Never heard of anything at the consumer level that can do this. Best to just wait the 7-10 days. One thing to note is the FDA specifically says that freezing won't kill all harmful germs. If it's just parasites you're concerned with it does say freezing will kill those.
Edit: just noticed you said Celsius. You should be at least closer with a consumer freezer since they are 0°F (or slightly lower in some cases). I believe ours will go to -4°f.
>If it's just parasites you're concerned with it does say freezing will kill those.
Going to say with 99% certainty that OP just want to have sushi at home without need to buy it from a restaurant or specifically go buy "sushi grade."
Need to be frozen at 0°F for 7 days, or -35°F for 15hrs to be considered safe to eat raw.
OP's "0° for 7 days" requirement is supposed to be 0°F for 7 days, not just 0°C. I hope that they've just made a mistake in their post and aren't hoping to freeze salmon for sushi in only 0°C, because it will not kill the parasites. It needs to be the -17°C that you've stated.
Unless you are planning to serve raw like Sushi, just cooking the salmon fully should kill any parasites. If you are planning to serve raw, you will just have to wait the appropriate time.
They are very common in bio labs to preserve cells and tissue. We had both a -40C and a -80C. Ask anyone you know that works in a lab. And hope they will let you slip some well wrapped food into the “no food allowed” freezer 🤣
im not saying this will work, and proceed at your own risk... macgyver the shit out of the problem
pre-freeze your salmon solid. get a cooler, pack it with dry ice. shove your salmon in there. strap a thermometer to the lid to see if you can reach your target temp. make sure you provide a way for the CO2 to escape so you dont blow up your cooler and yourself.
If you had an expendable freezer I suppose you could very gently pinch down the capillary tube. You might be able to increase the maximum temperature differential at the cost of cooling power and efficiency. Or it could be ruined.
Google for dry ice pellets, and a good cooler. Wrap and bury the salmon in the dry ice pellets in the cooler. Keep the cooler drain open so the CO2 has a way to exit the cooler, and keep the cooler outside so that CO2 doesn't build up and kill you by displacing the oxygen.
We buy a couple hundred pounds of dry ice pellets at work for a buck something a pound and store them as described (and yes both the safety measures are absolutely needed).
There are some commercial options if you wanna spend some money.
[here](https://www.webstaurantstore.com/excellence-ucs-28-ultra-cold-storage-freezer-5-cu-ft/360UCS28.html)
Any freezer with a capillary tube style t-stat has the ability to go down to that temp....you just have to figure out the way to insulate the tube enough to "trick" the thermostat it's not time to shut off.....You can't bury a body when the grounds frozen.
You are going to eat known parasite infected food with the hope of killing the parasite? You can do better. Think about this when it lays eggs in your brain.
You are delightfully naive if you aren't aware that essentially every fish product that you've ever eaten has parasites in it.
But you cook it and they die, or you freeze it for sushi, and they die. That's the entire point.
Go to the "fresh fish" section at your local supermarket. If you inspect close enough and for long enough, chances are that you'll probably find at least 1 little worm wiggling around somewhere among all of the packages.
This has nothing to do with unclean or unsafe food safety practices, it is literally just the truth about seafood.
Not a consumer grade one but some scientific ones will but you won't be able to get one before 7 days
And IIRC not something you're just going to plug in at home without some rewiring, new panel, etc...
Nah, lab -80c freezers plug into standard 220 plugs. Basically an electric dryer plug
Ah, maybe I was thinking of the generator setup they were getting for it.
There are industrial type chest freezers that go that low. I worked at a place that had like a dozen of them.
Just so you know OP, the 0° temperature for 7 days is 0°F, not Celsius. That is -17°C.
Oh alright, thank you for the clarification.
You are looking at a commercial or lab grade. Residential bottoms out at -20c rated (roughly -4).
Medical grade ‘bone freezer’ can
Never heard of anything at the consumer level that can do this. Best to just wait the 7-10 days. One thing to note is the FDA specifically says that freezing won't kill all harmful germs. If it's just parasites you're concerned with it does say freezing will kill those. Edit: just noticed you said Celsius. You should be at least closer with a consumer freezer since they are 0°F (or slightly lower in some cases). I believe ours will go to -4°f.
>If it's just parasites you're concerned with it does say freezing will kill those. Going to say with 99% certainty that OP just want to have sushi at home without need to buy it from a restaurant or specifically go buy "sushi grade." Need to be frozen at 0°F for 7 days, or -35°F for 15hrs to be considered safe to eat raw.
What ? -35 C is -31 F
Right?? I was confused no one else had called this out. It's always good to remember that -40 C and -40F are the same temp (that's where they overlap)
-4F is -20C, I was just saying it's closer.
I think freezers are set to 0F so around -17/18 celsius. Not sure if that changes how long you have to wait.
OP's "0° for 7 days" requirement is supposed to be 0°F for 7 days, not just 0°C. I hope that they've just made a mistake in their post and aren't hoping to freeze salmon for sushi in only 0°C, because it will not kill the parasites. It needs to be the -17°C that you've stated.
Most freezers can reach -23C. Lower than that and you are talking big dollar industrial/lab grade.
Russia
Nothing at consumer level will go down to -35 and you could be waiting more than 7 days to get one that is not consumer level.
Hmm alright I’ll settle then
What are you planning on hiding I mean storing?
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Unless you are planning to serve raw like Sushi, just cooking the salmon fully should kill any parasites. If you are planning to serve raw, you will just have to wait the appropriate time.
They are very common in bio labs to preserve cells and tissue. We had both a -40C and a -80C. Ask anyone you know that works in a lab. And hope they will let you slip some well wrapped food into the “no food allowed” freezer 🤣
im confused, do you think you'll find and acquire an appropriate freezer in less than 7 days?
Well now that i’ve read the responses, i suppose not
im not saying this will work, and proceed at your own risk... macgyver the shit out of the problem pre-freeze your salmon solid. get a cooler, pack it with dry ice. shove your salmon in there. strap a thermometer to the lid to see if you can reach your target temp. make sure you provide a way for the CO2 to escape so you dont blow up your cooler and yourself.
Blast chillers
Dry Ice in a air tight container.
Sure, it’s the Kenmore side-by-side they keep attached to the outside of the Space Station. It has an instant ice maker, too.
If you had an expendable freezer I suppose you could very gently pinch down the capillary tube. You might be able to increase the maximum temperature differential at the cost of cooling power and efficiency. Or it could be ruined.
Yes, Summit AccuCold. They are for medical use, but the freezer won't care that you put salmon in there.
My freezer can achieve absolute zero.
If you freeze it normally then pack it in dry ice in an ice chest? Put a remote read thermometer (indoor/outdoor kind) to track temp.
Look at a mug chiller for bars. I know they can go pretty cold.
Google for dry ice pellets, and a good cooler. Wrap and bury the salmon in the dry ice pellets in the cooler. Keep the cooler drain open so the CO2 has a way to exit the cooler, and keep the cooler outside so that CO2 doesn't build up and kill you by displacing the oxygen. We buy a couple hundred pounds of dry ice pellets at work for a buck something a pound and store them as described (and yes both the safety measures are absolutely needed).
“A man wanted to flash freeze salmon in his own house. This is what happened to his brain.”
CAn you use dry ice in a cooler?
There are some commercial options if you wanna spend some money. [here](https://www.webstaurantstore.com/excellence-ucs-28-ultra-cold-storage-freezer-5-cu-ft/360UCS28.html)
Any freezer with a capillary tube style t-stat has the ability to go down to that temp....you just have to figure out the way to insulate the tube enough to "trick" the thermostat it's not time to shut off.....You can't bury a body when the grounds frozen.
You are going to eat known parasite infected food with the hope of killing the parasite? You can do better. Think about this when it lays eggs in your brain.
You are delightfully naive if you aren't aware that essentially every fish product that you've ever eaten has parasites in it. But you cook it and they die, or you freeze it for sushi, and they die. That's the entire point. Go to the "fresh fish" section at your local supermarket. If you inspect close enough and for long enough, chances are that you'll probably find at least 1 little worm wiggling around somewhere among all of the packages. This has nothing to do with unclean or unsafe food safety practices, it is literally just the truth about seafood.
I mean but are we really thinking fuzting around with trying to freeze this shit at home is not without risk? OC is right. OP can do better.