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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).
Oqalayo
An hour, then 7 days in the freezer
Imiyalelo
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.
Izinto zokwakha zalesi sinyathelo:
I-salmon1 ucezuAmathuluzi adingekayo:
Ummese wasekhishini
Ipulangwe Lokusikela2
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.
Amathuluzi adingekayo:
Ithwezazi3
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.
Amathuluzi adingekayo:
Iplastiki yokusonga
Isifriza
Ithemomitha
Isikali Sedijithali SasekhishiniAmathuluzi Adingekayo
7- Isibambeli
- Isibambeli
- 1 vendor sell this, none ship to you yetIsibambeli
- Isibambeli
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