Security notes for working with Rohlachs
In the video I mentioned that you want “Sashimi Grad” salmon, but in fact this is not a real note that is determined by a government body. But I said this to ensure that you stop to question the security that you don’t just buy old fish in the supermarket without first checking whether it is safe to eat raw. You can read more about raw fish safety in this serious Eats article, but here is my summary for you.
Fish can be made safe to eat raw by freezing at a very low temperature (much lower than your freezer, so try to say this) so that all parasites are killed. Breeding salmon is usually free of parasites, apart from parasites, it can still be contaminated with pathogens during the handling and the slaughter of the fish. So it is important to buy from a supplier who deals with their fish with care and cleanliness. Here you will find some tips where you can buy your raw fish.
- If possible, buy from a provider who specializes in seafoodRather than a generic grocery store. Fish are not only fresh from these places, but can also speak directly to the providers to ensure that the fish they buy are safe for raw food.
- Take a look in the shop to get information about cleanliness: The seller should not smell a business that is clean, and the staff should regularly practice safe handling practices such as wearing gloves and cleaning surfaces.
- It is an easy way to buy Sashimi in her trustworthy Japanese restaurant. It will be more expensive than buying a fishmaker, but you will at least be sure that it is safe and you don’t have to cut anything!
And as soon as you bring the fish home, it’s your turn to ensure that you deal with cleanliness and care! Here are some tips:
- Make sure you wash your hands Right, with soap before dealing with the fish.
- Use a fresh, clean cutting board and a knife Cut the fish.
- Keep your fish in the fridge until you are ready to useAnd eat it shortly after preparation.
- Thaw frozen salmon, Wrap it into the paper towel and let it thaw in the fridge overnight. The thawing in the fridge ensures that the fish never reaches “dangerous” temperature (room temperature) while thawing, and the paper towel helps to absorb the excess liquid that comes out.
