I'm planning on buying frozen salmon periodically for raw consumption, and wondering if people have experience with how long they can be kept without deterioration in quality?

Any tips how should I thaw a frozen Salmon Mosaic that is wrapped in clingwrap them vacuum sealed in a sous vide bag

I don't love uni. I have a hard time with salmon sometimes

I really don't like rubbery tako and I don't love when they use tilapia and call it something else. When you get Chirashi you can't ask for no octopus or salmon, right?

You just get what they give?

For personal reasons I can’t eat/drink alcohol and I’ve been wondering for the longest time if any alcohol is used in sushi when seasoning the rice or in any stage of making sushi? Forgive me for my ignorance but I would love to know your answers!

I bought a three pack of mackerel because they were individually packaged. I just found out (the unfortunate way) that this isn't prepared mackerel. It's just straight up fish. I don't recommend having mackerel this way.

My question being is this the cut of salmon that is typically used and if it would be safe consumed raw?

I don't have many ingredient options at my rural Walmart for making sushi at home but I wanted to try branching out from the usual imitation crab and smoked salmon. There's an Ahi Tuna Poke kit at Walmart (frozen) I was hoping to try and maybe a spicy tuna variation with it. Has anyone tried this or have other suggestions

https://preview.redd.it/broblvwn2uge1.jpg?width=224&format=pjpg&auto=webp&s=55331e2bf7e79531e954f7100abe0122b1dcebcf

TYIA

Sushi rice is fun, took a long time but I think I’ll instant pot it next time. Really hard to find sashimi grade sushi so I ended up just getting a few orders of sashimi from a place nearby. I definitely suck at frying and burned way too much rice but it finally came together and I can’t wait to do it again!!

I don't care how wrong it is I love putting too much soy sauce on my sushi. I'm a regular at a sushi place and there's a chef that reacts like an old disappointed dad who has given up whenever he sees me drench my sushi in soy sauce, but I can't help what I enjoy.

Does anybody know of any brown rice that can be used for sushi? Or is that a faux pas? I’ve tried searching for brown short grain glutenous rice, however searches have come up pretty negligible results.

Have been rolling up at home and each time gets better and better. Finally something on par with what I would get out at some of my favorite spots. The details matter, don’t give up!! And of course, open to any feedback!

As far as I can tell, basically all sashimi you can buy in London is from farmed sources.

Does anybody have any recommendations for somewhere I can get wild salmon sashimi(/wild salmon for sashimi)? I’m interested to try it, as apparently the taste and texture is different.

Either a restaurant or a fishmonger would do. I suppose there’s Billingsgate, which I assume would have it, but ideally looking for something more central

Hi there, I’ve been to Asia many times and at sushi restaurant they serve and egg mixture who looks like jelly and with some fish eggs inside. Does anybody know what I’m talking about and what it’s called please? You’d save my life

Living on the mid Atlantic east coast, I've never had good fresh uni until trying it in Sea-Tac. I was thrilled finding live uni at a new to me Asian market. So I picked a "live" large one and got it home. It was really light and kind of rough from shipping (almost all spines were broken) so like I've done with other live seafood prepped a bucket of seawater (reef tank nerd) plopped it in and set it outside so it stayed cold (52f/11c water temp). I do this typically to revive and sometimes purge shellfish which results in a better taste. This morning it was barley alive so I decided to process it before it perished.

I split it in half gently by hand, scooped out the gonads with a spoon and placed in icy water. Then scooped by hand rinsed with cold water trickling from the tap and placed it as you see. Some of the dark stuff is not rinsing of. By the time I rinsed the last one, I noticed the orange ooze on the first one. The picture is within 4 minutes of cracking open the urchin.

Did I do something wrong in my process, pick a bad urchin, was already degrading?

More importantly, is it even going to be good or safe to eat?

Crunchy shrimp tempura.