Could a guy flash sear salmon fillets?

[bessiedog]

You know like the crusted seared tuna that’s still raw on the inside?


Is that a thing?

Is there a health reason why it isn’t?

Just a rando thought I had whilst sipping coffee watchin our karate rabbits……


Weird morning.

[Fish along]

I dont think i would as fish have so many worms,but maybe im just old fashioned.

[Ken07AOVette]

Did a quick google search and many responses there- but I agree with killing bacteria worms and parasites.

[Au revoir, Gopher]

You have heard of sashimi, haven't you? Raw salmon is very tasty.

ARG

[britman101]

Restaurants who sell sashimi, as has been previously mentioned would be using fish that has been previously frozen. The freezing process will kill any worms or parasites in the fish. As far as the effect on the sashimi, it will be negligible.

[FlyTheory]

I’ve done it many times. No issues. Parasites aren’t really of concern because your gut is not similar enough to a seal’s.

[KGB]

Originally Posted by FlyTheory

I’ve done it many times. No issues. Parasites aren’t really of concern because your gut is not similar enough to a seal’s.

^^This. Humans will not get the same worms growing in them as salmon does. The appearance (gross) factor is different. I would most likely not eat that fish if I see the worms, but if I don’t see it- it’s good to go.

[icecold]

Buy sushi grade and have at it with peace of mind.

[fishtank]

Not the one from Costco !! For the Costco one you can freeze it for a x amount of time at -20,-30 to kill off the parasite. , as for the searing use a blow touch the heat build up faster Pat dry with paper tower . Sprinkle some seasoning salt or lemon pepper seasoning and seared the outside and turned the other side put in a. Ice bath. Then Pat dry with paper tower then slice and dipped in a citrus/ soysauce … salmon tataki

[EZM]

As far as I know all sushi sold in restaurants here has been flash frozen to reduce parasites and contamination.

On the other hand, Many countries will often serve fresh sushi, ceviche and other seafood that has not been flash frozen and there aren't people dropping dead.

My advice is, flash freeze it, cut it and give it a super hot sear and enjoy!!!! why not.

[Bearski]

Freeze it for 2-3 days minimum then thaw and give it the same treatment as tuna. Yum!

[3blade]

Originally Posted by Bearski

Freeze it for 2-3 days minimum then thaw and give it the same treatment as tuna. Yum!

This doesn’t work. Most freezers don’t get cold enough, or freeze food fast enough.

And yes salmon parasites can infect humans.

You can get sashimi grade salmon that has been flash frozen and stored for the correct amount of time.

As far as flash searing, I don’t see why not. YouTube it and giver

[Mr Flyguy]

A few years ago there was a news story about somebody in Calgary who bought "fresh" salmon at a store and made some sushi/sashimi or whatever. Ended up with worms in his gut.

There's a reason we discovered fire a long time ago!

[Sitkaspruce]

You have to watch when cooking salmon.

If you cook it to fast or too hot, you will cook the oils out of the fish and it will go dry.

If you do cook it too hot/fast, you will note the oils (which will turn white) on the flesh as they are cooked out of fish. Medium heat is a great way to cook salmon and keep turning it to even the cooking. And leave the skin on!!!!!

I haven't tried to cook it semi raw yet, as really like it just done, a little opaque in the middle and nice pink through out.

Cheers

SS

[gripe]

Originally Posted by britman101

Restaurants who sell sashimi, as has been previously mentioned would be using fish that has been previously frozen. The freezing process will kill any worms or parasites in the fish. As far as the effect on the sashimi, it will be negligible.

Agreed!!

[Mountain Guy]

Been eating salmon medium rare for many years.. Anything cooked more than that is semi-inedible in my opinion. Eaten Both previously frozen as well as fresh. Never had a worm squirm out of me yet.
We've also eaten fresh sockeye raw after freezing it for a day or so.
Sounds like we all ( 4 of us ) have stronger stomach acid or something because never had any adverse affects from it.
Or lucky I guess....

[HuyFishin]

should be either flash frozen or frozen for 7 days in your home freezer in a vacuum sealed pack.

After that you're all game to eat it raw.

[thumper]

We eat it raw and fresh right on the boat. Just cut out that nice chunk at the 'back of the neck' - forward of the gill plates. That thick part that you often miss when your filleting them! Sliced thin, dipped in soya - a little dab of wasabi - numnum.