How to chill salmon in the home freezer?

How to chill salmon in the home freezer?

How to chill salmon in the home freezer?

“If the temperature of the home freezer does not drop below -18 ° C, the fish fillet must be kept in the freezer for at least 96 hours; if, on the other hand, you have a blast chiller, you can treat the fish at -35 ° C for at least 24 hours.

How to chill fish at home without a blast chiller?

An alternative method is to immerse the fish fillets in cold water every 20 minutes. During this time, the thin layer of water freezes and preserves the delicate meat of the fish from any "burns" caused by the ice.

How to kill the fish?

The killing of the fish is done with a professional tool called a blast chiller. The blast chilling temperature is at least below 20 degrees and must take place for no less than 24 hours. The professional blast chiller must be purchased by those serving raw fish.

How Much Should the Salmon Kill?

In order to be eaten raw, the fish must first be killed; this means that it must remain in the blast chiller for at least 24 hours at a temperature not exceeding -20 ° C.

How to chill fish in the freezer?

Blast chilling: at -18 ° for 1-2 hours To do this, place the product in the cold very quickly, in a clean dish covered with cling film: the temperature should be brought to -18 for one or two hours before consumption.

How to chill salmon for sushi at home?

Blast chilling: at -18 ° for 1-2 hours To do this, place the product in the cold very quickly, in a clean dish covered with cling film: the temperature should be brought to -18 for one or two hours before consumption.

How to chill raw salmon?

Chilling: at -18 ° for 1-2 hours The first recommendation: raw fish after purchase must be “chilled”. To do this, place the product in the cold very quickly, in a clean dish covered with cling film: the temperature should be brought to -18 for one or two hours before consumption.

How is the meat slaughtered?

Slowly cooled food undergoes an evident loss of humidity and a significant alteration of color, flavor, aroma, juiciness and palatability. Chilling therefore means bringing the temperature at the core of the product from + 70 ° C to + 3 ° C in the shortest possible time and according to the HACCP hygiene regulations.

How long to kill the fish?

It must be cooked for at least one minute at 60 degrees or it must be blast chilled, i.e. it is frozen at a temperature not exceeding -20 degrees for at least 24 hours in restaurants (which have the appropriate tools to chill more quickly) and for at least 96 hours in the home freezer.