- This topic has 6 replies, 6 voices, and was last updated 11 years, 7 months ago by .
-
Posts
-
Anyone know how to make kosher sushi taste like it does when you buy it at the store? Whenever I try to make it myself it does not taste as good. I get the salmon from a local supermarket.
In reality, unless you are making over 10 rolls, it is most likely more cost effective to buy from a store.
I get the salmon from a local supermarket.
Making good sushi requires the ability to select good fish. Try your local fish market at 5:00AM. The fish sold at supermarkets is generally not fresh enough to eat raw.
Ask one of the chefs to show you.
How about Sushi followed by cheesecake for Seudas Shovu’os?
Kosher sushi is kosher because it uses kosher fish. There’s a lot of info online on how to prepare salmon. For safety reasons it legally has to be frozen for 72 hours (in a commercial freezer) to kill any parasites before selling it raw, so it’s not exactly fresh. I would think the sushi places buy it frozen for this reason, but I’m guessing here.
To taste good I think the trick is to soak the salmon for a short while in a vinegar mix. Look up recipes as I don’t remember the exact details.
You can also buy kosher frozen sushi grade tuna, which saves you the worry about parasites. And since it’s probably frozen when really fresh, it may actually taste better than something questionable, or supermarket salmon.
- You must be logged in to reply to this topic.