$16 Whole Foods Salmon for Sushi, am I in danger?
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- Опубликовано: 6 авг 2023
- 🍣 Testing the $16 Whole Foods Salmon for Sushi Use at Home 🍣
Specifically we're going to making the Gravlax by Chef John: • Quick Cured Salmon - H...
Hey sushi lovers! Today, we're taking on an exciting challenge - testing a $16 salmon from Whole Foods to see if it's worthy of becoming the star ingredient in our homemade sushi rolls.
[Description Box on RUclips]
🍣 Testing the $22 Whole Foods Salmon for Sushi Use at Home 🍣
Hey sushi lovers! Today, we're taking on an exciting challenge - testing a $22 salmon from Whole Foods to see if it's worthy of becoming the star ingredient in our homemade sushi rolls.
Join us as we carefully examine the Whole Foods salmon for signs of premium quality. We'll be looking for vibrant colors, firm texture, and that unmistakable fresh aroma that sets apart top-grade fish.
Watch closely as we make precision cuts to see how this premium salmon holds up during the slicing test. A true sushi-grade fish should yield beautiful, delicate slices, perfect for crafting mouthwatering sushi.
Of course, no sushi experiment is complete without the taste test! We'll indulge in the raw salmon's flavors to ensure it delivers that clean, buttery taste we expect from the finest sushi-grade fish.
But that's not all! Prepare to be inspired as we dive into creative sushi-making. We'll roll out an array of sushi delights, from classic maki rolls to innovative combinations that will tickle your taste buds.
Spoiler alert: This $22 Whole Foods salmon might just surprise you! We'll share our final verdict on whether it's worth the splurge for your home sushi-making adventures.
👉 If you're a sushi enthusiast, hit that 'Subscribe' button and turn on the notification bell so you never miss our culinary explorations. Give this video a thumbs up if you're excited about this salmon taste test!
Share this video with your fellow sushi aficionados and let them in on the journey of testing premium salmon for homemade sushi.
Thanks for joining us today. Stay tuned for more delectable experiments, and until next time, happy sushi-making!
[Disclaimer: The content in this video is for educational and entertainment purposes only. Always exercise caution and proper food handling practices when preparing raw fish at home. Prices and availability may vary.] 
Хобби
Chef John is such an icon
fr
I love chef john so much. Love to see people still reference him
chef john will always be famous
agreed
Is it organic
I'm gonna need you to give your best, "And as always, enjoooy." next time. Thank you for steering us to the best chain store for our own sushi experiments :D
welcome back and thanks for the kind words! Haha and yes I'll have to sneak in Chef John's outro line soon
ooOoOoooOolleee taapa tapa
Omg shoutout to you for referencing Steve1989, probably my favorite RUclipsr.
(flameless ration heater steaming away)
Wow, nice hiss!!!
nice
Fun fact : Chef John Speaks in melody.
“Let’s get this out on a tray.. Nice.”
i love that man :))))
Costco carries a frozen sashimi product now. I thought of you when i saw it. I just had my 10 year anniversary at Costco.
The fact that showcase chef John and Steve warms my heart ❤. You sir have earned a follow
His puns are the best thing ever
That MRE Steve reference was top tier
(flameless ration heater steaming away)
@@photogami Nice Hiss
Great short! You managed to cut it down, keep it entertaining, and keep all the relevant info.
Thank you hahah.. it's always nerve-wrecking when I'm trying to make the 60 second cut
Chef John is a treasure, I swear every food youtuber is subbed to him.
Can you do this for salmon in the UK?
Is-... Is that a pic of Steve the MRE lad with the "nice"? 😂 I love that guy.
Dude chef john is so awesome, do many recipes from him.
do you still have to freeze it for 24 hours to kill the parasites, viruses, and bacteria?
I love your videos, you seem like such an awesome unpretentious guy unlike a lot of food RUclipsrs. I’d absolutely love to see you make some nigiri and test other seafood from these grocery stores; shrimp, tuna, and stuff that’s hard to find fresh like mackerel, octopus. Keep it up
Thank you for the kind words! I'll be making Roll for Sushi videos again and they will include all forms of sushi
Its what i always do as these salmons are cheaper. But dont forget to freeze it a least 48 hours just to be sure to kill any parasite.
I heard it should be 7 days… why doesn’t this guy even freeze it?
@@niccolotemperanza1780 cause he crazy 🤪
I have been wondering about this for a while,i heard its supposed to get to 0 degrees F. But freezers dont get that cold, also maybe he assumed it was frozen for transport to the store.
@@joshc7032 Freezer should be at 0F, if yours isn't it's not normal
@@pierre-alexandre8528 Yeah i got the temperatures mixed up, its supposed to be -30 for salmon to make it safe and freezer is supposed to be 0. i was thinking freezer at 30 and salmon to 0.
You just had to do that.. now my Alexa is also playing that song😂😂
haha yessssss
Same
Nice videos! Keep up the great work with the Chanel!
Thank you! Will do!
Love your videos your commentary always cracks me up 😂I wanna try making Costco “sushi” soon ! 🫰🏽 🐟
Haha yessss and thank you! Keep me posted on how it goes :D
I just started looking into this because of the cost of sushi, thanks!
Man I love chef John so much. Little unknown story that I always love to tell people, about 14 years ago my brother in law was in a horrific car accident that required intensive surgery and absurd amounts of physical therapy. We all decided to set up a go fund me for him and if we reached our goal, we would throw a huge BBQ. Well we reached our 6 figure goal and even then some. We all kinda panicked that now we need to prepare BBQ for a little over 1300 people. Well you never believe who randomly heard about all this and decided he would take charge of all culinary duties. He even brought his own staff!!! He wasn't as well known as he obviously is today, but me being a huge youtube fan and someone that had just been accepted to Le Cordon Bleu, I was dying to meet him. I came up to him and introduced myself. He replied that people often think he's chef John. I said "but you are him aren't you?" He said "well ya I guess that's why people always think I am." I chuckled and told him I didn't want to waste his time since he was obviously going to be crazy busy all day. I just asked what his biggest tip to an aspiring chef would be. He thought long and hard and simply replied "don't be brought down by peoples arrogance when it comes to food and always embrace your naivety. Imagine what people thought the first time someone made escargot? Be willing to try new and unheard of flavors and flavor combinations even if people who came before you say it's asinine. Experimenting is what leads to new things and new things lead to trends and greatness." I was taken aback by how simple but how helpful that simple statement had been. I shook his hand and asked if I could grab him a drink on me since he had been so kind and they had just finished setting up the bar. He told me he'd take a Bombay and tonic. I told him no problem but asked if he happened to know how much one would cost? He looked at me and said about tree fiddy.....
Tree fiddy.....
Well, it was about that time that I notice that chef John was about eight stories tall and was a crustacean from the protozoic era
dang it, you got me lol
What a great memory! I love chef john’s channel, he seems like the cool uncle you never get to see but when you do you always have a ball! And i would have never pegged him as a gin man, i would have said he was a dark beer kinda man
This is worse than being rickrolled.
Somehow I read this and just don't get the end...😅
@@TwoPartyIllusion ruclips.net/video/pS_zE0DTWIU/видео.htmlsi=PKKYtgYoO09ECJAi
Your videos are so relaxing
Do you know that at least 10 different hands touched your fish before you eat it and I'm one of them 😊
Never mind that. Don't eat raw fish unless it's sushi grade or from the wild. You'll get sick or parasites. The package didn't even say Salmon it said shrimp
@@GaslightingWomen Sushi grade just means frozen at around -20 degrees celsius for at least 24 hours (In Europe). In the US, y'all gotta do it for a week apparently
Hey I'm new to your channel & really appreciate these, thank you! I've always been too nervous to make raw sushi myself from storebought fish so this is really helpful. I normally will sear the outside of my tuna but try to get as rare as possible, just for the peace of mind. Even though it's not the same as my favorite raw tuna, which I reserve for eating out. I just assume that places that specialize in sushi or poke know what they're doing more when it comes to ordering a safe quality of fish.
I normally use Aldi's or Kroger's frozen ahi tuna steaks. Could you please review those? Especially aldi because it's the cheapest in price. I have heard on reddit that aldi's tuna is safe to eat raw, but I didn't know if I should trust that advice.
I’m glad you try Chef Johns recipe I always thought it would be good 👍
He never misses!
Been watching your videos for a while and just noticed the Adlibs
Its the MRE guy
shoulda done the classic chef john speaking canter that makes people so angry haha
Is it farmed?
Am I correct in saying that Fish Bar like that it has to be farm-raised then can be eaten like Sashimi doesn't have to be frozen
I eat Costco salmon raw all the time, without curing or anything. Nothing wrong all these years later
Yes depending on how hungry I am, I'll do the same haha
let’s set this out onto a plate, nice 😊
Could you do Aldi and Walmart please?
That’s an obscure reference to the mre dude
Nice! - Steve
Does anyone else measure time by units of Despacito?
Full version video here: ruclips.net/video/VAFGjijG4yo/видео.html
you should try wegmans or shoprite next if they are near you
If I have frozen salmon in the back of my freezer, can I use it and then do the reverse steps by... Take it out of the freezer, And then do the marination
Yes
Oh my! Johnny Cheong and HWoo references!
Alexa heard you and started playing despacito in my kitchen 😂
uh oh... hahaha
“Sugar. *sugar*”
Why would you opt to brine after slicing vs before? Is there a practical application of choosing one method over another? I am imagining if one creates a more firm end result it would be better with a frozen fillet. Can you do a comparison video comparing this brine method vs baking sheet?
That's a great idea and will do a video on that. As for the slicing before, I did it to replicate Chef John's recipe
Maybe it is sliced before so more salmon surface area comes in contact with the brine.
There was an echo when you said sugar lol looks delicious
Do you have a Kroger or a Rouses nearby you can try? I unfortunately dont have a costco near me, so im wondering what would he a close substitute for good salmom
I don't have a Kroger, but I did do a video on Safeway which are under the same parent company: ruclips.net/video/NILQOfsdITI/видео.html
It was actually one of my favorites so far in the experiment!
@photogami awesome! Thank you so much! Keep up the good work!
It’s 1am and my Alexa almost started blasting Despacito. Thanks
sorry!
Don't forget you're the Jim Belushi of your Salmon Sushi
I was wondering if it was the MRE guy you were referencing
Nothing like some despacito playing in my room at 1AM ☠️
Hehehe
He’s watched Hiro Teradas awesome page so he knows where he got it from…. Stop playin
Nice!
Do you put it in the fridge just on a plate
I could have sworn FDA says it has to be frozen. Really salt water for three min? Lol
FDA exempts farmed fish: FDA food code 3-402.11: www.fda.gov/media/164194/download This covers exempt fish including certain species of tuna and farmed salmon.
@photogami thank you so much for information!
Its frozen by whole foods before you buy it
ur supposed to cut it sideways
Nice bro
I’ve been eyeing that fresh Trader Joe’s salmon for sushi. It looks incredibly fresh and appetizing plus it’s a much more manageable portion compared to Costco. I think I’ll give it a shot.
gravlax?? my swedish heart sings ❤
i thought it needed to be frozen for 7 days before eating it rah ??
Hey photogami, love your stuff. I was wondering what you thought about Nijiya’s sashimi grade salmon compared to self-cured sashimified non sashimi grade salmon? is it worth the quality difference? or is it just regular salmon that was frozen for 7 days?
Hey! Thank you!
Sushi-grade isn't regulated, but in my experience the ones I find at local Japanese markets (Mitsuwa, Nijiya, and Osaka Marketplace) and Korean (H-mart, Hankook) in the Bay and LA are all excellent! If you want to take the guesswork out and get straight into sushi/sashimi making I highly recommend them. It's still a huge discount compared to restaurant prices and the selection is usually fantastic including shellfish, roe, tuna, flounder, etc
The textures of the cured salmon I cover in the videos and the saku I find in the J and K markets are pretty similar. I'll have to talk to the fish department about how the salmon is handled.
I have been to the blue fin tuna cutting events for Nijiya and they do come flash frozen whole straight from Toyosu
This is great to know, thank you so much for the detailed response. I have been getting sakus from Nijiya in SF lately and have noticed it is a bit texturally lacking and fishy tasting. I haven’t tried curing them before but figured i shouldnt have to at their price point (35.99/ lb)
I will definitely try your process out for sure and see for myself the difference as well!
The random h woo edit 😂😂
But will it Sausage?
This part may be fishy on a piece of fish. 🐠 lol😂
Sugar
"Sugar" 😂
Darn it… you triggered my Alexa with this video
Is this sushi grade? Or did you flash freeze it your self to kill off any parasites ?
Not sushi grade, but it's not a regulated term in the US. This is farmed salmon and is parasite free from their controlled feed
As for anisakis/parasites:
The freezing guidelines for wild caught salmon and is 100% required due to high incidence of parasites. Farmed Atlantic is exempt for numerous reasons including their controlled feed. As for curing it does inhibit bacterial growth, but does not destroy bacteria if it's already colonized.
Sources: FDA food code 3-402.11: www.fda.gov/media/164194/download This covers exempt fish including certain species of tuna and farmed salmon.
What’s the best way to cure salmon to remove the fishy taste, I’ve tried that method but it still has a lingering taste for me
Bro my Alexa went and played music
“Sugar” echoed
Not my Alexa playing despacito
I don’t know why but I swear the trader joes near me has the best salmon I've ever seen. You should try it sometime
I have a video on it and I completely agree! Theirs have been buttery and amazing
Have you ever tried verlasso farms salmon?
I'm afraid there's no Verlasso around me :( but if I'm ever in FL I will be sure to check it out!
@@photogami central market carries it in Texas as well
Is it necessary to put it in a fridge for 5 hours?
Good q, I did it to follow Chef John's recipe -- however in the full video I tried a piece before it went the fridge and tasted just fine to me
A man bought salmon from a grocery store to make homemade sushi. This is how his organs failed.
@chubbyemu
A man bought a car from a dealership to drive home. This is how he got in a car crash.
@@coach7511 A man bought a wedding ring from the jewelry store.This is how he got married.
do you follow the freezing recommendations on all these or do you roll the dice each time?
Farmed Atlantic salmon and most tuna are exempt from the freezing criteria
@@photogami Thank you! You're giving me the courage to attempt some homemade sushi. I purchased a nice Zojirushi rice maker recently, so now I just need some good fish to compliment the excellent rice.
How do you know it's parasite free tho?
Nice. Let's get this out on a tray.....
The whole foods that i live near has just straight up sushi grade salmon
nice!
After all you are Redd Foxx of making sushi Lav Groxx
This video set of my Alexa
Ah wow! I can't believe my fish taste fishy
Which is better? Whole Foods or Costco?
I have to freeze the tuna for 6 days at like -12 to get rid of any parasites
Thats if your salmon/tuna isnt graded by any organization. If it is "sushi grade" its gonna be fine.
Do we need to pre-freeze?
For these, no
whole foods is where I get most of my meat. The only beef I buy is White Oak Pastures grass fed which whole foods no longer carries. Luckily Publix does!
How do you know the song Helikopter?!?!?!
Helikopter Helikopter
Is it straight from the store or is he freezing it?
so I don’t have to put it in the freezer for 7 days?
Why is Steve the MRE guy on the thumbnail?
for a moment you almost spoke like him
what do you look for in a smell test? just no strong fishy odor? i don’t mind it if it’s a bit strong, but don’t want to be eating bad fish raw
Do they have also skinless?
I'll keep an eye on it next time I'm there
Sushi or sashimi?
Does the 3 minute brine + fridge time really remove bacteria/parasites? I want to do this but it seems too good to be true!
No, he is taking on some (small) risk. Freeze for a couple days to ensure parasites (which are the thing to worry about in salmon) are dead
You literally got my Alexa to play despacito
you should try Ralph’s salmon
search bears eating salmon and tapeworms...
But is it WILD CAUGHT or FARM RAISED?! HUGE DIFFERENCE
Is this curing process all that's needed to rid the fish of potential parasites? I really want to try making my own sushi and I want to use raw salmon instead of smoked salmon, but I am afraid of the health risks. Don't you have to freeze it for 7 days at least before you do this curing?
I think the curing is mostly for texture/taste in this video? It’s probably worth looking up your countries guidelines on how to make sure raw fish is safe for consumption and whether or not your local grocery meets this standard (-:
@@ASDAPOI Thank you
Does it have to have sugar?
you could omit it, but I highly recommend it -- it'll help balance out the saltiness and speed up the curing process
@@photogami sounds good 😊