$34 Costco Salmon to $300 sushi 🍣

[@gooberalpacas9449]

I really appreciate the factual backing to the information you give, thank you for the informative and fun videos ❤

[@photogami]

Thanks for watching 🙏🫶

[@BillyTheCheeseMonger]

@@photogami Bro just so you know I’ve worked on fish farms and our fish have CRAZY parasites compared to wild caught…

[@Marioscorneraquatics]

@@BillyTheCheeseMongerfresh water?

[@maggiejetson7904]

@@BillyTheCheeseMonger This is why they say need to be frozen for X amount of days

[@kyle1262dk]

Yes the Max Miller reference!

[@photogami]

It's grog time!

[@tburrrg2502]

Love both your channels (you and max!!)

[@therealdatenshi]

hard tack👏👏

[@carlosortiz8983]

Love the references.. love it more that I get them! 😂

[@chrisnguyen2826]

Thank you! I like sushi, but am too cheap to go out as frequently as I would like. Now i can enjoy it more economically!

[@shizothereal]

I like how u said that

[@smeariestline59]

Until you get a $150,000 hospital bill

[@soyaliovee]

@@smeariestline59if you prepare it properly or you can real then that’s not going to be a problem. Western hypocrisy these days…

[@ethernetgirl2001]

@@smeariestline59 freezing kills any parasites

[@Rikisballs]

​@@smeariestline59 Insurance exists

[@miso4thesoul]

You're a real one for all the Steve references 😭👌🏼💯

[@photogami]

Nice hiss!

[@manicsandwich5714]

@@photogamilet’s get this out onto a tray 😏

[@lauraphoenixjumpp3455]

I just discovered Steve and I was like "is this the 'nice' meme??"

[@photogami]

@@lauraphoenixjumpp3455 nice

[@Spydork]

FDA says it needs to be held at -4 degrees F for 7 days. An important distinction. And just because it’s farmed, there is still a risk of parasites.

[@engineeredaf1920]

I’ve been eating cheap Costco sashimi for about a year but I’m going to try some of the techniques from your videos. Thanks again

[@photogami]

Let me know how it goes!

[@michaelvallin55]

Important distinction between "frozen for 7 days" and "Held at -4 F for 7 days" BIG difference, and if you don't understand the difference you shouldn't be preparing raw fish.

[@hadjesti]

Hey, What would be the difference between held and frozen? Thanks

[@michaelvallin55]

@@hadjesti water freezes at 32* Fahrenheit. The average home freezer only goes down to around 0* F. They don't get down to -4* F.

[@Buckshot1217]

A shoutout to Steve1989… nice.

[@photogami]

(flameless ration heater steaming away)

[@taylorellison2719]

I’m still scared, but you give us so much education to support our choices. Thank you!!

[@WoWbob396]

Thank you for citing sources on farmed salmon safety! I’ve been hemming and hawing for months on whether or not I should eat salmon raw from the grocery store, but I never found a definitive answer. I’ll be heading to Costco to give this a try soon! 🎉

[@photogami]

Check out yesterday's video on Safeway too, it may be my favorite to date!

[@WoWbob396]

@photogami checking it out now!

[@RP-ue9wy]

This is bad advice. Farmed raised Salmon is not good on any level. You can use wild caught. Just follow the guidelines and its 100% better.

[@gishman2]

@@RP-ue9wy Wild caught will always have worms

[@RP-ue9wy]

@gishman2 Not always and its 100% better. Totally fine for sushi. Farmed salmon is crazy.

[@photogami]

can you guys spot how many of my favorite creators I've included in here?

[@Skyrim_Shuffle]

4! Also, I've been binging your videos and all I want to eat are Sashimi and Sushi! Thank you for inspiring my cravings!

[@photogami]

​@@Skyrim_Shuffle you're too good! 🥇 And thank you for the kind words 🙏🫶

[@Skyrim_Shuffle]

@@photogami You're welcome! 🫶

[@briansutton2176]

Lets get this onto a tray. Nice.

[@mescobar8801]

Because of your channel I started buying salmon farmed and making my sashimi. Taste like restaurant quality

[@photogami]

I'm so glad to hear that! There is so much gold quality out there

[@limes37138]

@A Z are you eating wild salmon raw?

[@agunemon]

Yeah we do the same for tuna, as long as its solid frozen, you can expect it to be safe.

[@basictrainer]

@@limes37138yes. Freeze it and all the parasites are dead. Easy.

[@RP-ue9wy]

Farmed salmon is not good man, no reason to eat it.

[@bobbyd4404]

The fact that you quote the MRE guy is just amazing

[@photogami]

Nice!

[@josephlee3070]

Nice hiss

[@Nightfall4.3]

Lets get this out onto a tray... Nice!

[@TomasuDesu]

すごい！安い値段で高級感な刺身を作れるなんて素晴らしい

[@ethicaltechnical]

Super informative and calming plus the Steve and Max references. Nicely done man

[@photogami]

Much appreciated!

[@barblesstv_shorts]

This is incredible information, thank you!

[@photogami]

Glad it was helpful!

[@krissi1234]

So good to know! So is the saline bath necessary with store bought frozen salmon before using for sashimi? If I do these steps, the salmon will be fine to use? I mean, are there any steps I'm missing?

[@SmedleyButler1881]

The salt bath makes the meat firmer, it doesn’t do any kind of sanitizing

[@photogami]

I'll be posting the full version tomorrow From the FDA perspective farmed salmon is guaranteed safe from anisakis worms. However as with all raw foods bacterial risk is there. Costco has a great supply chain, but if it was exposed to temperature abuse (melted during the trip), it will lead to spoilage The saline bath is for wet brining which is for improving texture, flavor, and treating fishiness. It will not sanitize fish if I had been colonized by bacterial growth

[@ironqqq]

Teach us how to prep this salmon for a pan sear. You have amazing prep skills. I bought this salmon and it was not good.

[@Tom-f3q]

I came here for entertainment not for another lesson of biology

[@bluegianvo]

It says -4F for 7 days, not just frozen. How do you know that costcos freezers aren’t set at 0F? Does it matter that much?

[@HeisenbergXx]

No way in hell I eat farmed salmon! Spend the extra $10 for wild caught which is right next to the farmed. Look how disgusting the farmed looks. Compare it next to the wild caught.

[@photogami]

I wish it was readily available

[@jcla2540]

Thank you for the hack - I tried but maybe I grew up eating good sashimi I can’t stomach the frozen ones. I recommend Costco fresh salmon (boneless skinless with the round sticker) - cute with salt and sugar and freeze. This is what my native Japanese friends teach me.

[@photogami]

That one is excellent! The v2 version covers this process - I do a 45 min sugar and salt cure kzbin.info/www/bejne/nJC8fIuQn7t8pLssi=eFb2kv16nHwfb46a

[@thesupreme8062]

i love the tasting history clip of clacking the ship's buscuit

[@photogami]

Clack clack

[@josephramirez2644]

Ive been wondering, what is your profile pick on here? It's so vibrant

[@photogami]

Thank you! It's cube shaped tuna nigiri/temari with gold numbering on them

[@mimovk]

Love the Steve reference.. nice ~

[@Mayoralink64]

Love the tasting history reference

[@edwardallen2696]

That particular bag is from southeast Asian farms you always want to make sure they’re from Northern Europe much better fish farms regulations there.

[@SteelAnvil]

I tried this same exact bag and the first 5 fillets after putting it through the ice bath with salt came out fine and didn't smell. My last 2 smelled fishy and upon slightly tasting were off. Idk what I'm doing wrong? Is it maybe I'm not putting enough salt? Or does putting it in the fridge remove the smell

[@photogami]

Hey sorry for the late response! Sounds like you did everything correct as the first 3 were fine. It could've been too little salt, but sometimes some of the fillets are not up to par

[@najjimohammad9124]

I’ve always wondered if this was do-able, nice seeing a simple and to the point vid on it looks fire

[@DirtPathParadise]

This is a very good hack to know. Dumb question, but does this apply to all frozen fish types at Costco (e.g. Tuna, Mahi Mahi, etc.)? Also, is it possible to confirm the commercial storage conditions prior to the product reaching stores? Great content!

[@photogami]

Thank you! I'll do a video on the tuna one For the home setting, I would only recommend tuna and farmed salmon. They're the two that are safe from a parasite perspective. However they are both susceptible bacterial overgrowth and temperature abuse

[@__dm__]

do I need to get farmed tuna or is any tuna OK?

[@AndrewS-wj8be]

@@__dm__ Pretty sure there's no such thing as farmed tuna

[@NitsuSaiNeko]

@@AndrewS-wj8be Farmed tuna does exist, but it's rare and I think it's not big scale enough to be widely supplied.

[@furiousdestroyer2.050]

TASTING HISTORY!!!!

[@photogami]

(enter tasteful classic music here)

[@boejurrow5769]

Holy fuck the hardtack meme caught me so off guard

[@photogami]

Clack clack

[@DDSN]

stevemre, tasting history, going to sub now

[@photogami]

Nice! (Seriously thank you)

[@TapeLV]

34 DOLLARS????? WHAT the fuck? A kilogram of fresh salmon is like 20!!!!!

[@notusneo]

Its an obligation to use Max Miller hardtack references when it comes to clicking two hard piece of food together

[@photogami]

Haha I was so excited when they were clacking around in the bag

[@mr.person1219]

I checked this on some reddit post as a terrible verifer, but apparently, some chefs does try this out. I'm surprised.

[@romanthompson1961]

Thank you, I’m now going to Costco after work today 😭🙏🏻

[@jackpitcock2055]

Tried the bath but the salmon was still pretty frozen after the 30 minutes. Should I leave it in the bath or let it thaw in the fridge?

[@photogami]

After the 30min, I would pat dry and then thaw (wrapped or in a bag) in the fridge for 5 hours. At that point the brine should've continued to pull water out. Pat dry one final time, slice up, and enjoy

[@jackpitcock2055]

@@photogami thank you so much!

[@jeremyayala4801]

"Nice hiss." 😂

[@maxcarnarge9233]

Hey does it need to be labelled as sashimi grade ?

[@photogami]

No, sashimi grade is more of an opinion than a certification. You can meet the FDA criteria without the label, at least in terms of parasites

[@CosImUpRn]

Nice

[@photogami]

Nice

[@jacoblm]

My boy big fan of Steve 😅

[@RealGamerDonut]

Is it just me or does this guy sound exactly like GoldenGully

[@photogami]

I get that time to time

[@borischan5252]

for the love of god I have never tasted a frozen salmon that taste any where remotely close to as good as a fresh salmon... texture as well....

[@CBslot]

LIFE SAVOR ! All your videos .. I bought tuna once .. freezer it then thawed days later just dry.. cut and ate .. no anymore

[@photogami]

Thank you! I'll do a follow-up on tuna next time

[@goldypyre5489]

I prepared Alaskan wild caught as fresh as u can buy from traders joes and Freeze for ~48hr or more hours. I hope I'm alright, 😅😂

[@jamespratt2986]

Where’s the bed of rice??? You’re not eating sushi. You’re eating sashimi. /facepalm

[@boucher4343]

Can you make nigiri with this as well? I’m tempted to give this a try!

[@Javid_74]

Okay Im confused. Where on the fish does it say its been frozen for 7 days? The gentleman's finger is on some number but I have no idea what it means. It clearly isnt a date, so what proof do I need to look for at my local costco that my fish is safe?

[@jasonwright9598]

I feel like you are risking some health issues for readers promoting eating lower grade fish as sushi. 🤷🏻‍♂️

[@griffredarmy]

Sushi grade fish doesn’t have a legal definition in the US, but it is not as simple as freeze the fish and you’re good to go. For one, most home freezers do no go below 0 F. Some chest freezers do but your average fridge/freezer combo does not. In addition to being free of parasites, fish for sushi also has to be free of bacteria. Fish that’s going to be frozen and cooked doesn’t have to be handled with the same standards and care because the bacteria are going to be killed in the cooking process. Fish for sushi cannot be subjected to time and temp abuse. Good sushi fish is flash frozen when caught or harvested. This flash freezing also protects the texture of the fish. Slowly freezing fish in your home freezer is going to make a mushy very down market sushi.

[@necrotenkiwongwat2359]

for those with weak stomach do not eat raw cheap salmon ortherwise you would need half-day session with the toilet I also tried to use cheap salmon as sashimi, several types and price many time to be sure. the cheap fish made me book a alf-day session with the toilet And I live in sweden where we have one of the highest food standard in the world

[@camphope9344]

The Steve Mre 🤣 🤣 I instantly love you for that

[@photogami]

Nice! 🫶

[@S.Bruland]

What about the risk of Listeria in salmon? I have worked with foodsafety for a long time and would never eat this ..😬

[@jasonstrains638]

Isn't this true of all sashimi/raw fish though? Is there anything different that could happen that would stop the risk of listeria without cooking it?

[@S.Bruland]

Yes and no, the problem with salmon is that most of it is coming from large factories where it is realy hard to remove an listeria problem.. When making salmonfilets that is ment for cooking it is cheaper, when making it for eating it raw the routines is very strict and this makes it more expensive

[@baileyarzate1]

I got the unfrozen farm Costco salmon yesterday and made nigiri and sashimi with it because of your videos. It was amazing, can’t believe what restaurants charge for that

[@photogami]

I'm so glad to hear that!

[@willydilly9020]

Why would you use unfrozen? Enjoy those parasites.

[@photogami]

@@willydilly9020 the unfrozen farmed one comes in frozen and also meets the FDA criteria for parasites. But like all raw foods is susceptible to bacterial spoilage

[@gorgeousgorgeousgirl6754]

going to try this

[@photogami]

Let me know how it goes! It's pretty awesome

[@bmo14lax]

Thats not a saline solution brother. words have meaning.

[@somethingsomething404]

How isn’t it? It’s a solution containing salt.

[@bigsnax6617]

Thank you for the vid because I’ve been craving it, but What did you put in the water

[@photogami]

30g salt and 1000g water. However it's very forgiving, go for the saltiness of the ocean and you'll be set

[@bigsnax6617]

@@photogami yes sir thanks

[@MisAmandaful]

What is the mixture for the saline?

[@silversilence14]

I would like to know this as well!

[@Imjonny264]

I bought this same package, but there’s no text on there to say when the fish was frozen. What would you do in this situation?

[@photogami]

Does it have a best by date? I would go by that and if it's before then proceed with caution. See how it smells after the bath

[@Lovely_Blooms]

I don’t know why but I tried doing this and it tasted fishy

[@IvyCatholic]

Same thing happened to me

[@TheJucx]

That slap sounded like something else 😂🤣

[@Themachinewon]

Farmed fish is just filled with color dye and chemicals.

[@abijewgay]

How do you know how much salt you need for the saline solution?

[@noname-zn1pt]

Bro pointed at the wording that had nothing to do with the infographic 💀

[@ThePARTY126]

How do you prep and choose the right tuna for sushi

[@photogami]

I will do a follow-up video on the tuna version ❤

[@LadyASolveg]

I had no clue this could be done

[@kovhalproductions3106]

What did you add in the water? Salt and something else?

[@somethingsomething404]

Salt and sugae

[@JackGoBigOrange]

I like sushi …. That being said you have to be a unique individual to go buy farmed frozen salmon , cut it up and eat it raw . This is behavior I expect to see from someone trapped in a freezer for days .

[@fozman845]

Just remember should be ok because it was flash frozen. You know cause it will kill the parasites... Good Luck! 😊

[@GVGandolfo]

I’m buying the Costco wild caught Alaskan salmon 😋🌞 I was birthed and raised in Alaska and my dad worked on a crab fishing boat. Hopefully I’ll get more than an Easter egg pastel ❤ otherwise I need to order from Alaska fisheries.

[@StoneUSA]

HA! Love the shout out to Max.

[@2Skinny]

Frozen for seven days at a seriously low temperature. It was probably flash frozen after processing to that temp but Costco's freezers for sure aren't that cold.

[@OguraToasty]

What exactly is "The smell test" since there's a little hint of fish I can smell. How much is too much?

[@darkpill]

Don’t eat farmed salmon. It’s really grey in colour but they make them orange by adding colouring to their food pellets.

[@Kevin101r5]

Not max and MRE hiss 🥹

[@Elipus22]

Your sashimi slicing needs a lot of work. You should be cutting at an angle to the board to get a wider, thinner piece.

[@user-hm6tm9yd4q]

If a piece doesn't pass the smell test, what could that smell like?

[@Henry.oliver]

It’ll smell fishy I think. If it’s good it shouldn’t really have a smell

[@photogami]

Super fishy, moldy, or sour

[@xochj]

Yep!

[@floatahhh]

Are you Japanese? I’m loving the videos from Germany brother

[@photogami]

Danke, ich bin Koreaner

[@MadiW2000]

Wait so do you defrost before or after the salt bath?

[@Chemeleon15]

It defrosts IN the solution

[@MadiW2000]

@@Chemeleon15 in 30 minutes?

[@photogami]

​@@MadiW2000 yes directly into the salt solution, and yes 30 min is all you need

[@hellotwinkie]

What’s better tasting? From the fresh or the frozen?

[@photogami]

Fresh tastes best imo, but frozen (tastes good, but the texture is lacking) is super convenient!

[@mikehawkheir5554]

I thought sashimi was freshly killed fish ..

[@ZiggyIzz]

What do you put in the solution? You said 3-4% is it just salt? Or salt and sugar?

[@DadBodJdawg]

i wish i had known it was this easy XD

[@LimuEmu420]

Thank you for acknowledging the great Steve1989

[@gio11235]

Sorry for the silly question, does the salmon takes his bath before of after thawing?

[@somethingsomething404]

Before/thaw in the water. May not be fully thawed after 30 mins but that’s okay put in fridge

[@KellzxStudios]

Creased when I seen the mre guy😂

[@QualityPoptarts]

man you watch the best food channels, both max miller AND steve references in one short?

[@Ianthecuckgary]

You have the best content out there

[@photogami]

Thank you for the kind words ❤

[@andrewthompson4228]

Just FYI, net pen salmon is one of the most parasite infested stock Ive ever seen.

[@somethingsomething404]

Are those pellet fed?

[@amethystskeels3788]

Hmm. I have a bag of that in the freezer, I'll have to give that a try!

[@Bubbletea_01]

Good ideas, but it out too long in the fridge, fish get sticky

[@sophiebaines6768]

THE TASTING HISTORY CLICK CLACK 😂

[@sophiebaines6768]

AND STEVE!!!!

[@sophiebaines6768]

Nice

[@henryh3496]

colourless.....no thanks

[@cjones0210]

someone's a fan of Max Miller!

[@atn2666]

What’s in the solution???

[@SolaGratia.]

Nice little hiss!

[@photogami]

(flameless ration heater steaming away)

[@photoissue]

What else besides salmon?

[@m1quatro]

wow! thats awesome