Is there any way to get rid of the very fishy taste of salmon?
I am doing the salt method thing where i put the fillet in salt for 10-20 min before slicing it up into nigiri. Sometimes it makes the fishy taste diappear but mostly not. And the other problem i have with the salt-method is that the salmon gets VERY salty and i cant seem to get rid of it. Eventually my hands gets so cold by the rinse-water so i cant rinse the fillet any longer lol.
If i want to buy better quality salmon that tastes no fishy, i have to pay 90 bucks /kg and i dont want to do that…
13 comments
I mean, you’re asking why your fish tastes like fish.
Rinse it in relatively decent nihonshu (sake). That usually gets rid of any fishiness. Sake for your sake. So to speak.
By relatively decent, I don’t mean expensive. It’s just that there are a ton of really crappy nihonshu – especially in the US. Use something made in Japan. The U.S. produced stuff mostly sucks.
When I make tartar or sushi I usually cure the piece (that has to be thick) on a mixture of half salt half sugar up to 6-8 hours, and then I rinse it with water. That usually does it for me and doesn’t leave an extremely salty taste
That being said, it’s salmon, so it’s supposed to taste fishy lol so I don’t know how much this will help you
A couple things. Try a salt and sugar method and leave for 45 minutes. Also make sure you are gently washing the salmon then immediately drying it off. It’s always gonna taste like salmon but at least it’s not gonna taste like salt water haha
I gotchu, OP.
https://www.youtube.com/watch?v=-DBKhCq22LE
If you are buying thawed salmon, buy frozen instead. The flavor is caused by a chemical reaction that sets in after death but seems to be stopped by freezing. The “fresh” fish at grocery stores is generally just their frozen salmon but a little more stale from being thawed and displayed.
I fish and eat a *lot* of trout which shares the trait. In my experience, once that sharp fishy flavor sets in (2-3 days after fileting), you can’t do anything other than try to cover it up which makes sushi about the worst possible application of “fishy” salmon.
Soak in whole milk, must be close to zero °C
That’s what many high end restaurants do for cooked salmon
Avoid room temperature exposure at all cost
Wash and clean throughly
And even with this, my homemade sashimi is fishy while the one I get at the restaurant is not. I don’t understand
The fishy taste is because of bacteria or chemical reaction
Basically raw salmon likes to “cook itself”
Nothing you can do about it
If it’s fishy, something went wrong in the thawing process or even before freezing
I’m lucky to get really good quality Salmon in ATL at Kroger. I can put it up to my nose and it just smells like salt water. After I cure it for 45 minutes it taste wonderful. Does the salmon pass the smell test? When ever I got Hello fresh, the salmon never passed the smell test. It was fine, just not that fresh.
If you want good sushi you need a good salmon. There’s no other way. Not every salmon is good to eat raw. It’s not going to taste good.
Gross
You need sugar in your curing step to balance out the salt. Also after 45 min – 60 min you have to rinse it off really well
[My video guide here](https://youtu.be/f_YKXZjVInY?si=Rs6PrUsCyVWYqVVF)
There’s an additional step where you can submerge the fish in rice vinegar for 30-60 seconds after the curing. This will require shaving off the top as the outer layer will ‘cook’ over time
Salt and A LOT of sugar for 45 min
Have you checked this page out? He talks about how to purchase store bought salmon and turn it into a good sushi experience.
https://www.tiktok.com/@photogami?_t=8hqSu9W2y9y&_r=1
The Sushi Guy