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Salmon Fillet, Skin On, Frozen Safe for Raw Eating
Cut a salmon's flesh off the bone along each side of the backbone and pull out the pin bones, leaving the skin on. For eating raw, as in gravlax, the fillet must first be frozen to kill parasites: at −20 °C or colder for seven days, or blast-frozen at −35 °C for 15 hours (FDA guidance).
The picture: a raw salmon fillet (photo by NjoyHarmony, Wikimedia Commons, CC0).
Mwanzo
An hour, then 7 days in the freezer
Maagizo
1
1
Scale and fillet
Scale and fillet
Scale the fish. Cut from behind the head along one side of the backbone to the tail, lifting the flesh off the bones in one piece; turn and do the other side.
Vifaa kwa hatua hii:
Samaki aina ya salmoni1 kipandeZana zinazohitajika:
Kisu cha jikoni
Ubao wa Kukatia2
2
Pin bones
Pin bones
Feel along the fillet for the row of small pin bones and pull each out with tweezers. Leave the skin on.
Zana zinazohitajika:
Kibano3
3
Freeze for raw eating
Freeze for raw eating
Wrap the fillets and freeze at −20 °C or colder for seven days (or −35 °C for 15 hours). Check the freezer temperature. Thaw in the refrigerator.
Zana zinazohitajika:
Karatasi ya plastiki ya kufungia
Friza
Kipimajoto
Mizani ya dijitali ya jikoniVifaa
1- 1 kipandeKishikilia Nafasi
Zana Zinazohitajika
7- Kishikilia Nafasi
- Kishikilia Nafasi
- 1 vendor sell this, none ship to you yetKishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
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