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rogerdodger
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I sliced up a beautiful 12 ounce chunk of raw Chinook fillet from a fish we caught in September and we had it with sushi rice and dry seaweed, Asian veggie side dish and a nice Pinot Grigio...very tasty.
I did take the extra precaution of deep freezing the fish to meet the FDA guidelines: at least 15 hours at -31F. I filled a container with 4 pounds (six 12oz chunks) of already frozen and vacuum sealed Chinook fillet and surrounded it with 10# of dry ice, inserted a thermometer that went to -40F and stuck that in our chest freezer. Checking the temp, it stayed below -40F for about 24hours. so good to go and 5 more of these 'special' chunks in the freezer for future sushi dinners...cheers, roger
I did take the extra precaution of deep freezing the fish to meet the FDA guidelines: at least 15 hours at -31F. I filled a container with 4 pounds (six 12oz chunks) of already frozen and vacuum sealed Chinook fillet and surrounded it with 10# of dry ice, inserted a thermometer that went to -40F and stuck that in our chest freezer. Checking the temp, it stayed below -40F for about 24hours. so good to go and 5 more of these 'special' chunks in the freezer for future sushi dinners...cheers, roger