Am I going to die?
I’m a huge sushi fan have been for decades.
Money is tight so I figured I can save by making it myself.
This is a center cut salmon filet from HEB
Chilean farm raised.
Had a very slight fishy smell. But my nose is a little sensitive.
I patted dry with parchment and paper towels
Covered in salt for 40 min
Washed it throughly
Patted dry again
Fishy smell was gone
Put it in the freezer for 4 days
And just set it to thaw a few moments ago for lunch tomorrow.
Please advise!
2 comments
I wouldn’t personally risk it.
For farmed Atlantic salmon I always recommend Norway over Chile since their fishing guidelines are much more strict and they’ve been doing it much longer. Even the $6 [Safeway ](https://youtu.be/NILQOfsdITI?si=KiriluWuc7Aw34E4) has been tasty for me
Did you do any curing before washing the fish? If not the water content may have expanded and shredded the fish during the slow freeze process