FYI: The 38 is my favorite when eaten raw like sashimi, followed by 40 as my second favorite. But that wasn’t the experiment haha also, prices are per lb, all pieces were started and same temp and cooked same amount of time. This is just all my personal opinion. Which is your favorite salmon to eat ??
Sushi grade, for the most part, just means it’s been frozen to a temperature that kills multicellular parasites like worms. Sure they might pick cleaner looking cuts for it, but that’s the main difference
Fish guy here, sushi grade was cut from the belly and king salmon has a higher fat content than sockeye, which is why it was way moister. I assume that the wild caught was coho
@@MrJoeDoneruin what? It’s sushi grade because you can eat it raw not because they taste any different. You might get poisoned if you eat normal salmon, which is not cured to be eaten raw
It's bad quality. Horrific even. Farmed salmon are kept in horrible conditions. They are crammed together in farms where they don't filter their shit out, so they are just swimming around in their own crap and often get really bad sores, parasites, and diseases. They often contain carcinogens, too. To fight this, they often use pesticides and neurotoxins in the farms. There have been plenty of cases of farmed salmon having high levels of antibiotics, which can actually make the people eating it resistant to antibiotics when they need them. Some studies have even shown that eating 1 meal of farmed salmon per month can expose you to contaminant levels exceeding the world health organizations standards. The healthiest and most sustainable way to eat salmon is wild caught.
The problem is you won’t be able to notice a big difference when you smoke and season it. Tasting it raw then cooking the rest would’ve been the right move.
@@IridescentW You gotta try it first. Carpaccio, Tartare, Kofte, Mett, Kifto, Kibbeth, Kibbeth Nyyeh, limpets, Lamb Tartare, Sushi and Sashimi, oysters, clams, abalone, cockels and mussels are all delicious.
I am not a big fan of fish or sushi but my mom does this thing where she folds Salmon in foil with peppers and spices and cooks for a bit. You are left with a juicy salmon with added peppers and what not. Highly recommend but I don’t think I have ever had grilled salmon like this and it looks divine.
Living in alaska, and fishing ALL my life, id say you made the correct decision at the start. Sockeye is a CLOSE second but you have to cook it right as it dont have as much oils so its not to be cooked as long as the rest. Which explains why its "dry" (cooks fault) but your heading the right direction.
It’s definitely the most unique of the “edible salmon” but I definitely prefer fresh king and silvers. A sockeye every once in a while is very good though
I'm from the UK and couldn't agree more, the fish market near me only gets it once a month and its expensive but I always buy it, it's 10x better than any other salmon I've tried.
It's so far ahead there's no competition. I had it once and I was blown away. Wish I could buy it regular but it's very pricey (obviously). This guy has no idea.
@@AL-kj8zo He answering the comment above him to say that “Sushi grade”(with air quotes) is because sushi garage just means frozen to kill parasites. But ALL fish sold commercially in the US has to be frozen for potential parasites. But improper handling of unlabeled fish can allow the fish to thaw prematurely and be unsafe for raw consumption. If your company puts “Sushi Grade” on their fish they better be able to make absolutely certain that the fish is perfectly frozen when it arrives to stores and is handled correctly until purchased.
The sushi grade looked more like a belly piece. Which are generally more fatty and delicious. Not a great experiment if you are using different parts of the salmon on each cut.
While I agree, this is yt shorts/tiktok content. Taking anything on there as anything other than an individual’s deeply compromised and opinionated stance on what the world appears like to them is futile. It’s like trying to understand the science of the Bible, yet somehow less coherent and more depressing. That’s what we get for rewarding popularity more than scientific rigor. Our current political landscape is also what we get as a result of that lol. One day we will have a rational world but that will not be within my lifetime. Too much money to make and too many people to take advantage of for most creators to care about scientific rigor currently. Shoutout to the Steve Mould’s and Veritasium’s of RUclips, they are here to disseminate scientific knowledge. Tik tok misinformation is what you get when you pretend everybody is suddenly a well qualified expert that you should trust instead of someone trying to make money off your attention. Alright rant over lol glad to see someone who cares about controlling for hidden variables, truly it’s heartwarming
No? He's not acknowledging that fact because that's not true. Sushi grade just means the way it was frozen, any parasites in it will be dead. Normally you don't need to worry about parasites at all cause the cooking process kills them anyways, but if you're eating it raw it's a concern. The salmon is still the same. It's just whether or not there's a risk of parasite.
@@billotron5521 It's like how a vegetarian can eat at a vegan restaurant but a vegan can't eat at a vegetarian restaurant. You can cook sushi grade salmon, you just can't eat non-sushi grade salmon raw.
Ayyyy PNWer here as well. Sockeye is by far the best Salmon. I know it's personal choice but I have had many salmon flights ( a couple of ounces of each type of Salmon) and every single time Sockeye wins easily.
I sold and cooked fish for a very long time, i preferred king salmon. Or norwegian atlantic. But back then norwegian farms were good. Ive heard nowadays they are filthy.
Every time. Anyone who loves making salmon always loves that melt in your mouth flavor, I wish I wasn't in the minority of wanting a nice seared dry salmon
@@fishygooberive seen so many pics of medium rare chicken, and ive seen so many grown adults eating borax (the laundry grade stuff, look whos getting their snacks from the laundry room now!). So no doubt people have been sent to the hospital for medium rare chicken 🥴🥴
@@ZebraLuvbut...we do lol? All tuna is wild caught for example you can't farm tuna like you can salmon, sushi grade just mean it's flash frozen to kill tape worms, even farmed salmon need to treated that way to be sushi graded
Hey everybody a person here... 😁 The reason one can say that the farm caught taste more 'fishy' is because it may be that the farm feeds there fish grain and corn. This is the same food that chicken eat and gives the salmon a taste that had the subtle hint that reminds one of... U know... Chicken! 🙃
Idk why you’re putting quotes on “sushi grade salmon”, it’s a pretty significant difference. They’re taking extra care to prevent food borne illness since it’ll be eaten raw. Seems fairly important 😂
No it’s not, it’s literally marketing. There is no official standard set for what makes fish “sushi grade”, nor is there even a governing body that grades fish in the way that the USDA grades beef.
@@GustavsMaulerThere IS a difference in "sushi grade" and normal salmon, do you not wonder why op defaulted to "prevent foodborne illnesses"? Sushi-grade fishes are flash frozen to kill off most parasites inside it.
@@DrSabot-Ahe meant that there’s no nation-wide standard set for it, it is solely based on the independent manufacturer to determine whether it is safe to eat raw or not
I could tell that the 38 cut was the best from the start i mean the color alone shows that it was most likely wild cought and not farmed not only adding in flavor but also in texture and quality. I love salmon
You cant rely on colour either. They add chemical feed to enhance the pink colour of the flesh because farmed salmon is more white. More colour doesn’t necessarily mean wild caught. 😢
Certain fish taste fishier than others, and certain cuts taste fishier. That was a very low-grade salmon so instead of the actual salmon flavor, you get more of a fishy taste
The way sushi grade works is the fishermen catch the fish and immediately flash freeze the fish to kill whatever dangerous stuff is inside. I don't know the exact temperature, but I know it can't be done at home and its probably in the ballpark of -30C to 45C. While trying to find the exact number I found a lot of sites that thought C and F were both the same temperature which they aren't in every case except for this one random time where -40C and -40F are equal.
the 25 dollar is just the salmon that is just the best if you are tired and just want somthing buttery and tasty and when its smoked salmon bro its heavennnnn its so fricken.good
As someone who ate King salmon as fresh as they come. I find it extremely hard to even think about (fresh) salmon. Especially from river to table. Nothing and I mean nothing compares to it. Born and raised Alaskan. I guess I'm snotty. LOL!
FYI: The 38 is my favorite when eaten raw like sashimi, followed by 40 as my second favorite. But that wasn’t the experiment haha also, prices are per lb, all pieces were started and same temp and cooked same amount of time. This is just all my personal opinion. Which is your favorite salmon to eat ??
😋
as long as it's cooked il eat any fish thrown my way
@@-Nikoli- relatable 😂
I catch my own king salmon
i would eat salmons as a stew with nappa greens, onion, garlic and some sour seasonings
Sushi grade, for the most part, just means it’s been frozen to a temperature that kills multicellular parasites like worms. Sure they might pick cleaner looking cuts for it, but that’s the main difference
Usually means farmed to help prevent parasites in the first place. Some tapeworms in wild salmon are longer than the fishing boat.
That means, YOU EAT IT RAW
Also do not try to freeze it at home. The FDA recommends freezing to -31F or -35c which is much colder than a normal home freezer can achieve.
@@ZebraLuvironically farmed salmon actually live in disgusting conditions. They need a lot of antibiotics to keep them from contracting diseases.
@@ruwenscharnberg9406you can eat it raw, but it’s still not bad smoked
The $40 cut looks immaculate
The 38 dollar sockeye is wayyyy better than
Fax
@@juliantamez5194sockeye? I guess he did pronounce it that way but it’s sake lol
@@willsmith6530Sockeye 😭
@@willsmith6530 Sake is a drink, sockeye is a species of salmon
*Bro went through all 4 seasons in 1 hour*
Yeah, what was up with that?
@@NoHandle44all the other comments are several months old
Fish guy here, sushi grade was cut from the belly and king salmon has a higher fat content than sockeye, which is why it was way moister. I assume that the wild caught was coho
How do you breathe on land? Or are you typing underwater?
Is it difficult to be a fish?
What’s more difficult, being a fish or a guy? Or a guy fish?
@@spinningchurroit took me a second to realize the joke you made. Got a great chuckle out of me.
There's no such thing as sushi grade.
Never seen someone start with the expensive one 😭😂
He knew that heating the expensive one would ruin the reason it was expensive
I was just worried that he was gonna catch a few bones or antennas in the fish
He decided to start with it just in case he got assassinated for cooking that beautiful salmon before he can even try it out would be my guess 🙃
@@MrJoeDoneruin what? It’s sushi grade because you can eat it raw not because they taste any different. You might get poisoned if you eat normal salmon, which is not cured to be eaten raw
@@MrJoeDone Heating good salmon doesn't ruin it. Wth are you on about?
"More of a fishy taste and not as much of a salmon taste"
Damn, I thought salmon was fish
There's a difference between a group and an individual
Your point doesnt make sense, if mint smelled like a common plant its not mint then
its because salmon doesn't really taste like fish
Yes but they're are more fatty when cook right like the steak of the sea i dont think i like them grill.
I love how this comment section missed the joke
That $40 one looked absolutely phenomenal to slice up and eat as sashimi though 🥵
I swear he makes anything a spice, what's next, Cuso's Cement😅
Cuso’s cement shoes 😂😂😂
wouldnt doubt he makes a sauce or sumn he calls cuso’s cement😭
Next up: a poison for Cusco, a poison specifically designed to kill Cusco, Cusco's poison.
Seasoned hot salt block.
cusos semen
“It evaporates in your mouth like butter”
What butter are you eating 😅
I think a better question is how hot his mouth is
How high be-eth the temperate warmth of his oral orriface
it’s probably a metaphor like how you say “soft as butter” because butter is used to show how melty or soft or smooth something is
@@lyonidus3073we know lol it was a joke
@@gus628 that’s…not a joke
The 40 and 38 looks premium asf
I love how the salmon "evaporates" inside his mouth like butter😂
“It’s got a fishy taste”
Bro it’s a fish💀
Salmon isn't supposed to have a fishy taste, if it does it's low grade salmon.
It's bad quality. Horrific even. Farmed salmon are kept in horrible conditions. They are crammed together in farms where they don't filter their shit out, so they are just swimming around in their own crap and often get really bad sores, parasites, and diseases. They often contain carcinogens, too. To fight this, they often use pesticides and neurotoxins in the farms. There have been plenty of cases of farmed salmon having high levels of antibiotics, which can actually make the people eating it resistant to antibiotics when they need them. Some studies have even shown that eating 1 meal of farmed salmon per month can expose you to contaminant levels exceeding the world health organizations standards.
The healthiest and most sustainable way to eat salmon is wild caught.
@@greeneggsandhan I ain’t reading allat
@Theredflame231 cool good for you ig??
@@Theredflame231in 3 days you will start to cough.
The problem is you won’t be able to notice a big difference when you smoke and season it. Tasting it raw then cooking the rest would’ve been the right move.
yup 100%
Sushi grade may be fine, but they weren't all sushi grade. Eating any kind of raw meat does not sound like a great idea.
@@IridescentW You gotta try it first. Carpaccio, Tartare, Kofte, Mett, Kifto, Kibbeth, Kibbeth Nyyeh, limpets, Lamb Tartare, Sushi and Sashimi, oysters, clams, abalone, cockels and mussels are all delicious.
Nah the texture is different. Sockeye is much leaner, it's like comparing fillet to wagyu.
I think it makes sense to use them in application.
Those are entirely different species. Of course they're different.
I am not a big fan of fish or sushi but my mom does this thing where she folds Salmon in foil with peppers and spices and cooks for a bit. You are left with a juicy salmon with added peppers and what not. Highly recommend but I don’t think I have ever had grilled salmon like this and it looks divine.
He has a lot of ideas and his creativity is magnificent 🎉🎉🎉🎉
Living in alaska, and fishing ALL my life, id say you made the correct decision at the start. Sockeye is a CLOSE second but you have to cook it right as it dont have as much oils so its not to be cooked as long as the rest. Which explains why its "dry" (cooks fault) but your heading the right direction.
Funnily enough Atlantic Farm Salmon actually gets colored manually to get that orange tone
that $40 cut looks perfect
The wild sockeye is where it's at. As an Alaskan I'd say it's the best but to each their own.
Sockeye is way below Atlantic farmed
It’s definitely the most unique of the “edible salmon” but I definitely prefer fresh king and silvers. A sockeye every once in a while is very good though
I'm from the UK and couldn't agree more, the fish market near me only gets it once a month and its expensive but I always buy it, it's 10x better than any other salmon I've tried.
In British Columbia, we call "king salmon" spring salmon. Sockeye we smoke, makes the best smoked salmon and everything else spring.
Also Alaskan. It’s stupid how he’s making this comparison based on one way of cooking it. Different fish cook better in different ways.
Sockeye is by far my favorite. If it's dry, you overcooked it
This. When I grill wild caught sockeye only grill to a temp of around 125° and it’s sooo much better
300° is way too hot for salmon.
I was bouta say like that one is easily the best in my opinion
It's so far ahead there's no competition. I had it once and I was blown away. Wish I could buy it regular but it's very pricey (obviously).
This guy has no idea.
You don't overcook wild meat. If anything he got parasites from under cooking it. Go ahead and eat raw, wild salmon, see what happens.
*buys something intended to be eaten raw
*Doesn't eat it raw
*Critiques the taste
There is something calming about snowfall
That $40 piece looks clean asf..
Yeah I'm not sure why sushi grade was an air quotes
Probably because it's marketing lingo and doesn't matter.
@@ryanwarner5006 What?
all of them would look like that if cut in the same way. look at the stripes. the cheap ones are cut across and the expensive ones are along the fish.
@@AL-kj8zo
He answering the comment above him to say that “Sushi grade”(with air quotes) is because sushi garage just means frozen to kill parasites.
But ALL fish sold commercially in the US has to be frozen for potential parasites.
But improper handling of unlabeled fish can allow the fish to thaw prematurely and be unsafe for raw consumption.
If your company puts “Sushi Grade” on their fish they better be able to make absolutely certain that the fish is perfectly frozen when it arrives to stores and is handled correctly until purchased.
The sushi grade looked more like a belly piece. Which are generally more fatty and delicious. Not a great experiment if you are using different parts of the salmon on each cut.
While I agree, this is yt shorts/tiktok content. Taking anything on there as anything other than an individual’s deeply compromised and opinionated stance on what the world appears like to them is futile. It’s like trying to understand the science of the Bible, yet somehow less coherent and more depressing. That’s what we get for rewarding popularity more than scientific rigor. Our current political landscape is also what we get as a result of that lol. One day we will have a rational world but that will not be within my lifetime. Too much money to make and too many people to take advantage of for most creators to care about scientific rigor currently. Shoutout to the Steve Mould’s and Veritasium’s of RUclips, they are here to disseminate scientific knowledge. Tik tok misinformation is what you get when you pretend everybody is suddenly a well qualified expert that you should trust instead of someone trying to make money off your attention. Alright rant over lol glad to see someone who cares about controlling for hidden variables, truly it’s heartwarming
@@benr3799 I would disagree with calling it a hidden variable. It is the most important variable and easiest to control lol.
@@benr3799”yeah it’s incorrect but like it doesn’t matter and we shouldn’t care” you could’ve just said that
But sockeye is leaner. They move much more, it's like boar vs pork meat
"Why is there snow ontop of my salmon?"
The 38 dollar one looks the most appealing to me
This one sold the seasonings/got me to the site. Great channel sir.
Lets just admit that salmon has a unique taste and its good in like literally all ways of cooking it
I don’t like fish at all…
@@cextraker unlucky))
@@cextrakerL
@@hazyhope._. gal
@@cextrakertf?? Fuckin weirdo.....😬
I appreciate how he constantly acknowledges that you arent suppised to cook sushi grade salmon.
No? He's not acknowledging that fact because that's not true. Sushi grade just means the way it was frozen, any parasites in it will be dead. Normally you don't need to worry about parasites at all cause the cooking process kills them anyways, but if you're eating it raw it's a concern. The salmon is still the same. It's just whether or not there's a risk of parasite.
@totallynotpaul6211 You're not supposed to cook it tho. It's frozen at those temperatures to be eaten raw.
@@billotron5521 It's like how a vegetarian can eat at a vegan restaurant but a vegan can't eat at a vegetarian restaurant. You can cook sushi grade salmon, you just can't eat non-sushi grade salmon raw.
Bro, my mouth is drizzling so bad it’s literally gonna cover the whole world
raw salmon > cooked salmon
Wild Sockeye 💯 everytime. Hello from Vanvouver Island BC 🇨🇦
Ayyyy PNWer here as well. Sockeye is by far the best Salmon. I know it's personal choice but I have had many salmon flights ( a couple of ounces of each type of Salmon) and every single time Sockeye wins easily.
Wish i could eat it as often as you guys. In my country the cheapest are 40 a pound.
I sold and cooked fish for a very long time, i preferred king salmon. Or norwegian atlantic. But back then norwegian farms were good. Ive heard nowadays they are filthy.
Ah yes, "medium rare fish".
That’s literally how u cook fish?
Every time. Anyone who loves making salmon always loves that melt in your mouth flavor, I wish I wasn't in the minority of wanting a nice seared dry salmon
I love your vids, great looking food AND entertaining
Man really said "medium rare" for salmon
This might be fake, but someone did that for chicken
@@fishygooberive seen so many pics of medium rare chicken, and ive seen so many grown adults eating borax (the laundry grade stuff, look whos getting their snacks from the laundry room now!). So no doubt people have been sent to the hospital for medium rare chicken 🥴🥴
oh my god the salmonella 😭😭😭
Temp is a thing for salmon. I literally just ordered medium rare salmon on uber eats and am waiting for it as I write this.
lol, that's exactly how you talk about salmon.
plot twist it's actually Trout falsely advertised as being Salmon
Omg 💀😭😭 that 40 dollar one would be sooooo good as sashimi
Wild Alaskan sockeye is my personal favorite.
The light snow as he's holding the cooked salmon is a beautiful scene for some reason.
You just increased your chance of getting cancer by eating the farmed salmon and it's still your third favorite lol
Sockeye salmon topped with blue cheese crumbles, spinach, bacon, and a sauce that makes sense is *chef's kiss*
people don’t realize the reason why we farm salmon is so we don’t bring them to complete extinction from overfishing.
They also don't seem to know there's a good reason we don't wild catch sushi grade.
@ZebraLuv freeze it bud
Ppl dont realize that farmed salmon directly and indirectly kill/hurt wild stocks unless they are penned on land and even then
Mmm I love it when my thawed sushi has worms in it!@@kweyacanguerin6951
@@ZebraLuvbut...we do lol? All tuna is wild caught for example you can't farm tuna like you can salmon, sushi grade just mean it's flash frozen to kill tape worms, even farmed salmon need to treated that way to be sushi graded
The $38 one at the start be lookin BANGIN
$13: dam this good salmon
$25: dam this good salmon
$38: dam this good salmon
$40: DAMN this good salmon
These kind of videos are actually the best and most fun to watch ads i've seen
Tbh the sockeye salmon looks the best 😊
I can smell how good this is through my screen
Salmon? Being fishy? Thats wild
…Caught?
Farmed salmon can be surprisingly good. It has less salmon flavor, but more fat.
Wild caught will always be my favourite
The air quotes 😂😂😂
40 is what my dad buys for me
man 40$ really can get an entire family a meal for a week here in my country
Sockeye salmon is my favourite by a long shot, but I guess It depends on the piece…
I appreciate that you point out that they all tasted good so people don't feel bad if they can only afford the cheaper stuff.
“And would you like snow with that?”
It’s not selfish to be happy. Happiness has to be sought internally. It’s your ability to be satisfied with very little.
Magic trick...just made $27 dissappear.
Where did $27 come from? Lol
also confused
40 vs 13@@brandongriffin3218
Hey everybody a person here... 😁
The reason one can say that the farm caught taste more 'fishy' is because it may be that the farm feeds there fish grain and corn. This is the same food that chicken eat and gives the salmon a taste that had the subtle hint that reminds one of...
U know...
Chicken! 🙃
Salmon: 😜
Semen: 💀
Love the damn content bro, can we see some deer or elk meat soon?❤
I was just about to comment this! We need some venison meat videos
He’s too cool for you bro
I don’t think I would be able to stop my self for long enough to cook it 😵💫😵💫❤️
First time I saw salmon actually get cooked
you disrespected that sockeye so bad 😭😭😭
As an Asian who loves sushi, watching you just smoke such good salmon caused me physical pain.
Idk why you’re putting quotes on “sushi grade salmon”, it’s a pretty significant difference. They’re taking extra care to prevent food borne illness since it’ll be eaten raw. Seems fairly important 😂
No it’s not, it’s literally marketing. There is no official standard set for what makes fish “sushi grade”, nor is there even a governing body that grades fish in the way that the USDA grades beef.
@@GustavsMaulerThere IS a difference in "sushi grade" and normal salmon, do you not wonder why op defaulted to "prevent foodborne illnesses"?
Sushi-grade fishes are flash frozen to kill off most parasites inside it.
@@GustavsMauler do some research genius, you’re wrong 🤡
@@GustavsMauleruh yes there is?
@@DrSabot-Ahe meant that there’s no nation-wide standard set for it, it is solely based on the independent manufacturer to determine whether it is safe to eat raw or not
13$ for that salmon is a crime bro
Eating cooked sushi grade salmon is my new goal in life
Overcooked as hell
With that sushi salmon cost, i could buy minecraft instead 😭👌
This dude got that 70IQ
Nobody’s gonna talk about how the seasons just changed like that?
You cannot compare king to sockeye, as an Alaskan I have to tell you they taste completely different
King is better?
@@eduardomendoza2989 depends on personal taste, I like sockeye better, but some people like king because it has a more mild flavor
@@reeserichardson8377 good to know it’s hard to find king salmon where I’m at not as hard to find sockeye
I could tell that the 38 cut was the best from the start i mean the color alone shows that it was most likely wild cought and not farmed not only adding in flavor but also in texture and quality. I love salmon
You cant rely on colour either. They add chemical feed to enhance the pink colour of the flesh because farmed salmon is more white. More colour doesn’t necessarily mean wild caught. 😢
@@shefandben true 😔
"i ruined salmon and talked about it as if it was the salmon and not the way i cooked it"
Brooo I have gravel...it's so good on so many things. Probably one of the best seasoning combos around
Imagine saying Salmon tastes fishy. Like what did you expect?
Certain fish taste fishier than others, and certain cuts taste fishier. That was a very low-grade salmon so instead of the actual salmon flavor, you get more of a fishy taste
@@JalapenoMayo thank you, oh wise cat for teaching me. I barely eat fish/seafood so wouldn't know much about it myself.
@@deelaw.you’re welcome!
Its funny that the meat in these vids always gets skinnier/thinner the more it costs
I feel like the sushi grade has that tenderness well done
He looks like if BigT grew up more
Imagine what Ian Boggs would say if he saw this
You can say it’s a crime to cook sushi salmon, but I don’t like raw fish anyway so I think that’s more of a crime imo
My grandfather caught a salmon on his boat one year and made them into salmon fish sticks. Core memory of when I started loving food.
The way sushi grade works is the fishermen catch the fish and immediately flash freeze the fish to kill whatever dangerous stuff is inside. I don't know the exact temperature, but I know it can't be done at home and its probably in the ballpark of -30C to 45C.
While trying to find the exact number I found a lot of sites that thought C and F were both the same temperature which they aren't in every case except for this one random time where -40C and -40F are equal.
the 25 dollar is just the salmon that is just the best if you are tired and just want somthing buttery and tasty and when its smoked salmon bro its heavennnnn its so fricken.good
Bro every time I watch you I get hungry
I was stationed up in Alaska for a couple years and I say the best tasting salmon is one you caught yourself
You can tell the 38 is the best by its color. Vibrant without dye commonly found in farmed salmon.
Growing up is realizing Cooking anything that is supposed to be ate raw is just better
That sushi grade salmon looks so good
I’m the only one who notices how long it took the rib to prepare and that it’s New Year’s Eve. 💀💀💀💀
Grass fed salmon💀
As someone who ate King salmon as fresh as they come. I find it extremely hard to even think about (fresh) salmon. Especially from river to table. Nothing and I mean nothing compares to it. Born and raised Alaskan. I guess I'm snotty. LOL!
Glad to hear someone not immediately trash something just because it’s farmed. Yeah it’s not AS good but it makes it so people can actually afford it.
Love when butter evaporates in my mouth
Ah yes salmon with the side of snow flakes
"Its a crime to cook sushi grade salmon" ive jarred hundreds of pounds of "sushi grade" sockeye lmao