frozenrawraw-meatsalmonsashimi
I always buy fresh salmon filet, cut it into pieces and put it in the freezer.
I usually take a frozen piece cut it and eat it raw.
My question is: for how long can a frozen salmon filet (frozen after being fresh) still be eaten raw without the need to cook it?
Once you thaw the salmon, you can treat it like you would fresh salmon. Freezing may degrade the texture of the fish a small amount (it may not even be noticeable if they were commercially frozen in a blast chiller), or allow a little moisture loss, but otherwise the fish is essentially unchanged.
If there is any weeping or moisture coming out, pat the filets dry with a lint free towel or paper towel before high heat cooking methods like broiling or pan frying.
If the filets are thin, you can even cook them from frozen without pre-thawing them; they will thaw as part of the cooking process.
The best way to thaw them is to put them in refrigerator until they are thawed. You can then proceed with your recipe like you normally would.
Your set-up is fine. You'll probably eventually want to trade in the stock-pot for something like this:
But there is no reason that the set-up you have shouldn't make great salmon. I have exactly that set-up (including the stock-pot for now, but the square polypolycarbonate container is on order).
125F for one hour is pretty close to bare minimum time and temperature for salmon fillet. I like it that way, but it appears that you have a different expectation than I do. I base that guideline on the recipe from Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking and having just enjoyed salmon done at 122F for 1 hour.
First, double check your water temperature just to be sure. If you have a sous-vide circulator and a vacuum sealer, I don't want to hear that you don't have a digital, instant read thermometer. Double check that your Anova circulator is producing the temperature for which it is set. If the temperature is how you've set it, that means that you don't like your salmon that rare. Simple as that.
140F for 1.5 hours is pretty much the upper limit for a typical salmon filet to not be overcooked. That would be overcooked for me, but I have a preference for rare.
Assuming that your circulator isn't defective, you will almost certainly like salmon somewhere on that spectrum. Exactly where you like it best, only you can say.
Best Answer
As explained in How long can I store a food in the pantry, refrigerator, or freezer?, frozen food is safe indefinitely.
That being said, raw salmon that has simply been stored in your freezer for a while is not safe to consume without cooking. Not after 1 month, not after 1 week, not after 1 day. Fresh salmon needs to be cooked.
"Sashimi-grade fish" needs to be frozen at significantly lower temperatures than most home freezers are normally set at, and lower than many are actually capable of. Unless you can guarantee that it has been consistently lower than -20° C for 7 days or -35° C for 15 hours, you shouldn't eat it raw. Either buy sashimi-grade salmon from a reputable source, or order it prepared at a reputable restaurant.