When preparing salmon for cooking, it’s important to wash it properly to remove any bacteria or contaminants that could make you sick. Some people recommend washing salmon with lemon, but is this really effective? Here’s a closer look at whether washing salmon with lemon is a good idea.
Does Lemon Kill Bacteria on Salmon?
Lemon juice is acidic, with a pH around 2-3. This acidity can help kill some bacteria and microorganisms on the surface of the salmon. The citric acid in lemons lowers the pH on the fish’s surface, creating an environment that makes it harder for bacteria to survive and multiply.
Studies have found that treating foods with lemon or other citrus juices can reduce counts of bacteria like Salmonella, Listeria, and E. coli. The antibacterial effects seem to increase as more lemon juice is used. So theoretically, rubbing lemon slices all over the salmon could kill some germs.
However, research shows that lemon juice is most effective at killing bacteria when used in high concentrations. Just a quick squirt of lemon wouldn’t have the same antibacterial power as completely submerging salmon in lemon juice or rubbing it thoroughly with lemon wedges.
Does Lemon Remove Contaminants from Salmon?
Lemon juice doesn’t just kill bacteria – its acidity also helps remove contaminants from the fish’s surface. The citric acid can help dissolve and wash away things like dirt, blood, slime, and fishy odors.
Lemon’s cleansing properties allow it to act as a sort of natural detergent for seafood. Rubbing salmon fillets with lemon wedges helps loosen and lift away undesirable substances stuck on the fish.
Can Lemon Taint the Taste of Salmon?
While lemon can clean salmon and destroy some bacteria, its strong acidic taste can alter the flavor of the fish. Many people feel that salmon tastes best when its natural mild flavor shines through.
If salmon is thoroughly washed, rubbed, or soaked in lemon before cooking, the citrus taste can become infused into the flesh. The fish’s taste may end up lemony instead of delicately briny and salmon-y.
However, a quick spritz or light rub down with lemon likely won’t make the salmon taste noticeably citrusy. It’s mainly when the fish gets prolonged exposure to large amounts of lemon juice that its flavor can be impacted.
Should You Avoid Washing Salmon with Lemon?
Washing salmon with some lemon juice isn’t necessarily harmful – it can help kill microbes and remove contaminants. However, it isn’t a required step for making salmon safe to eat.
As long as the salmon is fresh and kept cold, washing with plain water is sufficient. The lemon’s antimicrobial abilities don’t make up for poor handling or storage. Bacteria multiply rapidly on salmon left at warm temperatures, regardless of whether lemon is used.
If you want to use lemon, be mindful that a subtle touch is best. Don’t soak the fish in lemon juice for prolonged periods, as this can chemically “cook” it and make the texture unpleasant. A quick spritz of lemon or brief rubdown is safer if you want some antibacterial cleansing power.
Other Tips for Safely Preparing Salmon
For getting salmon truly clean and ready to cook, follow these tips:
- Buy fresh, sushi-grade salmon from a trusted source and keep it chilled at all times.
- Wash hands, cutting boards, utensils with soap before and after handling raw salmon.
- Run salmon under cold water to rinse away blood, slime and loose scales.
- Pat salmon dry with paper towels.
- If using lemon, spritz salmon with juice and lightly rub with wedges then rinse.
- Sanitize countertops and sinks after washing salmon.
- Use separate cutting boards and utensils for raw salmon versus other foods.
- Cook salmon to an internal temperature of at least 145°F to kill parasites and bacteria.
Following basic food safety guidelines is the best way to avoid illness from salmon. Lemon can provide some extra bacterial removal, but isn’t a substitute for proper handling, storage, and cooking.
Conclusion
Washing salmon with lemon juice can help reduce bacteria on the surface and remove contaminants like dirt, blood, and fishy odors. However, lemon won’t make up for poor food safety practices. As long as fresh salmon is properly chilled, washed in cold water, and cooked thoroughly, using lemon is not a requirement. A quick spritz of lemon can provide some antibacterial cleansing power, but avoid soaking salmon in lemon for long periods as this can alter the texture and make the fish taste lemony.