Is this color something to be worried about with sashimi grade salmon? Ya ya, I know, wooden cutting board maybe not the best choice, wasn’t me, I swear

12 comments

1. Probably just bruised.

2. Well, there’s no such thing as “sushi grade” or “sashimi grade”….so there’ that.

   It’s likely brushing from handling when the fish was landed (probably wild caught).

3. What’s wrong with the wooden cutting board? What should I be using? I have a nice boos block I take great care of, never have had an issue

4. My motto is “when in doubt, throw it out”.

   Case in point: 43 people stricken from sushi in a Montanan restaurant last month [https://www.independent.co.uk/news/world/americas/dave-sushi-food-poisoning-montana-b2337282.html?utm_source=reddit.com](https://www.independent.co.uk/news/world/americas/dave-sushi-food-poisoning-montana-b2337282.html?utm_source=reddit.com)

5. That may be from the blood line

6. You sure it’s salmon….

7. No Sushi chef would serve that garbage in Japan thats disgraceful.

8. Looks like it is a blood line, see it all the time when I used to be a chef and had to prep fish.
   Also wooden cutting boards are actually considered better in hygiene, if you keep them maintained and salt them after meat to finish off the cleaning process over night they have less germs than plastic boards, so don’t stress it.

9. Im more worried about the meat itself. There is no marbling on it,which means it’s surely is flavorless. Moreover its very pale and flakey. Best you can do with it is to deep fry, ngl

10. The color variation is the internal part of the filet, it is just a type of tissue from the rest of the filet. Just like fatty belly versus the side. On the subject of wood versus plastic. The capillary action of wood pulls bacteria into the wood but it also pulls cleaners into the wood when washing the board killing the bacteria.

11. It looks like wild caught Alaskan to me, and usually only farm raised salmon is used for sushi.

12. Looks like carrots