Nadiya's salmon poke bowl

[veneeroftheweek]

Ds and I watched Nadiya's programme where she made a salmon poke bowl with raw salmon, rice etc. It looked good and he's really keen to make it but I'm unsure about the safety of the raw salmon. I thought fish for sushi had to be frozen in order to be safe raw. She didn't mention this though. Presumably I can't use any old salmon from the supermarket. Do I need to find a fishmonger that sells sushi grade fish?

You need to use sushi grade salmon as it’s been flash frozen. Any flash frozen fish is fine.

I saw this amd thought it looked lush.

I am considering making it but using cold cooked salmon instead of raw. Or you could use any protein really, any type of fish or cooked meat. Or you could use smoked salmon instead.

We saw that. Raw farmed salmon - bleugh! Smoked salmon would be nice though, and you wouldn’t need a lot because it’s so tasty, but not raw (flabby and slimy) farmed salmon. Even some lovely wild Atlantic red salmon would need a light poaching or flash fry.

I don't have an issue with raw fish in principle. Raw salmon can be delicious. I love sashimi and sushi but I've never prepared it at home. If I make sushi I use cooked fish or prawns because I'm worried about the safety of it. I didn't think she was clear about that.

You need salmon that has been properly frozen. It has to be colder than a home freezer to kill any parasites and make it safe. That applies to both wild and farmed salmon. Sushi is very popular where I live and we are often reminded of this by health authorities. I read a comment on here that farmed didn't need to be deep frozen but we are told here that it can be even more prone to parasites.

Sounds yummy.

For sushi I buy fresh salmon from M&S or Waitrose preppacked, pop into the freezer overnight to kill of any parasitic eggs then defrost 3 hours before use. It’s easier to slice into neat slices if still slightly frozen.

Where do you buy sushi grade salmon?

I don’t know where you are, but where I live, specialty fish shops carry sushi grade fish.

Most ‘fresh’ fish is frozen beforehand I think to kill the bacteria.

Freezing doesn't kill pathogens, it just keeps them inactive (so they can't multiply.)

We love poke bowls in this house and eat it quite often. I buy sushi grade fish from the fishmonger and honestly haven’t worried about parasites. There’s also quite expensive sushi salmon in packaging in (some) supermarkets here and sometimes I get that instead. But I get these expensive cuts also because they’re tender cuts, not chewy and slimy

I think it’s extra nice with raw fish but like others said you can absolutely use something else - smoked/gravad fish, prawns, tofu ... I love the contrasts between cooked hot rice and crunchy vegetables and raw tender fish.

Home freezing is problematic. Commercial freezing generally is not. Flash freezing typically is done on boats to preserve freshness.

www.seafoodhealthfacts.org/seafood-safety/general-information-patients-and-consumers/seafood-safety-topics/parasites

Thanks all. I think I need to find a decent fishmonger and have a chat. We used to have a great one but sadly it shut down.

Yes I was drooling. Think I shall use smoked salmon.