The Best & Safest Ways to Prepare and Cook Salmon!

Wild vs Farmed salmon. Both are excellent sources of nutrients. However, farmed salmon is safe for parasite problems, regardless of how they kill parasites.

Parasites that can cause problems when humans consume salmon with those like whale roundworm and distoma, and all of them become infected with salmon when their natural food is contaminated with the parasite's eggs or larvae.


The real problem is whale roundworms in wild freshwater. But the farmed salmon do not have these parasites because the farm salmons feed in the form of pellets. The distribution of raw foods in US that have not undergone a freeze-thaw process that destroys parasites is allowed only for “farmed salmon” along with tuna and marlin.


You may also find the word "sushi/sashimi grade" on the package. This is a marketing word without legal basis or regulation. Only frozen fish is possible, except for blue/yellow fin tuna, and farmed salmon.


Safe way to Prepare Salmon/fish

  1. Take out salmon from its plastic bag/package and rinse it in running water

  2. Add 1 tablespoon salt and 1 tablespoon Apple cider vinegar into 1-2 liters of cold water

  3. Immerse salmon in the cold water with salt and apple cider vinegar for 10-15 minutes

  4. Take out salmon and use a kitchen towel to pat-dry

  5. For bake: frozen and stored at a temperature of -4°F (-20°C) or below for overnight

  6. For consume raw: frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days

Thawing

  • Place frozen salmon in the refrigerator overnight

  • Thaw quickly, seal it and immerse in cold water

  • If you want to eat raw, thaw in the refrigerator for about 5-6 hours and cut when it's still bit frozen.

Cooking

The best way to consume salmon with its full nutrient and vitamin D is to bake.

After thawing prepared salmon, preheat the oven to 450°F and bake 8-oz fillet salmon for 6-9 minutes.


Eating Raw

  • Place frozen salmon in the refrigerator overnight for 5-6 hours

  • Drizzle 1 tablespoon cooking sake or soju over salmon and coat it

  • cut thin Slice salmon for sushi, sashimi, or for fermented marinated-soy sauce salmon

  • dip sushi or sashimi into wasabi soy sauce is best for better taste and safe way

  • Also, use this slice salmon for the "Fermented Marinated-Soy sauce Salmon" for Safest and Best way to eat raw. You can find fermented marinated-Soy sauce Salmon recipe at www.thrivehealthandbeauty.com/post/fermented-marinated-soy-salmon.

FDA and EPA issued advice regarding fish consumption based on levels of methylmercury in fish, specifically for women who are pregnant, might become pregnant, or are breastfeeding, and for young children. The highest methylmercury levels are found in large, long-lived fish, such as king mackerel, marlin, orange roughy, shark, swordfish, tilefish from the Gulf of Mexico, and bigeye tuna. So, pregnant and breastfeeding women, and young children should avoid these seven fish.


Please always consult your physician before you consume any foods or beverages or medications, especially if you're Pregnant, or might become pregnant, or are breastfeeding mothers, Children, Older adults, Persons with weakened immune systems.


Thank you!

Stay Safe and Let's thrive health and beauty!