[How to use leftover sashimi! ] Introducing frozen preservation methods and arrangement recipes

Did you know that sashimi can be frozen?

Sashimi has the image of being a luxury item, but sometimes you end up eating a lot or suddenly eat out and end up with some left over.

Freezing is recommended for those who force themselves to eat food because it's a waste, or who eat food through cooking.

By knowing the correct freezing and thawing methods, you can enjoy frozen sashimi as raw at a later date.

We will introduce how to freeze sashimi along with 5 recipes that are useful when you are tired of it or when it has gone bad.

Advantages of freezing sashimi

Freezing sashimi allows for long-term storage.

Freezing is convenient when you receive a lot and can't eat it all, or when you suddenly change your plans and can't eat it right away.

If you can freeze it, you can buy it without hesitation even when it's on sale.

By freezing and thawing food properly, you can enjoy it as delicious sashimi at a later date, which is a great benefit.

What kind of sashimi can be frozen?

Not all sashimi can be frozen and enjoyed.

Avoid thawing blue fish and fillet sashimi, excluding large fish such as tuna, and eating them raw.

Specifically, it is perishable fish such as sardines, horse mackerel, swordfish, and mackerel. If you want to defrost the fish and eat it as sashimi, we recommend freezing it in blocks (not fillets).

Fillets have a large surface area that comes in contact with air, and there are many places where the cells are cut, so they deteriorate quickly, so you need to be careful.

If you really want to freeze fillets and enjoy them as sashimi, freeze the fillets immediately after purchasing.

If you have frozen sashimi that has already been served on the table, you can add a little extra effort to it by referring to the arrangement recipe.

If you have to freeze sashimi that is not suitable for freezing, please cook it.

​Any sashimi can be frozen if it is cooked before use.

About freezing and Anisakis

Anisakis is a parasite that can cause severe abdominal pain if eaten alive.

Although Anisakis is sensitive to heat, injury, and cold, care must be taken as there are many cases of live parasites in sashimi.

The website of the Ministry of Agriculture, Forestry and Fisheries states that it will die at -20℃ for 24 hours or more or -18℃ for 48 hours or more.

However, since homes are opened and closed a lot, the temperature may not drop as expected.

If you are concerned, avoid eating raw food even if you freeze it at home.

If you are allergic to Anisakis, even eating carcasses can cause anaphylactic symptoms.

There is a way to kill Anisakis by freezing, but you need to be knowledgeable about it.

How to freeze sashimi

How to keep it frozen

1) Wrap the sashimi in kitchen paper to remove any drips (moisture).

2) Wrap tightly in plastic wrap.

3) Wrap aluminum foil over the plastic wrap.

4) Put it in a ziplock bag and bring it close to a vacuum, then put it in the freezer and freeze it quickly at a low temperature.

The photo shows the book, but fillets can also be frozen in the same way.

How to pickle and freeze

1) Put the dipping sauce made in the ratio of 2 parts soy sauce, 1 part sake, and 1 part mirin into a ziplock bag.

If you are concerned about the alcohol content, please boil the dipping sauce or use mentsuyu instead.
2) Add the sashimi, spread it out evenly without overlapping, and seal it to create a vacuum as much as possible.

3) Wrap in aluminum foil and store in the freezer.

Either way, you can maintain the deliciousness by freezing the food at a low temperature as quickly as possible by adjusting the temperature setting of the refrigerator or using rapid freezer.

Another way to prevent the temperature inside the refrigerator from rising is to be careful about the time and number of times you open and close the refrigerator.

How to thaw sashimi and storage period

How to unzip

The key to thawing frozen sashimi is to wrap it in kitchen paper to remove any drips.

If you leave the drippings from the sashimi as is, it will not be as delicious.

We recommend wrapping it in kitchen paper, then wrapping it in plastic wrap, and thawing it slowly in the refrigerator.

If you don't have time, you can thaw it by placing it in a ziplock bag and soaking it in ice water for about an hour.

In that case, after thawing, wipe off the moisture with kitchen paper, and then cut into pieces.

You can also use it frozen if you want to heat it up.

When eating sashimi, using a microwave or thawing it at room temperature is not recommended due to hygiene issues.

[Delicious defrosting method with a little effort]
Soak in cold salt water (2 tablespoons salt per 1 liter of water) for about 5 minutes, then carefully wipe dry with kitchen paper.

Wrap it in a fresh kitchen towel, wrap it in plastic wrap, and let it thaw naturally in the refrigerator for half a day.

Storage period

If you want to eat frozen sashimi raw, try to use it up within about a week.

If cooked, it can be stored for about a month.

It depends on the freshness before storage, the state of storage, and your physical condition at the time of eating, so if you feel that something is wrong, please do not eat it.

3 arranged recipes using frozen sashimi that can be eaten raw

Add bulk with vegetables! Carpaccio style salad

Source: https://cookpad.com/recipe/2144862

☑〈材料2人分〉
・冷凍刺身　適量
・レタス　小1/4玉
・新玉葱　1/2個
・ミニトマト　4個
✩オリーブオイル　大さじ1と1/2
✩ワインビネガー　小さじ1/2
✩乾燥バジル　適量
✩黒胡椒　適量
✩塩　小さじ1/2弱

<How to make>
1) Thaw the frozen sashimi and cut it into bite-sized pieces.
2) Cut the lettuce into bite-sized pieces, thinly slice the new onions, and cut the cherry tomatoes into quarters.
3) Make dressing by combining ✩ seasonings.
4) Wipe the moisture from the sashimi and vegetables with kitchen paper, mix them together, then sprinkle with the dressing and serve.
If you make it in step 1) by only partially defrosting it instead of completely defrosting it, you will get a cool result.

Japanese style marinade

Source: https://cookpad.com/recipe/501979

☑〈材料4人分〉
・冷凍刺身　300ℊ
・玉葱　1/2個
・海藻　適量
・醤油　大さじ3
・塩　小さじ1/2
・ごま油　小さじ1
・赤唐辛子　少々
・万能葱　少々

<How to make>
1) Thaw the frozen sashimi, rehydrate the seaweed in water, and thinly slice the onion before soaking it in water.
2) After wiping the moisture off the sashimi, cut it into bite-sized pieces.
3) Place all ingredients in a bowl and mix gently.
4) Arrange it in a bowl and it's done.

You can eat it right away, but it will be even more delicious if you let it cool a little in the refrigerator. You can also sprinkle with sesame seeds or seaweed if you like.

Excellent compatibility! Sashimi and turnip with sticky sauce

Source: https://cookpad.com/recipe/3237588

☑〈材料〉
・冷凍刺身　1パック
・めかぶ　2パック
・めかぶのタレ　適量

<How to make>
1) Thaw the frozen sashimi and cut it into bite-sized pieces.
2) 1) Lightly toss the tomekabu, serve in a bowl, and pour over the mekabu sauce and it's done.

You can also sprinkle it with shiso leaves, small green onions, sesame seeds, etc. to make it delicious.
You can also use ponzu sauce or wasabi soy sauce instead of the mekabu sauce.

2 cooking recipes using frozen sashimi

Don't worry even if it's rare! Healthy fried frozen sashimi

Source: https://cookpad.com/recipe/4254527

☑〈材料〉
・冷凍刺身（ブロック）　1パック
・小麦粉　適量
・卵　1個
・パン粉　適量
・サラダ油　適量

<How to make>
1) Without thawing the frozen sashimi, wipe it dry with kitchen paper.
2) While still in the form of a block, coat it in the order of flour, beaten egg, and bread crumbs.
3) Place in a frying pan with plenty of oil and fry until golden brown.
4) Once both sides are browned, remove and cut into bite-sized pieces and it's done.

Chilled and delicious! Easy nanban pickled sashimi

Source: https://cookpad.com/recipe/3849693

☑〈材料2人分〉
・冷凍刺身　150ℊ
・玉葱　1/2個
・ピーマン　2個
・人参　1/2本
・赤唐辛子　小さじ1
✩酢　100㏄
✩醤油　大さじ1
✩砂糖　大さじ3
・片栗粉　大さじ1強
・揚げ油　適量

<How to make>
1) Cut the frozen sashimi into bite-sized pieces after partially defrosting, slice the onion and soak in water, cut the green pepper and carrot into thin strips, and cut the red chili pepper into rings.
2) Make the dipping sauce by combining the ✩ seasonings.
3) Add the vegetables to the dipping sauce and let them marinate.
4) Wipe the moisture from the sashimi with kitchen paper and sprinkle with potato starch.
5) Fry 4) in oil at 180℃ for about 2 minutes, then add to 3).
6) Mix everything together to blend the flavors, then chill it in the refrigerator and it's ready.

If you use paprika instead of green peppers, the color will be better.
You can do without the carrots, but the bell peppers and onions add flavor, so it's better if you have them.
You can also use ponzu sauce instead of the dipping sauce.

Conclusion

How do you store frozen sashimi and how do you arrange the recipe?

If you remove the drippings from fresh sashimi and freeze it, you can store it for about a week and still enjoy it raw.

By wrapping the food in plastic wrap and then aluminum foil, you can prevent it from drying out and freeze it quickly, preserving its deliciousness.

There are various ways to defrost food, but if you want to eat it raw, avoid thawing it in the microwave or at room temperature.

Freezing quickly and thawing slowly will minimize drips.

The secret to making sashimi delicious is to frequently wipe off the drippings, which greatly affect the taste of sashimi.

Please try freezing preservation methods and modified recipes to enjoy the deliciousness of leftover sashimi without wasting it.