contain bits of SALMON BELLY that you may not normally get from regular salmon blocks so you get a nice mix of fatty belly and regular meat for a nice upscale texture for super cheap.

    Chop these up and make spicy salmon or salmon meatballs for miso soup!

33. Just a tip. Good handling guidelines day to never refreeze anything. I don’t remember the specifics, it was just one of the many rules you had to learn for Food Safe certification back in Canada (B.C.)

34. NEVER REFREEZE ANYTHING

    one of the basic food safety laws of commercial kitchens. It ruins the texture more with every freeze, and increases the chance of contamination with every round of unfreezing and refreezing. It’s not a deadly mistake if done once, but if it’s made a habit your chances of getting food sickness increase dramatically.

35. Just smell them. They should smell like the sea, not fishy.

36. Looks farmed though, that’s the only negative.

37. You’ll be fine.

38. next time top with some chili oil and sear (with a torch if u have one, it will be hard to pick up off a pan), will literally melt in your mouth

39. You can also it with cho-Jang, Korean style

40. If it past 3 days of the date of the packing then just cook it, don’t bother freezing it. Otherwise you can clean and prepare de fish by:
    + Patting dry the fish with paper towels after taking them out of the package.
    + Get a plastic/glass container and place paper towels in it. Dry cure the fish by sprinkling salt (preferably medium coarse) on all sides of it (DON’T PRESS THE SALT ONTO THE FISH) place the fish in the container and top it with more paper towels.
    + After 30min-2hr clean and dry the container. You can wash off the salt of the fish by bathing the fish in a container with water+ice cubes and then bathing it in a water+vinegar(50:50)+ice cubes container.
    + If you washed the fish as above, pat dry it again really good with more paper towels. Otherwise try to brush off the salt with a paper towel.
    + Floor the container again with new paper towels. Then roll the fish pieces with paper towels as well. Store the fish in the container closed inside the fridge until you are ready to cut it and roll the sushi.
    + GOLDEN TIP: place ice cubes inside a plastic bag and place it inside the container with the now cleaned fish. It will help A LOT in maintaining the fish as fresh as possible while you prep the other ingredients for the sushi.

41. It’s not all belly, fwiw.

42. Its funny cause here in Ontario Canada we have a brand called True North and its farmed Atlantic salmon found in the “high end” grocery stores. Their regular salmon is normally around 12.25 USD per pound, but they have the same salmon, but in a package called “stir fry strips” which is basically the exact same filet but the scraps and strips, which honestly are basically just narrow filets or trimmings, and theres no fat or anything. Just beautiful atlantic salmon…. those are priced at 5.80 USD per pound. Ive been having salmon poke, salmon maki, and salmon tartare about 4 times a week now. Ive essentially completely cut out red meat and Im eating salmon and chicken.

    The packs are about 0.75-1 pounds each, so I’ll eat half as one portion for lunch then freeze the rest to cook up for another meal. Its amazing.