10-27-2020, 01:58 AM
(This post was last modified: 10-27-2020, 02:03 AM by PAC12_AfterDark.)
Howdy,
I want to try my hand at cold summer, but can't find any info online about how safe it is.
FDA says all sushi needs to be frozen at a minimum of -4 for 7 days.
I assume this applies to fresh water fish as well, but because cold smoking doesnt provide any heat I thought I'd check around...
I was going to pull some salmon from early season jordanelle (been in the freezer since may) , dry cure them, then cold smoke. Eventually making a smoked salmon chowder.
Anyone have any other info?
This puts my mind at ease a little:
https://www.themeateater.com/fish/freshw...r-fish-raw
I want to try my hand at cold summer, but can't find any info online about how safe it is.
FDA says all sushi needs to be frozen at a minimum of -4 for 7 days.
I assume this applies to fresh water fish as well, but because cold smoking doesnt provide any heat I thought I'd check around...
I was going to pull some salmon from early season jordanelle (been in the freezer since may) , dry cure them, then cold smoke. Eventually making a smoked salmon chowder.
Anyone have any other info?
This puts my mind at ease a little:
https://www.themeateater.com/fish/freshw...r-fish-raw