This was the most useful video for preparing fresh salmon for sashimi. Thank you, I don't know why the video was so hard to find. Most of the other videos do not salt or use vinegar but I was looking specifically for how to properly prepare the salmon.
I agree with everyone else - this is the ultimate how-to guide we have been looking for! I feel a lot more confident to try making my first sashimi after this. Thank you sir!
Thank you for so many amazing meals in Los Angeles! I am thrilled that you are showing us some sushi secrets. I wish you and Haru would come back to work your magic once more. You are missed by so many!
Thank you chef Kunihiro. This is the first video that I watch clearly explaining in detail how to prepare a salmon for sashimi. I look forward to watching more of your videos
This is an excellent video that covers all the steps to salmon prep in one place. I found it difficult to find a video on this subject, especially with regard to making raw salmon safe for consumption. Thank you very much Kunihiro!
Thank you for the amazing videos!! If I can make a suggestion, it would be very useful to upload a video showing how to cook all the spare parts (e.g., fins, head, belly stripes, etc.).
Super super thank you for all the knowledge you teach and share! Thank you a lot. Now I have been eat salmon sushi in home two times. And it feels really safe to prepare by self. And because of your detail video, it is even more tasty because of the combination of both the fish and rice preparing, and also the way of making. Big big thanks again.
This was such a simple and informative video. No special effects, no super loud noises, just you letting your skills do the talking! Arigatou! May I ask what a salmon of that size costs? On average?
Thank you very much for this video and how you cut the salmon. My son recently tried sushi and loved especially nigiri and the salmon maki rolls. We will be making them home as soon as the salmon is ready!
Fantastic video. We miss you both in LA! I wonder if you could do a video about what to do with a yellowtail collar. We have one in the freezer right now and want to treat it well.
Thank you for the very informative video! My husband goes salmon fishing at least once a year and I am the person who does all the processing of the fish after he gets home. After they are filleted, I roast the body and slide off the meat for salads and salmon cakes. Then I cut fillets to vacuum seal for meals in the future and prepare a brine to use for the portions I will be smoking. I hate to admit it but for almost 40 years we have made sashimi with the salmon we caught that day, thinking that the ocean water and the freshness would make it ok. Thankfully we have never gotten sick, but we no longer want to take the chance and are going to try your preparation method with salmon he caught today, I do have a question about the tweezers you use to remove the pin bones. I have used hemostats for years but I think they can break the bones, so I bought some expensive German made ones that had great reviews. I used them for the first time today and was very disappointed. They have smooth edges, while my hemostat has teeth, which I think grabs better. What do you use? If I could take out pin bones even half as fast as you, it would eliminate the worst part of the process! Thank you!
You can find Fish bone Tweezers on AMAZON. Ones made in Japan is a little pricier than others but those are worth the money. But just letting you know that if the fish is super fresh like your husband catch, bones are very very hard to be pulled out. I won't be able to pull those out as fast as I did in the video.😅 Thank you so much for watching.
@@sushibykunihiro7534 Thank you for your reply Kunihiro-San! We finally had the sashimi prepped the correct way this past weekend and it was delicious! I will only do it your way from now on. I also appreciate your saying that pulling bones out of a fresh salmon is not easy! Especially since my husband caught a 37lb one last week! His biggest ever! The bones were almost 4 inches long! Taking them out was an aerobic event.
Thanks for the video! It was very fascinating. I was happy to see that you weren't throwing out the pieces of the salmon. Let's not waste any food! The bone removal was so quick and smooth. Freeze for 7 days and wrap twice.
Yes. I'd make good salmon stock for soup or noodles. Conservation means so much today. I am always amazed how these clever people figured all this out. Hats off.
We miss you Chef Kuni and Haru! We have not gone to a sushi restaurant since your departure. I know there are plenty to choose from, but nowhere can replace Sushi by H! Thank you for the detailed and very interesting video of how to prepare salmon. I had no idea that you actually freezed the salmon for 7 days! Do you do that for all types of fish too? Do you think other sushi restaurants practice this method for safety?
Thank you very much for the comment Betty!! Yes, I always freezes salmon. But I had commercial freezers which are much more stronger than regular freezers. So I did only four days in my restaurant. Even tough I never saw parasites in salmon before , I was taught to do it from all my previous bosses. Wild salmon has higher possibility compared to farm raised salmon. So I always used farm raised Scottish salmon which is healthier than all other farm raised salmon. And salmon is the only fish I practiced this method.
Very informative presentation, as are your other videos. Please let me know your opinion about using Faroe Island Salmon for sushi and sashimi. Of course I will prepare it and freeze it for 7 days, as you have shown in this video.
Faroe salmon is a very tasty salmon, which has higher fat contents compared to other salmon such as Atlantic and Scottish salmon. Thank you very much for watching.😊
The knife that I use in most videos is Ikkaku Donryu Molybdenum Gyuto 210mm (8.2"). You can buy it from mtckitchen.com. This knife is good for filleting fish, slicing fish for sushi and sashimi, and cutting sushi rolls. It costs about $60 us dollars which is very reasonable for this quality knife, so the knife is really popular among sushi chefs. Plus, this knife company sharpens knives once after productions to give us clear guidelines for sharpening the knife. Please check the website. They will explain better. Thank you so much for watching.😊
Thank you again for the excellent instructional video. Do you also have one for tuna, and especially for smaller cuts usually available at a good retail fish market?
Interesting you just put it in a standard freezer. I have been wanting to do this forever but thought I needed to get a flash freezer. Great to know a normal freezer does not ruin the taste. What other fish freeze well in a standard freezer? Thanks!
Thanks for the video tutorial chef..it was awesome. Arigato 🙏 I had one question. Is it always necessary to soak in rice vinegar or is that step, optional?
I am soooo glad I found your video! This is great and packed with useful information I have been looking for a long time!! Thank you so much Kunihiro san! 🙏🙏 I subbed! Can I ask you 2 questions? 1) I read your comments and learned that you suggested better to buy fresh one from showcase. You recommended Atlantic, Scottish and Norwegian. What about sockeye salmon? Are they good for sashimi if I get them from groceries store? I live in B.C, Canada 2) This question is bit edgy in technology. Hope you have info on this and can help. Do you think its safe to sterilize the fish using one of those Ozone Generator for household fruits and veggies cleaning machines with diffuser stones selling on Amazon? Would you recommend that ‘may’ replace the entire salting and freezing process in your video? I saw people use them to clean not just fruits & vegs but seafoods and raw meats..
I like Scottish salmon most. The flesh is not too fatty and not too lean. But if you can't find Scottish one, Atlantic and Norwegian are good too. If you are making sushi for the first time, I don't recommend sockeye salmon because its flesh is kind of breakable unless it's super fresh. I can't answer the 2nd question because I didn't know the product until today. Thank you so much for watching.😊
I will try this! been searching and looking on so many videos to prepare my salmon for sushi but hasnt gone so good. this video had new info for me. thank you i subbed. when it comes to the freezing part, i have always been told that its impossible for farmed salmon to get parasites. I think it has to do with what they feed the salmon? I might be wrong about this do, i dont want to get parasites
I actually never saw any parasites in farm salmon too. BUT, I've been told that even farm salmon carry parasites sometimes. So to be safe, I always freeze it. Salmon that we eat at Japanese restaurants is always frozen once too. Thank you for subscribing. 😊
This video was so helpful! Thank you so much! Here where I live the salmon ships frozen. Would you say it is safe to follow this procedure but skip the freezing afterwards, given it was frozen already? Thank you!
Very nice explanation and presenting. May ı ask something? If we buy freezed and packed salmon from stores should we still have to do 7 day freezer procces or we can just do salt and vinnegar and ready to go ?
You don't have to freeze it anymore. Please only do 30 mins salt and a few minutes vinegar. And, it's good to go. If you don't eat it right away, wrap it with paper towel and plastic. Then keep it in the coldest spot of the fridge. I hope it helps.😊
Thanks for the very informative video! This is the best video I found in terms of preparing raw salmon for sushi at home. I’ve a question though. When you leave salmon with salt, do you keep them in the fridge during 30 mins or leave them on the counter? Thank you 😊
Thank you! I am learning so much from you! I'd like to know if it is also possible( after curing with salt and vinegar) to slice the salmon first and then freeze it.
Up to 3 months. If you keep it too long in the freezer, it will have freeze burn eventually. So you'd better eat it as early as possible. Thank you for watching.😊
Thank you so much for all ur videos.. I tried and ut was perfect but due to the quality of salmon in my country not fresh as any other places.. my question is can I used the same method but to grill it ? Or fry it ? As I tired to try it in cast iron after 2 month freezing and I like it.. is it a good way to do it not just for sushi and sashimi
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
This guys so polite, “Please place salt in the tray”. What a Gem 💎
It's very nice. Modern media has taught me to expect formality from people of Japanese heritage, but it's very pleasant.
This was the most useful video for preparing fresh salmon for sashimi. Thank you, I don't know why the video was so hard to find. Most of the other videos do not salt or use vinegar but I was looking specifically for how to properly prepare the salmon.
I am glad you enjoyed it😊.
Olive oil
@@tiffprendergast For sushi?
Shiojime and sujime
@@lucasamaral6076 Exactly... I didn't know until recently that the techniques were used for salmon. Tried it the other night, and it worked very well.
I agree with everyone else - this is the ultimate how-to guide we have been looking for! I feel a lot more confident to try making my first sashimi after this. Thank you sir!
Please watch my salmon sushi/sashimi video also. I show you how to slice salmon and plate it. 😊
This guy is legit just discovering him now after watching countless videos his are the best!!Thank you
Glad you like them! 😊
I had no idea that this much prep went into sashimi. Incredible! Thank you for showing the process!
Thank you for so many amazing meals in Los Angeles! I am thrilled that you are showing us some sushi secrets. I wish you and Haru would come back to work your magic once more. You are missed by so many!
Thank you chef Kunihiro. This is the first video that I watch clearly explaining in detail how to prepare a salmon for sashimi. I look forward to watching more of your videos
Thank you so much for the comment. I hope you enjoyed my other videos too.😊
God gifted person with such a beautiful energy. Fantastic way of instructing people. Honestly bravo!👏🏼👏🏼👏🏼🙌🏼🙌🏼🙌🏼
This is an excellent video that covers all the steps to salmon prep in one place. I found it difficult to find a video on this subject, especially with regard to making raw salmon safe for consumption. Thank you very much Kunihiro!
⁰
Thanks for sharing this video, interesting and informative. Thanks so much.
Glad you enjoyed the video. Thank you so much for watching my video.😊
You take great care and pride in your sushi prep! No wonder your sushi was always so great!
Can we appreciate how he still likes comments
Wonderful but audio low
Very helpful and detailed explanation on how to prepare salmon. I can’t wait to make my own sushi.
Please watch how to make salmon sushi and sashimi video too. Then you'll enjoy salmon better.😊
Thank you for the amazing videos!! If I can make a suggestion, it would be very useful to upload a video showing how to cook all the spare parts (e.g., fins, head, belly stripes, etc.).
I’ve only seen two of your videos- and already I love your channel. You seem like such a nice and genuine person :), thank you for making these videos
Thank you very much for a wonderful comment. I'm glad you enjoyed my videos.😊
Super super thank you for all the knowledge you teach and share! Thank you a lot. Now I have been eat salmon sushi in home two times. And it feels really safe to prepare by self. And because of your detail video, it is even more tasty because of the combination of both the fish and rice preparing, and also the way of making. Big big thanks again.
That's wonderful. Thank you for letting me know. 😊 I'm always happy to hear my viewers are actually enjoying my recipes. 👍
Thank you, I appreciate the video! I like how you took your time explaining everything :) You are the best!!
Owned what many believed was one of the best sushi restaurants in Los Angeles! Miss you guys!
This is amazing, thank you for sharing!! Kunihiro is such a PRO, we always love watching him work!
Thank you 🙏🏽 the flick of wrist was on point with the music! Such skill, such wow!
Glad you liked it! Thank you so much for watching!😊
Best Sushi video outthere. Thank you so much Kunishiro. I will give it a try. So amazing to watch you handle this big fish,..
Thank you for a compliment. I'm glad you liked it.😊
Great job showing the whole process of preparing an entire salmon for use as sashimi or sushi. Very informative!
I'm glad you enjoyed it. Thank you for watching.😊
Amazing how much work goes into this prep. Thank you for the instruction.
Glad you enjoyed my video. Thank you very much for the comment.😊
Very happy with your explanation and preparation techniques, great job.
Thank you very much for watching. I am glad you liked the video.😊
This is amazing! I really love this technique. Thank you for sharing
Thank you so much. I have another salmon video. Please check it out before you make salmon sushi.😊
Thank you! That was very informative. So very glad I found this video.
Glad it was helpful!
Somehow this video was incredibly relaxing, appart form very helpful! Thank you for the great tutorial.
Glad you enjoyed it! Thank you.😊
Always enjoy how the Japanese fillet their salmon. Not the fastest method but almost artistic in nature with an excellent end product. Bravo, Sir. 🙌
Thank you I have been wanting sushi for months and now I can make it at home!.
I hope that goes well. 😊
Thank you for watching my video.
This was such a simple and informative video. No special effects, no super loud noises, just you letting your skills do the talking! Arigatou!
May I ask what a salmon of that size costs? On average?
I don't know why this was so hard to find. Very helpful, thank you !
Glad it was helpful! Thank you so much for watching. 😊
Thank you, your video has been very educational.
Thank you very much for this video and how you cut the salmon. My son recently tried sushi and loved especially nigiri and the salmon maki rolls. We will be making them home as soon as the salmon is ready!
Hope you enjoy. Thank you for watching.😄
Does anyone else find this soothing as you watch him do this? Maybe it’s the music 🤔. I like the learning too
Thank you so much for watching.😊
Now I can see why sushi making is considered an art... great video! Makes me want to try making sushi myself
By using my method, you can make delicious salmon sushi with a piece of Atlantic Salmon sold at any supermarket. Please try! Thank you for watching.😊
I love your channel. So many people talk to fast, or clip their content when editing. Would love to see one on Tako, Uni, squid, and clams.
Thanks for the idea!😊🙏
Ready and excited to try this out! Thanks!
Thank you so much for this informative video!
Glad it was helpful! Thank you for watching.😊
Why are there any dislikes? This is probably the best method on how to fillet a salmon with minimum waste. Thank you!
Thank you very much.😊
I enjoyed this
Incredible tutorial! Thank you so much!
Thank you for very detailed information. Great video!!
Thank you very much for watching. 😊
Thank you very much for this helpful tutorial.
You are welcome! Thank you so much for watching.😊🙏
Amazing video and very informative !!!
But I have a question: is it okay to use any other vinegar instead of rice vinegar ?
Thank you so much for all the videos! You are just the best 🙏
You're very welcome! Thank you so much for watching.😊
This is a really useful video! Thank you sooooooo much!!!
I'm glad you liked it. Thank you for watching.
Fantastic video. We miss you both in LA! I wonder if you could do a video about what to do with a yellowtail collar. We have one in the freezer right now and want to treat it well.
Best tutorials ever 💗💗💗 new fan here!
Thank you so much! I'm glad you found me.😊
awesome video! it made my day. thank you for doing what you do!
YOU made my day.😊👍 Thank you very much.
Thank you for the very informative video! My husband goes salmon fishing at least once a year and I am the person who does all the processing of the fish after he gets home. After they are filleted, I roast the body and slide off the meat for salads and salmon cakes. Then I cut fillets to vacuum seal for meals in the future and prepare a brine to use for the portions I will be smoking. I hate to admit it but for almost 40 years we have made sashimi with the salmon we caught that day, thinking that the ocean water and the freshness would make it ok. Thankfully we have never gotten sick, but we no longer want to take the chance and are going to try your preparation method with salmon he caught today,
I do have a question about the tweezers you use to remove the pin bones. I have used hemostats for years but I think they can break the bones, so I bought some expensive German made ones that had great reviews. I used them for the first time today and was very disappointed. They have smooth edges, while my hemostat has teeth, which I think grabs better. What do you use? If I could take out pin bones even half as fast as you, it would eliminate the worst part of the process! Thank you!
You can find Fish bone Tweezers on AMAZON. Ones made in Japan is a little pricier than others but those are worth the money. But just letting you know that if the fish is super fresh like your husband catch, bones are very very hard to be pulled out. I won't be able to pull those out as fast as I did in the video.😅
Thank you so much for watching.
@@sushibykunihiro7534 Thank you for your reply Kunihiro-San! We finally had the sashimi prepped the correct way this past weekend and it was delicious! I will only do it your way from now on. I also appreciate your saying that pulling bones out of a fresh salmon is not easy! Especially since my husband caught a 37lb one last week! His biggest ever! The bones were almost 4 inches long! Taking them out was an aerobic event.
Thanks for the video!
It was very fascinating.
I was happy to see that you weren't throwing out the pieces of the salmon. Let's not waste any food!
The bone removal was so quick and smooth.
Freeze for 7 days and wrap twice.
Yes. I'd make good salmon stock for soup or noodles. Conservation means so much today. I am always amazed how these clever people figured all this out. Hats off.
@@carolinejuric5451 Same here! And making sure to conserve, as well as using as much as you can without letting it go waste, is so important!
Good job! thank you for sharing.🙂🙂
Thank you so much for watching. I'm glad you liked the video.😊
We miss you Chef Kuni and Haru! We have not gone to a sushi restaurant since your departure. I know there are plenty to choose from, but nowhere can replace Sushi by H! Thank you for the detailed and very interesting video of how to prepare salmon. I had no idea that you actually freezed the salmon for 7 days! Do you do that for all types of fish too? Do you think other sushi restaurants practice this method for safety?
Thank you very much for the comment Betty!! Yes, I always freezes salmon. But I had commercial freezers which are much more stronger than regular freezers. So I did only four days in my restaurant.
Even tough I never saw parasites in salmon before , I was taught to do it from all my previous bosses. Wild salmon has higher possibility compared to farm raised salmon. So I always used farm raised Scottish salmon which is healthier than all other farm raised salmon.
And salmon is the only fish I practiced this method.
Where is your HARU located? Is that the one in New York City?
Very informative presentation, as are your other videos. Please let me know your opinion about using Faroe Island Salmon for sushi and sashimi. Of course I will prepare it and freeze it for 7 days, as you have shown in this video.
Faroe salmon is a very tasty salmon, which has higher fat contents compared to other salmon such as Atlantic and Scottish salmon.
Thank you very much for watching.😊
Love the Mario Bros theme background music, also this is a great video on prepping salmon for sushi!
Glad you liked it! Thank you very much for watching the video.😊
thanks for the video. I want what is the difference between this process and others in which they submerge the salmon in a mixture of salt and sugar?
I never tried calbee shrimp chips, but that sounds delicious. It's much more flavorful than Tempura bits.😋
Very interesting 👍👍👍
watched the whole thing while just chilling in my bed lol, thanks for that :) subscribed!
Thank you so much for subscribing. 😊
@@sushibykunihiro7534 of course :)
(16:45) Can you vacuum seal the salmon before freezing? How long can it stay frozen and still be good for sushi?
Yes, you can. In that case, you can keep it up to two months.( As far as I know. I never tried more than 2 months.😅)
Thank you Kunihirosan! Fantastic video!
Glad you enjoyed it! Thank you very much for watching and sending me messages.
Love your videos, Sir! I want to start making sushi, and would love to one day work in or operate a sushi restaurant. Thank you!
That's great!! It makes me happier when more and more people get interested in sushi making.😊
Thank you very much for watching.
Subscribed just because of your positive energy and music choice 10/10 helpful video
Thank you very much for subscribing.😊
Thanks for the lesson I was making sushi without salting it this really helped me out
The salt part is a must. It makes a big change.
Thank you for watching.😊
@Sushi By Kunihiro thank you very much it's frozen in the fridge and I will be taking it out on Monday! I'm so excited to eat it!
2 years later, I get a suggested video of Mii selection music and sushi. What a time to be alive!!
Thank you again for a fine tutorial video. What type of knife are you using to fillet fish and is single bevel better?
The knife that I use in most videos is Ikkaku Donryu Molybdenum Gyuto 210mm (8.2"). You can buy it from mtckitchen.com. This knife is good for filleting fish, slicing fish for sushi and sashimi, and cutting sushi rolls. It costs about $60 us dollars which is very reasonable for this quality knife, so the knife is really popular among sushi chefs. Plus, this knife company sharpens knives once after productions to give us clear guidelines for sharpening the knife. Please check the website. They will explain better. Thank you so much for watching.😊
Thank you again for the excellent instructional video. Do you also have one for tuna, and especially for smaller cuts usually available at a good retail fish market?
Man said alright the videos done, time for a shot! Couldn't even wait till the camera was off. Great video man, thanks for the information.
I have always found the Miyabi SG2 5000MCD to cut smoother. Excellent presentation though.
I was new to this cuisine ans this video help me very much
I'm glad it helped!!😊 Thank you for watching.
Interesting you just put it in a standard freezer. I have been wanting to do this forever but thought I needed to get a flash freezer. Great to know a normal freezer does not ruin the taste. What other fish freeze well in a standard freezer? Thanks!
Wonderful video!
Thank you very much for watching.😊
Awesome video!! Thanks for sharing.
Very helpful and detailed steps - どうもありがとうございます!
I'm glad my video helped. Thank you again!😊🙏
Thanks for the video tutorial chef..it was awesome. Arigato 🙏 I had one question. Is it always necessary to soak in rice vinegar or is that step, optional?
The vinegar part is optional, but the salt part is a must.
Thank you for watching. 😊
@@sushibykunihiro7534 Arigato gozaimas chef :) 🙏
Great video and it was so nice to hear you and see your face Kuni! Looking forward to your next video :)
Thanks sifu..very usefull for beginner like me..muachhh
Welcome 😊 Thank you for watching.🙏
I am soooo glad I found your video! This is great and packed with useful information I have been looking for a long time!! Thank you so much Kunihiro san! 🙏🙏 I subbed!
Can I ask you 2 questions?
1) I read your comments and learned that you suggested better to buy fresh one from showcase. You recommended Atlantic, Scottish and Norwegian. What about sockeye salmon? Are they good for sashimi if I get them from groceries store? I live in B.C, Canada
2) This question is bit edgy in technology. Hope you have info on this and can help. Do you think its safe to sterilize the fish using one of those Ozone Generator for household fruits and veggies cleaning machines with diffuser stones selling on Amazon? Would you recommend that ‘may’ replace the entire salting and freezing process in your video? I saw people use them to clean not just fruits & vegs but seafoods and raw meats..
I like Scottish salmon most. The flesh is not too fatty and not too lean. But if you can't find Scottish one, Atlantic and Norwegian are good too.
If you are making sushi for the first time, I don't recommend sockeye salmon because its flesh is kind of breakable unless it's super fresh.
I can't answer the 2nd question because I didn't know the product until today.
Thank you so much for watching.😊
Thank you so much kindly for your reply!
I will try this! been searching and looking on so many videos to prepare my salmon for sushi but hasnt gone so good. this video had new info for me. thank you i subbed.
when it comes to the freezing part, i have always been told that its impossible for farmed salmon to get parasites. I think it has to do with what they feed the salmon? I might be wrong about this do, i dont want to get parasites
I actually never saw any parasites in farm salmon too. BUT, I've been told that even farm salmon carry parasites sometimes. So to be safe, I always freeze it. Salmon that we eat at Japanese restaurants is always frozen once too.
Thank you for subscribing. 😊
Awesome! Thank you so much.🙏. Greetings from Holland🌷
Thank you too!
This video was so helpful! Thank you so much! Here where I live the salmon ships frozen. Would you say it is safe to follow this procedure but skip the freezing afterwards, given it was frozen already? Thank you!
You can skip the freezing part. Enjoy delicious salmon sushi.
Thank you for watching.😊
Deserve more views!! So practical
Thank you for the compliment. Please share it with your family.😄
Very nice explanation and presenting. May ı ask something? If we buy freezed and packed salmon from stores should we still have to do 7 day freezer procces or we can just do salt and vinnegar and ready to go ?
You don't have to freeze it anymore. Please only do 30 mins salt and a few minutes vinegar. And, it's good to go. If you don't eat it right away, wrap it with paper towel and plastic. Then keep it in the coldest spot of the fridge. I hope it helps.😊
@@sushibykunihiro7534 it helps so much. Thank you for answering :)
I always wanted to try raw salmon thank you so much :)
Thank you sensei. This is exactly what i was looking for. honto ni arigatou
Thank you for watching. I’m glad my video helped.😊
I really enjoyed your video. Thank you!
Glad you enjoyed it! Thank you for watching.😊
Very informative! Thank you 👏 thank you 🙏
Really a lot more detail in the tutorial than any others i could find
Amazing thanks a lot ❤ I have one question? how many days can we store frozen salmon in freezers??
You can keep it in the freezer for a month. Some people say you can keep it for a couple of months. I never did that long, though.
loved your video
Thank you!!
Thanks for the very informative video! This is the best video I found in terms of preparing raw salmon for sushi at home.
I’ve a question though. When you leave salmon with salt, do you keep them in the fridge during 30 mins or leave them on the counter?
Thank you 😊
If it's hot outside, please keep it in the fridge. During winter, it's OK to leave it out side.😊
Thank you! I am learning so much from you! I'd like to know if it is also possible( after curing with salt and vinegar) to slice the salmon first and then freeze it.
I don't recommend doing that. Salmon will get freezer burn more quickly.
Love it 😍
Hi there!
Question: what would be process with already frozen salmon, do I need to freeze it again after defrosting and seasoning it?
I have the same question hopefully he answers 🙏🏼
Sorry for late reply. Don't refreeze it. If you do, the flesh becomes very soggy, and it tastes bad.
Thank you for watching.😊
great teachings...i got it...thanks
i buy this part at 10:38 in the store, can you explain please how i turn this part to the little pieces in sushi
Great video! I just subscribed.
Thank you so much for subscribing. I hope you'll enjoy my other videos too.😊
Awesome video. Gave me the confidence to try it. Now all I need is practice. How long can you keep salmon frozen? A month or two?
Up to 3 months. If you keep it too long in the freezer, it will have freeze burn eventually. So you'd better eat it as early as possible.
Thank you for watching.😊
Thank you so much for all ur videos.. I tried and ut was perfect but due to the quality of salmon in my country not fresh as any other places.. my question is can I used the same method but to grill it ? Or fry it ? As I tired to try it in cast iron after 2 month freezing and I like it.. is it a good way to do it not just for sushi and sashimi
If you cook it, please skip the vinegar part. Thank you for watching.😊
This video is amazing!
Thank you so much.😊
Wow this is what I needed to see. Thanks for the clear instructions!