what frozen fish is safe for sushi?

  • Thread starter Thread starter Frank G
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Frank G

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Note that when u unthaw the fish it will be somewhat better than a slice of fish from the market but not much. Most jap restaraunts serve salmon because of its flavor, but id think Mahi Mahi or swordfish would be excellent too. U wont get the same great taste unless u soak to unthaw. My suggestion if u really love sushi is to buy eel (my favorite) or make a california roll (crab/veggie) Both items should be cooked then refrigerated and will make for a much better appetizer. I like these because the flavor is much more unique. If u can choose cooked over raw it takes a bit away from the sushi but u wont have the health risks.
 
OK, i live in a city as far away from the coasts as possible (North Dakota). I have a few fairly large supermarkets near me with what they sell as "fresh fish" and frozen fish. I have been told flash-frozen fish would probably be safer than these fresh ones because of my location, and I don't have time to mail-order fish.

So of the types of commercially frozen fish i can get at the supermarkets near me, whats the safest to make sushi out of?

frozen seafood examples:
Tilapia
Salmon
Herring
Cod
Mahi Mahi
Swordfish
Halibut

i left out the obvious freshwater ones, since i have been told you NEVER want to eat those raw.

any suggestions from this list or other species i may run across?
 
honestly you will not get the ideal texture and taste from the frozen fish thawed so i think i may go for shrimp because those thaw out pretty nice in water and still taste fresh...sushi is also often made with raw tuna
 
Tuna is the best choice for me. Tilapia sushi? doesn't sound fun does it? i'd go for salmon if i were you.
 
i think tuna because its very traditional and it has a lot of flavor and you can make a maki, sashimi and sushi
 
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