Hi,
Any advice on the salmon source used for making sushi at home?
Can I use just packed farmed salmon from supermarkets?
I read some information about wild salmon need to be frozen at -20 for 1 day, but not sure about farmed salmon. Source: https://hatala.fi/teemat/sushi/
Thanks
3 comments
There are exceptions but generally all sold fish must be frozen at -20 C for 24 hours or at -35 C for 15 hours.
Exceptions to this rule include the atlantic salmon if it has been farmed in the Atlantic and the rainbow trout if it has been farmed in Finland or the Atlantic. There are few other exceptions too but those aren’t what you’d commonly put on sushi.
More info here https://www.ruokavirasto.fi/yritykset/elintarvikeala/valmistus/elintarvikeryhmat/kalat-ja-kalastustuotteet/jaadytysvaatimus/
I’ve used the supermarket salmon and it’s always been fine. Generally I think you can trust pretty much any fish here.
You can also ask the counter. They sometimes straight up sell fish advertised for sushi, but should be also able to advise on what to buy/how to proceed