This is valuable to me. I had my first poke bowl yesterday and I fell in love. Thing is, I paid 16 dollars for it. So if I can make poke and sashimi by myself for a cheaper price, imma be in heaven. Thank you a lot for this video.
Did you know that all sashimi-grade fish must undergo freezing to kill parasites? Fresh fish takes at least several days to reach your table, so it is not truly fresh by then.😢
Raw wild salmon is fine if you freeze it for 7 days to a month (depending on how cold your freezer gets). It doesn’t get rid of worms and parasite but it kills it so it won’t kill your digestive system. Perfectly edible and safe.
Freezing for parasite destruction requires one of the following methods: 1. Frozen & stored at -4°F or below for a minimum of 7 days in a freezer 2. Frozen at -31°F or below until solid and stored for a minimum of 15 hours 3. Frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours Also, wild salmon just doesn't taste good raw. It's too lean and the flavor is too strong. The texture is too rough for sashimi.
I absolutely love raw fish, having lived in Korea where there are "cut to order" sashimi places in every block, and now living in Oklahoma, my raw fish cravings are not satisfied. This is good information! Thank you!!!! I will try this the next time I go to Costco!
Steelhead is a sea run rainbow trout. It great sport fish as they return to ocean after spawning. Many 1/2 pounders (less than 5 lbs) come in fall and many bigger fish after January. Most big pools often have one that lives the over summer. They are great sport fish as they actually bite in rivers as opposed to salmon. They have large range from Alaska to Baja.
Gochujang is good, but you guys really need to try cho-gochujang (초고추장). It's Korean's go-to dipping sauce for sashimi. Slightly more acidic and banging good. You can find it at all korean grocery
Excellent presentation. Looks extremely tasty. Just a few questions, shouldn't the fish be frozen when bought and shouldn't we cure the fish with Kosher salt, leave in the fridge for an hour, then rince in cold water before preparing for consumption ?
@@bloodlxlart9958 he said in a response to another comment that curing is not necessary bc he trusts the salmon from Costco. He's been doing this for 10 years without any issues.
@@mmth9861 he said in a response to another comment that curing is not necessary bc he trusts the salmon from Costco. He's been doing this for 10 years without any issues.
I don’t have a Costco close by! Just a Sam’s club 😅. Do you have any other stores you’d recommend grabbing farmed salmon from? Definitely trying this asap. I’m a salmon sashimi fiend 😍
No, honestly, I only trust Costco salmon because I've been using it for so long. There is no other store that i cuold recommend, unless they specifically sell "Sashimi grade" salmon, and then you still have to inspect it and smell it really carefully before you buy. Restaurant Depot sells frozen sushi grade salmon.
Of course. But it might be a bit more tough. Pro-tip- you can soften up all of the salmon and give it a bit more flavor if you do a light salt cure on your sashimi pieces prior to cutting for 1-3 days.
I have tried it, and it's too lean. I didn't like the taste. It was too "fishy". And the texture was not pleasant. Didn't have that nice fatty taste and silky texture that the farmed salmon has.
You shouldn’t eat the raw wild salmon as it is likely to carry parasites, as it ate from the ocean. Farmed salmon are fed pellets and thus have no possible introduction to parasites through the feeding process. I strongly recommend avoiding the wild salmon, it is an unnecessary risk to take when farmed is available
This salmon arrives at Costco fresh (never frozen) as far as I know. Yes, I am going to do a video about curing. I have been doing the curing in salt and vinegar since I made this video. So, I am going to do an update.
No, if you eat it on the same day you bought it, and it smells and looks good, you don't have to freeze it. BUT, you can also buy it, wash it with water that same day, cut or trim, and cure it (I'll do another video on this) and then freeze it (vacuum sealed preferably) for later use.
@@FoodChainTVwhy did you tell another commenter that it must be used same day if your telling this person freezing is fine..? Surely they could eat half on day 1 and prep and freeze the rest for later.
The dipping sauce looks really good. I eat a lot of fish as I live near a very big northern lake and the fish here is world class. So we catch our fish. I don’t see how farmed wish would be better. If the fish live to close together, they share parasites. I’m honestly sceptical that that’s not a strategy to sell farmed fish. Also, last time I was in the south and got fish at costco, I bought the arctic char, because the colours weren’t all the same. When you pull steelhead trout out of the lake, it isn’t all the same colour. But it’s all the same colour at costco. This always seemed weird.
The claim is that fish get parasites from what they eat. So if farmed and fed pellets we can be sure there is no parasites in the food. Though I agree that the close proximity isn’t ideal. Some farmed fish are done in nets in the ocean too, so in those parasites would still be possible I’d think
You don't need to. But it would add a better flavor if you did. You can soak it in some rice wine vinegar for half an hour in the fridge, then sprinkle with salt and let it sit for another half hour in fridge, then, rinse, dry and cut.
@davispoppy3884 - According to the FDA food code, only WILD-CAUGHT salmon must be commercially flash-frozen to kill parasites. The keyword is WILD-CAUGHT! Salmon in the wild acquire parasites from the prey fish it eats. Since farm-raised salmon are fed parasite-free fish pellets, your chances of parasite contamination are extremely low. Guess what? The majority of salmon at sushi restaurants are farm-raised because the cost is much cheaper than wild-caught. Unless it specifically says WILD-CAUGHT on the sushi menu, you are eating farm-raised salmon, never frozen. You can tell the difference between wild-caught salmon and farm-raised salmon. The wild-caught has a darker orange-red colored flesh. This color comes from the red krill shrimp it eats in the wild. The farm-raised salmon has a light orange color. This color comes from the orange dye that is mixed in the fish pellets. Without the dye, the salmon's flesh would be gray. No one would eat gray salmon sushi! I've made sushi from Costco salmon quite often and I'm still alive to tell the tale! In Hawaii, the locals use Costco farm-raised salmon to make poke at home all the time.
@@FoodChainTV another question today i wen to costoco and i seen salmon on sale but it expires in 8 days would you still buy it or wait for fresh batch thanks
@@kevinp8108so we need to freeze farm salmon for seven days before eating it and my Costco farm salmon is always expiring in 8 days would that still be good to eat as sashimi
When buying at Costco, make sure you buy it on the same day that they put it out. Or within 24 hours of them putting it out. I would not buy it for sashimi after that.
Chances are it was already commercially frozen en route to your local store. That is sufficient. I actually hate to see so much fish advertised as fresh when it’s way safer to eat if it’s been frozen.
@fizzzle - don't waste your time! Your home freezer cannot get cold enough to kill any parasites. Your chances of parasites from farm-raise are very low. Fish pellets do not contain parasites. Salmon acquire parasites from prey fish in the wild. The FDA food code does not require restaurants to commercially deep-freeze farm-raised salmon before serving raw.
Just get it from Costco. I cannot speak for the quality of product in any other store. Personally, I would NEVER eat raw salmon from a grocery store. Maybe whole foods if I spoke with the seafood guys and it was fresh and they let me look at it and smell it first. But definitely not from a Kroger.
Last week I did this except I froze it for 20 hours. Didn't have any issues. Today, I bought the same one, smelled fresh, ate it per instructions here without freezing. Tonight is the night of truth lol! Will return to post results.
@@SC-zo4oi lmaooo yeap, still good. I'm on my 3rd trial without freezing. I am fully convinced it can be eaten without first freezing. But...do at your own risk! I'm pretty confident as long as it smells fresh to begin with! I only buy same day or 1 day old from date packaged.
I've eaten lots of Costco steel head sashimi over the years with no issues. But yes, in the last couple of years I've started curing it to add flavor to it. I will make an updated video soon. Thanks for watching!
It is always SAFER to get salmon that has been IQF (individually quick frozen) before you eat it, as the temperatures of the IQF process kill any parasites. Your home freezer does not get cold enough to kill any potential parasites. You woud need a medical freezer to do it. But you don't have to get IQF salmon, you can eat fresh if you trust the source.
I trust Costco salmon, but if you want to cure it, it doesn't hurt either. I'll do another video on how to cure fish for sushi soon. Thanks for watching!
This is valuable to me. I had my first poke bowl yesterday and I fell in love. Thing is, I paid 16 dollars for it. So if I can make poke and sashimi by myself for a cheaper price, imma be in heaven. Thank you a lot for this video.
Yes, poke is great! And more affordable if you make it yourself. I will make sure to do a poke video soon.
Did you know that all sashimi-grade fish must undergo freezing to kill parasites? Fresh fish takes at least several days to reach your table, so it is not truly fresh by then.😢
"if you're one of those people that go: well, I don't like fish. You should be watching how to make burgers or something" 😂😂
I don’t like fish but I love sashimi
We can watch what ever we want video nazi
@@AaAa-ri4ufthat makes no sense. Lol
That’s funny 😂
Raw wild salmon is fine if you freeze it for 7 days to a month (depending on how cold your freezer gets). It doesn’t get rid of worms and parasite but it kills it so it won’t kill your digestive system. Perfectly edible and safe.
Freezing for parasite destruction requires one of the following methods:
1. Frozen & stored at -4°F or below for a minimum of 7 days in a freezer
2. Frozen at -31°F or below until solid and stored for a minimum of 15 hours
3. Frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours
Also, wild salmon just doesn't taste good raw. It's too lean and the flavor is too strong. The texture is too rough for sashimi.
I absolutely love raw fish, having lived in Korea where there are "cut to order" sashimi places in every block, and now living in Oklahoma, my raw fish cravings are not satisfied. This is good information! Thank you!!!! I will try this the next time I go to Costco!
Excellent!! New sub!
Highlights:
1. Must be farm raised.
2. Must smell good.
3. Check for bones.
steelhead is trout but tastes and looks similar with just a slightly more trout taste than salmon
Brilliantly done. I`m just getting into Sushi and Sashimi - This video was enormously helpful. Thanks!!
Love this! Ty for explaining the pellet feed!
Steelhead is a sea run rainbow trout. It great sport fish as they return to ocean after spawning. Many 1/2 pounders (less than 5 lbs) come in fall and many bigger fish after January. Most big pools often have one that lives the over summer. They are great sport fish as they actually bite in rivers as opposed to salmon. They have large range from Alaska to Baja.
And ??
@@Sm-ne8fffreeland provided good info.
What have you added?
Gochujang is good, but you guys really need to try cho-gochujang (초고추장). It's Korean's go-to dipping sauce for sashimi. Slightly more acidic and banging good. You can find it at all korean grocery
Thanks! Will check it out.
A razor sharpe filet knife makes it a bit easier than a chef knife, less surface area for the fish to stick to.... Great vid, bro!
Thanks for the tip!
after slice the fish, would be best to put in a fridge to let it gets cold for about an hour then eat. it taste better when it's cold
Looks so good!
Thank you! I can't wait to go to Costco and try
Very nice thank you Chef.
Yummmmm YESSSSSSSSS please looks soooooooo delicious 😊😊😊😊😊
Excellent presentation. Looks extremely tasty. Just a few questions, shouldn't the fish be frozen when bought and shouldn't we cure the fish with Kosher salt, leave in the fridge for an hour, then rince in cold water before preparing for consumption ?
I too would like to kno if this is necessary
Any input about curing it ?
@@bloodlxlart9958 he said in a response to another comment that curing is not necessary bc he trusts the salmon from Costco. He's been doing this for 10 years without any issues.
@@mmth9861 he said in a response to another comment that curing is not necessary bc he trusts the salmon from Costco. He's been doing this for 10 years without any issues.
yo thanks for the heads up!! @@DJAlphaMusic
THANK YOU 😊
Thank you thank you!!
I like the wild caught sockeye salmon. It’s frozen like all other sushi is previously to being served
The eggs can survive freezing from what I understand
Great job.thanks
Thank you for the video
amazing video, thank you
Arent all salmon frozen before arriving to costco?
Definitely, definitely doing this🎊🎊🎊🥰
I could literally just eat that entire salmon in 1 go
I don’t have a Costco close by! Just a Sam’s club 😅. Do you have any other stores you’d recommend grabbing farmed salmon from? Definitely trying this asap. I’m a salmon sashimi fiend 😍
No, honestly, I only trust Costco salmon because I've been using it for so long. There is no other store that i cuold recommend, unless they specifically sell "Sashimi grade" salmon, and then you still have to inspect it and smell it really carefully before you buy. Restaurant Depot sells frozen sushi grade salmon.
How long does it last in fridge?
Gotta be honest with all the flavors you threw over that fish im not sure you like fish either hahah
Can I eat other parts of the farmed salmon for sashimi?
Of course. But it might be a bit more tough. Pro-tip- you can soften up all of the salmon and give it a bit more flavor if you do a light salt cure on your sashimi pieces prior to cutting for 1-3 days.
色々な味がしそうですね。
Anyone have personal experience with the wild sockeye salmon from Costco eating it raw like this?
I have tried it, and it's too lean. I didn't like the taste. It was too "fishy". And the texture was not pleasant. Didn't have that nice fatty taste and silky texture that the farmed salmon has.
You shouldn’t eat the raw wild salmon as it is likely to carry parasites, as it ate from the ocean. Farmed salmon are fed pellets and thus have no possible introduction to parasites through the feeding process. I strongly recommend avoiding the wild salmon, it is an unnecessary risk to take when farmed is available
If wild you need to freeze to kill parasites. I love sockeye sashimi
What’s that vinegar stuff they soak the fish in ? Usually do it with yellow tail … hey does Costco sell yellow tail…??
regular grade grocery store alaskan caught salmon ok? huh
Nope.
Any tips on storage? It's just me eating it, so I wouldn't want to see this fish go to waste after I eat only 1lb of it for a day
Use an airlock sealing system keeps the fish fresh for atleast 3-4 days with no bad smell.
Do you know if this piece was frozen at all and they sell it defrosted? Whats ur opinion on the salt and sugar curing some people would do.
This salmon arrives at Costco fresh (never frozen) as far as I know. Yes, I am going to do a video about curing. I have been doing the curing in salt and vinegar since I made this video. So, I am going to do an update.
Deep fried salmon skin is rly good
Yes, I agree!
Beautiful job I eat this almost every night
dont get mercury poisoning!
I've been going to the buffet every week. I need to find a solution.🤔
Im watching this 5 mins after eating a bunch of wild caught atlantic salmon that i cured for 50 mins. Say a prayer for me
............I would never eat raw wild-caught salmon. Good luck.
@@FoodChainTV i cured it with salt and sugar so hopefully that helps🤞
Yeah, I always use low-sodium Soy!
Once you buy it, do you have to freeze it again before going through this process?
No, if you eat it on the same day you bought it, and it smells and looks good, you don't have to freeze it.
BUT, you can also buy it, wash it with water that same day, cut or trim, and cure it (I'll do another video on this) and then freeze it (vacuum sealed preferably) for later use.
@@FoodChainTVwhy did you tell another commenter that it must be used same day if your telling this person freezing is fine..?
Surely they could eat half on day 1 and prep and freeze the rest for later.
I want 3 pounds of sashimi lol 😆 😋
Take your like, bro. I see it on sale all the time and wanna just eat it raw.
Anyone know which supermarkets we could get this kind of salmon from in the uk? Thanks in advanced
I'm sure you can get Scottish salmon quite easily if you live in Europe. Scottish salmon is excellent!
Can we eat Costco scallops and shrimp as sashimi as well? Now I wish Costco would also sell fresh yellow tail, sweet shrimp and sea urchin... :)
I would not recommend eating raw scallops or shrimp from Costco.
What did you do with the rest of the fish?
I don't remember, it was a long time ago! I know I probably fed a bunch of it to my cat! And my wife and kids probably had the rest.
The dipping sauce looks really good. I eat a lot of fish as I live near a very big northern lake and the fish here is world class. So we catch our fish. I don’t see how farmed wish would be better. If the fish live to close together, they share parasites. I’m honestly sceptical that that’s not a strategy to sell farmed fish. Also, last time I was in the south and got fish at costco, I bought the arctic char, because the colours weren’t all the same. When you pull steelhead trout out of the lake, it isn’t all the same colour. But it’s all the same colour at costco. This always seemed weird.
The claim is that fish get parasites from what they eat. So if farmed and fed pellets we can be sure there is no parasites in the food. Though I agree that the close proximity isn’t ideal. Some farmed fish are done in nets in the ocean too, so in those parasites would still be possible I’d think
Hey, I’m about to try this at home. Did anyone get food poisoning from it yet? I’m a bit scared.
Did you try it? Cause I want to too but I’m scared lol
I tried it and got food poisoning. Spent 4 days at the hospital. Sashimi was delicious but not worth all the trouble for getting sick tho.
I been doing this Costco salmon is great
Eating raw Costco salmon ?
@@Davidh741 yeah just make sure to look over them all find the best one and you’ll be goos
do you not need to cure it?
You don't need to. But it would add a better flavor if you did. You can soak it in some rice wine vinegar for half an hour in the fridge, then sprinkle with salt and let it sit for another half hour in fridge, then, rinse, dry and cut.
@@FoodChainTV Appreciate that:)
I see a lot of ppl cut the skin and my question is ik your making sashimi bt is the skin edible as well or should I always cut tht off
The skin is edible if you fry it. Not raw.
@@FoodChainTV thanks great video keep up the amazing work
Is it safe to freeze the leftovers and consume the fish raw again?
I would not recommend that. No.
I miss seeing that price of the salmon…. It’s almost $50 now
What where? That's crazy. For line the whole fish or per lb?
are you sure farmed salmon is okay?
How long you been eating Costco salmon raw ? I thought it had to be frozen
For at least 10 years. It's the only salmon that I trust eating fresh. If I couldn't get it from Costco, I'd get frozen salmon to make sushi with.
@davispoppy3884 - According to the FDA food code, only WILD-CAUGHT salmon must be commercially flash-frozen to kill parasites. The keyword is WILD-CAUGHT! Salmon in the wild acquire parasites from the prey fish it eats. Since farm-raised salmon are fed parasite-free fish pellets, your chances of parasite contamination are extremely low. Guess what? The majority of salmon at sushi restaurants are farm-raised because the cost is much cheaper than wild-caught. Unless it specifically says WILD-CAUGHT on the sushi menu, you are eating farm-raised salmon, never frozen. You can tell the difference between wild-caught salmon and farm-raised salmon. The wild-caught has a darker orange-red colored flesh. This color comes from the red krill shrimp it eats in the wild. The farm-raised salmon has a light orange color. This color comes from the orange dye that is mixed in the fish pellets. Without the dye, the salmon's flesh would be gray. No one would eat gray salmon sushi! I've made sushi from Costco salmon quite often and I'm still alive to tell the tale! In Hawaii, the locals use Costco farm-raised salmon to make poke at home all the time.
@@FoodChainTV another question today i wen to costoco and i seen salmon on sale but it expires in 8 days would you still buy it or wait for fresh batch thanks
@@kevinp8108so we need to freeze farm salmon for seven days before eating it and my Costco farm salmon is always expiring in 8 days would that still be good to eat as sashimi
When buying at Costco, make sure you buy it on the same day that they put it out. Or within 24 hours of them putting it out. I would not buy it for sashimi after that.
Would it be overkill to deep freeze it for a week to kill off any chance of parasites?
I wouldn't see anything wrong with that. You can't be too careful.
Just be careful of freezer burn
Chances are it was already commercially frozen en route to your local store. That is sufficient. I actually hate to see so much fish advertised as fresh when it’s way safer to eat if it’s been frozen.
That's extremely unnecessary.
@fizzzle - don't waste your time! Your home freezer cannot get cold enough to kill any parasites. Your chances of parasites from farm-raise are very low. Fish pellets do not contain parasites. Salmon acquire parasites from prey fish in the wild. The FDA food code does not require restaurants to commercially deep-freeze farm-raised salmon before serving raw.
Is there a reason it has to be Costco or does this apply to like Kroger and stuff as well?
Just get it from Costco. I cannot speak for the quality of product in any other store. Personally, I would NEVER eat raw salmon from a grocery store. Maybe whole foods if I spoke with the seafood guys and it was fresh and they let me look at it and smell it first. But definitely not from a Kroger.
Do you ever do salt/cure the fish first?
Is it safe to make sashimi on the same day after buying from Costco, or do I have to freeze it then thaw later.
You can buy the frozen farm fish to eat extra safe. They sell it, it’s $30 for a big bag of individually wrapped boneless
Last week I did this except I froze it for 20 hours. Didn't have any issues.
Today, I bought the same one, smelled fresh, ate it per instructions here without freezing. Tonight is the night of truth lol! Will return to post results.
@@BWTECH0521 you still alive?
@@SC-zo4oi lmaooo yeap, still good. I'm on my 3rd trial without freezing. I am fully convinced it can be eaten without first freezing. But...do at your own risk! I'm pretty confident as long as it smells fresh to begin with! I only buy same day or 1 day old from date packaged.
@@BWTECH0521 RIP
I’m surprised you don’t at least cure the salmon.
I've eaten lots of Costco steel head sashimi over the years with no issues. But yes, in the last couple of years I've started curing it to add flavor to it. I will make an updated video soon. Thanks for watching!
while i don't approve of what you did at the end to that wonderful salmon. everything else was great
Try shoyu
I thought u have to freeze all salmon before?!!!
It is always SAFER to get salmon that has been IQF (individually quick frozen) before you eat it, as the temperatures of the IQF process kill any parasites. Your home freezer does not get cold enough to kill any potential parasites. You woud need a medical freezer to do it. But you don't have to get IQF salmon, you can eat fresh if you trust the source.
😎
Got WASABI
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Poke recipe
I have a question, what about the left over? Am i able to freeze it and defrost when I want to eat the rest for sashimi?
No. It's a one-time deal.
Not true, you can even defrost frozen salmon from costco a day before and eat for sushi..
Sushi is frozen all the time to travel across the states.
@@FoodChainTVthat’s not what you said in your other comment.
so you didnt have to cure it?
I trust Costco salmon, but if you want to cure it, it doesn't hurt either. I'll do another video on how to cure fish for sushi soon. Thanks for watching!
So much extrax goo... wont taste Steelhead bro
You dont really cure the fish? Just eat them out of the cutting board? I was always wondering if I need to cure it with salt and vinegar.
Booooooooo to FARMED salmon
why?
farmed salmon for raw eating, wild caught for cooking
We love farmed salmon. It’s tasty 😋
You better relax before I beat your cheeks girl
Well, if you've ever eaten salmon sushi it was farmed. No such thing as eating wild salmon raw.
Make a sriracha wasabi sauce
It looks so good!