/ck/ - Food & Cooking

>>13377875
google it?

>>13377884
I don’t want normie ideas

>>13377875
Salt and pepper, a little oil in a hot pan, wa la. You can cook a basic piece of salmon, right?

>>13377875
https://thestayathomechef.com/easy-5-ingredient-baked-salmon/

>>13377892
>>13377896
>cooking sashimi grade salmon

Turn your stove super hot and sear each side of one for 30-45 seconds

>>13377900
It's just salmon, dude.

>>13377875
salmon pasta comes to mind
salmon casserole can be made with either pasta or potato
salmon sandwiches
salmon omelette
salmon also works surprisingly well as a pizza topping

>>13377900
are you a fucking sushi chef? no? then cook it

Miso glazed salmon?

>>13377900
You are such a cunt. Literally the only non-sushi raw salmon dish I could even conceive of is some sort of salmon tartare or carppaccio, but good luck tasting it over the literally anything you add to it.

Just cook it, the only difference between sushi grade and garden variety salmon is freshness.

Lox.

>>13377900
>sashimi grade salmon
fuck off retard
frozen salmon is frozen salmon

>>13377875
You could salt it up and make bagels and "lox".

>>13377875
It's not sashimi grade if it's frozen. You dun goofed.

>>13377875
sashimi

>>13377875
Pair it with 3 cases of sashimi grade mcchickens

>>13377875
it you have it in the freezer it is no longer sashimi grade.

>>13377968
>lmaoooo this stupid cuck thinks seafood doesn't have to be frozen as per FDA requirements

>>13378652
it doesn't

>>13377875
bagel and lox.

ICE CREAM

>>13377875
smoke it

>>13377875

>sashimi grade salmon
>in my freezer

You fucked up

>>13379051
From the wording it sounds like OP got a bunch of salmon on the cheap and had to freeze the rest after getting tired of sushi

wait... it has to be a certain grade for you to make homemade sushi?

is it dangerous if i just get it from the store? i go to trader joes.

>>13378652
I don't know where you live but i feel sorry for you if you can't have fresh fish

>>13377875
Ceviche

>>13377875
make a sauce with mayo, mustard, dill, and lemon juice and brush it on the salmon and grill it. look it up it's a nice recipe.

>>13379207
do they sell sushi there? I'd just ask the sushi chef. if they prepare and sell it at the store I'd imagine you can get stuff that is just fine. if they don't have one just go to a store that has one.

Can it.

gravlax

no such thing as "sashimi grade" or "sushi grade" fish

>>13378942
This. Hot/humid smoke it to not even rare, then pic related with crepes/blinis, cream cheese, and things like chives, avocado, shallot, etc.

>>13379729
Yes there is. The FDA defines it. Fuck off you uninformed and potentially dangerously uninformed faggot.

>>13377900
>call a piece of salmon sashimi grade cause you put it in a freezer

>dumb fucks will pay $30 a pound for it

>>13379739
>The FDA defines it.
where

>>13378701
>>13379305
It can't be sashimi grade if it isn't flash frozen to kill parasites you fucking dumb pieces of shit.

Also all the best sushi chefs use frozen fish you literally can't tell the difference if it's handled correctly.

>>13379051
Sashimi grade salmon is frozen to kill parasites.

>Sushi-grade’ fish is the term given to fish that shows it is safe to prepare and eat raw. Sushi-grade fish is caught quickly, bled upon capture, gutted soon after, and iced thoroughly. Known parasitic fish, such as salmon, should be frozen at 0°F for 7 days or flash-frozen at -35°F for 15 hours. This will kill any parasites, making the fish safe for consumption.

Imagine being retarded enough to believe that your fish isn't frozen cause the market middleman told you it is 'fresh'

>>13379743
https://www.fda.gov/media/80777/download

Read the first and second page. Typically the fishing boats themselves throw caught sushi/sashimi fish into -60 degree freezers once caught to kickstart the compliance process.

>>13379753
Yeah, they freeze the fish

>>13379753
>The truth is, sushi grade as a label isn't actually regulated by the FDA. In fact, there is no official definition for what makes a fish "sushi grade." In many cases, sushi grade is simply used as a marketing term to make certain fish more attractive to consumers.

>>13379753
Nothing in that fucking document mentions sushi grade.

>>13379760
>>13379763
It’s for “raw consumption” you faggots, the FDA is about safety, not arbitrary nip concepts. This is just the easy to understand “here’s our thought process” document, there is a whole other level of pain and documentation as to how all of it is certified. Go to a decent Japanese market any you can see the different grades of fish and whether it is sashimi/sushi grade right on the packaging. If it is, you know the sourcing/freezing has been documented. It’s just how things work, quit being faggots.

salmon carpaccio, dunno how good it'd be but I don't think it'd be bad

>>13379745
yeah it's all about how many times its been frozen
things constantly get frozen, thawed and refrozen during transit

>>13379781
>>13379811
Yeah so it's basically just a marketing term.
>things constantly get frozen thawed and refrozen during transit

No they don't, unless improperly handled by retards.

>>13379884
>unless improperly handled by retards
precisely
not a damn piece of that chain is manned by someone clever
it's luck of the draw if you get a trucker that doesnt turn down/off the reefer to save fuel, a forklift driver that doesnt spear the boxes, and a butcher/monger which even know how to do their job little less if they care enough to do it properly instead of just blaming the other guy further up the line for the end product being fubar'd, and thats on a pretty direct path to plate compared to how it really is with redistribution centres and god damned meat resellers that trade product like it's penny stocks
we're all fed by retards and it's terrible

>>13377875
Ceviche

>>13377875
Pickle it with salt, sake, mirin and ume boshi.

>>13377875
gravlax
https://youtu.be/rIt-Ou5AJ0o

>>13377875
Obviously ceviche.

>>13379742
It has to go into an industrial grade freezer that has a way lower temp than your typical home freezers to kill bacteria for it to be safe for raw consumption. Labeling it falsely would be highly illegal.