I would do the same Scott.
Poor communication I guess. To be more clear, I eat most fish unheated, and Poke as you know is one of my faves.
Just my raw sense of humour. Never blood but I did have a bad time with fiddleheads a while back. I think I mentioned it here.
Yes Magnus, especially important for sashimi. I think it's -18ºC for 24 hours. I admit, I don't bother if I am curing it such as lox or gravlax. I think the curing does the killing.
Who reco’s that? Smoking once frozen fish is a no-go every time.
I’ve tried it on...amberjack and king mackerel, that was enough to let me know it’s not a good idea....might as well smoke a dish sponge!
Oily fish doesn’t freeze well in the first place....
I must admit I’m a freezer snob.....only hamburger, sausage etc
Half the time things have already been frozen once b4 buying.....that’s bad enough.
No self respecting parasite is gonna homestead in me anyway!
Yes, we say Gravlax. I do not use vodka and the dill is mandatory, not optional in my house.
gravlax recipe - Google Search
How do you name it?
gravlax recipe - Google Search
How do you name it?
Gravlax ...
I's used of seeing English words for everything (new) over here, so I am SO surprised when I see Swedish words in the English-speaking world.
And we have this salmon with gravlaxsås:
Thanks Cal,
I’ve been an outdoorsman my entire life and have always located myself to enjoy that to the fullest, this usually entails a bit rougher lifestyle because of proximity to luxury goods......you know Walmart is an hour away!
Nothing beats fresh sashimi....we always carry a tube of wasabi and high grade soy sauce while trolling for blackfin/yellowfin tuna.
Kindly ruins ya!
I think the best hang on of imperial is in Finland where you buy some fruit and veg at the market by the pint
. A grazing lunch at the market in Helsinki is a treat I miss.
It's because we (usually) don't have access to fast freezers. A family freezer will freeze the fish too slow and ice crystals will cut its texture to pieces. For salmon tartar, I either buy frozen fish or salmon from a reputable fish shop, who can guarantee me that the fish has been properly frozen and defrosted. Fish I froze myself has been less satisfactory.
In many countries, it is mandatory to flash freeze the fish if it will be served raw. In Belgium, fish served raw must have been frozen for 48h at -20°c or 15h at -35°c. A lot of high sea fish is frozen as soon as caught anyway. The best process will quickly freeze the fish at -70°c.
See for ex: Sushi Fresh From the Deep . . . the Deep Freeze - The New York Times
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Yes this is misunderstood by many people, two of the top sushi restaurants in the world use expensive commercial flash freezers. You can find interviews on the web, these are $300+ a cover restaurants. Your article is misleading in one point clams, oysters, etc. are consumed totally raw here in fact still alive. Various clams are also used in sushi.
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Uhhh....blasphemy!
I do understand flash freezing is less invasive, and I do understand why it’s being done, it’s just wrong.....not gonna convince me it’s just as good as when it was frozen.
Our oceans have gotten a lot filthier than when I first started fishing so it might not be so bad....disappointing though!
Never had sashimi in Europe, in fact raw fish (not shellfish) is pretty uncommon outside of a few places. I'll defer to Jiro, if you watch the film he discusses his preference for certain fish to be frozen when to be served raw.
Sukiyabashi Jiro - Wikipedia