Sashimi/Defrosting Fish

Though it is nice to just have a fresh piece of sushi grade fish, most of the time, it’s very hard to find them. So, once in a while, you need to use a frozen piece of fish. Here’s a way to defrost fish without losing the texture.


You need:

  • 4 cups Water
  • 5 tbsp salt
  • 1 tbsp sugar
  • 1 lb frozen fish (tuna or salmon)

How to do this:

  1. Wash your hands and clean the work surface
  2. Mix the sugar, salt, and water in a brine, add more salt if needed
  3. Quickly soak the fish in the brine for 5 min, dry it with paper towels, wrap it with ceramic wraps, and place it in the fridge for 8 hours
  4. Take it out and use it when you need it, it can stay in the fridge for up to 24 hours

You can use this for poke, sushi, or sashimi


  1. What are ceramic wraps? Also, what does the brine actually do? Why does soaking the fish in the brine save the texture?


    1. I think that was an spelling error, I meant to say cling wraps or plastic wraps. The major problem with defrosting fish is that the temperature of air (about 20C) and the frozen fish (about -10C) has too large of a difference in temperature, and when temp rises to fast, the meat start to collapse. By placing it in an icy salt brine, it allows the temperature to rise slowly, thus minimize the change in texture


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