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The tried and tested method for solving this is simple. As you add each fillet to a hot pan press down for 60 seconds then repeat as you add more fillets. If you are good you could do a fillet with each hand so as to make the process quicker. Another really good method, and my favourite. Use a cold pan. Simply oil a decent non stick pan, put your fish in ...


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Salmon is a fresh water fish that is regularly used for sushi, however it needs to go through extra preparation. Typically it needs to be frozen at -31F for seven days to kill whatever parasites are in there.


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To reduce the mercury issue with freshwater fish trim away the belly meat because that is where the majority of mercury settles. Also, most areas will have pollution warning for specific fisheries.


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Considering the option of leaving them extended period in open air sounds good depending upon where you live. The climate takes a important role. If there is humidity don't do that and there should be strong sunlight for a long period of time. It will remain safe, just cover it with a thin net so it won't get spoiled by insects. I have done it a lot of time ...



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