Is this type of salmon suitable for consumption as sushi?

11 comments

1. I’d say no if you plan on eating it without it being frozen first.

2. Even then anything that is marked down with “too good to waste” is at the end if it’s shelf life and is suspect . Sushi grade fish is often flash frozen right on the boats from what I understand.

3. God I miss the UK. I spent 14 years there and now I’m back in the US I can’t tell you how much I miss M&S and Waitrose!

   On to the question, probably no.

   Here’s why, in sushi farm raised= not as likely to cause you to get sick (the odds are never zero)

   Wild= higher chance.

   Expiring today means it’s probably been packaged for *a while* it most likely has a nice little bacteria colony growing on the surface of the fish. Sushi is one of those things where it needs to be as fresh as you can get it.

   Now, am I a human rubbish bin who would still totally use it for sushi? Yes. But to me the risk is totally worth some good sushi. If you do have it, smell it, any fishy smell automatic no should be cooked. But if not, poké bowl here we come.

   Can I advise you to do what I’d do and wreck your stomach and potentially spend a night seeing god on the toilet? No.

   May the odds ever be in your favour 😁

4. No, you shouldn’t eat fresh wild salmon raw. The reason being it needs to be flash frozen (ie deeper than a home freezer) at the time of catch to eliminate parasites.

   Farmed salmon is a different story, farmers control the feed so it is much safer. Parasites are introduced via the fish’s diet. Because salmon have so many parasite issues for a long time salmon was not considered safe for sushi until farming advanced.

5. The only time I eat wild salmon raw is if I know for a fact that it has been flash frozen for 15-24 hours at -31 degrees Fahrenheit or colder as that is the minimum time and temperature needed to kill parasites. This doesn’t say if it’s been flash frozen at all much less for how long so I’d only eat this cooked. I have been lucky enough to find flash frozen sashimi grade sockeye once and it tasted amazing but I would not gamble on something like what you have. The risk of a worm is notably higher with the salmon you have and it’s just not worth it.

6. Yes i think

7. Something else to consider tbh is the flavor. Sockeye salmon has a wildly different flavor from Atlantic salmon imo and I don’t care for it cooked; I don’t think I’d go for it raw either. If you’re used to Atlantic salmon this would likely be a disappointment.

8. Does it not say that the cooked picture is the serving suggestion?

9. I wouldn’t eat that raw. If the same fish had been frozen at the plant and kept frozen to my kitchen, I would cure it and send it, though.

   I prefer pinbone-in fish or whole headed and gutted fish. The pinbone machine tears up the freshest fish, so they usually age the fish before removing pinbones. I don’t want my salmon aged.

   I worked in a sockeye salmon processing plant in Alaska for two summers.

10. No label on the back saying to make sure to cook it to a certain temp? usually will say on back if its sashimi grade.. or is that just USA

    i wouldnt eat any fish raw that was almost expired though… but go for it i guess and report back

11. Freeze it for 7 days… It will be ok. Online they say your better off with farm raised less chance of parasite. But I’d eat it after putting in freezer 7 days..