MsLansones -4F (-20C) or below for a minimum of 7 days in the freezer or -31F (-35C) or below for a minimum of 24 hours. I also find that the freezing process "tenderizes" the fish to the desirable soft texture people look for in sushi and sashimi. However, I do not think it is preferable to freeze salmon if cooking.
At the restaurant, we wrap with tuna paper and then saran wrap. However, we only freeze for a few days. For home use, I would recommend vacuum sealing (if possible). After you thaw, pat dry with a paper towel. If you don't have a vacuum sealer, paper towel, then saran wrap and then into a plastic bag. Hope this helps.
hey Jay, thanks for sharing this professional video. I still have a question. What knife do you use to fillet salmon and striped bass? Gyutou or sujihiki?
Sorry for the late reply. I liked to use a gyutou. Sujihikis tend to be thinner and are prone to chipping. A sujihiki might be ok for salmon because the bones are softer, however, a lot of damage could be done to a sukihiki if filleting a striped bass or any hard boned fish. Hope this helps.
We have chosen to portion our salmon into long saku "blocks". With this technique, you can better isolate the belly portion from the leaner back portion. Hope this is helpful.
Yea on this video it stops after you freeze it, You don't get to see the filet being cut/portioned into the Saku, it's ok! I am just very curious on butchering because I worked with a sushi chef for 4 year's but he never let me cut any of the fish! I was only able to make "Sashimi" or "Nigiri" cuts from his Saku but he never let me butcher. So I am always trying to find every fish video I can to learn the techniques.
Very informative, Jay-san!
I've heard that freezing salmon would kill living parasites but at what temp are they supposed to be frozen for?
MsLansones -4F (-20C) or below for a minimum of 7 days in the freezer or -31F (-35C) or below for a minimum of 24 hours.
I also find that the freezing process "tenderizes" the fish to the desirable soft texture people look for in sushi and sashimi. However, I do not think it is preferable to freeze salmon if cooking.
Chef Jay, what's the best way to store it in the freezer? (i.e. Wrapped in paper towel then saran wrap or just in a freezer bag alone?) Thanks
At the restaurant, we wrap with tuna paper and then saran wrap. However, we only freeze for a few days. For home use, I would recommend vacuum sealing (if possible). After you thaw, pat dry with a paper towel. If you don't have a vacuum sealer, paper towel, then saran wrap and then into a plastic bag. Hope this helps.
Thanks Chef Jay!
hey Jay, thanks for sharing this professional video. I still have a question. What knife do you use to fillet salmon and striped bass? Gyutou or sujihiki?
I definitely prefer using my gyuto over my sujihiki.
Sorry for the late reply. I liked to use a gyutou. Sujihikis tend to be thinner and are prone to chipping. A sujihiki might be ok for salmon because the bones are softer, however, a lot of damage could be done to a sukihiki if filleting a striped bass or any hard boned fish. Hope this helps.
Where is the second part of the video that breaks this into blocks?
We have chosen to portion our salmon into long saku "blocks". With this technique, you can better isolate the belly portion from the leaner back portion. Hope this is helpful.
Yea on this video it stops after you freeze it, You don't get to see the filet being cut/portioned into the Saku, it's ok! I am just very curious on butchering because I worked with a sushi chef for 4 year's but he never let me cut any of the fish! I was only able to make "Sashimi" or "Nigiri" cuts from his Saku but he never let me butcher. So I am always trying to find every fish video I can to learn the techniques.
Can it be frozen a regular home freezer and for how long?
It can be frozen in a regular home freezer. I would recommend 5 to 7 days to ensure proper parasite destruction.
Chef Jay Huang Thank you for replying!