I often get asked “Is freezing salmon for sushi necessary?” The short answer is yes. But the really answer is “maybe. ” The truth is, this is a loaded question depending on who you ask. Different stakeholders will give you contradicting answers. But the common answer is, yes. It’s not only safer, but economical for restaurants (more on this later).
I’ve worked in the sushi business for 10 years and have never seen a worm in a farm-raised salmon. I’ve filleted thousands of pounds of salmon from different countries and not once was parasite ever an issue. For the most part, salmon farms do their best to produce parasite free products. Norway, on the other hand, has stayed on the cutting edge of this issue, and research has helped them persuade many importers that their farmed salmon is free of parasites.
In general, you’ll need to figure out a lot of things to see if you need to freeze any kind of fish to eat raw. For example, is it a freshwater or saltwater fish? If saltwater, is the species known to carry parasites? Is it farmed? If so, was it raised in an open-net, pond, or recirculating closed loop system? Does it eat processed pellets or wild-caught food that hasn’t been treated?
Sushi is one of my favorite foods, and like many sushi lovers, I dream of recreating those tasty rolls and nigiri at home But a major barrier for home sushi making is getting high-quality fresh fish, especially salmon Fresh salmon can be expensive and not always easy to find.
So a common question is: can I use frozen salmon for sushi instead of fresh fish?
The short answer is yes you can use frozen salmon for sushi. But there are some important things to know to do it right. In this article I’ll share everything you need to know about using frozen salmon for sushi, including
- The importance of using sushi-grade frozen salmon
- Proper thawing and handling
- How frozen vs. fresh salmon compares for sushi
- Safety tips and what to look out for
- Creative ways to use frozen salmon in sushi recipes
I’ll also answer some frequently asked questions at the end. Let’s dive in!
Choose Sushi-Grade Frozen Salmon
The most important factor in using frozen salmon for sushi is choosing a high-quality product. You want to use fish that is specially frozen for use in sushi.
Look for labels like “sushi-grade”, “sashimi-grade”, or “flash-frozen salmon”. This means the salmon was frozen very quickly at ultra-low temperatures, usually at -30°F or below.
Any bugs in the fish are killed by fast freezing, so it is safer to eat raw. Slow freezing can allow parasites to survive.
Sushi-grade salmon also has stricter handling and processing standards. This ensures you get the freshest, highest quality fish for eating raw.
Regular frozen salmon from the supermarket isn’t the same. Only use frozen salmon labeled for sushi/sashimi to ensure safety and quality.
Proper Thawing Is Critical
Once you’ve got high-quality frozen sushi salmon, the next key is thawing it properly.
How you thaw makes a huge difference in texture and flavor. You want to thaw the salmon as gently as possible.
The best way is in the fridge overnight. Let it sit 12-24 hours so the salmon defrosts slowly. Sudden thawing causes ice crystals to form and damage the fish cells.
Avoid thawing at room temp or in warm water. This thaws too quickly and makes the salmon mushy.
Microwaving is also a big no-no, as it starts to cook the salmon and ruins the raw texture needed for sushi.
Once thawed, pat the salmon dry with paper towels before using. Extra moisture makes soggy sushi.
How Does Frozen Salmon Compare to Fresh?
Fresh wild salmon is ideal for sushi in terms of flavor and texture. But flash-frozen sushi-grade salmon is a very close second.
Provided it’s properly thawed, frozen salmon can have a similar velvety raw texture and clean, mild flavor as fresh fish.
For home sushi making, frozen salmon is much more convenient and budget-friendly than tracking down fresh fish.
As long as you start with a good quality product and thaw it right, using frozen salmon can make fantastic sushi!
Tips for Safety & Avoiding Pitfalls
To stay safe when making sushi with frozen salmon, keep these tips in mind:
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Don’t refreeze thawed salmon. Refreezing causes ice crystals to form again. Use within 1-2 days.
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Check for off odors. Give the salmon a sniff once thawed. It should have a mild, fresh scent. Any “fishy” or ammonia odor means it’s spoiled.
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No lingering frost or ice crystals. This is a sign of mishandling. The salmon should be fully thawed.
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Store properly. Keep thawed salmon chilled at 40°F or less until ready to use. Don’t leave it out too long.
Following basic food safety guidelines helps reduce any risks when eating raw salmon. Use common sense!
Creative Ways to Use Frozen Salmon for Sushi
Once you’ve got your sushi-grade frozen salmon thawed, the fun part is making sushi! Here are some of my favorite ways to enjoy it:
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Traditional nigiri – Thin slices of salmon over pressed rice
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Sashimi – Simple slices of raw salmon, no rice
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Hosomaki rolls – Wrapped in nori seaweed and sushi rice
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Uramaki rolls – Salmon in the center with rice on outside
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Poke bowls – Diced salmon over rice, veggies, and sauce
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Salmon tartare – Finely chopped salmon mixed with avocado and spicy mayo
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Salmon carpaccio – Thinly sliced salmon drizzled with olive oil and spices
So while frozen salmon may not be quite as fresh as fish at the sushi bar, it can still make for some fantastic homemade sushi creations!
Frequently Asked Questions
How can I tell if frozen salmon is sushi-grade?
Look for descriptive labels like “sushi-grade”, “sashimi-grade”, or “flash-frozen.” This indicates the salmon was frozen properly at very low temps for raw consumption.
Is previously frozen salmon ok for sushi?
Yes, as long as it was properly frozen and thawed following food safety guidelines. Avoid refreezing previously frozen fish.
Can I eat raw frozen salmon from the grocery store?
Only if it is labeled specifically for use as sushi/sashimi. Regular frozen salmon hasn’t undergone the proper flash-freezing process to kill parasites.
What temperature should I thaw salmon for sushi?
Thaw overnight in the refrigerator, around 40°F. Don’t thaw at room temperature or warmer. Slow, gentle thawing helps maintain texture and flavor.
Should I use wild or farmed salmon?
For safety, farmed Atlantic salmon is a better choice. They are less likely to contain parasites since their diet is controlled. Wild salmon has superior flavor but more risk.
Can I freeze fresh salmon at home for later sushi use?
You can, but it takes very cold temps (-30°F or below) to properly kill parasites in fish. Special equipment is needed to flash-freeze at home. It’s best to buy already frozen sushi-grade fish.
How long does thawed salmon last in the fridge?
Use thawed salmon within 1-2 days max. Keep it chilled at 40°F. The texture and flavor will start to degrade quickly after thawing.
The Takeaway on Frozen Salmon for Sushi
While fresh wild salmon is ideal, using high-quality frozen salmon is a smart option for homemade sushi. Look for properly flash-frozen sushi/sashimi grade salmon. Thaw gently in the fridge overnight and use proper handling. With a little care, frozen salmon can be almost as good as fresh fish. Much more convenient and budget-friendly too!
What’s your favorite way to enjoy frozen salmon sushi at home? I’d love to hear your tips and tricks! Leave a comment below.
How long can I freeze salmon before quality diminishes?
Months. If you started with a fresh salmon, then the quality of the meat will be preserved even longer. There have been times when I frozen salmon for more than two months and it still tasted and felt great for sashimi. The color also did not change.
Salmon is a rare fish where the quality can be preserved in the freezer for extended time. Without CO gas, this isn’t possible with most other fish because they would drip, break down, or change color.
Now if you invest in a vacuum sealer, then it will last for even longer. You’ll be shocked at how long the salmon at your favorite sushi restaurant was frozen before it was served. 99% of the time, a chef who says they serve freshly cut salmon every day is lying.
Why do Sushi Restaurants Freeze Salmon for so Long?
Simple. Because of economic. It’s possible for a sushi restaurant to order a 100-pound case of salmon even though they only sell 5 pounds of salmon each night. What do you think they’ll do with all the fish once it’s made? They’ll put it in the freezer and only take out what they need for each shift. It’s a win-win, chefs provide a safer product and also makes more business sense.