Sushi-grade Tuna Sashimi

[The_Rural_Juror]

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The hydroponic setup is a lot more intense than basil and chives for sure.

Which reminds me. I have an aerogarden kit to sell.

[lilmira]

beyond fish sashimi, aka a piece of carrot

[killramos]

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beyond fish sashimi, aka a piece of carrot

I thought that was avocado

[dj_rice]

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Once upon a time I thought making my own sushi was a good idea, then I realized I was an idiot and this is one culinary area where I am happy to pay a pro to make me food that won’t give worms.

Mehhh. I've been making sashimi from Costco salmon for years. Slice it up. Throw in freezer over night. Thaw out and eat next day. Not dead yet, and dont recall ever having the shits. So we good homie. And yes I know, freezing it in a home freezer does nothing to the parasites.

[Disoblige]

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Mehhh. I've been making sashimi from Costco salmon for years. Slice it up. Throw in freezer over night. Thaw out and eat next day. Not dead yet, and dont recall ever having the shits. So we good homie. And yes I know, freezing it in a home freezer does nothing to the parasites.

You mean you slice it into portions and freeze it right?
Or are you already cutting it into sashimi and then freezing it?

I don't think you want to go the latter route.

[killramos]

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Mehhh. I've been making sashimi from Costco salmon for years. Slice it up. Throw in freezer over night. Thaw out and eat next day. Not dead yet, and dont recall ever having the shits. So we good homie. And yes I know, freezing it in a home freezer does nothing to the parasites.

Unfortunately the kind of worms you get from improperly frozen and prepared sushi cause problems a lot worse, and less obvious, than the shits.

[The_Rural_Juror]

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Unfortunately the kind of worms you get from improperly frozen and prepared sushi cause problems a lot worse, and less obvious, than the shits.

This is the truth. Sometimes the worms come out of your urethra.

[ExtraSlow]

you guys are pussies, it's not that bad.

[dj_rice]

I cut the big slab of salmon into sashimi portions/slices. Lay on a plate. Throw in freezer. Haven't gotten sick from it ever. Been doing it many years, BUT I'm asian. Asian stomach. Use to wet markets and strange foods. gwai lo's stomachs cant handle it.

[Disoblige]

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I cut the big slab of salmon into sashimi portions/slices. Lay on a plate. Throw in freezer. Haven't gotten sick from it ever. Been doing it many years, BUT I'm asian. Asian stomach. Use to wet markets and strange foods. gwai lo's stomachs cant handle it.

My question was more about pre-slicing the sashimi vs. just cutting it into a portioned slab and then cutting it after thawing. There would be a noticeable difference in quality by not pre-cutting it into sashimi and then freezing it.

[ExtraSlow]

So if the home freezers don't kill the parasites, then why are you re-freezing it? Can't help the texture either.

[killramos]

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So if the home freezers don't kill the parasites, then why are you re-freezing it? Can't help the texture either.

Presumably because you don’t want to eat a whole filet of sushi at once?

[ExtraSlow]

[dj_rice]

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So if the home freezers don't kill the parasites, then why are you re-freezing it? Can't help the texture either.

Its more the peace of mind thinking you are killing the parasites? Hahaha. Texture is fine once thawed. Delicious.