What Types Of Fresh and Frozen Salmon Can You Eat Raw? Walmart? Whole Foods?
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- Опубликовано: 1 авг 2020
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What Types Of Salmon Can You Eat Raw Without Freezing from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RUclips.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
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Please let Hiro talk....I absorb everything Hiro says he is the expert. Don't interrupt him please.
Seriously. The cam man should always be quiet.
Omg lmao I thought the same thing. Hiro is the expert in my eyes Camera guy needs to do what camera guys do best...quiet on the set!
Camera guy should shut his cake hole.
@@noyb77711 Strongly concur
so you guys are all assuming the white guy doesn't know fish? probably can't jump either?
I love the honesty when Hiro smelled the fish and didn’t purposely lie about the smell to make wholesalers seem better
Thank you....yes I can't lie...will not be fair for viewers....and everyone was saying Walmart was paying me to use their products from my Tuna video...now people know...
@@DiariesofaMasterSushiChef wow! Such an honest chef! I believe you and will be watching now! Thank you. New subscriber 😀
@@DiariesofaMasterSushiChef Well now I'm a subscriber. Thank you for your honesty.👍
@@DiariesofaMasterSushiChef i know it's an old comment, but this honest is very much appreciated. Most people would lie
There is no reason for him to lie though
@Paolur
I'm from Hardanger in Norway. The river in my hometown used to be one of the best salmon rivers in the country and it has been completely destroyed by fish farms. The vast majority of salmon are now escaped farm fish full of parasites. A few years ago me and my father spotted a fish in the river that was almost completely white from fish lice and totally blind, he walked into the river with a spear and stabbed it, it was too frail to resist and didn't even seem aware that anyone was near. For years we have petitioned and protested to no avail, the farm companies act like they own the fjords. Please don't buy farmed salmon, when you do you're helping to destroy a fjord that is a UNESCO world heritage site.
Thank you for posting this. Nobody takes care of this earth the way that the indigenous people would. No matter what part of the world it is . Greed rules all. 🌏 thank you again.
Thank you for sharing this!
That's awful, but its important to remember that the reason why we need aquaculture to begin with is because of critical overfishing and resulting species collapse. I could offer plenty of solutions but never implement any of them, good on you for trying to take action via protest/petition. Hopefully better regulation on farming practices will come.
Thank you for taking the time to post this as many people believe buying farm-raised fish is more sustainable than buying wild, but this is not the case at all.
Farm-raised fish live in what is essentially a giant fish tank and their fat and skin are full of toxins because of that. Their meat also has a much lighter shade of red, that’s because wild salmon get their color from eating krill and shrimp, whereas farm-raised are fed either crustacean shells or synthetic chemicals. Without this, your “responsibly farm-raised” salmon would be grey.
@@notgonnapayYes, but just like on land it's the factory farming practices that are the problem, not agriculture itself. Fish farming is more sustainable when done correctly; it's just unfortunate that crime pays and environmentalism doesn't.
Hi Hiro, I am a fishmonger who works for Wholefoods. Just a heads up, the Atlantic salmon sits in the Distribution Center for sometimes 1 week at 32 degrees in their original box before we receive it. I would tread with caution next time. The frozen is ok, the fresh I would ask if they cut it from a whole fish.
What is this year 1500? lmao @ fishmonger
Sunday Squad
The year is 2021
And
What nomenclature should it be, sparky.
@@sundaysquad164 nothing wrong with the term fishmonger
What if it is or is not cut from a whole fish? Thanks
@@sundaysquad164 no one here wants your post-modern critique, fem-boy.
I was a sushi chef for 10 years I worked for Yoshi at kotobuki New York I was his main sushi chef I am from Maryland American But trained very strict by Japanese. Like rolling without a mat... to not smash the rice.
A small trick with fish and then you can eat it raw, Is to cover it with salt on top and bottom raw. It will really pull out 95% of anything including worms. Rinse and then freeze or make your fish❤😊👍
Thank you for sharing this info with us...
yoshi? from mario?
How long do we cover with salt before rinsing and serving?
@@blancawilson4747 yeah i want to know that too, even After two years aha
What about 5% of the superduper parasites that survived?
What i learnt from this video is the best tasting salmon, is the trout.
My lord have mercy.
From whatever they happened to buy. Ordinarily, I would take Chinook salmon over Steelhead trout, any day. It's a no brainer.
Lmao
It was thought that trout were salmon family hence. "salmonoid". However, present thinking is salmon are actually trout family.
@@garyfujinami9911 so we were eating trout all along
I love the growth of your channel over the years
I appreciate this video so much. We love asian cuisine of all kinds and since the pandemic I've taught myself how to make a lot at home. Sushi is something I've been nervous to venture in to but this video was simple yet very very informative and I have more confidence trying it out now.
I wished Hiro wouldn't get interrupted so often..
Glad I'm not the only one who noticed.
And he says "Sashimi" so weird (not Hiro)
I'm Japanese and he puts a different accent sound to it.
It's like how they say "Karaoke" and "Panko"
They don't care how they pronounce it.
Been like this for years :/ cameraman always jumping the gun yet it ain't about him.
Agreed. The cameraman thinks he knows as much as the chef. There's a reason why he is behind the camera and not the one making the sashimi.
Y'all act like y'all have a personal relationship with Hiro. stfu and stay in your place. cameramen has been with hiro since day one all the way to 1.7m followers.
Hey camera man- toward the end of the video, where we would normally like to see the reaction of the Master Sushi Chef and his verdicts of the options he chooses and his thoughts, you talked for a minute straight over him and told us what you'd eat. We don't care what you eat. We watch for the Master Sushi Chef and not for the Random Cameraman, and you never actually let him say his final verdict. Stop talking and let Hiro do his thing.
No one cares for your opinion lmao
@@goham2558 people clearly do soooo stfu :)
@@Nunion7337 No one cares for your opinion lmao
Go Ham I care
🤣
This is an amazing video, thank you for helping clear the confusion because ive really wanted to make good poke at home, without it being outrageously expensive
Hiroyuki, you made my mouth water throughout the entire presentation. As usual, great information and presentation. Thank you.
Eww keep it to yourself
Cameraman: "Are you excited Hiro?"
Hiro: "Good afternoon."
Kind of wish the camera guy would let Hiro talk more and either summarize what he says or put subtitles.
Does the chef have a mic? His voice sounds very muffled. I wish the chef would have a mic or a better mic.
In other word you wish he’d shut the fuggupp like every one else
camera guy "take a breath"!......
Agree, but I believe Hiro is quite a reserved character, and if it was all down to him to speak on his own, we wouldn't get anything out of him. Seems to rely on other people to initiate conversation, it's a natural attribute of somebody speaking in a language that isn't their first/natural tongue.
@@Chzydawg absolutely agree with you. He wouldn’t have a channel without his offsider.
I could watch Hiro portion fish all day long and never tire of it!
I'm a Retired Commercial Fisherman. I wouldn't eat just any fish raw unless you really know the source. Everyone handles fresh caught fish differently, you'd be amazed. Also some fish carry different parasites. The older/bigger the more they usually carry, example Big swordfish have worms that grow almost the length of their body. I've actually noticed this in supermarket fish. The employees often have no clue. If they do they keep it quiet.
This is why any fish sold for raw consumption, at least on the US, has to be frozen for a week to meet the parasite free guarantee the FDA imposes. Though most fish is actually flash frozen on the boat these days from my understanding, so odds are good most fish meets these guidelines to begin with.
Thanks someone told me ocean fish don’t have worms👍
@@saltycremepuff I was just convinced by someone salty water prevented worms and now I know I was misinformed.
@@sko1beer I think someone tried to say “freshwater parasites can’t survive in seawater”, like it’s safe to feed your seawater pet with a freshwater food
All wild caught fish is required by law to be frozen to kill parasites. There is no such thing as "fresh" wild caught fish.
When Hiro walks into the market, all the fish bow in his presence
Or run for their lives! Lol
Hahaha, I love both these comments 😉
Yea I think they would run. Hiro will sculpt them into an artpiece LOL
@Dblock Europe Dude!
One guy says- Hiro walks into a market, all the fish bow in his prsence.
The other guy says rather, they all run away.
That is funny!
But not to you?
When i walk in to market...the fish say good afternoon...and then we eat sushi :)
Hiro didn’t even have a chance to speak. Too much interruption.
Hiro also is underpaid. I'm sure. Lol
I know right? Just like another video, the camera man talked so much, didn’t give a chance for chef to speak. And this video really made me sick from the camera motion when they were out selecting the fishes. 🤮
So glad I found this channel as I’m just starting to get into eating store bought and raw fish in sushi/sashimi since I don’t fish much anymore so this information and educational videos are an amazing contribution for uneducated people like myself. Thank you and keep up the great work. 🙏
When living in Peru I used to eat steelhead trout sashimi from sustainable sources and it was amazing, I miss that so much!
Two men ate 20 pounds of raw salmon, this is what happened to their comment section.
Chubbyemu fans unite
law and order *dun dun*
Hypersalmonemia, hyper meaning high, emia meaning presence in blood, high salmon presence in blood.
@@shitboxoffroad beat me to it, have a like
@@shitboxoffroad Yup 💯 correct!!!
Having lived in Scotland for 9 years, the seafood is simply amazing - Salmon is the obvious export, but blue lobster, langoustines, razor clams and hand-dived king scallops are other personal favourites.
I can imagine how many amazing things there are to enjoy from Scotland!
bro, what should I do about getting salmon/tuna etc for sushi in the uk
@@lemonmaze2700 check a local fishmonger
@@lemonmaze2700 Farm raised salmon in the UK is safe to eat raw even from the supermarket/grocery store (as long as it smells fresh). For the best quality raw fish go to a fishmonger.
I live in norway and seafood is really big here
Thank you for posting this. I have been building up to making my own sushi at home because I love Poke and Sashimi. This is helpful. Yeah...Hiro is why I am here.
Thank you for the great salmon discussion, I enjoyed it and feel excited to try at home. It was hard to watch you both eating the salmon, mouth-watering! lol!
I been waiting for this video for so long. Thank you Hiro. Finally as promised, I hope it's informative as I think it will be.
Thank you for being here...I hope you enjoyed the video and was good information too :)
Hey hiro! Love the videos and the channel. Great to watch and very informative. If you havent done one you should do a video on how you make your sushi rice. It would be nice to know how much of each ingrediente you use. Keep up the great work
Thank you Hiro a really interesting video, keep em coming!!
This channel BLEW UP! Wow! I have been here since day one and can not believe how many views now. Congrats!
I should have not watched this before bed now im craving salmon.
ugh me too!!!
Buy a little piece of salmon, once a week. It's tasty and good for you.
im watching it whilst eating salmon sashimi... i bought it from giant, fresh, portioned, farmed salmon... it was only like 11 dollars for two 5 ounce pieces, which is much more than 11 dollars would get me at a sushi restaurant,
took a risk... i think it tasted good!
ive been practicing making sushi rolls and having them with miso soup so this time i decided to step it up and have sashimi , too
the fact that its farmed and didnt smell made me know itd be okay, hopefully 😅 we shall see tomorrow morning
this is me. i live near vegas so when i go there i always get sushi. & i was thinking about it tonight. & i was like “i should really learn how to get all the salmon i want” because salmon is my fav fav fav. i can eat tons of it lol. so now i’m salivating in bed.
OH MY GOD. YOU DID IT ! YOU'RE ANSWERING THE QUESTIONS I ASKED ON YOUR PREVIOUS VIDEO. THANK YOU SO MUCH CHEF HIRO ❤❤❤❤❤❤❤❤❤
Thank you for being here and yes I am always listen to my fans!
@@DiariesofaMasterSushiChef You're the best ! Thank you so much ! Now I can make tons of salmon sushi at home !
Thank you so much for this video. I've wanted exactly this information for years
This is great! I actually shop at both of those Walmart and Whole Foods in NoMi so it helps to know what to look for now when I buy salmon for lox.👍🏽
How do you prepare your lox?
"Are you excited, Hiro?" 😂😂 I love how he hypes him up 👍🏼
Outstanding demonstration. Thank you.
This video was right on time💜 I have 2 packs of steelhead trout in my freezer and I was wondering if they would be fine to make sushi with🤗
Can we take a moment and appreciate how beautifully sharp Hiro's knife is?
Like his wit sometimes.
Thank you for this video. I was skeptical about making my own sushi but was held back from fear of picking bad fish. You taught me a lot in this video. I'm definitely saving it.
Thank you for watching and commenting...Please make sure you can certify that the farms used parasite free feed for the salmon...
@@DiariesofaMasterSushiChef I also liked this video...I had seen info that said farm raised sea food was bad because of infection from overcrowding....I've been trying to get just wild caught and see now that it might not be the best choice...nice to know that farm raised in Finland is your top choice ...ty for this video!
@@DiariesofaMasterSushiChef How can we make sure the farms use parasite free feed? Where would we find that information?
Thankyou Hiro. I feel I can trust your judgements and recommendation after you tried these different fish. Not to mention, having the integrity of being honest to us about the walmart fish. Great video!
Thank you so much for your comment...i really appreciate so much :)
Always wondered about this! Thanks for making this video! I live on the coast in Oregon and get fresh fish all the time.
Great post guys! We all want the best
Hiro: says anything
Cameraman: (repeats exactly what he says like he came up with it)
he's got a thick accent this dude just tryna reiterate some things
We aren’t deaf wish I could mute him. The way he rushed the ending was annoying
Hiro is sometimes hard to understand, so...
Mouth was watering the whole time... I'm jealous of you both!
Awesome...Thanks, this was very informative cause I was skeptical about it.
It was a very interesting topic and I’ve been looking for the information for a while. As mentioned by others, I’m respectfully asking to allow the expert provide the final feedback. The last slide regarding making the raw salmon parasite safe was very helpful. Is it possible to add Hiro san’s feedback and rating of the salmons at the end?
i love you guys thank you for this. i’ve been a picky eater for my entire life and i’ve found that nigiri sushi is one of my favorite foods nowadays. wanted to make it myself at home and this video answered everything i could’ve asked ❤️❤️
Yesss! Although, I'm not in florida, where to get good sushi varies with location so I'm trying to find a well known local source for it
It's actually nigiri "zushi" instead of "sushi" due to a rule in the Japanese language called the rendaku consonant mutation.
@@CTechAstronomy 🤓🤓🤓🤓
Thank you for this video. I've been wondering what you can buy and eat raw from the grocery store. This was helpful!
You can eat any variety of fish raw if you freeze it for 7 days and then thaw it, as long as it's not too old and hasn't been mishandled before being sold to you. Parasites will not survive thorough freezing, so there is only a bacterial concern after freezing and thawing.
Just not cod, from what I understood. And some other types of fish
Thank you Dorito World
Freeze at what temperature though? Because I’ve read that the regular freezers people have at home don’t get cold enough.
Been wanting to make Lomi Salmon and I'm so glad I watched this because I learned a lot about the type and quality to use. I always thought "wild caught" was better...but I'll be looking for farm raised more now. Thank you for sharing your expertise!🙏
wild caught salmon is alot better for your health...you just have to freeze it. frozen salmon is one of the worst things to eat. they feed the salmon so much chemicals :( it sucks because it tastes so yummy
@@sirij8784the ocean has heavy metal so idk about that depends on how much you eat
@@cybyrd9615everywhere has heavy metals. Farm raised must use fungicides on the fish that afaik aren't regulated the same as the fed and antibiotics given due to risk of disease and fungus. There's documentaries about this, not sure if they apply to all fish or just specific ones.
I know it’s not the point but just wanted to mention Hiro’s hair is looking sharp! I love the comparisons
Thank you so much Steve :)
I moved back from japan a few months ago and have been craving sashimi bowls and sushi my host mom showed me house to make But have been so nervous about where to buy my salmon and if it’s be flavorful or not. This is very helpful thank you!
My father used to buy me a salmon sashimi when I was a kid. I remember I usually ate it just with rice and soy sauce. Back then it was so cheap and we could afford it once every other week. I haven't taste it again in a long time. I wish one day I could enjoy it again like used to.
It is important to note that steelhead is a trout, NOT a salmon. It is similar to Arctic Charr, which is also a trout that looks generally like salmon. They are all delicious, just thought I'd throw that out there. Taste wise, they aren't crazy different, but it's noticeable.
they said it in the video
Yes
FYI, salmon and trout are of the same family. Salmonidae.
Rainbow-Steelhead Trout are still debated to if their the same genus as Atlantic Salmon. But as of 30 years ago to present, they are of the same genus as Chinook and Sockeye.
To say it isn't salmon is like saying Chinook and Sockeye are not salmon. That would be kind of weird.
It'd be like saying Homo Erectus and Neanderthals weren't human species.
@@connorskudlarek8598 Trout spend their entire lives in freshwater. Salmon don't. They might be under the same genus but that doesn't make them the same. Especially in the kitchen. If you can't tell the difference between the tastes, then you should reevaluate. Also, different salmons taste different. Atlantic salmon is different than chinook. Sockeye tastes different as well, just as homo Erectus and Neanderthals had differences to their make-up, leading one to survive and one to die out. They are not 'the same.' There is a reason for the scientific distinction.
@@aptmix I didn't say they were the same. I said they were of the same family. They are similar enough that you call Neanderthals "humans". Are they the same "human" as homo sapiens sapiens? No. And are there distinct differences? Yes.
Lots of animals of the same family can be o
"Trout spend their entire lives in freshwater."
That is false.
A Steelhead is a trout that spends literally years in the ocean. Sea Trout (Brown Trout) also spend years in the ocean.
We do have scientific distinction. But biology and taxonomy are messy. A Steelhead salmon is technically a trout. But it tastes a lot like a less intense salmon. And since it was considered salmon until the 90s, nobody calls it a trout.
I am always very thankful that my hubby catches and brings home fresh salmon every now and then! Price of salmon is crazy"
I like this kind of content but sometimes you just need to shut up and let someone else talk. The only opinion I actually got to hear was yours and not the chef. Work on your chemistry with guests.
🤣Right!
I feel you, he annoys the hell out of me lol
I think camera guy irritates the chef, too! We have 2 ears and one mouth. Let the chef talk, not so much talk from you!
@@taylormarie7104 ... yea, I want the Chef to punch the cameraman in the face!
Camera guy doesn’t know how to use chop sticks. He’s busy stabbing the crap out of the fish.
You can’t really judge farmed (aka “Atlantic”) salmon by its color because the meat is artificially colored through its food. Being from the PNW where wild salmon is local, I think Atlantic Salmon tastes like budget salmon.
I used to fish the Puget sound all the time some of the best salmon and seafood in general that I’ve eaten.
While watching this I did not feel like the camera man was interrupting Hiro, its more like Hiro is not that talkative so the camera man talks to fill in the silence. It was a very chill vid :)
Is this the camera man? Dude, stop talking!
I really appreciate this video,. I’ve been searching for an answer on this for months for easy to find salmon that could be eaten raw. Thank you so much! Costco also sells steelhead trout for $7.99/lb that I’ve bought for years but wasn’t sure if I could eat raw so I would cook it.
If you're ever in doubt, as long as it's not smelling bad and farm raised, just freeze it for a few days and then let it thaw. Sushi places according to law can either get what the chef got or freeze their fish for a week before serving. It kills the parasites, you'll always be eating a few parasite corps or two with raw sushi, probably a bit more with frozen sushi though. 🤷🏻♀️
HOWEVER. Frozen salmon doesn't taste as good to me :( in my experience they mostly end up like the frozen salmon here, very chewy and the fish flavor gets very intense especially with the after taste. It's safety vs taste. Unless you're really confident in your fish though, Id still choose food safety over a better taste anyday.
Quick note: if you're salmon tastes frozen at a sushi place, they're likely not that good of quality sushi 🤷🏻♀️😬 as they're likely not really too worried about fish quality over just staying in regulation. If it's too fishy tasting, especially if it appears like it wasn't frozen, don't eat no matter how good it looks- said from experience. If you want to test for authenticity of the sushi restaurant, if they put a bit of wasabi under your nigiri sushi, they're more authentic. However, true authenticity would not be serving barely any salmon at all, as salmon was unsafe for sushi until it started to be imported to Japan from Norway and Scotland. Even now in my experience and what I hear, salmon isn't nearly as popular in Japan as it is in Western countries.
top
Love sushi...I'd tear all that up 🤣
But it was very informative, now I know what type of fish to get so I can make it at home!
Thanks so much for the information and the great video.
You’re very good educated about salmon and aware about FDA. Thanks for your advise tips.
Apart from freshness and speed of distribution, the most important contributor to taste and texture is the salmon feed for farmed salmon. Color is controlled by feeding a synthetic carotenoid pigment as a supplement to make up for the lack of natural carotenoids in the salmon feed for farmed salmon. Wild Sockeye has the strongest hue of orange and wild steelhead has the least orange coloration due to their natural diets as Sockeye eats a large amount of arctic krill. But farmed salmon can be made into any shade of orange by feeding more of this expensive astaxanthin pigment as a feed supplement. Only problem iis that the synthetic astaxanthin is very expensive (2K per pound expensive). Off flavors are likely due to ingredients in the salmon feeds containing protein sources that change the salmon's flavor profile. One thing not found in salmon feed is wild shrimp as it is too expensive a source of salmon protein. Hence the need for supplements and synthetic pigments to increase consumer acceptance of farm raised salmon.
Man... does it HAVE to be WILD shrimp for the color to take place? If not...
Maybe they should start advertising "naturally fed" salmon as a premier superior salmon, where they're fed a domestic version of a wild salmons diet. I know many people who pay 2-4x the price at sushi places just for good salmon- given I'm middle class but said people are even their kids who are paying with their minimum wage in college (given in middle class, these occasions are for celebration otherwise they got to a cheaper place for sushi)
Wild caught for sushi isn't feasible/not safe, so naturally fed, no dyes or supplements, I bet would make for a premium taste people would buy into.
Of course, the only companies able to do that would be companies also selling shrimp I would figure. Especially frozen shrimp, I would imagine that could be advertised as "parasite free feed" if the shrimp were frozen.
@@tiffariff There is. Just like land, their are good farms and bad farms with a giant range of quality control. New Zeland Era King Salmon and Hidden Fjord Faroe Island Salmon are what you're looking for. You will probably have to go to a specialty fish market as they aren't very cheap. Think $16-$25/lb range.
Walmart NORWEGIAN not chilean salmon has best texture and flavor by far. What are they fed.
This dude is annoying talking over the chef. Almost subscribed but i cant listen to him be so rude .
Bro the cameraman is the man..he better than the chef..he da man!!😅😅😅
@@wadaya4844 hahahaha 😐 ...funny so so funny!
I agree with you that camera is annoying
@@wadaya4844 was this supposed to be funny or sum 😐
How was this rude? He was just trying to keep the conversation going
Very good show. Very informative.
I hope you didn't throw away the slin from the good salmon. Love the grilled salmon skin. Can never get enough of it, on salmon slin rolls...😋
Thank you for this video ! I love salmon and try to incorporate it into my weekly meals
great to hear for this video, We love to get costco salmon sushi with my grandpa n he will make it for us for a least 2 time a week if my grandma doesnt make us dinner or I will eat any kind sushi
I was born and raised in Hawaii, I have been buying and eating Grocery Store bought Salmon, Tuna, Mahi Mahi, Mackerel, and Grouper RAW as Sashimi for over 40 years now here in Florida. I do freeze them to -15 F in my Chest Freezer for a minimum of a Week before I eat it though. I'm healthy as a Horse and on ZERO Medications and have never been ill from my Raw fish or the Raw Oysters I eat every year. :~)
You didn't say if you were routinely checked for parasite. It's possible to have a parasite and not know about it.
@@darae3936 I have not asked specifically to be checked. I was a Spray Tech for over 2 decades applying Herbicides, Pesticides, and Industrial Coatings. Even though I wore PPE every day all day long, I was required to get FULL workups every 6 months. Nothing ever showed up and yes they did check for parasites as I was told that since I was periodically exposed to Nematodes around Golf Greens becasue sometimes the Gloves had to be off to check the soil properly.
You are very lucky to have that option when you lived in Hawaii....here we hope to have more selections with time and more opportunities to buy. Continue to enjoy and be safe! you are a lucky man :)
Freezing them for a week at -15 is the correct way of doing it
@@TheRiceguy78 Thanks. All of my life friends and family thought I was crazy for spending the extra money that I have on Freezers over the years. They do not understand that RAW Fish makes up almost 60% of the Animal Protein that I have eaten for over 4 decades, so it was money well spent. And I have only bought 3 chest freezers in that time. The good ones last for many years when properly maintained and hooked up to a Quality Pure Sine Wave Uninterrupted Backup Power Supply. :~) I also keep about 10 One Gallon Jugs of Filtered Water Frozen in the bottom of my Chest Freezers. It came in handy when we lost power for over 2 weeks a few years back after that Hurricane. 80% of the food in the freezer was still good since it never got above 20 degrees below the top two layers the entire time. The food near the top did get to 38 degrees so I tossed those Items. Having those frozen jugs in the bottom also helps to keep the compressor from working as hard. My Grandfather taught me that years ago.
Suggestion & Questions:
1) Write down the different types of salmon on a nice placard stand and keep them next to each item. (Easier for viewers to keep track)
2) Agree with other comments, allow Hiro to speak uninterrupted.
3) Isn't that a lot of soy sauce? The salmon is bathing in it.
4) How come no ginger around to help cleanse the palate between sampling the different types of salmon?
I cure and freeze Whole Foods Atlantic all the time. I’ve never experienced aftertaste. It’s been great, actually. This video has inspired me to try it without curing like they have.
How do you cure ?
I would also like to know
Well Hiro walks into market, all fish become edible in his presence! 😎
Thank you Hiro and camera man for the knowledge of what fish to use for sushi. I've been wanting to try and make my own sushi but I've been sketchy as to what 🎏 fish I should use. Another great video. To all you haters on the camera man, get a life. 👍👍 Thank you for recording, editing, producing and posting great videos I can put to use.
Yes...great info for us commoners who just want to make safe, delicious sushi/sashimi in our own kitchens without paying $30+ a lb for quality fish
@@michellewolyniec6159 You get what you pay for. Enjoy your GMO fish.
Be careful just because it's labeled one thing doesn't mean it's actually what it says on the label. Bluefin tuna are previously frozen and most likely you never ate a not previously frozen tuna at a sushi restaurant. You are being lied to. Do your own research before you get worms/parasites in you!
The camera man is annoying but yeah hating him is getting bad. Let people have an opinion though, you are being just as judge mental.
I used to be a sushi chef. The first thing that I have to learn was never cut raw fish with the same board from where the fish skin touched. The fish worms normally hides themselves under the scales of the fish skins. Also, you have no idea where the fish had been though before it was packaged. Bad hygiene there. Should never teach people to cut raw fish like that.
All other teaching are correct though.
thank you for bringing that up!
Why would the sushi expert do that? So he is a dirty sushi chef? Please explain.
@@nickmontanaro9638 what? He's not cutting him down. he's just saying not to cut salmon where the skin touched.
@@bajabl how does that answer the question? Please explain. Thank you.
You said they hide under the scales but these fish have been cleaned so there aren’t scales just skin right?
Yes, I am a few years behind but great video, keep up the great work.
I absolutely love watching these videos for both the cameraman and the master chef, but I'm not very happy with this one as mr. cameraman thought he'd take over the opinions that were supposed to be given by the professional sushi chef. Thank you sushi chef. Cameraman, your job is to work the camera with some narration. We appreciate your commentation sometimes but you tried to take over the show here and as you can see, your viewers didn't appreciate it. Let the sushi chef work, and go back to your minimal commentation. We like that. Also it's more soothing than listening to constant talking. Absolutely no disrespect to anyone and this is just my opinion. Thank you so much for posting.
I mean
It’s obvious the guy isn’t just a camera man but he’s a sushi / fish expert himself at this point.
Think you need to give him a bit more credit than that.
@@cpilfold420 Oh I agree with you, but for this specific show he is a cameraman. That's the point. :) Thank you for your reply.
@@user-iy9fs1ds9u I kinda like his soft soothing voice
Feels like they’re a team more than anything
The sushi master is a soft spoken guy and it seems like the cameraman fills in a few gaps in terms of communication that were not getting from the master.
@@cpilfold420 I found this show by accident 1 day. I was watching Impractical Jokers and for some reason RUclips recommended this show. I've absolutely loved it ever since. It's become my 'go to' RUclips channel.
And yet here you are.
I pride myself on how well I sharpen knives but after watching how effortless he cuts the salmon. I know I need to get back to work on my sharpening. I think he’s also starting with a superior blade.
The only safe and sane salmon farm is in Canada, with salmon raised in filtered water tanks, located on land. The filtered fish waste is collected and used for fertilizer. It’s an experimental salmon farm operated by the Canadian indigenous peoples.
Do you have the name?
🕵️♀️WOWEE....THATS GREAT NEWS...BECUZ IT IS MY VIEW WE NEED MORE FISH FARMS ITS AN EASIER PROTEIN SOURCE THAN BEEF...IM SO GLAD U COMMENTED REGARDING THIS...GOOD 2 KNOW IT CAN B DUN!..
Very informative video. Thank you for your efforts.
Could you by chance add to the video description what was your final verdict, I mostly heard the cameraman but not your definite answer. Thank you.
I've been making sushi for over a decade and have always worried about "sushi grade" fish. We moved to Wisconsin from California a couple years ago and your videos have been EXTREMELY helpful! Thanks for the great content!
hi could i use packaged salmon preferably the ones from Walmart its not fresh
@@maraceress I look to make sure it says farm raised and I try to get as close to the packaged date as possible. We've been eating walmart and grocery store salmon for the last 2 years
@@seckora oooh okay, thank u for the information
@@seckora Why is farm raised better?
@@mrtorbert let chances to have any sort of parasites in your fish. If you do get wild caught usually pacific is better than atlantic and Alaskan is always great too
Love this man! Thank you.
Here's a good production tip for you. Have labels next to each of the salmons that you were sampling so we knew which one to consider purchasing.
A scary fact. Working drug interdiction we stopped a semi reefer. His load contained fish, cheese, etc of foods needing refrigeration heading for Whole Foods.
He made several illegal stops to pick up unauthorized loads (dry goods). So he turned off the reefer while hauling the dry goods and then turned the reefer on to get the trailer cooled down before delivery to Whole Foods.
Needless to say, Whole Foods declined the load but how many drivers have done that. Since then I haven't purchased fish from them.
Perfect timing, I've been wondering this recently
I’m confused Becuse I thought in America all fish had to be frozen to a certain temperature to kill parasites before it was shipped to to stores in America ... so aren’t all fish frozen?
perfect..Thank you for being here :)
depends...not all fish is frozen to treat for parasites..they freeze it to keep it from spoiling. only sushi restaurants want it to be frozen to destroy parasites but walk into any fish market...most of it is fresh since it will be cooked anyway.
Hello from Canada! Thank you for this video. I will try the fish out. This way, I can afford it once in a while.
I really enjoyed watching most of your shows actually.
Good Karma! All the best to you, Hiro!
i watched the video. but is the steelhead trout the one most recommended? where did he bought it from? thanks
i love your content guys... keep it up
Are you able to review the salmon at Publix, Sams Club, Costco, Earth Fare, and Sprouts if you have those in Miami? I am glad you reviewed Walmart and Whole Foods! Very big fan.
I get sushi already made from Publix. I love Publix. It’s super fresh and delicious. I’d like to see a video reviewing their fresh fish for making your own sushi as well.
I was wondering how they felt about aldi fish. I buy their salmon and trout often but haven't ever been brave enough to try it sashimi at home.
I occasionally get good steelhead from my sin in law who's best buddy fishes lake michigan.
But even frozen I wouldn't risk that.
But its incredibly good over wood fire or even in my air fryer. With teriyaki.
They did just open a whole foods right down the road from the trader joes in our area.
I love watching these types of videos.
Damn his knife skills are incredible.
Thank you so much...
@@DiariesofaMasterSushiChef @Hirosan, what knife are you using there, is that a yanagiba or similar? I always lean from watching you work.
Incredible. I’m not the only that recognized it. 😁
I work at a Walmart Neighborhood Market where the mainly sell groceries. I can 100% tell you that the meat and fish that they recieve come off the loading truck frozen, regardless of what we label it as.
This was very helpful thank you!
When Hiro takes a bite he always makes this face like he's about to say it's shitty, but ends up saying its good lol
Lolll
I get my at Costco and I wash it with cold water first then put salt all over it then put in the fridge for 20minutes then take it out wash all the salt away before I make sashimi.
Thank You Hiro for sharing your knowledge with us .
A master revealing how to pick the best salmon for sushi is worth subscribing to.
And thats your opinion.. but he is making sure to those who may not have a good quality sushi place near them know how to pick so that they can make some of their own and enjoy
Love what you do Hiro! Keep making great videos!
*Quick note: Farm raised is ok, but I HIGHLY DISCOURAGE Farm Raised Fish from Norway. There are major issues with these fish, both with diseases and infections. There are many documentaries showing this, a good one I recommend watching is:
"Artificial (Full Film) | The Fight to Save Wild Salmon"
For those who are impatient, and can't watch the whole thing, skip to the 52:00 minute mark to see why I say avoid Norwegian Farmed Fish.
*If you're extremely impatient, go to 54:59 min.
Thank you so much...i will look at the video later...about fish from norway..it depends on the farm...we will be working with salmon from the Faroe Islands and they are the top...we can't wait to show everyone soon...please look out for it.
So if its farmed raised its safe to eat raw?
@@judytran1955 Not always. It depends on the conditions of the farm and the type of feed the fish are given. Unfortunately, you won't know in American stores as this information is not included on the label.
Judy Tran all farmed raised fish are feed pesticide and chemical. That’s why they’re parasite free. Wild salmon may have parasite but can be killed by freezing. Pesticide and chemical can’t all be removed by freezing or cooking. Look up the videos mentioned above and decide for yourself. Best tasting and safest salmon is the wild king salmon, but they’re $25-$30 a pound. Most store will not have them. You have to order them from fish processor online. If you do eat farmed salmon, you should only eat them occasionally.
@@DiariesofaMasterSushiChef
Sounds good Hiro! Again, I love what you do, and your amazing videos!
I am happy to see your reply. And look forward to continuing to watch your great content!
Keep it up!
Thanks for comparing the fish.
Now tell me about that amazing knife. That thing is awesome!
learned alot by just watching this video! thank you!
That guy is an amazing chef his knife skills are amazing.
I would like to see Mr Terada do more catch and cook segments.
sure i will try to do more...Thank you
Hiroyuki Terada - Diaries of a Master Sushi Chef No, thank you Chef and I’m honored by your reply.
I love salmon sushi. Thank you for the information. Now I can make my own at home.
Thanks for this video!
Back in the 80s, when I was training to be one of the first American born (Nisei) Sushi makers in the area, I was taught Kizaki Toshiro's method of preparing the salmon for service by briefly "brining" the cho in the liquid from the Gari that has mild antibiotic properties. It also enhances the texture of the salmon during the process, making it firmer and easier to cut, and gives it a distinct flavor.
If I may can you tell me more about this process? That sounds lovely!
@andrewyork3869 Sure, it's pretty easy. After boning and skinning, cut into Cho, immerse in a 50/50 solution of water and Gari brine for about 45 minutes or until you just notice the color of the salmon beginning to lighten. Remove, rinse, pat dry and wrap until use.
@blandrooker6541 cool thanks!
Do you have to freeze it if it goes through the curing process?
@lisn7175 it's not necessary if you're going to use it right away, but if you're going to freeze it I would suggest using a vacuum seal bag.