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Dishwasher Salmon

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Re: Dishwasher Salmon

#331

Post by kylecazar »

mattmaroon wrote: post #312
darknavi wrote: post #308

Earlier quoted context omitted.

> People eat salmon raw at sushi bars. I’d be pretty unconcerned about the food safety issue. That's because other people have prepared the fish for you. [0] > Sushi-grade fish must be frozen before being consumed, to further prevent any of those food-borne illnesses, and this is usually done via flash freezing, sometimes immediately after sushi-grade salmon, for example, is caught. [0] https://aksalmonco.com/blogs/l…

The freezing is only because of parasites, not microbes. It doesn’t kill microbes. Practically all of the fish you purchase is actually sushi grade, having been flash frozen on the boat, it is a meaningless term. If you go to a restaurant, supply store, or a fish wholesaler, you will have a hard time finding any fish that is commonly consumed as sushi that isn’t labeled sushi grade. It’s like how nearly everything th…

And jelly beans have a giant Fat Free boast on the packaging. Healthy choices!

Re: Dishwasher Salmon

#332

Post by randerson »

abandonliberty wrote: post #310
randerson wrote: post #65

Earlier quoted context omitted.

USDA numbers oversimplify, but killing pathogens is a function of both temperature and time. 145 will pasteurize salmon instantly, but you can also hold at 130F for about 1 hour.

That's not how salmon is cooked usually. Your recommendation would produce a poor product.

Totally. I personally cook salmon until 120F and then sear the skin side. But was addressing the parent poster about the temperature that kills pathogens.

Edit: I now see that parent was talking specifically about parasites. Indeed those are killed by freezing beforehand. But a long bath at >130F kills the bacteria.

Re: Dishwasher Salmon

#333

Post by mattmaroon »

kylecazar wrote: post #331
mattmaroon wrote: post #312

Earlier quoted context omitted.

The freezing is only because of parasites, not microbes. It doesn’t kill microbes. Practically all of the fish you purchase is actually sushi grade, having been flash frozen on the boat, it is a meaningless term. If you go to a restaurant, supply store, or a fish wholesaler, you will have a hard time finding any fish that is commonly consumed as sushi that isn’t labeled sushi grade. It’s like how nearly everything th…

And jelly beans have a giant Fat Free boast on the packaging. Healthy choices!

Ha! I’m surprised they don’t put fat and gluten free on bags of sugar!

Re: Dishwasher Salmon

#334

Post by Der_Einzige »

DoreenMichele wrote: post #238
lostlogin wrote: post #108

Earlier quoted context omitted.

We took an approach that served us well but got unlimited judgement from others - cold bottles. Took almost no time to train and a tap is usually available.

"Hell is other people."

"Hell is other people's code"

Re: Dishwasher Salmon

#335

Post by jb1991 »

wouldbecouldbe wrote: post #216
jb1991 wrote: post #198

Earlier quoted context omitted.

American eggs are prepared differently before they are taken to the store, they are polished and they remove the protective residue which then requires refrigeration. That’s why Americans do it.

yeah my point is, its weird you guys do that, while rest of the world is fine without doing that.

I don't live in the US so "you guys" is a bit presumptive, but I'm sure there are plenty of things Americans would find odd about other countries as well.

Re: Dishwasher Salmon

#336

Post by Nevermark »

xxs wrote: post #197
Nevermark wrote: post #178

Earlier quoted context omitted.

Hard frozen first.

Not necessary, it can be eaten as freshly caught with enough lime and salt. However what's offered in [the US] supermarkets is another story.

Unfortunately, salmon can contain parasites that we are not resistant too.

It is much safer to freeze even fresh caught salmon. If you are eating raw salmon at a commercial establishment, like a sushi restaurant, it was frozen.

Re: Dishwasher Salmon

#337

Post by schwartzworld »

mattmaroon wrote: post #318
bookofjoe wrote: post #307

Earlier quoted context omitted.

The "raw" salmon at sushi bars has previously been frozen.

So has the raw salmon at the grocery store. You’d have a hard time buying fish that hasn’t been previously frozen, you just don’t know it because grocery stores thaw it before it goes into the display case.

Sushi freezers are colder than regular freezers. This is real galaxy brain stuff.

Re: Dishwasher Salmon

#338

Post by pvaldes »

giantg2 wrote: post #290
nivertech wrote: post #206

Earlier quoted context omitted.

Not all salmon species are sashimi-grade. Pacific and various types of river salmon must be properly cooked or hot smoked. The same is true for farmed salmon from freshwater ponds. Farmed Atlantic salmon can be eaten raw, marinated, or cold smoked, but is best deep frozen. Wild Atlantic salmon must be deep frozen.

"Not all salmon species are sashimi-grade." Do you mean the parasite destructor process doesn't work on all species? If so, do you have some info on that?

Some populations have more parasites than other. Sashimi is cut in fine translucent lames in part for easing to spot the parasites (or more precisely to verify the absence of parasites).

Re: Dishwasher Salmon

#339

Post by pvaldes »

risyachka wrote: post #190
idk1 wrote: post #127

I feel like this page should have a warning, the fantastic Youtuber Ann Reardon investigated lots of cooking "hacks" to see if they were food safe, and she worked out that cooking salmon in a dishwasher does not bring it up to a food safe temperature. [1] Side note - in a different video she also did debunking on other food hacks and ended up investigating Russian bot networks who uploads both food hacks for hits and…

Temperature is one thing, but doesn't it become full of dishwasher detergent chemicals?

Probably, and the fish would leak oils. The dishwasher would smell like fish for some time also and your meat would smell like detergent. This is some "Q-mamon grade" advice, only to be taken seriously by the very dumb or very naive.

Re: Dishwasher Salmon

#340

Post by mattmaroon »

schwartzworld wrote: post #337
mattmaroon wrote: post #318

Earlier quoted context omitted.

So has the raw salmon at the grocery store. You’d have a hard time buying fish that hasn’t been previously frozen, you just don’t know it because grocery stores thaw it before it goes into the display case.

Sushi freezers are colder than regular freezers. This is real galaxy brain stuff.

Ha. I don’t think it’s even true. I mean it wouldn’t surprise me if some sushi restaurant somewhere had such things, but restaurant supply companies don’t sell extra cold freezers. Seafood wholesalers might have such things but I’d wager the vast majority of sushi restaurants are using regular freezers.
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