After trying many different methods all over the net, the best is get Costco Atlantic Salmon in a bag (3 pound size) US$26. It's cut up in 1/2 lb bags of 6 or 7 inside. If you want to be super safe, leave it in freezer for 7 days (since none of us have the deep freezing machine) but FDA recommends 7 days in home freezers. Or you can take a chance if you can't wait (but that's not my advice). When u r ready to eat, open one or more packs while frozen, "submerge" it in salt cold water mix (use sea salt 6 tablespoons or more), leave it for 30 mins, and it's defrosted!!! Then take it out, dry with paper towel, put it in a zip lock bag for 5 hrs (in fridge not freezer). Then just cut and eat the sashimi. Reason for the frozen Atlantic salmon is because the other ones next to the meat packs always end up with the fishy smell, and sometimes live worms. The frozen ones have zero smell. And don't use vinegar, it makes the dull color without any benefits. You ended up having to cut and throw away half of it just to make it look pretty. So do salt water is all that's needed to draw the water out and make the texture more firm. It's also the salt that makes it glow brighter orange. And the color is great. I only need to cut away the part near the fish backbone, and the rest look perfect color. Also watch some other video on how to cut it. A sashimi cut is different than a sushi cut. The sashimi cut is thicker and easier. And remember to cut it 90 degrees from the grain, so it looks like a zebra pattern and it will look just like the restaurants. To decorate it, peel some daikon, a piece of leaf and some lemon peel and you can open your own restaurant then.
@@tayvin88 You can, I like the texture to be a bit firm, and I like the salmon to be below room temp. If you eat it right after defrost and salt bath, it's not enough time to make it chewy and firm so it will taste soggy, meshy and warm.
@@Onyxapplez huge different in temperature, home freezer can get as low as -15 to -18°C but the commercial freezer can get to -30 to -45°C , when you freeze your sashimi you want to kill as much germs as possible, so the lower the temperature the faster its kill
Looks amazing! 2 questions, though: 1. How long will sushi like this keep in a fridge? 2. Is removing the skin a safety or a taste/texture preference issue? I like the skin on salmon after its cooked, so there shouldn't be any issues if I toast/grill the skin after curing to make chips or something like that to eat with the sushi, right?
Thank you so much. This turned out amazingly. I need to get better with the knife so I get more to eat but still had so much. Does this work with Tina or other meat? Or is the process different?
Thank you so much for this instructional video. I have wild caught Alaskan salmon that was gifted to me by the fisherman. I am hoping to have it ready as sashimi by this Sunday.
After seeing 4-5 videos in both, spanish and english, I can say that your video has all the info I was looking for, since first step to the last, no just the curated part but also the prep after the freezing, THANKS A LOT! (I did not check de grammar and typing w/translator so sorry if my english is bad :P)
@@NoOneIsGoingToSaveYouThat is completely wrong. Parasites come from the fish's diet. Farm raised salmon feed exclusively on pellets whereas wild salmon eat whatever they find which could have parasites.
Love this process. Works great. When picking my fish i go by feel and color before i start. Instead of plastic wrap i use a foodsaver....is that bad? I also freeze for about a week. My freezers are from -13f to -27f.
Thank You for this video. I was literally going to go to Costco and buy the huge salmon they sell and eat it just like that hahaha I didn’t know I had to cure it
@@sanjj_1- agreed. i've had it both ways & i'm still alive; never had food poisoning either. in my naive opinion, i feel digesting raw eggs are more prone to food poinsoning (please correct me if i'm wrong). & if you ever had mayo or any type of bakery at a restaurant, there's a good chance they're made with raw eggs. whether the eggs have been pasteurized, or not, is a story for another day. so curing + freezing it is what makes it "sushi grade" & restaurant quality. is it worth it the effort? there's a subtle change in quality & texture. meat is firmer, bouncier, and tastes mildly fresher. i guess it depends more on factors such as how hungry are you, & how much you're worried about getting food poisoning. as for meeeee.... i confidently do both. i'd eat a block of salmon as i get it home with it. i freeze the rest only because it's nice to have instant salmon sashimi/nigiri anytime i want. when i'm ready for another block, i thaw it in ice water + sea salt until thawed (maybe 1hr), dry it, refrigerate to firm it up (maybe 30mins, but longer the better + to chill it because warm sushi is gross & mushy. i didn't tell you to do this, but you can do an experiment yourself; cured vs uncured. as long as the fish has zero fishy smell, it's fresh enough for me.
Thank you for the recipe ! I have a question please .. do you wash the salt of the salmon after you remove it from the fridge before you prep the vinegar bath ? It’s not clear .. and I want to follow your recipe correctly!
According to the FDA, your freezer would need to get as cold as -31F or -35C to allow for this process to be done in 48 hours. Otherwise, you'll need to freeze it at -4F or -20C for 7 days. I don't think most home fridges get much colder than -10F. That's about as cold as mine gets at least.
Really appreciate the video! One Question: Is it important to be beneath a specific temperature like -30°C to kill all germs off properly or will regular freezers do the job with like -15°C?
I'm not an expert so dont take my word 100% but the temperature does matter if your freezer is minus 20 Celsius you should freeze for a week if its minus 35 it takes 2 days
'Freezing (-4°F (-20°C) or below (internal or external) for 7 days or - 31°F (- 35°C) or below (internal) for 15 hours) of fish intended for raw consumption also kills parasites
I have pacific Alaska silver salmon we caught that was vacuum packed and frozen. Can I use it for sashimi? Salt bath frig method? The parasites should be dead right.
Brining it is more for the flavor and part of the "old style" or edomae technique. You can just freeze your fish if you want, but it may not taste as flavorful. Freezing it is a requirement from the FDA to kill any parasitic worms, so I wouldn't skip that step unless you know your fish was already frozen after caught (which it often is) and you trust your source.
I once prepared tuna nigiri at home without freezing or curing anything. The grocery store I purchased the "sushi grade" tuna slab from made it sound like everything was edible as-was. So, me being the naive, budding sushi connoisseur that I am, went straight home and consumed it that night. It tasted great and never made me second-guess anything! It never had any bad scents or bad texture and I never left it out long enough to rot or anything like that. Everything looked perfectly fine! But the next day, oh man... I never had food poisoning as bad as that next day. It was so bad that I couldn't crawl away from the toilet, and I can only assume that it was because it needed to be frozen. I guess I purchased some that hadn't been? Thing is, I've never been sick from any other sushi experiences I've had before or since that time. I've eaten sushi thousands of times since that experience, in multiple restaurants and from the same grocery store who serves it in those prepackaged cooler containers, and not once did I ever get sick. It was just that one single time when I made it from home. If I ever try to do this at home again, I'm going to make absolutely sure I both cure it and then cut it up and freeze it for a minimum of 48 hours like this video shows.
@@Taliavana, eh, it's one of those things you learn from. From purchasing to preparation, you learn more about how it's all done and by the time you're rolling everything up, you pick up tricks and ways to make things easier. Getting sick from incorrectly-prepared sushi isn't fun, obviously, but it's something that helps you learn what you did wrong so you never repeat the same mistakes. For me during that situation, I'm 99% sure it was a parasite or some kind of microbe that made me sick that would've likely been killed had I known back then that it's best to freeze fish prior to sushi prep. I'm going to be trying it again from home soon, so wish me luck. If I don't make it, please remember that we'll always have RUclips. ;.)
Yes you can even eat it raw with no cure or vinegar bath but I recomend doing both and expirment with feezing overnight it can affect texture and amplify taste even with sushi grade
Can you freeze it then cure it? I already froze it. I always wonder why the king salmon I buy never tastes like a sushi restaurant, maybe it’s because I have been skipping this step?
depends on how long it was frozen for when you bought it, but I would freeze it again just to be safe. cholera or other bugs are not something you want to experiment with lol
Depending on the temperature of your freezer salmon should go into the freezer for 7 days unless it can roughly reach -70 in which case it only takes a day or 2. Any regular freezer is -15 to -35 ish takes much longer for the salmon in the freezer. The colder the freezer, the less time the salmon takes to kill of parasites/worms. Great video though!
@@zulaikhahaibir9289 you should eat it immediately as it is turning from partially frozen to raw. If you are to let it sit in the fridge too long it the will begin create liquid and flavor that is not delicious.
@@zulaikhahaibir9289 No problem, before putting it in the freezer, portion it and cover with salt for 30 mins to drain some of the fishy liquid and flavor. Rinse the salt off after it has been in the fridge for 30 mins. Enjoy.
the freezing is to kill parasites that are common in wild-caught salmon. farm-raised salmon are fed with feed that doesn’t have parasites, so it’s generally pretty safe to eat farm-raised salmon without going through the freezing process. not that it’s going to hurt to do it anyway, but it’s not really necessary
@@grambolinohoffstedter5618 I hope you can see this so if you get the farm raised salmon you can eat it directly or do the salt and vinegar thing first?
only 48h? so salt and rice vinegar and then freeze 2 days and it’s safe??? i’m scared to try, it looks too easy to be true, is there something else i have to do or look for when buying my salmon???? are there particular conditions? also 48h for how many grades (idk how u say it) i have just a regular home freezer,
Agreed. Though, the title does not say how to make food grade sushi salmon, it's kinda implied in an misleading way. That said, home freezing does not kill any parasites. Google it.
@isak6585 I imagine the salt would impede with the freezing process but if you've already frozen it I would just leave it. You don't want to freeze and thaw too many times.
I just love how you got straight to the point
After trying many different methods all over the net, the best is get Costco Atlantic Salmon in a bag (3 pound size) US$26. It's cut up in 1/2 lb bags of 6 or 7 inside. If you want to be super safe, leave it in freezer for 7 days (since none of us have the deep freezing machine) but FDA recommends 7 days in home freezers. Or you can take a chance if you can't wait (but that's not my advice). When u r ready to eat, open one or more packs while frozen, "submerge" it in salt cold water mix (use sea salt 6 tablespoons or more), leave it for 30 mins, and it's defrosted!!! Then take it out, dry with paper towel, put it in a zip lock bag for 5 hrs (in fridge not freezer). Then just cut and eat the sashimi. Reason for the frozen Atlantic salmon is because the other ones next to the meat packs always end up with the fishy smell, and sometimes live worms. The frozen ones have zero smell. And don't use vinegar, it makes the dull color without any benefits. You ended up having to cut and throw away half of it just to make it look pretty. So do salt water is all that's needed to draw the water out and make the texture more firm. It's also the salt that makes it glow brighter orange. And the color is great. I only need to cut away the part near the fish backbone, and the rest look perfect color. Also watch some other video on how to cut it. A sashimi cut is different than a sushi cut. The sashimi cut is thicker and easier. And remember to cut it 90 degrees from the grain, so it looks like a zebra pattern and it will look just like the restaurants. To decorate it, peel some daikon, a piece of leaf and some lemon peel and you can open your own restaurant then.
Hi Daniel, when you "put it in a zip lock bag for 5 hrs", I guess it needs to be in refrigerator but not freezing it right? thks
@@whatakrispot Yes no freezer, just so you can have it chill like at the restaurant, u never eat sashimi in room temp cos it doesn't taste as good.
@@DanielPMBA gotcha! Thks for replies and sharing!
Curious, why does it need to be refrigerated for five hours and not eaten after defrosted/dried from the salt bath?
@@tayvin88 You can, I like the texture to be a bit firm, and I like the salmon to be below room temp. If you eat it right after defrost and salt bath, it's not enough time to make it chewy and firm so it will taste soggy, meshy and warm.
thank you so much for this video! just made some sashimi using the techniques from this video and it's better that any restaurant I've been to!
48 hrs freeze is only for commercial freezer. You have to freeze for 7 days with a regular home freezer
I have a deep freezer that runs at -11F. Can I use that?
Why a 5 day difference?
@@Onyxapplez huge different in temperature, home freezer can get as low as -15 to -18°C but the commercial freezer can get to -30 to -45°C , when you freeze your sashimi you want to kill as much germs as possible, so the lower the temperature the faster its kill
What if the fish was frozen 7 days prior to the process shown here.
Wrong you have to freeze -4F for 7 days for wild caught salmon. Farm raised is not required. Stop spreading misinformation 🤦♂️
Hi chef. Would you use the same process for any kind of fish, like Tuna or flounder? If not, could you show us your process for other fish? Thanks.
No need to do this for tuna
@@Neji513don’t need to do it for any of them if it’s fresh and you caught and processed it.
@@rainman6080 parasites don't care who caught them.
Looks amazing! 2 questions, though:
1. How long will sushi like this keep in a fridge?
2. Is removing the skin a safety or a taste/texture preference issue? I like the skin on salmon after its cooked, so there shouldn't be any issues if I toast/grill the skin after curing to make chips or something like that to eat with the sushi, right?
1:05 aluminum dissolves in vinegar, fyi.
Holy CRAP!!! Thank you very much for demonstrating your technique.
Thank you so much. This turned out amazingly. I need to get better with the knife so I get more to eat but still had so much. Does this work with Tina or other meat? Or is the process different?
Thank you for the recipe or technique. I always wondered how you prepare the salmon. Thanks
you're making sushi with wild salmon? I thought you had to freeze it for 7 days and -20 Celsius or two days and -35 Celsius?
Thank you so much for this instructional video. I have wild caught Alaskan salmon that was gifted to me by the fisherman. I am hoping to have it ready as sashimi by this Sunday.
After seeing 4-5 videos in both, spanish and english, I can say that your video has all the info I was looking for, since first step to the last, no just the curated part but also the prep after the freezing, THANKS A LOT! (I did not check de grammar and typing w/translator so sorry if my english is bad :P)
can you do this tech also with tuna? also what would happen if you ate the cure would you get sick or is it just not going to tasty very good?
That was very helpful. Thank you 🤍
We should be using farm and not wild caught salmon right? I have a few frozen wild fillets.
Wild Caught is what you want not farm raised.
@@NoOneIsGoingToSaveYouThat is completely wrong. Parasites come from the fish's diet. Farm raised salmon feed exclusively on pellets whereas wild salmon eat whatever they find which could have parasites.
Love this process. Works great. When picking my fish i go by feel and color before i start. Instead of plastic wrap i use a foodsaver....is that bad? I also freeze for about a week. My freezers are from -13f to -27f.
Trying to figure out the same. -11f here with food saver
Is it important to cut off the skin and cured parts?
Probably for consistency of taste and texture. The outside would be rough and salty.
Nice video, do you have to go through the same process for farmed salmon?
I love when he says "don't judge me" in his videos. Lol
Thank You for this video. I was literally going to go to Costco and buy the huge salmon they sell and eat it just like that hahaha I didn’t know I had to cure it
you don't have to cure it. Costco salmon is already flash frozen before hand, so it's not the same as getting fresh-caught fish.
@@sanjj_1- agreed.
i've had it both ways & i'm still alive; never had food poisoning either. in my naive opinion, i feel digesting raw eggs are more prone to food poinsoning (please correct me if i'm wrong). & if you ever had mayo or any type of bakery at a restaurant, there's a good chance they're made with raw eggs. whether the eggs have been pasteurized, or not, is a story for another day.
so curing + freezing it is what makes it "sushi grade" & restaurant quality. is it worth it the effort? there's a subtle change in quality & texture. meat is firmer, bouncier, and tastes mildly fresher. i guess it depends more on factors such as how hungry are you, & how much you're worried about getting food poisoning.
as for meeeee.... i confidently do both. i'd eat a block of salmon as i get it home with it. i freeze the rest only because it's nice to have instant salmon sashimi/nigiri anytime i want. when i'm ready for another block, i thaw it in ice water + sea salt until thawed (maybe 1hr), dry it, refrigerate to firm it up (maybe 30mins, but longer the better + to chill it because warm sushi is gross & mushy.
i didn't tell you to do this, but you can do an experiment yourself; cured vs uncured. as long as the fish has zero fishy smell, it's fresh enough for me.
this is the safest technique ive seen
Thank you for the recipe ! I have a question please .. do you wash the salt of the salmon after you remove it from the fridge before you prep the vinegar bath ? It’s not clear .. and I want to follow your recipe correctly!
Thank you chef, ❤❤❤
Hey chef, can you use this same process for other fish like tuna, or is it specific to salmon? Also, is 48 hours enough time in a standard freezer?
Would love to hear your response here, chef..
I have that same question and I bet it’s the same for all other fish as well, why wouldn’t it not be mmm...Hey Chef?
According to the FDA, your freezer would need to get as cold as -31F or -35C to allow for this process to be done in 48 hours. Otherwise, you'll need to freeze it at -4F or -20C for 7 days. I don't think most home fridges get much colder than -10F. That's about as cold as mine gets at least.
So cool love Simon not only in sushi 🍣 but with plain rice and veggies 😎
what's the point of the cure if its all getting cut off?
I watch it all your videos in yt. The best video on yt Chanel. Thanks chef 🙏🏽
Thanks😊
Really appreciate the video!
One Question: Is it important to be beneath a specific temperature like -30°C to kill all germs off properly or will regular freezers do the job with like -15°C?
I'm not an expert so dont take my word 100% but the temperature does matter if your freezer is minus 20 Celsius you should freeze for a week if its minus 35 it takes 2 days
'Freezing (-4°F (-20°C) or below (internal or external) for 7 days or - 31°F (- 35°C) or below (internal) for 15 hours) of fish intended for raw consumption also kills parasites
Do you rinse this salt off afterwards or put it right in the vinegar bath and that will rinse it?
Am I correct in that you are starting with previously unfrozen fish?
So any raw fish like salmon tuna yellowtail snapper ika etc. that you make at home, is it safe to eat without getting sick?
Can you start with frozen salmon?? And you can refreeze it?
Looks great. This was super informative. Thanks for sharing.
Hi Chef, can you do anything with the cured cuts you cut off of the outside or do you just discard ?
No, you don't discard the outer layer. You can mix it with Sriracha and mayo to make it spicy salmon. It's even more delicious.
I have pacific Alaska silver salmon we caught that was vacuum packed and frozen. Can I use it for sashimi? Salt bath frig method? The parasites should be dead right.
Who is playing on the music track in the background??? I NEED TO KNOW!!!
Is this after deep freezer storage
Can the same method be used for tuna as well?
Isn't it not required to freeze it, or even cure it if it is farm raised instead of wild caught? Because farm raised won't have parasites or worms?
Cool video. Any idea how to turn that salmon into smoked salmon? Prefer the smoked. Thanks
I’m familiar with you/a fan from TV & somehow thru my love of salmon 🍣 the YT algorithm led me here!! CLUTCH! 😉
I enjoy this video. Good to know how to eat raw salmon.
why not dry it out a little bit more in uncooked rice?
can we do this technique for other fish?
Can this work with trout? 😁 please tell me I can cause I catch a lot of trout 😁
what happens if i skip the vinegar? is it still safe ?
@Christian Tovar well i let mine sit for like 40 WE will see if i like it if not I know for next time
wish salmon wasnt so pricy tho
Thank you for this, can I cure the fish after defrosting. All the salmon we get is already frozen
Is this necessary for aquaculture/farm raised salmon?
thanks chef, can you freeze it first , then brine it? also, is it ok to just do EITHER? i ve seen other vids, where they either brine or freeze it
Brining it is more for the flavor and part of the "old style" or edomae technique. You can just freeze your fish if you want, but it may not taste as flavorful.
Freezing it is a requirement from the FDA to kill any parasitic worms, so I wouldn't skip that step unless you know your fish was already frozen after caught (which it often is) and you trust your source.
Is that freezer a normal home freezer, or like a deep-freezer? I don't have a deep-freezer, can I prepare this with normal fridge freezer?
Normal home freezer FDA recommends 7 days
Bro amazing
Hi! If the salmon is store bought frozen, should I wash it in water or vinegar?
What to do with the cured bits and the skin we removed? Can I feed them to my cats raw/ boiled?
can you eat the cured part of the fish that you cut off?
That looks so good , I will definitely do it 😊
Love thee T-Shirt
So you just get regular salmon and then just follow these steps?
I'm assuming it's okay to eat the skin... right? Airfryer?
Do you discard the skin and the outer cured flesh you trim away?
I've watched a few different methods and none have been the same! First time I've seen vinegar. Can't wait to try!
A regular freezer doesn’t get cold enough to kill parasites in salmon
Do you have to use rice vinegar or does it not matter what type of vinegar you use??
Can we do sugar + kosher salt? And Rice vinager like how u did it... what are other options ?
How long can the salmon be unrefrigerated (after curing) until it becomes unsafe to eat ?
Is there a quicker way?
Hi Chef, can frozen salmon use in curing?
Just wanna ask if the trimmed part of salmon (the surface which was cured) is also edible or not?
I always hear about making sure you get sushi grade fish that is safe from parasites. Does curing it and putting it in the freezer do that?
Yes
Has to be in freezer for 7 days to kill parasites
Do you use Rice wine vinegar,? Did it matter
“Don’t judge me!” As I was about to start judging him for that wasabi. 😂
Is this technique for salmon only or can use it for tuna as well, or other fish?
Just for farmed and some wild salmon. It’s just safe. Those that don’t want to cure take chances.
General question: do you all always scale your fish, also, do you eat the skin?
That packaging is awesome
I once prepared tuna nigiri at home without freezing or curing anything. The grocery store I purchased the "sushi grade" tuna slab from made it sound like everything was edible as-was. So, me being the naive, budding sushi connoisseur that I am, went straight home and consumed it that night. It tasted great and never made me second-guess anything! It never had any bad scents or bad texture and I never left it out long enough to rot or anything like that. Everything looked perfectly fine!
But the next day, oh man... I never had food poisoning as bad as that next day. It was so bad that I couldn't crawl away from the toilet, and I can only assume that it was because it needed to be frozen. I guess I purchased some that hadn't been? Thing is, I've never been sick from any other sushi experiences I've had before or since that time. I've eaten sushi thousands of times since that experience, in multiple restaurants and from the same grocery store who serves it in those prepackaged cooler containers, and not once did I ever get sick. It was just that one single time when I made it from home.
If I ever try to do this at home again, I'm going to make absolutely sure I both cure it and then cut it up and freeze it for a minimum of 48 hours like this video shows.
I was just thinking to myself "this is a lot of effort and maybe I'll be fine" lol. Think Im gunna stick to sushi shops for my next salmon feed
@@Taliavana, eh, it's one of those things you learn from. From purchasing to preparation, you learn more about how it's all done and by the time you're rolling everything up, you pick up tricks and ways to make things easier. Getting sick from incorrectly-prepared sushi isn't fun, obviously, but it's something that helps you learn what you did wrong so you never repeat the same mistakes. For me during that situation, I'm 99% sure it was a parasite or some kind of microbe that made me sick that would've likely been killed had I known back then that it's best to freeze fish prior to sushi prep. I'm going to be trying it again from home soon, so wish me luck. If I don't make it, please remember that we'll always have RUclips. ;.)
I bought frozen wild pink salmon from my local supermarket. Can I eat if after I defrost it? Thanks!
My local supermarket sells defrosted salmon can I cure it too? Or does it only work on fresh salmon?
Is it ok if you freeze 1st then cure?
nice!
Nice trying this currently, just finished the curing process waiting the 48 hrs now.
any updates? was it good? cause imma try this soon
@@johnnyorlando1085 Oh yeah man, it came out excellent!! Though I am not good at cutting it properly. My family an I love this.
@@mhmmwilliam3097 hi. Dont the salmon become very salty ????
is is the same process for Tuna or any other fish ?
I cleaned Costco salmon with 7 up and refrigerated it before eating as sashimi the same day. I didn't get sick. Not saying you won't.
Do you have to cure the salmon before you eat it?
I don't have rice vinegar...could I use regular white vinegar??
I also do wasabi from a tube!
I'd it's farm-raised pre-frozen from the store, can I skip the 48-hour freezing step?
Yes you can even eat it raw with no cure or vinegar bath but I recomend doing both and expirment with feezing overnight it can affect texture and amplify taste even with sushi grade
Can you freeze it then cure it? I already froze it. I always wonder why the king salmon I buy never tastes like a sushi restaurant, maybe it’s because I have been skipping this step?
I wonder the same because o freezed the salmon but then I watched the video🥲
If the salmon comes frozen, can you thaw and do this and refreeze?
depends on how long it was frozen for when you bought it, but I would freeze it again just to be safe. cholera or other bugs are not something you want to experiment with lol
It can kill parasites and worms?
Can Costco’s salmon be processed this way.
Hi Chef, by curing the salmon like you did in video, how long can I keep it in fridge before it turn bad?
Fridge is 2 days maximum. Freezer is about a month.
Depending on the temperature of your freezer salmon should go into the freezer for 7 days unless it can roughly reach -70 in which case it only takes a day or 2. Any regular freezer is -15 to -35 ish takes much longer for the salmon in the freezer. The colder the freezer, the less time the salmon takes to kill of parasites/worms. Great video though!
Hello, if you dont mind answering. After we have frozen it for 7 days. After thawing it to eat, how long till it become unsafe again?
@@zulaikhahaibir9289 you should eat it immediately as it is turning from partially frozen to raw. If you are to let it sit in the fridge too long it the will begin create liquid and flavor that is not delicious.
@@danoking69 Thank you!
@@zulaikhahaibir9289 No problem, before putting it in the freezer, portion it and cover with salt for 30 mins to drain some of the fishy liquid and flavor. Rinse the salt off after it has been in the fridge for 30 mins.
Enjoy.
Where does the 7 days number come from?
Great video. Do you recommend freezing after submerging in the vinegar with the farm raised salmon from Costco?
the freezing is to kill parasites that are common in wild-caught salmon. farm-raised salmon are fed with feed that doesn’t have parasites, so it’s generally pretty safe to eat farm-raised salmon without going through the freezing process.
not that it’s going to hurt to do it anyway, but it’s not really necessary
@JosiexJosie yeah, probably
@@grambolinohoffstedter5618 I hope you can see this so if you get the farm raised salmon you can eat it directly or do the salt and vinegar thing first?
@@Cam.Ar0 still cure it with the salt and vinegar process. it will greatly enhance both the flavor and texture.
What if you bought frozen?
only 48h? so salt and rice vinegar and then freeze 2 days and it’s safe??? i’m scared to try, it looks too easy to be true, is there something else i have to do or look for when buying my salmon???? are there particular conditions? also 48h for how many grades (idk how u say it) i have just a regular home freezer,
Agreed. Though, the title does not say how to make food grade sushi salmon, it's kinda implied in an misleading way. That said, home freezing does not kill any parasites. Google it.
I seen people skip the vinegar. Would there be a reason why they would do that? Does it matter if you choose to skip it?
Vinegar kills the fishy smell
Did you rinse the salt off before the vinegar cure?
Landon Rady no need
Precisely what I was just checking...
Can someone explain what do I do with the trim?
Do you rinse off the salt before you put the fish into the vinger bath?
Yes
@@davidlegare5021 doesnt look like that on the video
@@isak6585 you're supposed to.
@@davidlegare5021 ok, can i do this process after freezing it?
@isak6585 I imagine the salt would impede with the freezing process but if you've already frozen it I would just leave it. You don't want to freeze and thaw too many times.