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.

Stephanie B.
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2 Comments

Coral L. March 25, 2020
Hey Stephanie! I've actually done exactly as you did—cured a non-sashimi grade slab of salmon gravlax-style—and it (and I) turned out just fine.

If you're still spooked, you can freeze the gravlax, though it will affect the final texture. If you do so, Wrap the gravlax in paper towels, and seal it tightly either with cling wrap or in a plastic bag. Then thaw it overnight in the fridge—the paper towels will help wick away surface moisture. When it's thawed, go ahead and slice the gravlax.
 
Stephanie B. March 25, 2020
Thanks for the reply! I went down a rabbit hole of tapeworm info that totally freaked me out. But apparently of the issues farmed fish can have, parasites is rarely one of them. Still haven't made up my mind about freezing but I did already try some slices of the gravlax before thinking about any potential food safety issues so #yolo I guess?
 
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