coho sashimi

[CP]

Salmon jerky sounds good, but what about the other extreme?  Anyone try Coho sashimi?  Is it safe?

[7mmfan]

Absolutely. If you're worried you can freeze it first, but I've eaten fresh salmon/halibut sashimi many times.

[Norman89]

Had some in sekiu years ago on the boat, what a absolute TREAT! Though I later found out your supposed to freeze it for a week before eating raw to kill any parasite, but I made it out ok

[brew]

A few years back I was at my cousins place in Hoquiam having some barley pops.  Our other mutual cousin had a fresh silver from the Hump river and brought it over. We fileted it and poured some soy sauce and Wasabi into some cups and shaved pieces of that raw filet and the bunch of us ate one half...I'm still here

[Moe the Sleaze]

Salmon from saltwater is safe, but once they hit the fresh water estuaries they’ll pick up parasites fast. Always freeze if they’ve touched fresh.

[Angry Perch]

Salmon from saltwater is safe, but once they hit the fresh water estuaries they’ll pick up parasites fast. Always freeze if they’ve touched fresh.

I'm pretty sure that is inaccurate. I'd look into it further.

[pickardjw]

All fish served raw in restaurants is required to be frozen before consumption. Ceviche is different, but I'd freeze any fish for the required time before consuming raw.

[metlhead]

Those small ocean coho that bleed bad go right to the soy/wasabi/ginger board in the cabin

[hunthard]

Raw Fish

[Happy Gilmore]

Roe/tobiko is better

[Jake Dogfish]

Salmon from saltwater is safe, but once they hit the fresh water estuaries they’ll pick up parasites fast. Always freeze if they’ve touched fresh.

Don’t ever eat river fish raw.

[metlhead]

Something about eating raw fish that has been frozen sounds bad. Can't imagine the quality is tops. Never had restaurant or store bought so I'm only guessing.

[pickardjw]

Something about eating raw fish that has been frozen sounds bad. Can't imagine the quality is tops. Never had restaurant or store bought so I'm only guessing.

Sounds like you should try it. Can't imagine there would be as many sushi restaurants as there are if it wasn't good. Better than eating live parasites.

[PsoasHunter]

I've done this many times with king, coho, and even a chrome bright pink from the skagit river (I was still in grad school on that one,  couldn't afford going out for sushi )

All were delicious. Most were previously frozen, but not always.

There is a legit biochemical reason for freezing river fish vs salt fish, parasites that live in the salt can't live in the salt gradient that exists in our bodies.

[Bullkllr]

Something about eating raw fish that has been frozen sounds bad. Can't imagine the quality is tops. Never had restaurant or store bought so I'm only guessing.

I used to be in the business of freezing sashimi-grade sockeye and king salmon. Trust me, the quality-control is heavily monitored by buyers to make sure freezing happens rapidly; much quicker to frozen core-temp than what any home freezer could ever manage is the primary goal to achieve a quality product.

[Angry Perch]

Something about eating raw fish that has been frozen sounds bad. Can't imagine the quality is tops. Never had restaurant or store bought so I'm only guessing.

The quality is better than anything kept "fresh" from boat to market.

[Stein]

All salmon eaten raw from a restaurant is frozen.  There are charts for time/temp required to kill the parasites.  I think something like 90% of salmon have parasites.

We eat probably 70% of our salmon raw now, only cook it if my wife is joining in, otherwise my son and I are raw all the way.  My chest freezer is 10 degrees, so we just label the vac pack what day it was packed and then go back at least a week later and have at it.  We also cold smoke and salt cure some for bagels, it's technically raw but cured.  Both ways are excellent.

The coho this year seem to be much higher quality than normal.  Darker orange, almost sockeye red and more fatty.  Excellent stuff.

Even the pinks are better.  We saw two distinct kinds of pinks this year, the ones we caught slow and 40-60' were pale trout color and the ones we hooked while going 3.5+ in 80-120' were much more orange, almost like a river coho.  Those were really good eating while the pale ones were best for jerky and hot smoke or cold smoke.