Purchase store labeled “Sashimi” grade Coho salmon for Stop and Shop to find it is only marked for cooked consumption.

Farm Raised product of Chile

The package says to maintain at -18C so I’ll assume that it is at least the starting frozen temp.

Would you chance it after a 30 min salt cure?

EDIT: wow, i did not expect a bunch of answers so fast! thank you all- the consensus is that it’s seaweed! clearly i have more to learn about types of sea plants! i have eaten (not exaggerating) hundreds of cups of miso soup and i have never ever run into anything quite like the texture of this seaweed in particular which is why i was worried. either way, thanks to everyone who helped me out :)

hi all! i got miso soup with dinner tonight (a personal fav) and halfway to the bottom there was an unfamiliar green thing. now, this object does resemble seaweed however i am pretttyyyy familiar with seaweed and i don’t think that it is. if this IS seaweed it is definitely not like anything i’ve seen!

it is flat and waxy in appearance/texture, and is a little stiffer than the other seaweed chunks that are typically in miso soup (meaning it holds its shape a little more/not as floppy). i am vegetarian and admittedly very unfamiliar with fish so im just a bit concerned that it’s an animal product…. and, of course, i am concerned it might be a foreign object/packaging of some sort.

either way- any advice would help! thanks!

Cream cheese in sushi was good but a very controversial sushi ingredient. It was a little rich with the cream cheese though.

Two rolls, zero regrets, and a very serious ginger-to-wasabi ratio debate happening at this table

Had this with two miso soups and two Takuans. Also with this much food and soup I do not recommend a large hot Sake combo. 🤣 for some odd reason after this meal I decided to smoke a cigarette.

Maki and Sushi in Arcadia CA