About that salmon I have curing...is it safe?
I probably should have thought of this before I bought and cured salmon, but I can't do anything about it now. So, I cured salmon for the first time but now I'm scared to eat it: the recipe I was using said to get fatty, good quality salmon. So I got a fresh fillet of a fatty salmon (farm raised) from grocery store that has good quality fish and meat. However, I called the store and they said it is not sushi or sashimi grade.
But an article I dug up my Mark Bittman makes no mention of sushi grade and says grocery store fish is fine, as long as it is as fresh as possible (turns out sushi fish is actually frozen first?) Now I'm wondering if I should toss it in the freezer. Anyone have any experience with making their own gravlax and the food safety around that? While I may play fast and loose with the veggies, I'm not a big meat/fish eater and getting a parasite is legit one of my biggest fears.