Using Costco Salmon for Sushi (v2 non-Frozen Version)
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- Опубликовано: 10 сен 2024
- Welcome to our channel! In this eye-opening video, we demystify the term "sushi grade" and reveal the truth about finding high-quality and safe fish for your sushi cravings. Contrary to popular belief, "sushi grade" is not a regulated term, and you don't need to rely solely on upscale establishments for top-notch fish.
Join us as we explore a surprising source for excellent fish: Costco! We'll delve into the secrets of finding great-quality seafood in unexpected places and show you how to choose safe and delicious fish for your homemade sushi.
With our expert tips and insights, you'll discover that you can enjoy restaurant-worthy sushi at home without breaking the bank. Don't miss this chance to uncover the truth about "sushi grade" and embark on a culinary adventure with us.
Subscribe to our channel for more exciting videos about food, cooking, and culinary hacks. Hit the like button and share this video with your sushi-loving friends who deserve to know the truth about sushi grade!
Sources used:
What is "Sushi-Grade," Anyway by Serious Eats: www.seriouseat...
FDA Fish and Fishery Products Hazards and Controls Guidance: www.fda.gov/me...
FDA Food Code 2022: portal.ct.gov/...
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/ @photogami
Underrated channel. Thank you for helping combat the misconceptions about "sushi grade" fish
I appreciate that!
This is version 5 of my salmon sushi prep at home series. Check the description box on how to meet FDA requirements for parasite destruction without the 'sushi grade' designation. Thanks for watching!
were you able to get assurance of some kind that the fish in the video met the requirements to exempt it from freezing? if so, how?
@@DEADRATCVLTIt says on the package that it was farm-raised. That's what he's going off of. 😊
@@UltimateBreloom I got that! I was actually asking about what it said *underneath* the paragraph of text that said that farm-raised fish were exempt. The guidelines stated that farm-raised fish was only compliant if the farm had followed the directions numbered below the paragraph, so I was asking @photogami if (and how if he's willing to share) he was able to verify that the farm had followed the aforementioned directions 😅
My question's coming from the fact that I love sushi and sashimi and really wanna try this out, but not enough to risk getting sick if he's unsure of the safety of the fish 0,0
@@DEADRATCVLTI have ate through about 5 fish from costco with this salt/sugar method plus a 14 day freeze in sealed food saver bags. I will eat easily 500cal in just raw fish for the protein content and have had no illnesses. Obviously its your life to risk but i really standby the method.
Home freezers do not reach -4 F/-20 C. How do you know if it's been frozen to these temps?
Thank you for saving me a boatload of money while satisfying my sashimi cravings
one of us... one of us... one of us...
i really want to do this but i feel like i’ll either destroy something or poison myself 💀
Food safety is important and that's exactly how I felt starting out
@@photogami did you ever end up doing something wrong when you first started?
@@intensehummingofevilI would like to know too! I’m going down the rabbit hole now because I reaaaally want affordable sushi/sashimi 😩
So the main thing is if you are buying farmed Salmon you simply need to make sure the particular farmed salmon follows the necessary measures to prevent parasites. I'd probably also look into them specifically to make sure they have a good reputation.
Other then that, Tuna is generally always safe to eat raw even wild caught (there is a small risk but the rare parasites aren't dangerous as the likes of Cod or Salmon can have.
Unfortunately freezing to the super low temps needed for full parasite destruction, often isn't done except for "sushi-grade" fish (or for tartar). So good farmed is likely the only practical alternative.
I would note the curing process he does I would guess is mainly to improve the flavor by removing the fishiness that can build up on less fresh fish?
What kind of salt do you use?
Note point 3 of the farmed (aka "aquaculture") regulations, though: the farmer doesn't need to actually prove they've done any of the things the FDA says they must do. To comply, all they have to do is say, "We guarantee that we follow the regulations", and then as long as they don't get inspected** and caught flouting them, they're golden. Your chances of avoiding parasites, on the other hand? Not so guaranteed.
** See elsewhere for the garbage fire that is the FDA inspection process.
when you wrap the salmon in paper towels before freezing, does the paper not stick to the salmon? how do you peel off the paper towel before thawing?
Did this today and it was awesome! Worth it.
Woo!
Great breakdown! Love that you are deep diving all these different stores salmon for us. Do you ever get tired of salmon? Doesnt seem like it 😂
Haha good morning and thank you 🙏🫶
hi i finally tried this and it was incredible and i didn’t die!! i was thinking it would be a good video idea to take us with you to buy and like tell us what to look for when buying fillets (color etc! thank you you’re my hero and bye
Amazing channel. I feel so silly because ive tried several methods of curing and it never tastes the way restaurants do it. I was overthinking it completely.
Thank you, hope you enjoy !
What is your thawing method after freezing that yields the best results for sushi/sashimi?
In the fridge overnight in the bag (6 hours or so) is the best texture imo. If you're in a rush, submerging the bag in ice water will have it ready in an hour or 2
Hi, if I flash freeze salmon with dry ice and then put it in a regular freezer, will that lead to similarly higher quality than just popping it in a regular freezer? I heard the slower crystal formation is mainly why fish/meats can become watery upon thawing, but in my mind it makes sense that once it's frozen it shouldn't make a difference at what temperature it's stored, but I could be wrong... Also, if I flash freeze it does that eliminate the need to cure with salt/sugar?
Do you have to freeze it first before its ready to be eaten or is it good after the 45 mins of curing?
If it's farmed, it should be good to go after the cure and wash. The only reason you would want to freeze the fish would be to kill any parasites. But because it's farmed, there shouldn't be any parasites anyway. Also, in order to kill the parasites via freezing, you need to keep the fish frozen at -4 degrees Fahrenheit for at least 7 days. Most household freezers don't get that cold.
Hi I did this and it turned out very good right after curing. However after I froze it like you did it developed a very crusty layer on the outside and it got way fishier and he paper towel stuck to it. What did I do wrong?
Is it possible to make some sushi rolls right out of the package? or is the salt/sugar cure necessary for that as well?
Yes it is, this can be had straight out of the package but the curing will *greatly* improve texture and flavor
do you need to freeze them if its farm raised Costco like this?
Does the direction in which you make sashimi or nigiri slices matter? I noticed you sliced a "saku block" off your loin portion before rotating it and making slices parallel to the spine as opposed to just slicing the larger portion as-is (perpendicular to the spine).
I assume the logic is the same as any meat. Against the grain vs with.
I just bought my salmon at costco, but i'm so nervous to try it. Lol
Are you concerned with the food handling by Costco prior to packaging? Seems like that could very greatly from store to store without you knowing.
This is definitely a concern especially as I plan to cover other stores (have done Safeway and Walmart). We've done this with Costco salmon (both the frozen and fresh product) and tuna for years without issue, but with all raw foods there is always a risk of foodborne illness through contamination and/or temp abuse
Do I have to freeze it first or does the curing process after I buy it from the store make it sushi grade immediately after the process? Or do I do the process then freeze it?
Glad sushi reddit lead me here. Subscribed
Sometimes it's hard to find a fillet at costco without miware. I usually cut it up into 8 portions, but I will have to try 6 next time to see if I get better results. I started vacuum sealing it as well. I just use the pulse vacuum so it doesn't crush the fish and then seal.
I want to try the tuna next time as well.
What is Miware?
@@nataliaheidel4694 found it, means crack in the body makes sashimi's aesthetic bad and harder to slice. this video does a better job explaining everything
ruclips.net/video/p3gfaq_RYnI/видео.html
Everytime I buy salmon a Costco I'm tempted to eat it raw... You just pushed me over the edge. I'm doing it tonight.
How was it?
@@Jasminelovesyouxo great, better than at a random sushi spot to be honest. Hardest part was finding one that didn't have a lot of liquid in the package. Other than that it was super easy and delicious.
@@goobermcboogerballs1420Did you freeze it too or just cure it? Your response may push me over haha
@@RizzyPanda6 I just cured it like he showed in the video. Just get the cut that had the least amount of tearing and liquid in the package. It was delicious.
Can you teach us how to slice and cut - the video was too fast and I didn’t understand which direction
I have had Norwegian farmed salmon raw many times and never had an issue. If your salmon was farmed would you eat it as purchased? Moreover, does it need the curing? It adds to taste, or serves for storage? But you’re freeze storing it anyway
Taste
Late to this blog but Sams has been putting out tuna steaks that are really, really good. I wonder if same curing method can, or should be, used on tuna. The Sams tuna steaks make great seared tuna!
What happens if you cure it for 12 or 24 hours?
Would you recommend vacuum sealing it then freezing it or should I just wrap it in paper towels and freeze in a ziploc bag?
Vacuum sealing would reduce the risk of freezerburn.
Costco carries previously frozen wild caught sockeye salmon.. Has anyone tried it with that filet ? Or would the method described work ? I realize I won’t be able to freeze again but hoping the previously frozen would kill off parasites ?
Where to buy your curing tray?
So if it is fresh you need to do the salt and sugar cure and if it’s frozen you don’t? Because in your other Costco sashimi video you used frozen and didn’t cure it so I’m just wondering what needs to be done!
Was wondering when you do the smell test, what’re you smelling for?
I'm smelling for any signs of spoilage - rancid, sour, super fishy, etc. It'll help you rule out obvious spoilage cases in which case you should only eat after cooking or tossing
Trying this out tonight! It's in the fridge curing rn. Wish me luck!!
How did it go?
@@samh9754 Really good! I actually just had some of the frozen pieces thawed for lunch today. It's very tasty and no issues at all.
hi do u wash the fish with just water or with rice vinegar and water
I love soy sauce mixed with wasabi. Not authentic in anyway, but it tastes good.
I completely agree, I need that nose burn!
How do you recommend defrosting it once we freeze it?
I used to bring about this much costco salmon to work, eat it for lunch with naga jolokia hot sauce. Never was healthier than back then.
Edit: about a sixth of the whole piece
I've always wanted to try this, but I've seen literal parasites crawling on the salmon at Costco before. As such I'll never touch their fish.
Does the exact same process work with wild caught tuna? My dad went on a fishing trip With me and we just pulled in like 50 pounds of fresh wild caught tuna and couldn’t figure out any good way to make it safe to eat
Ooh that sounds amazing! Do you know what species? I ask because many are exempt from the freezing rule and can be eaten raw after being caught. I have done the same in Hawaii:
The following fish species are exempt from the freezing requirement: Yellowfin tuna, Bluefin tuna Southern, Bigeye tuna, Bluefin tuna Northern.
www.fda.gov/media/80748/download - check page 36 on this table
If you want to be extra safe, flash freezing is best. As for curing, it's generally reserved for fatty fish like salmon
Was that 2 bowls of water? Or was the 2nd bowl something else
Yes exactly, plain water for both. It's to ensure all the salt and sugar is washed off and to arrest the curing process. If there's any leftover sugar or salt you may find a sugary or salty saku when you thaw it in the future
It's more efficient to wash it under a gentle running faucet, but I did the double bath for video purposes
How do you defrost when want to eat it raw?
Worked well for salmon, how about tuna and haddock and other sushi fish? Do they need to be processed before served for sushi/sashimi?
I think tuna was once frozen anyway so can be used for sushi directly. Think about all the tatars you ate
Hey, I'm really interested in trying this but how confident are you in these being compliant with the FDA requirements? The excerpt you showed in the video specifies that fish or salmon sold for raw consumption has to meet those guidelines, but the Costco salmon from this video is not sold for raw consumption unless I'm mistaken. Are you sure that this is safe?
FDA requirements far surpass what other countries, such as Japan, require. If you compare parasite infection rates, there is little difference, however.
I know an employee from Costco who regularly eats this salmon raw.
You are taking a risk, there is no guarantee. Mind you, Costco processes “Fresh” Wild Salmon that has parasites along with the “Farm Raised” Salmon.
Have you tried Sam’s club sashimi grade? I found it to be pretty good and not to expensive
I will have to revisit it! I did do a video on it, but I thought it was ok.. I'm thinking it was just a bad batch since it is one of the most recommended ones
I've been doing this with the Costco salmon for a while now, but I never took the time to cure it. Is the curing a requirement? I thought it still tasted really good without it. I portioned probably about half of the salmon to freeze and cook later, and just had sashimi for dinner for several days in a row with the other half.
Not a requirement but it will vastly improve texture and flavor
@@photogami Without curing and freezing, won't you risk consuming harmful bacteria and parasites (e.g. tapeworm)?
@@poeticyy these are legit concerns -- farmed salmon are fed a controlled diet so their parasite risk is non-existent. As a result the FDA exempts them from the freezing rule :Sources: FDA food code 3-402.11: www.fda.gov/media/164194/download
If I was working with wild caught I should absolutely freeze it for at least 7 days at -4F
Bacterial colonization is more tricky, once a fish has been colonized by bacteria no amount of curing nor freezing (theoretically if one could obtain true absolute 0, it will sterilze it) will get rid of it and must be cooked. The smell test will catch the obviously spoiled ones but will not catch everything
Can someone tell me the name of the other sauce I can't find it chogo what?
chogochujang
it is chogochujang - a pretty good premade one is the gochujang sauce by bibigo : (non affiliated link)
www.amazon.com/bibigo-Gochujang-Perfectly-Blended-Must-Have/dp/B01EWVOSXW/ref=sr_1_1?crid=2158XGNFAKGZM&dib=eyJ2IjoiMSJ9.vjZwK6J6iX4URc2apzI13kXOUKQkmxfzKbLbbiAfIh21y_LLHbrEDhs8pvGhnMnsNEIrceF7P8d7qGRx-FmAn_XWfiQ-P-0qQQFmWo98_DYhGQCLURKpMn8kPmB5ihak79tk2i4rnyI-pqyIqV-x9p7KG2Y5GDh4EE9WCTsZAAipkl2aJqsHK8ZhvXGeelXhH7ud9NrU7H3T4uVKsF0Jm3gyS0euknL5ThfXjerkaoKQRK40uoLdWcdFMUZCBsoPZWW2fxNoFDaEzs-5mifo7G_8Zg6PEdgI4azHxm3UECY.GcbLAL2xFMk1aBp57OpKtMPOPkNB6uF4kChseDy7roo&dib_tag=se&keywords=bibigo+gochujang+sauce&qid=1718763173&sprefix=bibigo+gochujang+sau%2Caps%2C138&sr=8-1
I found costco salmon to smell/taste a bit more fishy than like HMart salmon. Does the curing method help alleviate that?
1000% helps
Whats the steps in doing this. Im confused.
So buy fish
cut it
brine it
wash it
then freeze it for 1 week
then defrost
and then u can cut it up and eat it
?
freeze just the pieces you don't eat right away, defrost those and then eat them.
would you do the same process for the frozen salmon from costco?
He has a different video for frozen Costco salmon if you haven’t seen it yet
You must freeze fresh salmon to ensure killing any parasites or worms. At least 7 days before consuming. Even if it's farmed fish. Bakafrost being an exception to the farmed salmon rule.
But the Costco farmed salmon is okay without freezing correct?
I love sushi ❤️❤️❤️❤️❤️❤️❤️❤️
Me too ! ❤️
I've had "sushi grade" salmon from Sam's club. That was a joke. Way too fishy, I couldn't eat it. Costco ones are the way to go!
0:20 @Steve1989MRE would be proud
How are you able to determine if it’s farm raised other than the label?
Farm raised Salmon is what we would be looking for?
Yes exactly. I like to pick one with as little liquid in the packet and minimal miware (broken shaggy parts). It's ok if you do, but it'll make cutting the fillet down the line much easier
So freezing the fish for a long enough time kills the parasites? That seems almost too easy to be true..
yes, but it must be at least -4Fx7 days which is hard for home setting. Also freezing won't kill bacteria, so if it's already colonized... bad news
Have you tried wincos salmon?
why we need to cure salmon?? I have seen restaurants do that but dunno the reasons behind it😛
Nice
(flameless ration heater steaming away)
1:32 why😅😂 this triggered me
I saw little white worms crawling in Costco salmon once. My mom freaked the F**K out. Will this method make it safe if there were worms?
Edit: it was the orange farmed salmon, not the reddish wild one.
Does This work with skin on salmon
"Sushi Grade"? Uh, when you do a search on that phrase, you'll see many articles about how there's no actual official process or designation. Ask your local, reliable and trustworthy local fishmonger and they'll prob tell you the same.
what kind of soysauce is the best for eating with sushi???
Whatever soy sauce you enjoy, because everyone will have their preferences there isn't really a "best" one out there. Kikkoman Soy Sauce is quite well known and I like using the less sodium version, which has the green label compared to the traditional red.
I agree with the reply below! I reach for kikkoman 90% of the time. If i'm doing something fancy I'll bring out the bottle of marudaizu
What brand of soy sauce do you use??
90% of the kikkoman or anything common.
If i'm feeling fancy, I'll use Shoda Hyakusen Marudaizu Shoyu
If a situation calls for ponzu, Asahi Syokuhin Ponzu is AMAZING
Why the paper towel in the freezer?
Out of ALL the Salmon sashimi you purchased at retail stores, which one do you recommend and is your "go to"?
I really wanna try this technique I'm just so scared of getting sick. Have you ever gotten food poisoning from any of your techniques /methods? Pls. advise. Thank you
I'm not him but I'll chime in. I've been doing the costco method as shown above for almost a year (never do it during summer. only during cooler months). On the outside sticker, it'll say when it was prepared. I only get it if it was prepared same day or 1 day before max. And try to buy something frozen along with it so you can put it next to it while in the trunk. I'd say it is safe. I still haven't served it to anyone else except me and my wife, just to be on the safe side. I would feel terrible if someone had my salmon and got sick.
@@BWTECH0521 Thank you for your advise/response. Much appreciated
Sams club when???
It should be up my Monday 🙂
Farm raised salmon makes me very nervous to eat due to the living conditions of the Salomon. I’d rather have wild caught. My question is if I can find a wild caught filet and keep it in my freezer for a week will I be good as long as the temp is below -4 F ?
no your freezer is not cold enough. Very bad idea.
We do wild caught salmon in Alaska under -4F for a week. Always wild. Never farmed, please.
Wild salmon is more likely to have parasites as they go from freshwater to saltwater and fresh of which they can get parasites while in freshwater. Wild salmon also eat whatever is out there of which what they consume may carry parasites also.
Farmed salmon are raised in controled conditions in pens and fed with pellets free from parasites. This is not to say they are 100% safe. Wild salmon may find their way into pens and cross contaminate. And then there is cross contamination and handling that take into factor also.
Mainly salmon because of how they live are more susceptible to parasites and in the U.S. it is recommended that they be processed and froze not too long after they are caught for safety.
Some refrigerators cannot reach the temperatures needed to kill parasites. The minimum I believe is 7 days at -4F.
what is the other sauce, that's not soy sauce
I agree with some other commenters. How can you be sure it was farmed under the conditions listed?
The real issue is whether farm raised salmon is healthy, not whether we can eat it sashimi style. My perception is that fish swimming in their own feces and pumped with antibiotics and coloring to match the wild meat seems fishy
What fish doesn’t swim in its own feces?
Norwegian salmon for example is typically farmed in secluded ocean farms. It's not as you are putting it if you get decent salmon, look into it. It's important to farm the salmon to garunteed they aren't exposed to parasites in their feed
@Jazzman-0 hilarious! Well if you put it that way. We all live in a polluted nasty environment. There are places that are cleaner than others and freer of antibiotics and other harmful substances. The issue isn't whether farmed salmon can be eaten as sashimi. That's clear that it can be. The issue is whether anyone should eat farmed salmon to begin with.
@@CN-bg1fy did you even read my comment? They aren't typically pumping fish with antibiotics from my knowledge?
@devonbedenbaugh6343 I apologize. Antibiotics are used extensively in farmed salmon operations. Hence the reduction in parasites...but Norway claims to not use antibiotics, so that is a pretty solid reason to choose Norwgeian farmed over others barring any counter claims. Farmed fish are more sustainable as an option, but....Wild-caught fish have the freedom to roam in the water and eat any prey they want. Farmed fish, on the other hand, do not live a "natural" life.
Farmed fish are generally "grown" as monocultures - or a single species of fish. Depending on the species of fish, they may be reared within a huge netted system in the ocean, in a fjord, or even in a freshwater pond.
Most farmed fish are grown in nets that are overcrowded, which can pose problems. The population can become infested with sea lice, or other microbes, due to their congested living conditions. Diseases can spread more easily in a population of a singular species of fish.
Farmed fish are typically fed an unvaried diet - usually, a fish feed or fish pellets that contain ingredients like wild fish, certain nutrients, coloring, and even antibiotics..but maybe not in the Norwegian product???
My wife and I are trying this tonight for the first time. We followed these exact steps with one or two added steps for extra safety.
We bought farm raised salmon from costco. Looks like the same kind OP bought. Sliced it up, salt and sugar cure. Let it sit in the fridge for 45 minutes. Washed off the fish really well in cold water. Then dried them and wrapped them in paper towels. Put those into freezer bags. As an extra layer of safety, we froze the fish in a big freezer we have at -10 degrees Fahrenheit for over a week. In theory, this fish shouldn't have any parasites since it's farmed. But, we wanted to be extra safe. So freezing it below -4 for over a week should've killed any parasites that may still be there. Yesterday, we pulled a bag out of the freezer and let it slowly defrost in a bowl of ice water in our fridge. It took over 24 hours to defrost. We just pulled it out to see how it looks. Color and texture is great. There is an INCREDIBLY faint fishy smell. You have to be really looking for it to smell it. We wanted to check to make sure it looked fine before we went through the trouble of making sushi rice.
Wish us luck. I think we did everything in our power to be safe, but I'm still super nervous.
Following up on my own comment just in case anyone comes across it. We have not gotten sick. We've had sushi meals at least 5 times now from the same salmon filet we bought and have had no issues. It was actually super delicious. We pack our rolls and poke bowls with much bigger pieces of salmon so it tastes better than what you'd get at a restaurant. Plus, you can't beat the price. We probably would've spent close to $200 if we had eaten the same amount of salmon at a sushi restaurant. Instead, we bought a filet for ~$60. And we still have a few more pieces in the freezer.
are you futurecanoe? You sound just like but less depressed
I may or may not love radioactive chicken
Careful freezing in paper towel. My salmon was sticking to the paper towel after like no tomorrow even after thawing.
Do sushi pizza next!
Sushibominations! I will make it so
Dude didnt freeze it
You're putting a lot of trust in the source of that salmon. it's not organic, it's farm raised in unknown conditions. I'd recommend freezing it per the guidelines for safety.
Farm raised has less parasites than wild caught. What is Organic Salmon? Wild caught?
@@DaDaDo661 Farm raised can and usually does have more parasites than wild caught. Organic farm raised would have to adhere to higher standards due to the feed that is used and how the fish are penned.
Home freezers don’t get cold enough to freeze it yourself, or so I thought
초고추장 style 😂😂
Spoiler. No, it isn't a lie. Sushi grade is a real thing pertaining to a treatment/prefreezing to kill nematodes etc (which your freezer will not do). Yeah, you could eat farmed fish that are medicated for some of these, it's not recommended for a reason. The bigger a fish is and the longer it is alive generally correlates to probability of parasites but... Why? Just make yourself a California roll with krab or something. Sushi grade isn't that expensive if you're making sushi, if you're really into sashimi, yeah it can be.
How do I un thaw it?
I saw in a different video that they put the frozen cut of salmon, still in its ziploc bag, into a bowl of ice water and put the bowl in the fridge for 6 hours/overnight. Hope that helps 👍
where is the salmon from, it matters a lot and you know that
Wouldn't want your fish smelling like fish.
Istg if I get sick from this I'm gonna be so mad at myself.
Lol did u do it
I hope you enjoyed!
They sadly passed away
Just bought salmon at Costco wish me luck haha 😅
Update ❤ that shit is bomb!!!!!! Thank you so much. I’m going to save so much money making my own
@@maharlikaheiraren’t you meant to freeze it for a week atleast? For the parasites?
You feeling okay still?
@@TheCeladons not for farmer raised without antibiotics
any Steve1989MREInfo reference is an insta-subscribe lmao
foreal