Harvey, a loyal Tabled reader, makes this important point: "I am concerned that encouraging people to eat fresh salmon raw or undercooked can be dangerous. Sushi chefs generally freeze salmon to serve raw for sashimi and sushi. Freezing kills any parasites and bacteria lurking in the flesh, and if you don't cook the fish the texture is as good as raw. The US CDC recommends cooking never-frozen salmon to 145° F. The trick is to take it off heat at 125° F to 130° F, which should rise to 145° F upon resting for 5 minutes, and results in a pink, translucent center"
His advice and cookguidance ance is worth applying.
Harvey, a loyal Tabled reader, makes this important point: "I am concerned that encouraging people to eat fresh salmon raw or undercooked can be dangerous. Sushi chefs generally freeze salmon to serve raw for sashimi and sushi. Freezing kills any parasites and bacteria lurking in the flesh, and if you don't cook the fish the texture is as good as raw. The US CDC recommends cooking never-frozen salmon to 145° F. The trick is to take it off heat at 125° F to 130° F, which should rise to 145° F upon resting for 5 minutes, and results in a pink, translucent center"
His advice and cookguidance ance is worth applying.
It's Harvey's "pink, translucent center" we're striving for.