Is home-made cured/salted raw salmon safe to eat?
Freezing is actually the method sushi restaurants use to ensure their salmon is parasite- and salmonella- free, so you’re on the right track! You don’t actually need to salt-cure the salmon for sushi (especially if you freeze it) but since you did, that also would have killed any undesirable germs or parasites in the fish, so long as you sliced it before curing it rather than leaving it in the form of a whole fillet. So long as the salmon was 1/2-inch thick or less in at least one direction, the salting probably did the trick. In the future you’re better off either freezing salmon for sushi for 24-48 hours before defrosting (in the fridge!) and eating, OR salt-curing it. Salt-curing also draws moisture out of the fish, changing its texture, and in the future I wouldn’t leave it in the salt for more than a few hours, 8 max, so it doesn’t get too dry or tough. An equally important concern when you want to serve salmon sushi at home is the source of the salmon. Farm-raised salmon, unless
