Be aware that sushi grade salmon is not only frozen, but must be frozen to specific temperatures. Here are the FDA guidelines: • Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time); OR • Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours; OR • Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours. Make sure your freezer can get down to at least -4F (-20C) if you're going to try this. Many home freezers don't get that cold.
@Crimfeet-this was my concern, thank you. That said, also, What about farmed vs ocean fish in terms of more or less possible 'parasites' or concerns. It's been my understanding for quite some time that farmed is bad for you. They're all packed together in a constricted space that cannot be cleaned properly or consistently? What are they eating there, etc.
On a different video, a reckless commenter goes" it's not that hard people, just unfreeze it and eat it" - I advised him not to do that again, and hopefully no one listens to him so they don't get ill. Honestly. I was steamed. That said. I hope you have input on my question ( though I'll google it too anyway, for the 'newest' update come to think of it). But you do seem to know what you're talking about and seem that extra bit interested in covering ALL the bases, so I would be interested in your take. Thank you.
Correction, "some" salmon are frozen beforehand, but not all. Farmed salmon from certain locations don't need to be frozen beforehand due to the low prevalence of parasites. Also, "sushi grade" is just a marketing term so I wouldn't say just b/c it says "sushi grade" it's been frozen. The FDA guidelines, which I see thrown around all over the place is just a guideline and it's up to individual state laws or city by-laws to determine if fish needs to be frozen beforehand. I do agree however, if you do intend to freeze -20 or lower is best but keep in mind this is for commercial establishments. For home use, if you know how to choose "raw consumption quality" fish, you actually don't need to freeze it at all. My family have been doing it since my grandparents time, we don't freeze at all, but we know what we're doing...
Here's a tip. Order sushi grade salmon from an "offshore product" type company that freezes the fish well below zero before shipping. I wouldn't trust any fresh salmon and then freeze it at home. Just me, I guess. Also, keep your hands wet with rice-wine vinegar while handling the fish to kill bacteria.
I thought so too until I checked my freezer temperature. The fear freezer temperature is -4°F or lower, then it's cold enough. The FDA guidelines are -4°F for 7 days to kill any parasites your fish may contain.
I bought salmon from one of those They're supposed to be the same ones that supply restaurants so it's supposed to be high quality and as good tasting as the restaurant one I'm pretty sure I did everything right from handling the frozen sushi, thawing it in the fridge, curing it with salt and sugar (I tried a milk cure too, and it worked better than the salt and sugar mix) But despite everything, it still had a fishy smell/aftertaste and it was totally not like the restaurant's It was great with soy sauce, I could barely notice it, but I didn't like its taste while eating it alone
don't worry! I never freeze mine, I've been doing it with raw salmon for over a year and I haven't gotten sick, the most important part is to be completely sure you use farmed salmon and not wild salmon!
t h e o ok i did a research for salmon it can the parasite anisakis mostly wild one . Always get farmed salmon it s low risk . Always wash your hands when handling it . cleaning the salmon , putting it in a zip bag and freezing it immediately in -4F or -20 C for 10 days will kill the parasite. But there s another problem is bacteria that gives you an intoxication. Fresh caught salmon is low risk and should be put in ice immediately before the bacteria starts multiplying and handled correctly. Cold slows down bacteria growth but doesnt kill it . I heard that curing salmon kills bacteria but i m not sure. Never use store bought for raw consumption. Also fish should be defrosted correctly . Dont freeze and defrost it multiple times
All fish you buy has been frozen. I only buy wild caught salmon. You can buy Sashimi grade fish for an arm and a leg. Or you can use this method: The U.S. Food and Drug Administration (FDA) recommends freezing at −35°C (−31°F) for 15 hours, or at −20°C (−4°F) for 7 days. I cure salmon then vacuum seal and freeze. I also make Sushi with Sashimi. I'm 72 and have been doing this for a long time. Hope this helps.
Mayo with wasabi whipped in makes a great sauce. Or if you want to create poke you can cube the raw fish and add Hawaiian sea salt, sliced Maui onions, and a dash of sesame oil or roasted kukui nuts... a tasty island treat! Alternatively you can use lemon juice, grated fresh ginger, soy sauce, and Hawaiian chili pepper to "cook" it.
@@pifandrei5743 you're right, it's not cooked in the truest sense. The acidity of the lemon juice interacts with the proteins in the raw fish making it opaque and firm, almost like if it were cooked with heat. Curing is not achieved with the low quantity of salt introduced by the ingredients. The alternative method mentioned is a play on ceviche and an adaptation of a Filipino dish. The first two methods are variations on popular local pupus sometimes paired with craft beers served at my herfs. 🤙🏽😋
Recently bought side of salmon inUK supermarket. Proceeded to brine the fish overnight in mixture of rock salt and brown sugar to pull moisture out the side of salmon in fridge.After washing brine off I patted fish dry with kitchen roll and air dried in fridge overnight. I then cold smoked in my big green egg and smoke stuck to Pelicle .At no time did I freeze to kill parasites so does cold smoking kill parasites- I think not.Supermarket would not know if the fish had been frozen . In future I suppose it is safest to freeze the fish for one week , thaw and brine ahead of cold smoking . Comments please .
I watched your video last weekend as I was cutting up my Farmed Salmon from Costo. I cut it in to strips and froze it between four bags. I defrosted one for 24 hours and ate one piece just now. I'm hoping not to react... If all is well, I'll definitely do this again!
So I baught some salmon yesterday that was located in the fridge section of the store and I put it in the fridge again until today (afternoon) is it still possible to freeze it, and how fresh does it have to be before freezing it? And thanks for making this video 😁
Just had Costco deliver some salmon and hubby cut it up for dinner tonight...have you ever eaten Costco salmon without freezing?? Should I be worried? :/
No. You don't know where its from. Sams club salmon isn't even a good choice. Those things in those packs also usually isn't frozen to the temp needed either
If freezing the Salmon for a week kills the parasites then why not apply the same logic with wild salmon from the sea? Wouldn't that kill the parasites as well?
Thanks for the prompt reply, I wasn't trying to be snarky but otherwise genuinely curious and I thank you for your reply. Here in Canada salmon is sometimes broad when they label it so I want to make sure any salmon I get can get "cured" through the freezing method.
@@bobbyj8154 According to the FDA, freezing wild salmon at -4° F ambient temperature for 7 days will kill parasites and be safe to eat raw. Salmon acquire parasites through the food they eat. Wild salmon at risk because the food they forage in the wild are often infected with parasites. Farmed salmon, on the other hand, are free from parasites because they are fed pelleted feed which do not contain any parasites. Only in a few unusual cases where farmed salmon have been fed live feed as part of the diet will they be at risk for parasites. www.fda.gov/media/80777/download
Because wild-caught can have other types of parasites that can not be killed with a regular home deep freezer. The one-week freezing recommendation for farmed salmon is to kill bacteria more than anything else, and as an extra precaution.
I got the same kind but from Costco, and I would kindly if Costco did not already freeze it then would it still be okay to eat if I freeze it myself? I'm just asking because I recently went to Costco and asked the guy working with the fish if the farmed raised salmon was already frozen and he told me that it never had been. I would very much appreciate your answer!!!
I believe Members Mark(Sam's Club) Salmon fillet were at frozen state before being delivered to their clubs. So I usually skip the one week freezing process. Otherwise if it's fresh fish then I'd freeze them first.
The problem is how i can get sushi grade fish? Costco or other grocery's fillets are not sushi grade. I wanna buy sushi grade salmon. Where i can get it?
The guy didn't buy sushi grade fish from Costco/Sam's. He made sushi grade fish by freezing it for the FDA recommended times. Any "sushi grade" fish you see in stores also turned regular fish into "sushi grade" by freezing them for a certain amount of time.
Recently I have been seeing Atlantic Salmon from Chile in my local Aldi, they advertise it as 'Never Frozen' they fish is vacuum sealed and looks really pretty with good white fat stripes. Would like to put it in my freezer but not sure if safe enough. The Never Frozen label throws me for a spin, I thought it was FDA regulation to freeze all Salmon before sale.
If it was packaged and frozen and its been kept in your freezer, go ahead and defrost it and eat it. I do it all the time. But if it’s been defrosted already and kept in the fridge a couple days, just cook it.
normally I would buy the farm raised Atlantic salmon, but I seen at my local store farm raised coho salmon. It was raised in costa rica and said to be processed in the U.S.... Its in my freezer right now as we speak..... Do you have any thoughts?
I thought if you freeze it for 7 days you're guaranteed to kill all parasites , even if it's , even if it's wild. I froze my Wild salmon for 3 months and I'm not sick yet
Ok, if you get sick from eating undercooked food it’s gone bad, ie bacteria has covered it and left behind poison. If it had parasites and part of it’s normal life cycle includes going through a human digestive system and surviving you’re probably never going to feel sick. A lot depends on the parasite that is setting up home inside you. For a lot of parasites killing them is more harmful to the host, you, than having the parasite.
the process begins that I have to buy any salmon or tuna then put it in the envelope with the seal and put it in the fridge for a week. then and all the parasites will be dead can I eat it safely ??
question....when you buy sushi grade salmon do you still have to freeze it once again for a week before consuming? It wasn't made clear so I just want to make sure I do it right.
Thank you for showing this video! I LOVE LOVE LOVE seshemi and it is very helpful. , do you use rice with yours ? I usually use rice vinigar , the nori and fish.
Why does some people put water salt and even sugar in a bowl and then put the salmon in it for 30-60 min then take it out dry it and put in a bag and freeze?. What does salt and sugar do to it ?.
Aren’t all farm raised salmon raised in a pen in the ocean? Washington state has the largest farm in the U.S.. King Salmon is the fattiest and tastier, and you can’t get that farmed. I believe it’s safest to eat fish caught in the ocean vs. in the streams when it’s in fresh water. That’s where you’ll find the most parasites.
By the time i make my own sushi it winds up getting expensive and not being as good as restaurants, so i was about to give up on homemade sushi. And then it occurred to me. Sashimi! I don't need to make sushi rolls or figure out sticky rice, i can just eat sashimi on its own! Strangely i find any sushi that has salmon in it generally has a way to strong fishy taste that overpowers everything else, so i never thought i liked salmon until i had proper fresh salmon sashimi, and realizing that fresh fish really shouldn't have a fishy taste/smell. Of course now that makes me wonder about all the restaurants that serve "fishy fish" and thinking their food might not be so fresh. Turns out i love salmon more than life itself when its fresh! I will have to ask around at my local grocery store and see if their salmon is suitable for this purpose. To bad we cant eat wild salmon as i live on the west coast and am surrounded by seafood. mmmm yummy :P Anyway thanks for the video and information!
This is awesome!! As of recently. I finally started appreciating salmon sushi.... I used to only love tempura or baked rolls... now I’m in love with Philly rolls and salmon sushi pieces. Just huge pieces of juicy salmon on top of s little piece of rice... omfg. Heaven my brothasss!!!! I love the marbling of the salmon. I prefer more fat personally no matter what meat... but damn I love whatever they do to the salmon I eat from Love sushi on Sierra highway in canyon country lol. They flavor it so well. A tiny bit of salt and fat marbling makes it so fucking juicy. Omfg. So worth it. I hope I can master this craft as well.
Walter Seeganna I can confirm this. I catch my own reds at kasilof and they almost never have parasites. After 5 years of dipnetting the closest thing ive found to a parasite is those little "sand flea" things that attach to the side of the fish near the anus.
You freeze the salmon to kill potential remaining parasites. Think of it like this, instead of using a lot of heat to kill the parasites, you're using the cold. It's typically recommended you do at least one week to be on the safe side, and then you can let it set in the fridge for one day to defrost. Keep in mind you can't just do this with any salmon, as was mentioned in the video.
@@wij8044 But why would there be an "potential" parasites if it was farm fed free parasite food? doesn't make sense. The freezing will kill any parasites, whether remaining or not. You can still eat wild caught salmon as sashimi as long as you can freeze it to temperatures of -4F or less for at least 7 days according to the FDA.
This was a great and helpful video! I just wanted to kindly as you that if Costco did not already freeze it then would it still be okay to eat if I freeze it myself? I'm just asking because I recently went to Costco and asked the guy working with the fish if the farmed raised salmon was already frozen and he told me that it never had been. I would very much appreciate your answer!!!
Anna Byrne not really. The only potentially harmful aspect is from the coloring they put in it and there hasn’t been any studies that prove it’s bad for you. In wild caught salmon, you have to deal with PCBs, which is stored in the fat, and salmon is a fatty fish. You have issues either way you go.
Just bought me some from Wal-Mart earlier today, but the sell by date was literally for today, do you think it will be fine? I made sure to keep it cold and I have it in the freezer now. I gotta admit, I'm kinda nervous about trying it lol.
If you're European you dont have to worry. The EU rules are super strict on this so if you get salmon at the supermarket or fishstore you'll be safe. As long as its fresh. You can smell that.
It's gotta be a week to make sure there are no parasites or bacteria. It's very risky to use it too quickly. Professionals recommend curing it with salt or vinegar then pat drying and freezing for 7-28 days in a vacuum bag.
I thought about doing that instead of buying these at a asian market. I already told me mom about that and she says ok we can make sashimi. Those look like costco salmon. I like tuna and salmon sashimi.
Be aware that sushi grade salmon is not only frozen, but must be frozen to specific temperatures. Here are the FDA guidelines: • Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time);
OR
• Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours;
OR
• Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours.
Make sure your freezer can get down to at least -4F (-20C) if you're going to try this. Many home freezers don't get that cold.
@Crimfeet-this was my concern, thank you.
That said, also,
What about farmed vs ocean fish in terms of more or less possible 'parasites' or concerns.
It's been my understanding for quite some time that farmed is bad for you.
They're all packed together in a constricted space that cannot be cleaned properly or consistently?
What are they eating there, etc.
On a different video, a reckless commenter goes" it's not that hard people, just unfreeze it and eat it" -
I advised him not to do that again, and hopefully no one listens to him so they don't get ill.
Honestly. I was steamed.
That said. I hope you have input on my question ( though I'll google it too anyway, for the 'newest' update come to think of it). But you do seem to know what you're talking about and seem that extra bit interested in covering ALL the bases, so I would be interested in your take.
Thank you.
www.farmedanddangerous.org/salmon-farming-problems/frequently-asked-questions/
k. Here's a reference.
If my home freezer can't get that cold, I'll just throw it outside lmao it's like -35C where I live 😂😂
Correction, "some" salmon are frozen beforehand, but not all. Farmed salmon from certain locations don't need to be frozen beforehand due to the low prevalence of parasites. Also, "sushi grade" is just a marketing term so I wouldn't say just b/c it says "sushi grade" it's been frozen. The FDA guidelines, which I see thrown around all over the place is just a guideline and it's up to individual state laws or city by-laws to determine if fish needs to be frozen beforehand. I do agree however, if you do intend to freeze -20 or lower is best but keep in mind this is for commercial establishments. For home use, if you know how to choose "raw consumption quality" fish, you actually don't need to freeze it at all. My family have been doing it since my grandparents time, we don't freeze at all, but we know what we're doing...
I can't believe i bought a fresh plate of salmon from costco and cut it up for sashimi ... I wish I have seen this video earlier.
but did you die?
Hello are u alive we are concerned
Samee..
Rip
lol RIP
(I have also done this a few years ago and now I'm dead too)
Here's a tip. Order sushi grade salmon from an "offshore product" type company that freezes the fish well below zero before shipping. I wouldn't trust any fresh salmon and then freeze it at home. Just me, I guess. Also, keep your hands wet with rice-wine vinegar while handling the fish to kill bacteria.
I thought so too until I checked my freezer temperature. The fear freezer temperature is -4°F or lower, then it's cold enough. The FDA guidelines are -4°F for 7 days to kill any parasites your fish may contain.
No most of shipping companies prefer to ship chilled not fully frozen
do not use frozen salmon for fresh sushi.
I bought salmon from one of those
They're supposed to be the same ones that supply restaurants so it's supposed to be high quality and as good tasting as the restaurant one
I'm pretty sure I did everything right from handling the frozen sushi, thawing it in the fridge, curing it with salt and sugar (I tried a milk cure too, and it worked better than the salt and sugar mix)
But despite everything, it still had a fishy smell/aftertaste and it was totally not like the restaurant's
It was great with soy sauce, I could barely notice it, but I didn't like its taste while eating it alone
@@SuperAnimal1970 white people.
Probably the best info I’ve heard that hasn’t come from a sushi line person. Good work sir!
I just want a nice sized salmon to eat with spicy mayo ; - ;
シPeachfuxz u read my mind
SAS ASMR sent me here
Les Anderson same
Me eating a random big piece of salmon i bought from the supermarket thinking its ok: *say sike right now*
don't worry! I never freeze mine, I've been doing it with raw salmon for over a year and I haven't gotten sick, the most important part is to be completely sure you use farmed salmon and not wild salmon!
Emma O123 should I wash the salmon or not?
Emma O123 also please reply soon since my salmon expires in 6 days.
Fati Z really?
t h e o ok i did a research for salmon it can the parasite anisakis mostly wild one . Always get farmed salmon it s low risk . Always wash your hands when handling it . cleaning the salmon , putting it in a zip bag and freezing it immediately in -4F or -20 C for 10 days will kill the parasite. But there s another problem is bacteria that gives you an intoxication. Fresh caught salmon is low risk and should be put in ice immediately before the bacteria starts multiplying and handled correctly. Cold slows down bacteria growth but doesnt kill it . I heard that curing salmon kills bacteria but i m not sure. Never use store bought for raw consumption. Also fish should be defrosted correctly . Dont freeze and defrost it multiple times
I don't think I can do this without eating it there and then LOL.
PurpleMoonlight812 just frozen it for like2days to kill all the germs and parasite
@@SL-yn2gw I can't wait 2 days
S. Lin I did that and I put the salmon out at night so in the morning it isn’t frosty. What do I do now? Do I eat it?
@@neverland850 Fuck the salmon
...
I'm dying for sashimi now
All fish you buy has been frozen. I only buy wild caught salmon. You can buy Sashimi grade fish for an arm and a leg. Or you can use this method: The U.S. Food and Drug Administration (FDA) recommends freezing at −35°C (−31°F) for 15 hours, or at −20°C (−4°F) for 7 days. I cure salmon then vacuum seal and freeze. I also make Sushi with Sashimi. I'm 72 and have been doing this for a long time. Hope this helps.
Mayo with wasabi whipped in makes a great sauce. Or if you want to create poke you can cube the raw fish and add Hawaiian sea salt, sliced Maui onions, and a dash of sesame oil or roasted kukui nuts... a tasty island treat! Alternatively you can use lemon juice, grated fresh ginger, soy sauce, and Hawaiian chili pepper to "cook" it.
Is called "cured" not "cooked"
@@pifandrei5743 you're right, it's not cooked in the truest sense. The acidity of the lemon juice interacts with the proteins in the raw fish making it opaque and firm, almost like if it were cooked with heat. Curing is not achieved with the low quantity of salt introduced by the ingredients. The alternative method mentioned is a play on ceviche and an adaptation of a Filipino dish. The first two methods are variations on popular local pupus sometimes paired with craft beers served at my herfs. 🤙🏽😋
Thank you for this video, really straight forward and understandable. Greta for cutting raw salmon 👍🏼
You can still eat wild caught salmon as sashimi as long as its frozen at -4F or below for at least 7 days according to the FDA in the USA.
My mouth is watering while watching this video. I think sashimi and soy sauce is delicous! Japanese food is great 🍣🍱🍙🍥
Recently bought side of salmon inUK supermarket. Proceeded to brine the fish overnight in mixture of rock salt and brown sugar to pull moisture out the side of salmon in fridge.After washing brine off I patted fish dry with kitchen roll and air dried in fridge overnight. I then cold smoked in my big green egg and smoke stuck to Pelicle .At no time did I freeze to kill parasites so does cold smoking kill parasites- I think not.Supermarket would not know if the fish had been frozen . In future I suppose it is safest to freeze the fish for one week , thaw and brine ahead of cold smoking . Comments please .
Isn't wild salmon more healthy than farm salmon?
I watched your video last weekend as I was cutting up my Farmed Salmon from Costo. I cut it in to strips and froze it between four bags. I defrosted one for 24 hours and ate one piece just now. I'm hoping not to react... If all is well, I'll definitely do this again!
Cierra Winfrey did you react?
MaddogFrog Nope! Even made a video!
So I baught some salmon yesterday that was located in the fridge section of the store and I put it in the fridge again until today (afternoon) is it still possible to freeze it, and how fresh does it have to be before freezing it? And thanks for making this video 😁
I wonder if the Chinese Buffet freezes for 7 days
No they buy it frozen it been frozen for months
@@rodsanchez6487 you must be fun at parties
Choco Milkeu초코 우유 Shut up boomer
@@kingtaco1725 ok boomer
Adam Hussain ok boomer
I love that, using the hydrostatic pressure as the vacuum.
I've seen a lot of sushi chefs put salt and rice vinegar on the sushi first.
I tried this and used to much vinegar
F
Just had Costco deliver some salmon and hubby cut it up for dinner tonight...have you ever eaten Costco salmon without freezing?? Should I be worried? :/
Can you just used frozen salmon fillets bought vac packed and frozen at the store?
Fiama98 I want to know this too!
No. You don't know where its from. Sams club salmon isn't even a good choice. Those things in those packs also usually isn't frozen to the temp needed either
If freezing the Salmon for a week kills the parasites then why not apply the same logic with wild salmon from the sea? Wouldn't that kill the parasites as well?
Because you might have 1 or 2 in farmed versus dozens or more in wild. If you want to do that, go ahead...
Thanks for the prompt reply, I wasn't trying to be snarky but otherwise genuinely curious and I thank you for your reply. Here in Canada salmon is sometimes broad when they label it so I want to make sure any salmon I get can get "cured" through the freezing method.
I've deep Frozen wild caught salmon for sushimi. I'm sure it's not as safe... But I prefer it.
@@bobbyj8154 According to the FDA, freezing wild salmon at -4° F ambient temperature for 7 days will kill parasites and be safe to eat raw.
Salmon acquire parasites through the food they eat. Wild salmon at risk because the food they forage in the wild are often infected with parasites. Farmed salmon, on the other hand, are free from parasites because they are fed pelleted feed which do not contain any parasites. Only in a few unusual cases where farmed salmon have been fed live feed as part of the diet will they be at risk for parasites.
www.fda.gov/media/80777/download
Because wild-caught can have other types of parasites that can not be killed with a regular home deep freezer. The one-week freezing recommendation for farmed salmon is to kill bacteria more than anything else, and as an extra precaution.
I use sams club Salmon, farm raised from Chile 🇨🇱 I de freeze it and eat it with a bit of soy sauce and avocado 🥑
I got the same kind but from Costco, and I would kindly if Costco did not already freeze it then would it still be okay to eat if I freeze it myself? I'm just asking because I recently went to Costco and asked the guy working with the fish if the farmed raised salmon was already frozen and he told me that it never had been. I would very much appreciate your answer!!!
Im excited but i also have doubts. I just dont wanna get sick. Lol anyone else tried this yet?
Great video. Very informative. Gotta say though, you might like looking at your fingers more than some of us.
I believe Members Mark(Sam's Club) Salmon fillet were at frozen state before being delivered to their clubs. So I usually skip the one week freezing process. Otherwise if it's fresh fish then I'd freeze them first.
No parasites? I've been wanting to use the members mark for sushi
If I bought sashimi grade salmon from Sam’s club do I still have to freeze it?
The problem is how i can get sushi grade fish? Costco or other grocery's fillets are not sushi grade. I wanna buy sushi grade salmon. Where i can get it?
The guy didn't buy sushi grade fish from Costco/Sam's. He made sushi grade fish by freezing it for the FDA recommended times. Any "sushi grade" fish you see in stores also turned regular fish into "sushi grade" by freezing them for a certain amount of time.
Hi, other than treating the salmon, is there anything you have to do to the knife to "disinfect" it?
If it’s already been frozen and thawed once, can you freeze and thaw it again?
It will get mushy every time you do.
Recently I have been seeing Atlantic Salmon from Chile in my local Aldi, they advertise it as 'Never Frozen' they fish is vacuum sealed and looks really pretty with good white fat stripes. Would like to put it in my freezer but not sure if safe enough. The Never Frozen label throws me for a spin, I thought it was FDA regulation to freeze all Salmon before sale.
I got the same.. wondering the same.. S.O.S on isle 5 please people !!
where do u get your fish from im in the uk trying to find
Are you still alive?
Great video, just put my salmon in the freezer. Ur vacuum seal hack worked perfectly. Thks for sharing 😊
Is it still safe if I use the packaged salmon that has been in my fridge for 2 days and then start this process?
SOMEONE PLS ANSWER THEM!! I WANNA KNOW AS WELL
DON'T LIKE MY COMMENT 🤣🤦 ANSWER MEEEEE
And yeall still like it with no answer 😭😭😭😭😭
If it was packaged and frozen and its been kept in your freezer, go ahead and defrost it and eat it. I do it all the time. But if it’s been defrosted already and kept in the fridge a couple days, just cook it.
@@jonestraloma finally a answer 😭🤣thank you!!
normally I would buy the farm raised Atlantic salmon, but I seen at my local store farm raised coho salmon. It was raised in costa rica and said to be processed in the U.S.... Its in my freezer right now as we speak..... Do you have any thoughts?
Can't be farmed from Scotland just heard this after eating well I'm screwed
lol are you still with us? did you end up getting sick?
@@killer2517 yea I had to go to hospital
@@feelpain284 LMFAO IM SRRY
Why do you skip the curing and rice vinegar steps?
Totally approve your sashimi portions
I am completely rethinking my addiction to grocery store derived raw salmon sushi 🍣
I thought if you freeze it for 7 days you're guaranteed to kill all parasites , even if it's , even if it's wild. I froze my Wild salmon for 3 months and I'm not sick yet
Ok, if you get sick from eating undercooked food it’s gone bad, ie bacteria has covered it and left behind poison. If it had parasites and part of it’s normal life cycle includes going through a human digestive system and surviving you’re probably never going to feel sick. A lot depends on the parasite that is setting up home inside you. For a lot of parasites killing them is more harmful to the host, you, than having the parasite.
the process begins that I have to buy any salmon or tuna then put it in the envelope with the seal and put it in the fridge for a week. then and all the parasites will be dead can I eat it safely ??
So 🤔
Should i buy packet salmon from sainsbury or open market like in coop?
question....when you buy sushi grade salmon do you still have to freeze it once again for a week before consuming? It wasn't made clear so I just want to make sure I do it right.
No, when you buy sushi grade salmon, this process has already been done for you, so it's ready to eat right when you buy it
summer gonzalez thank you!!
If freezing it for a week kills the parasites then what is wrong with buying wild salmon, freezing it, and waiting a week??
I don't have a cooler so what should I do
Thank you for showing this video! I LOVE LOVE LOVE seshemi and it is very helpful. , do you use rice with yours ? I usually use rice vinigar , the nori and fish.
Can you buy frozen one and de drosena and eat it as sushi?
Why does some people put water salt and even sugar in a bowl and then put the salmon in it for 30-60 min then take it out dry it and put in a bag and freeze?. What does salt and sugar do to it ?.
So then we can eat it just like that without dying?
But Gordon Ramsay gets mad if the salmon is frozen
To be fair GR gets mad regardless.
fuck him. he doesn' know shit.
He can go fuck himself. He's just popular because he yells. He's a third-rate chef.
@@ninam.6781 Would a third rate chef have a mishelin star? I dont think so buddy
@@ninam.6781 I thought it was weird he bitched about sushi being "frozen". I'm like uh it has to be frozen to kill parasites.
Little did we know this was a life hacks video
Sup joker
How long can I keep it in the freezer or it's doenst matter if I take my first bag after a week and my secind after a month etc.
What about in a bag with ice ?
Dint knew that raw salmon took 11 days to prepare.
It doesn't. This is nasty. Fresh is what you look for.
@@Ossamakilla Could you clarify?
Hi Thank you for such a helpful video! What are the steps for tuna sushi?
Cigar Obsession! Funny surprise to stumble upon on you makin a sushi vid lol
Thank you so much! You make it so simple and easy to understand!
Is this the same process for yellowtail and tuna?
Farmed salmon from BC Canada is raised in the ocean.
I have never seen that down here, I don't know how popular that is outside the region. Good to know then - avoid that too!
Aren’t all farm raised salmon raised in a pen in the ocean? Washington state has the largest farm in the U.S.. King Salmon is the fattiest and tastier, and you can’t get that farmed. I believe it’s safest to eat fish caught in the ocean vs. in the streams when it’s in fresh water. That’s where you’ll find the most parasites.
And pumped with antibiotics
So keeping the salmon in the freezer for a week sterilizes it?
By the time i make my own sushi it winds up getting expensive and not being as good as restaurants, so i was about to give up on homemade sushi. And then it occurred to me. Sashimi! I don't need to make sushi rolls or figure out sticky rice, i can just eat sashimi on its own! Strangely i find any sushi that has salmon in it generally has a way to strong fishy taste that overpowers everything else, so i never thought i liked salmon until i had proper fresh salmon sashimi, and realizing that fresh fish really shouldn't have a fishy taste/smell. Of course now that makes me wonder about all the restaurants that serve "fishy fish" and thinking their food might not be so fresh. Turns out i love salmon more than life itself when its fresh! I will have to ask around at my local grocery store and see if their salmon is suitable for this purpose. To bad we cant eat wild salmon as i live on the west coast and am surrounded by seafood. mmmm yummy :P Anyway thanks for the video and information!
You clearly didn’t watch this video.
just make nigiri and you can even put a layer of the seaweed between. lazy sushi
are you looking for parasite infection? because that's how you get them parasites
When she says fresh she means quality and well kept. She not referring to previously frozen or not.
TLDR
What do I do if I didnt cut out the center piece before making my proportions?
Help please..Using hot water to close the bag doesnt increse bacteria?
This is awesome!! As of recently. I finally started appreciating salmon sushi.... I used to only love tempura or baked rolls... now I’m in love with Philly rolls and salmon sushi pieces. Just huge pieces of juicy salmon on top of s little piece of rice... omfg. Heaven my brothasss!!!! I love the marbling of the salmon. I prefer more fat personally no matter what meat... but damn I love whatever they do to the salmon I eat from Love sushi on Sierra highway in canyon country lol. They flavor it so well. A tiny bit of salt and fat marbling makes it so fucking juicy. Omfg. So worth it. I hope I can master this craft as well.
Yea for kloi, great video thanks.
I get mine from Vons and it says Farmed Atlantic added color from Chile. Are they safe to eat? I want to freeze them then cure them first.
I live in the UK we only have Scottish salmon - will this step still not work?
Can you freeze it with the skin on? then remove the skin when you're ready to eat it?
If I buy the salmon frozen already do I need to freeze it for a week?
Lol
My neighbor gave me some blue fin tuna he fished it was vacuum sealed and frozen, will I die? I ate it right now...
25 bucks for one package of salmon? I've been in Czech Republic for years now and have been paying roughly 1/5th of that....
I think he got ripped off.
@@Keranu its 25$+ where I live as well ... it varies by location
How would you prepare yellow tail tuna for nigiri?
I’m not sure where you live, but in Alaska, wild salmon rarely has parasites
Walter Seeganna I can confirm this. I catch my own reds at kasilof and they almost never have parasites. After 5 years of dipnetting the closest thing ive found to a parasite is those little "sand flea" things that attach to the side of the fish near the anus.
That’s what I thought. My family has been fishing there for many years
how long can it stay frozen
Make sure your freezer is at least -4 F or colder. If not parasites will not be killed.
it's just insane and why do you need to freeze it again? or it helps the cut when it's firm a little bit?
You freeze the salmon to kill potential remaining parasites. Think of it like this, instead of using a lot of heat to kill the parasites, you're using the cold. It's typically recommended you do at least one week to be on the safe side, and then you can let it set in the fridge for one day to defrost. Keep in mind you can't just do this with any salmon, as was mentioned in the video.
@@wij8044 But why would there be an "potential" parasites if it was farm fed free parasite food? doesn't make sense. The freezing will kill any parasites, whether remaining or not. You can still eat wild caught salmon as sashimi as long as you can freeze it to temperatures of -4F or less for at least 7 days according to the FDA.
I know this is somewhat of an old video. Hopefully you can reply but would it still be sushi grade if the packet says previously frozen?
Pink asmr should see this after that "sashimi" salmon vid
I am unhappy that Scottish is not allowed while living in England. what about Norway? or other choices in UK?
What's the background music playing? So nice. Great video too. Thanks!
This was a great and helpful video! I just wanted to kindly as you that if Costco did not already freeze it then would it still be okay to eat if I freeze it myself? I'm just asking because I recently went to Costco and asked the guy working with the fish if the farmed raised salmon was already frozen and he told me that it never had been. I would very much appreciate your answer!!!
Yeah just freeze for at least a week.
I live in northern nh is the salmon in my local market good enough?
so this means I can go to my grocery store and buy any farmed salmon and as long as I cure it like in the video, It is safe to eat raw?
I wouldn't eat farmed salmon, they put a lot of crap in there
Anna Byrne not really. The only potentially harmful aspect is from the coloring they put in it and there hasn’t been any studies that prove it’s bad for you. In wild caught salmon, you have to deal with PCBs, which is stored in the fat, and salmon is a fatty fish. You have issues either way you go.
sushi grade is flash frozen at the time of the catch
What does flash freezing mean? How do you do that?
You need a speical Freezer that goes way colder than the common home freezer
does this method apply to tuna too? thanks
This is so helpful! Thank you:)
What if i buy already frozen salmon and thaw it out?
Should be good to go if commercially frozen
Just bought me some from Wal-Mart earlier today, but the sell by date was literally for today, do you think it will be fine? I made sure to keep it cold and I have it in the freezer now. I gotta admit, I'm kinda nervous about trying it lol.
how did it go? u alive
@@livliv1880
It was pretty gotdamn good, didn't cause any adverse effects either..
Thanks for the very helpful video!
Thank you, so helpful
If you're European you dont have to worry. The EU rules are super strict on this so if you get salmon at the supermarket or fishstore you'll be safe. As long as its fresh. You can smell that.
The salmon I have is already vacuum sealed. But it did thaw a bit on the ride home.
So helpful! But I was wondering if you have to freeze it for a week to be safe or can you eat it right away?
It's gotta be a week to make sure there are no parasites or bacteria. It's very risky to use it too quickly. Professionals recommend curing it with salt or vinegar then pat drying and freezing for 7-28 days in a vacuum bag.
Thank you! We just have to put it back into the freezer to preserve leftovers, right?
Salmon for sushi should not be refrozen.
I’m watching this 3am and I have school in the morning
This was actually helpful; thank you!
I feel like eating salmon sushi right now 😋
Same :3
I thought about doing that instead of buying these at a asian market. I already told me mom about that and she says ok we can make sashimi. Those look like costco salmon. I like tuna and salmon sashimi.
Ok.
Super helpful!! Thank you
This definitely does help me a lot! Thanks!!!!!!