Freezing Fresh Fish-Complete Sushi Guide 

 
Freezing fresh fish for sashimi is super easy and is definitely a 
process anyone can do. Moreover preparing sashimi takes absolutely 
minimal time. Moreover, it is much cheaper than eating sashimi in 
restaurants and guarantees the safety of your food. 
Introduction to Freezing Fresh Fish  
Beyond just simply a delicious food that is enjoyed for its pure and 
delicate flavor. Additionally sashimi contains ​tons of health nutrients 
for your body. 
Moreover, the great source of omega-3 from sashimi alone can 
enhance your heart and also your brain function. 

Is sashimi frozen in Japan? 

Although ​sushi is an international cuisine​, eating the ingredients raw 

actually contains a huge amount of risk.  

Hence taking precautionary measures against bacterial or parasitic 

infection by cold temperature is important. Furthermore, frozen fish 
does ​not affect the preferability​ of the sushi.  

Besides protecting the brand of the restaurant, it also ensures the 

freshness of the fish from ocean to the restaurant. Moreover, although 
high-grade tuna are non-frozen, they undergo “sushi grade” inspection 
for their quality. 

Consequently, to ensure freshness and high price for their tuna, flash 
freezings are done immediately on the boat after the tuna is caught. 

Sushi Freezing Requirements: 

  
Instead of being a high liability for eating restaurants, there are 
general requirements that restaurants must follow to maintain health 
safety.. 

Since in each state generally there are health inspections that are 
done 1-4 times every year. And additionally before a restaurant’s 
grand opening.  

For example, in New York the DOH requires chefs to serve 

raw/undercooked fish only after going through a freezing fresh fish 
process. Thus forcing restaurants to invest in freezers that will freeze 
raw fish at -31 degrees. 
Contrastingly this is a huge health issue in Japan to beware of for 
travelers. Because in recent years Japan has been the leading country 
for parasitic worm cases of Anisakiasis.  

Although there are low percentages of intestinal worm instances in 

most countries(2000-3000 Anisakiasis cases/year in Japan). 
Nonetheless, it’s important to maintain awareness and understanding 
of the health process of your food.  

What is the shelf life of tuna after it is thawed? 

Following, raw tuna can last in the freezer for up to 2 to 3 months in 
top quality in the freezer. But make sure that the meat is frozen at -40 
degree Fahrenheit. 

However, it should only be left for no more than 2 hours at a 

temperature over 40 degree Fahrenheit. Since leaving defrost meat in 
room temperature will increase bacteria growth. 

Subsequently, after-thaw meat from defrosting can be kept in the 

fridge for up to 2 days before cooking. And stands in good condition 
for 4 days after cooking in the fridge.  

How to tell if raw tuna is bad? 

Firstly, the best indicator is if there is foul or sour smell coming from 
the meat. Following, if there is a large appearance change of the tuna 
from the usual color of the fresh fish. 
Secondly, another indicator is if there is a slimy texture to the meat. 
Because the meat should be free from any milky slime.  

But these factors can depend on how tightly the fish is package by 
plastic wrap to limit water accumulation and oxidation.  

Meanwhile another detail is the size of the fish before placing it in the 
freezer. Since smaller fish have smaller surface area for bacteria to 
attach and initiate decay. 

Is Frozen Tuna As Good As Fresh? 

 
Contrastingly, the sushi and sashimi are not served with fresh tuna. 
But instead these wild ingredients used by restaurants are frozen at 
some point of the journey. 

However, this doesn’t in any way affect the general taste of the tuna. 
Because even by those who eat sushi frequently, it is still difficult to 
tell the difference​ in the taste between fresh and frozen tuna. 

Moreover, this common occurrence of freezing fresh fish beforehand 

is actually a great practice to reducing health risks.  

Sashimi Freezing Process 

Next you will learn the method to properly store the fish. So to 
enhance the ​short shelf life o
​ f fresh fish to remain top-quality for 
months. 

How to Freeze the Fish You Caught 

1. Plastic & Aluminum Packaging 

After you have already gut and clean your catch, the next step is to 
package it in a way that limits contact with air. Hence for those who 
catch a lot of fish, then a vacuum-sealer will come in handy for 
wrapping the package tightly. 
Generally the wrapping is done with the help of plastic wrap or 
aluminum foil. So with plastic sealers you layer double wrap to the 
fish, meanwhile squeezing as much air/water out as possible.  

Finally zip things shut before freezing fresh fish with the use of 
aluminum foil. Reasonably the aluminum foil comes last because with 
the help of the plastic foil can prevent the taste of aluminum leaching 
into the food.  

Additionally this reduces the health risks of brain issues of the 

aluminum foil coming in contact with the meat. 

2. Freezing Procedure 

Lastly comes the freezing procedure, and the most common method 
is through simply freezing the fish in ice or in the fridge. 

Though the former is not as common of a freezing method among 

small scale fishing. But it is a lot more convenient. Because by directly 
putting the fish in ice removes the need for a vacuum sealer and stops 
freezer burn. 

But this method has the downfall of requiring a large container to be 
filled with water. After putting the fish in the container, you will also 
need a freezer handy to solidify the water. 

Subsequently, with the other freezing method you only need to place 
the already tightly air-sealed package in the freezer to save the flavor. 
Flash Freezing VS Frozen 

Obviously the biggest development to containing the freshness of 

seafood is the invention of flash freezings by C
​ larence Birdseye​.  

Though slow freezing is still what is popularly used worldwide to 

freeze food. And slow-freezing works by freezing with natural 
circulation and electric fans. So it doesn’t stop as much bacterial 
growth. 

Along with the long process time of slow-freezing that creates large 
amounts of ice-crystals that damages the cell of the seafood. 

Flash Freeze Fish for Sushi 

First of all, blast freezing is done very quickly to lock in all the flavors 
and benefits of fresh fish. Thereof by retaining the freshness of the 
red meat color and lean firmness. 

Furthermore, this is all done through a technologically low 

temperature freezer(-40 degree F) which prevents quality degradation.  

In comparison, the slow freezing ice crystals that are formed between 
the fibers of the meat breaks the fiber of the meat and ruins the 
nutritious juice. 
Whereas, the blast freezing process happens so quickly which 
prevents ice crystal formations. So it doesn’t affect the fish during the 
thawing process.  

As well as prompting the growth of microbial growth, besides sealing 

the nutrients and juices. Above all, guaranteeing against freezer burn 
and discoloration.  

How to Defrost Sushi Grade Fish 

The best way to safely thaw sushi grade fish if you’re not in a hurry is 
to place it in the fridge(35 degrees) overnight beforehand. Therefore, 
the fish can gradually defrost while preserving the texture. 

Apart from this, make sure that the fish you buy had undergone flash 
freeze and not slow freezing. Which you can tell by the amount of 
frost that is covering the fish and the way the package is sealed 
tightly. 

Secondly, if the fish is not already in a tightly sealed bag, place it in a 

ziplock bag to seal inside. Then place the bagged fish into a tub of 
water in cool temperature of 60 degree Fahrenheit for an hour. 

Finally, use some handy paper towel in your kitchen to absorb the 
moisture of the fish. 

Can You Refreeze Sashimi? 

But what about fish sashimi that has already thawed, can you still 
refreeze it? 

Subsequently sashimi can be refreeze, though you will lose the quality 
of the fish. Because a second thawing will after the new formation of 
ice crystals will break down even more of the meat. 

Along with the increase in bacterial growth since bacteria will multiply 
at a warm room temperature. Thus your second thaw will produce a 
cooked fish of less-than-perfect quality. 

Curing Sushi Fish 

What Does Curing Do? 

Curing is a process done to better preserve meat. Through the use of 
salt as a major part to draw out the moisture from the meat.  

Therefore the less moisture that is still in the meat, the longer it can 
last. Additionally, ingredients like nitrites are part of the curing process 
to insure against bacterial growth.  

Although it doesn’t fully guarantee spoilage, some food that are 

preserved through the curing process is beef jerky and sausages, hot 
dogs. 

Furthermore it adds flavor to the meat through introducing certain 

desired ingredients​ of curing agents. 
Curing Process: 

There are two important parts of the curing process: 1) Addition of 
salt, 2) Absorption of salt into the meat. 

So there are many ways this can be done, two popular curing methods 
is to massage the salt into the meat. Or through placing the fish into a 
solution of large quality of salt(20%). 

Without doubt, both methods seek to use salting to slow down 

enzymatic decay of the meat within the muscle tissue of the fish.  

Although we only talked about using salt, further curing methods can 
be complicated to understand.  

Is Cured Sashimi Safe? 

Firstly, there is always risk that is inherent in any method of 

preservation. But a safe and effective curing method will make the 
sashimi safe. 

Curing sashimi is like giving the sashimi additional insurance. Since it 
helps halt the bacterial growth as you thaw you sashimi. Additionally 
more than making the seafood safer, the dehydration makes it harder 
for bacteria to survive. 
However, the downside is that when sodium nitrite/nitrate is used 
ineffectively it can r​ isk your health​. Because when the sashimi curing 
contains over 200ppm of sodium nitrite it can be lethal for your body. 

Hence there’s a limit to the healthy dosage of this popular preservative 

method. So instead of using sodium nitrite/nitrate as the preserving 
ingredient, substitute it with sea salt for curing. 

Sashimi Preparation 

How to Prepare Sashimi At Home 

Before you decide to prepare sashimi at home, you will need to buy 
sushi-grade fish like salmon, tuna, or yellowtail from the supermarket.  

Now all you got to do is fillet and skin the fish. And if it’s already 
prepared you only n​ eed to do some cutting​. 

First, you want to cut the fillet into rectangular slices, with each slice 
one centimeter apart. Which is a method for cutting big fish like tuna 
and kingfish. 

Second, you want to make thinner slices to these blocks of fillet, to 
create a very thin diagonal slice​ that is common for sashimi. 

Finally when you’re all done with the cutting, you can prepare your dish 
of sashimi with condiments such as wasabi paste or soy sauce. 
How to Make Sushi Grade Salmon 

Furthermore the process for making sashimi from salmon follows a 

similar general process.  

Because after you follow the steps from this post of thawing the 
salmon. The only part that is different is for you to cut away the fish 
skin of the salmon. Before following with smaller slice cuts to the 
meat. 

Once you’re done preparing the fish, ​the ingredients​ can now be used 
for creating sushi rolls or for sashimi.