Storing sushi rolls can be quite tricky, as most are made with a variety of different ingredients. The best approach is to rid the roll of any excess water, wrap it tightly in plastic wrap, and store it in a sealed container to prevent air from coming into contact. Stored sushi should never be consumed beyond one day.
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Next: How to Freeze Sushi
You do not want to freeze sushi. Cooked rice and seaweed are not appetizing when thawed. Most sushi fish is also pre-frozen upon arrival and should not be frozen again.
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Not all fish and shellfish are meant to be consumed raw. To avoid the presence of parasites and bacteria, it’s important that all sushi fish be pre-frozen prior to consumption. This will help to kill things like worms, which are extremely common in salmon. It also goes without saying that fish must be fresh. Most sushi fish is caught, gutted, and immediately iced to ensure that bacteria has little time to begin growing. Be sure to ask a grocery store professional for guidance before purchasing.
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Always look for a salmon that is firm to the touch, but bounces back if you press the flesh. The cut shouldn't have any liquid pooling around it and the meat should also be translucent and moist.
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Next: How to Store Salmon
Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat it dry, and wrap the filet tightly in plastic wrap. Fish like salmon usually fare best at the bottom of the refrigerator.
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Next: How to Freeze Salmon
It is important to capture as much moisture as possible. Wet the salmon, wrap tightly in plastic wrap, and wrap again with aluminum foil. Place the filets in a freezer bag and keep away from the door to ensure a consistent temperature. If the salmon has been previously frozen, do not re-freeze.
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Tuna is an expensive investment for dinner, so it's important to pick a cut that's both fresh and delicious. If steaks have been pre-cut, look for flesh that is moist, translucent, and shiny. Though color can vary, most types of tuna will possess a deep red or pink. Avoid grey or brown meat at all costs and ask your fishmonger to cut directly from an entire filet, if possible.
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If your tuna is cut into steaks or filets, they can be patted dry, wrapped, and stacked in plastic wrap. Tuna has one of the shortest shelf lives among fish, so it should typically be consumed within 24 hours of purchasing.
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Tuna is effectively frozen as an ice block. Place an individual steak or filet into a zip-top plastic bag, fill with water, and squeeze out the remaining air. The tuna can remain frozen in the ice block for up to three months. Note: most grocery store tuna has been previously frozen. If this is the case, you do not want to refreeze it.
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The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.
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Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.
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Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.
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Chef Wayne Nish celebrates high-quality, fresh fish with this sashimi preparation.
What to buy: Sashimi is all about the fish; with so few ingredients it’s imperative to buy the best you can find. We made this with yellowfin tuna, though it would be equally good with salmon or hamachi. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it raw so he or she gives you a top-quality piece.
Regular soy sauce is fermented from 80 percent soybeans and 20 percent wheat. White soy sauce, or shiro-shoyu, is made from the opposite: 80 percent wheat and 20 percent soybeans. Then niboshi (tiny dried sardines), kombu (dried giant seaweed), and dried shiitake mushrooms are added to produce a more flavorful brew called shiro dashi, which can be found in Japanese and Asian markets or online. If shiro dashi is not readily available, just use a regular high-quality Japanese soy sauce.
To maintain the quality of the fish, serve it on chilled plates and keep the sashimi in the refrigerator until you are ready to slice it.
This recipe was featured as part of our no-cook story.