In case it isn’t obvious to everyone, the salmon wouldn’t be up to temp. It might look “cooked” but its internal temperature physically cannot rise high enough to kill all of the microbes dwelling within. Before putting it in the dishwasher, I recommend poaching it in a vinegar solution to dissuade anyone from eating it.
People eat salmon raw all the time, as well as “undercook” it. Salmon really shouldnt get above ~125f, it’s super delicate and overcooking ruins the texture. Run a hot rinse and dry cycle and I have no doubts it would be cooked through, if not overcooked.
If you’re referring to sushi, it’s usually flash frozen. Only times I’ve seen raw raw salmon were in Thailand and Hawaii.
And it’s less to do with it being cooked through and more about the temperature being too low for a proper cook, leading to a bacterial bloom in a 50 degree paradise.
If it’s held at a slightly lower temp for longer it can achieve the same bacterial reduction the 145F the usda recommends, its the instant bacterial death time. Inctheory if held at temp for long enough it would be safe to eat. It’s still a stupid method but technically viable.
You’d need to wash it at least twice, maybe three times. But then it loses its only advantage, ambient cooking with your dishes, and gains a disadvantage, running your dishwasher twice or thrice to clean off the fresh fish biome that has seeped out onto the dishes below your fish
Oh yeah I’m saying it’s technically viable, not that it’s actually any good. Also if the fish is wrapped properly then it shouldn’t be leaking fish juices onto the plates.
I’ve lost my faith in humanity, so I wanted to make it perfectly clear why one should avoid doing this. Just a touch of childproofing, I wasn’t trying to disagree with you
In case it isn’t obvious to everyone, the salmon wouldn’t be up to temp. It might look “cooked” but its internal temperature physically cannot rise high enough to kill all of the microbes dwelling within. Before putting it in the dishwasher, I recommend poaching it in a vinegar solution to dissuade anyone from eating it.
People eat salmon raw all the time, as well as “undercook” it. Salmon really shouldnt get above ~125f, it’s super delicate and overcooking ruins the texture. Run a hot rinse and dry cycle and I have no doubts it would be cooked through, if not overcooked.
If you’re referring to sushi, it’s usually flash frozen. Only times I’ve seen raw raw salmon were in Thailand and Hawaii.
And it’s less to do with it being cooked through and more about the temperature being too low for a proper cook, leading to a bacterial bloom in a 50 degree paradise.
If it’s held at a slightly lower temp for longer it can achieve the same bacterial reduction the 145F the usda recommends, its the instant bacterial death time. Inctheory if held at temp for long enough it would be safe to eat. It’s still a stupid method but technically viable.
You’d need to wash it at least twice, maybe three times. But then it loses its only advantage, ambient cooking with your dishes, and gains a disadvantage, running your dishwasher twice or thrice to clean off the fresh fish biome that has seeped out onto the dishes below your fish
Oh yeah I’m saying it’s technically viable, not that it’s actually any good. Also if the fish is wrapped properly then it shouldn’t be leaking fish juices onto the plates.
I’ve lost my faith in humanity, so I wanted to make it perfectly clear why one should avoid doing this. Just a touch of childproofing, I wasn’t trying to disagree with you
I’m imagining the shits the dishwasher detergent residues give you would be brutal
You just reminded me that the tide pod challenge existed. What a terrifically stupid way to die