Originally Posted by
cockpitvisit
Do you prepare any raw fish at home at all? If yes, where do you get the fish?
Because to me, the alternatives seem to be either frozen fish, or cooled "sushi grade" fish some places sell. An I am not sure I can trust that sushi grade fish either - in addition to the same question about the refrigeration chain, there is also a question of how long it has been sitting on the counter and whether it could pick up any bacteria/parasites there.
Hmmm, onigiri looks like an interesting idea - I do have some nori sheets left.
Only “raw” fish I eat in London is smoked salmon and herrings pickled in vinegar. Our annual visit to Japan is where we get my daughter acquainted with this part of here heritage.
Thankfully, there are PLENTY of other Japanese foods that don’t involve raw fish.
Mind you, chirashi sushi is delicious with smoked salmon as a component part.
If we were in Japan, we’d be eating salmon soboro every day at breakfast time. This is definitely something you can make with frozen salmon. It’s a staple in many Japanese homes and I prepare it in England quite often (although it never lasts more than a couple of days, no matter how much I make). Salmon soboro is perfect for onigiri (rice balls) and makes an ideal ochazuke ingredient - hard to think of anything more typically Japanese than ochazuke.