【How to make Salmon Sashimi】From COSTCO to High-end Sushi Master's Quality!銀座の寿司職人が教えるコストコサーモンの仕込み方

[@NongMinXiaoYu]

Feedback , i used this method 14 times, almost once a month since last year, me and my family never have any issues with it , safe and great way to make sashimi

[@AkirasansSushiatHome]

Andy Yu san, oh my 14 times already?! Arigato gozaimasu!! :D :D

[@jettereq272]

So do you actually buy salmon from costco?

[@NongMinXiaoYu]

@@jettereq272 yes, farmed, dont buy wild

[@parker8016]

Do you ever eat it the day after you bought it? My mom bought me some but won't be able to bring it to me until tomorrow

[@NongMinXiaoYu]

@@parker8016 Yes I did, first day i made some , I can not finish them in once , second day i eat again,but i never try them on third day.

[@Trueshogunate]

I have done this process so many times with Costco salmon and my family enjoys it! I can't thank you enough for the steps and I play this video and carefully follow Akira-san's instructions every time. I don't remember if I commented here before, but really I am grateful for all the tips. Sushi has become very expensive where I live so being able to have so many fillet blocks and save so much money is like a dream!

[@jadshir9580]

It took me a while to gather everything to make sushi like rice, wasabi, nori, etc….then i went to Costco and watched this video again and after looking at about 20 filets i went home confident i chose the right one. Followed this video and the next as exact as I could and made insanely delicious sushi. Thank you so so so so much. Greeting and love from North Carolina!

[@AkirasansSushiatHome]

Thank you for an amazing feedback Jad Shir san!!🤍

[@JYV390]

Salmon has fat where it breeds bacteria. Salting it will not kill that bacteria. While you may be fine consuming it, rest assured those bacteria are alive wreaking havoc inside your stomach 😋

[@vaevz]

@@JYV390 this is why you freeze it for awhile dumdum

[@dloveabout2345]

This is the best salmon prep of all videos I have watched. Keep it up.

[@AkirasansSushiatHome]

Aww thank you so much DANNY CHAN san!! We will do our best to keep continuing our work :D Arigato!!!

[@PekoXXL]

so this is the solution to storing salmon for sashimi, the one ive been looking for all this time. thanks so much!! i'll try this. people around me have been saying that i make some decent sushi so ive been thinking about selling them, but its been kind of difficult due to storage reasons.

[@AkirasansSushiatHome]

Peko san, glad our video brought a light into your sushi making dilemma :D Wishing you all success with your business!

[@harrykim9407]

thank you! i have always just cut and eaten the salmon directly from package, but I'll try curing it next time!

[@legoshi2068]

I just did it at home using costco salmon, and it tastes great!

[@jhaas68865]

I so have to try this. My family loves sushi and we have made the rice and some rolls with the imitation crab meat but if I can use this instead that would be so nice.

[@SylvieSivan]

Thank you so much for this video! I have saved this video for a long time and I finally want to make this but I want to know if it is okay for me to wear thin gloves to rub in the sugar on the salmon? Thank you

[@Jankenguuu]

This was a great video!! Thank you I'm excited to go to Costco and try myself 😄

[@ricardogarcia2720]

I truly enjoyed this video. Thank you

[@frifrogofbmurr]

All your videos have been greatly informative. Thank you for all the helpful information! Tried it myself and it came out great.

[@RegineUS14]

Thank you so much for this recipe! I have done this so many times and its always amazing!!!

[@BlackJack719]

I just used your method on some steelhead trout I bought from Costco last night. We'll see how it turns out as I use it~

[@Dunkopf]

You alive mate?

[@BlackJack719]

@@Dunkopf Yep, brining process is good

[@Dunkopf]

@@BlackJack719 glad to hear it!

[@AkirasansSushiatHome]

Fantastic to know it turned out fine on steelhead trout too🐟 Thank you for your feedback!

[@BlackJack719]

Still alive and well. Use this method and you will succeed at brining your salmon without issue.

[@LuisRomero-ll4jd]

Thank you for this video! this was very useful and answered many questions I had about safely preparing and storing sashimi ❤️

[@AkirasansSushiatHome]

So glad to know that you found our video useful Luis san! Thank you so much

[@aquaviii]

Good Salmon sashimi delicious !!! Chef Akira did good😋🍣🍣🍣

[@myhomemylife9056]

Nice sharing

[@AkirasansSushiatHome]

Arigato My Home My Life san!

[@joshuaespinoza534]

Love your knowledge and teamwork. Excellent channel. Just subbed and can't wait binge watch all your videos. Thank you so much for passing on priceless wisdom. Continue to stay safe and take car.

[@AkirasansSushiatHome]

Aww many thanks Joshua Espinoza san! Stay tuned for our next video!!

[@LindaMassa-m9u]

That was awesome 👏 I’ve always wondered if it was possible to have salmon sashimi at home to do my own custom rolls ! Thk you 🎉❤

[@qilu2004]

I always find it best to buy what you can eat right away. I can eat half a kilo easily, sometimes more. So one fillet portion is always finished in one meal in our family. But it is good to know you can treat and store salmon this way. I never thought it would be good to rinse salmon this much or cure it with sugar. Do chefs in restaurants do these too?

[@FrancisMeng]

Just did first sushi night with my wife. Definitely years of practice needed ahead the first taste spot on with your method, thank you so much for sharing the recipe.

[@AkirasansSushiatHome]

Francis Meng san thank you so much for the fantastic feedback! Am glad we were able to contribute to your first sushi night😍

[@clara3173]

This video was extremely helpful, thank you!!

[@AkirasansSushiatHome]

Clara.san, arigato gozaimasu!

[@MrAbstractj]

I don’t know about the salmon in Costco Japan, but in the US they found roundworms in the farm raised Atlantic raw salmon often, so it’s advised to freeze beforehand or cook the salmon.

[@arielpatschiki3751]

have you seen the video?

[@rmyc]

Yeah it's risky

[@팩트폭력배-v3c]

also don't expect your freezer at home would do the trick. It requires restaurant grade freezer that can go less than -30C to actually kill the parasites.

[@팩트폭력배-v3c]

@@Terry-Hesticle most common setting for household freezers are 0F which isn't cold enough. People aren't aware of that. Also steaks don't come with parasites which is why people handle those two things quite differently.

[@팩트폭력배-v3c]

@@Terry-Hesticle yup exactly the reason why I told them not to expect their freezer to do the trick since most people put it at 0F which is the default setting. not sure why you said "THaTsNoTreMotLy TrU"

[@ScroopyHoopers]

Hi there, thanks for the great tutorial. In the video, you kept the salmon frozen for one full month, but does it have to stay frozen that long? What’s the shortest amount of time you can safely keep in the freezer?

[@ygt-cd3mg]

Amazing! I never thought it takes so many steps just to cure the fish for sushi and sashimi. 😊

[@humminglion]

Thank you so much for this! I was able to make really delicious salmon sushi with this!

[@AkirasansSushiatHome]

Ah fantastic Henry san! So glad it worked out well for you :)

[@DANIELSTv]

@@AkirasansSushiatHome wait so it has to be in the freezer for a month?

[@Trueshogunate]

@@DANIELSTv No just that they recommend to keep in freezer for one month max.

[@kenisanidiot]

This is awesome. But I have a question, does curing the salmon kills the parasites in them and worms?

[@busuncle2006]

The answer is NO. Since salmons are spawned in flesh water when they mature then swim back to ocean, their body already carry the parasite with them.

[@that_damn_artisan]

Just tried this. Delicious!!

[@AkirasansSushiatHome]

Thanks for trying our recipe Brindle Brundage san!! Super glad to know you found it delish :D

[@akisan2]

Hello! I have an intriguing question for you. I did the salmon and it came out excellent! I also did the tuna, and it was also great! I even tried on Yellowtail and, surprise, it was great too! They were all decently fresh sushi grade fish, except yellowtail was...erm, so-so. I have a small sushi shop, and minus -45 super freezer and a vacuum sealer so this method have saved me a lot of time and money as well. Any tips or advice on trying this technic on other fish? I think tuna was a hit! Color turned brighter, and the fishy smell was gone! Thanks for excellent content!

[@AkirasansSushiatHome]

Dear fellow sushi chef RA TW san, Thank you soooo much for trying not only with salmon but with tuna and yellowtail as well!! So glad to know that result turned great :D I suggest making Shimesaba (cured mackerel) applying this technique! Cure mackerel with salt n sugar, wash it, freeze it for 48 hours... then defrost it in vinegar - this way you get a very nice, moist marinade mackerel :D Might make a video on this in a near future if interested ;D Arigato!!

[@NongMinXiaoYu]

Awesome, specially your full detail description , thanks again

[@AkirasansSushiatHome]

Hello Andy Yu san!So glad to know that this video came to you as a helpful one!!!😊😊😊Thanks for subscribing!!!

[@adamr1162]

Such great advice. Thank you! Do you have a technique for tuna - should it also be cured or used only used when fresh?

[@nataliaheidel4694]

Sooooo helpful!

[@cpangws]

According to a Japanese chief, Farm-raised salmon is relatively safer than wild caught. But it still has a risk of parasites. The best choice is buying "Sashimi grade" or "Sushi grade." If you can't buy it, freeze it for more than seven days at minus 20℃ (minus 4°F) to kill parasites. I raise Koi in a big freshwater fishpond with expensive filtration system and feed them high quality pellets and some of them still get sick from parasites. I would think a wild salmon caught out in the saltwater ocean would be safer than freshwater fish?

[@classicrocksd]

Wild salmon spend part of their life cycle in freshwater streams (born there and return to mate) where they are more likely to pick up parasites. This is why farmed salmon are considered less likely to contain parasites than wild salmon

[@pristinevilla]

Very good Akira San, clear & professional tips 👍👍👍

[@AkirasansSushiatHome]

pristinevilla san thank you for the compliment❣️☺️super flattered!!

[@bruceweng178]

Thank you Akira san for sharing curing approach with salt and sugar to Salman. It would be my next trial... BTW, nice to see you showing up in the video!!!

[@AkirasansSushiatHome]

awww Bruce san thank you!!! I was wondering whether showing myself was a good idea or not 😅but im glad you said so ❤️🧡

[@Unplugged704]

New to channel. Love sushi but want to learn how to do myself at home. ;) Akira san, thank you for the tutorial! Question - If I buy salmon at Costco, is it ok to eat sushi right away when I take it home? Does it have to dry out water?

[@AkirasansSushiatHome]

RiverRuns NC san thank you for stopping by to drop us such a lovely note! To answer your question, if you can follow our step-by-step tutorial and wipe off water after rinsing salt and sugar off salmon - its good to go!

[@Phlegethon]

How do you deal with the worms that are sometimes in these Costco salmon? Do you need to freeze it first for many days?

[@michaelb7864]

They don’t that’s why this video and advice is utterly disgusting

[@ryuonline9015]

FDA regulation for serving raw fish is to freeze it to -31F and then keep it in a normal freezer (-4F) for at least 24 hours. Or if you don't have access to super cold freezing, freeze in normal freezer for 1 week. It shouldn't be necessary for farmed salmon but it's definitely better to be safe than sorry!

[@martinlaursen7972]

Great video. Thanks for sharing

[@felixyu930]

Love this video! Can you also show us how to takeoff the salmon skin as well? Thanks

[@AkirasansSushiatHome]

Felix Yu san thank you for your request!! We will make episode on that in our future when we obtain good whole salmon!!

[@askoscarc6732]

Love your video. Quick question. I only have a home freezer. I always thought you must freeze or have fish frozen professionally, or parasites might form and that would be bad. Thank U :)

[@AkirasansSushiatHome]

AskOscar C san Home freezer works completely fine - in fact that is what I use too! :D Enjoy your sashimi!

[@Halaster]

Costco does freeze their fish before they sell it, though they do not specifically meet the EPA parasite destruction guide lines. On the other hand Costco sells farmed salmon instead of wild salmon. The risk of parasites it almost non-existent in farm raised fish as they are pellet fed. A survey was done of 37 different salmon farms some years ago and there were 0 parasites found. So while its not 100% safe, it is close enough to be considered so, as long as you are buying the farmed salmon from there.

[@gailsfoodandstuff]

the color is added, as its all farm raised unless it states wild caught. great teaching video though. good job.

[@AkirasansSushiatHome]

Thanks a million Gail san❤️

[@lamahshum]

👍👍👍💕💪💪 最高です✨✨✨ 最高🥂🍶🍸✨✨ どうもありがとうございます🎉

[@AkirasansSushiatHome]

本当にいつもありがとうございます‼️ 最高に嬉しいです😆これからも、頑張ります💪

[@clflores2486]

Salamat po. 🇵🇭

[@thearmoredgeorgian2736]

We have some vacuum sealed, frozen salmon. Can I make sushi from that? Edit: did some research, and tried it out. Tasted great, and I’m not sick

[@AkirasansSushiatHome]

Hello The Armored Georgian san! This really depends on the quality of salmon before it was sealed and frozen🥺It would help to know whether which product it is to determine whether its good to be eaten raw after you thaw it!

[@dianaong4989]

Hi. What is the purpose of putting paper towel over salmon before putting it into zip loc bag? Thanks

[@ahsir8]

Best info on Salmon sashimi!! How to do it great! Thanks.

[@AkirasansSushiatHome]

Aw bill w san Thank you so much!

[@VixJustTryingOK]

Oh this is fantastic! Thank you 🙏

[@cindyfern]

Everyone, curing the salmon was worth it!! My salmon tasted like the restaurants or poke places. 😋

[@AkirasansSushiatHome]

Ahh thanks for trying out our recipe, much appreciated! So glad you loved it Cindy sama!

[@Meatballer]

Greetings ^^ I am a fat otaku and i love Japanese food video games and anime. I hav to say ur channel is the best sashimi channel on youtube . The videos are all informative and i learned alot from you guys^^ I went out today trying to find salmon in my local fish shop..but the fish shop is closed when i got there i think i might be abit too late …BUT… I will try to find fresh salmon tomorrow and i am gonna use akira sans method to cure the salmon^^ I will follow the instructions throughly and If it works then i can hav sashimi while watching episodes of kamen rider rx ^^

[@AkirasansSushiatHome]

FlashKick san Arigato for sweetest comment on our channel, Yuri and I am super flattered!!! Hope you get to buy your salmon for your sashimi feast 📺🍣 Riderkick!!!🏍😆

[@Meatballer]

@@AkirasansSushiatHome Akira sannnnn u replied ahhahahahah Nice talking to u Akira san^^ I introduced ur channel to some of my otaku friends They also wanna try ur recipe Akira san^^ Keep up with ur videos Akira San...Those nigiri hand motions and professional sushi terms are sooo informative and useful , I just love watching it^^ It's fascinating at how u can handle the rice in ur hands and those fold motions u hav is like Art ^^ Akira San u remind me Shota from the Japanese sushi manga "Shota no sushi"^^ Once again I want to say ur videos are so good Akira and Yuki san^^ I am looking forward for more video from you guys ^^ Cheers from Australia^^

[@AkirasansSushiatHome]

Shota no Sushi!!! Wow FlashKick san you know so much it feels like I am talking to a Japanese person, I can't believe you are from Australia :D Arigato once again for your love and support, do feel free to write to us anytime!!!

[@camjo6397]

Hello Akira San. Do you ever wash with diluted vinegar after curing? I have tried it but it always leaves a burn that must be trimmed. I also here some restaurants do a sake wash. I am starting to think the only way to avoid burning the outside is to skip these washes all together. Thoughts? Thanks

[@Rizytt]

Hello love your video but was wondering if you have a sushi restaurant

[@AkirasansSushiatHome]

Hello Suii san thank you for stopping by! Yes we have a sushi restaurant in Ginza, Tokyo!

[@roblivingston1167]

Great video! Quick question: what do you do with the scraps?

[@bukchoiii]

Look up how to make poke

[@richardx4456]

Thank you great tips Akira!

[@AkirasansSushiatHome]

Richard X san so glad this video was helpful😊Arigato!

[@richardx4456]

@@AkirasansSushiatHome Thank you, keep up with the great works!

[@Earthtoelle]

How long to freeze salmon before you can eat it? Great video btw

[@AkirasansSushiatHome]

Earth to Elle san thanks for your question! No need to freeze salmon if you've bought a farm fed, fresh salmon like this one which we found in Costco Japan,but if you are weary we suggest you freeze it for 4 consecutive days in home freezer!

[@miladragon]

Is the process the same for any type of fish?

[@nayeliguzman172]

I am confused by some of the comments. One person said they did your process using “sushi grade” fish. What makes it sushi grade? Can I just buy regular salmon from the store (as you did) and cure it then freeze it in a regular home freezer for many days? How many days do I need to freeze it?

[@AkirasansSushiatHome]

Nayeli Guzman san, in some countrys fish seem to have certain grading system to inform consumer whether its good to be eaten raw or not..in Japan we don't have this "sushi grade" labelling☺︎ Having said that,we do check the quality to see whether its best to be eaten raw/cooked,though. Freshness is always a top iimportant factor☺️ As for salmon, you can freeze it or simply enjoy right after curing so it isn't mandatory to freeze. its good to be eaten up to about one month if you freeze them!

[@kiddwong4186]

Most of the salmon sold in the UK seems to include skin and scales (including those sold in Costco) so it looks like we would need to skin it too.

[@Adeno]

Wow I didn't know you can just buy salmon and turn it into sashimi like that. I thought you needed some kind of special fish for it. I'll just buy one and eat the entire thing, I won't cut it haha!🤣🤣🤣

[@codecodderson3607]

Just remember freezing is an important part of the process because Salmon could have parasites. The freezing will kill these parasites. Unless of course the salmon was previously frozen then it's fine

[@leafer3]

This was a great video. Thank you

[@davidsargsian4257]

does the sugar make the salmon any sweeter or does it still retain its flavour? also, is it necessary to cure salmon before making sashimi or can I just just make it with the fish as it is?

[@christianuy735]

up on this

[@AkirasansSushiatHome]

Hello David Sargsian san! Believe it or not but salmon will retain its flavour and sugar will not make the fish any sweeter, in fact diners doesn't notice it at all👍 Curing isnt a mandatory process so you can simply slice salmon and serve it as sashimi...this is just a kind of preparatiom that classic edomae sushi restaurants does in Tokyo to make salmon into a sublime one!🐟 process may be a hassle but it's worth it😉

[@justmejm]

Can you only do this with farm-raised salmon or you can do with wild also?

[@user-qs8km3qy3p]

砂糖！衝撃！キッチンペーパーじゃなくてプレスシールで冷凍してたから、次から真似します！

[@AkirasansSushiatHome]

リクエスト動画長らくお待たせしました！真空になるならジップロックの代わりにプレスシールも使えるよ😊キッチンペーパー巻いた上からプレスシールってくっつくのかしら？🤔

[@HuyLe-vo4pg]

I love your video ! Question, what will curing it with salt and sugar do aside from dehydrating the fish and firming it up? Does it change the flavor and texture ? I’m looking for a sushi restaurant taste. Thank you

[@AkirasansSushiatHome]

Huy Le san, thanks for loving our channel! Salt and sugar indeed changes the flavour! By letting excess water leave out of salmon, umami gets stronger. (Fishiness will also leave together with water which is a huge plus!)

[@NamLe-lx2bj]

I love sashimi! I always buy from restaurants but I like to make it my own , only concern is worm so how do I know is safe? Thanks,

[@ShyanneUzan]

Do i have to refrigerate or freeze this? Or can i eat it the same day after curing it?

[@phai44]

Great channel! I just subscribed

[@AkirasansSushiatHome]

Smashing! Thank you so much Phai san!

[@Ryan-su4yj]

how long do i keep in the freezer until it is safe to eat (after the curing/prep process)?

[@purposefully.verbose]

this is a great time to tell you about the time I found live Anisakid worms in the costco salmon.

[@spencerweiss6337]

Wild or farmed?

[@purposefully.verbose]

@@spencerweiss6337 farmed. they said "oh I guess we didn't freeze it long enough". not terribly comforting.

[@filipinofoodspulutanatibap3076]

Wow great tutorial

[@AkirasansSushiatHome]

Flattered! Thank you so much Filipino Foods Pulutan At Iba Pa san!

[@mrmidnight32]

I was told to sweat salmon with salt not sugar. What’s the difference?

[@AkirasansSushiatHome]

Hello Cktime ThirtyTwo san! Salt and Sugar has different responsibility when it comes to curing. If we were just to cure with salt, salmon meat tends to get too firm as salt takes too much water out from salmon. When curing salmon its best to leave a bit of juiciness (unlike other fishes like kohada) so rather than curing completely with salt its best to use sugar. Sugar does allow salmon to sweat, but keep enough juice inside salmon. But we still want a of help of Salt (in terms of light flavouring & sterilizer) so we use a bit of this too.. Hope this explains ;)

[@cystalinum2461]

Can you do the same with tuna?

[@daredevilbee]

I’m a big fan of sashimi. I really want to try this at home. My biggest fear is accidentally consuming a harmful bacteria with salmon. How can I make sure something like that doesn’t happen when making sashimi? Do I have to pay attention to the date packaged? This video is amazing. You got a new subscriber. Love from 🇨🇦

[@roberteboue7948]

Make sure you are buying farm raised salmon and freeze at -4 degrees Fahrenheit for 7 days. That should make sure any parasites are killed and will be safe to eat.

[@AkirasansSushiatHome]

Hello and thank you daredvilbee san for stopping by & subscribing 😊❤️ Make sure to buy the freshest salmon, and if you are concerned freeze it like Robert Eboue san is suggesting you☺️ Freezing indeed kills bacteria such as anisakis👍

[@yura37]

"finishing 1kg of salmon is a big challenge" 🤣🤣 we regularly buy whole salmon from the korean store, much cheaper than costco. I remove the skin + red muscle mainly through hand pressure and a few nicks of a knife. very rarely is any left over after a weekend. bones + head make for good broth and the skin makes tasty crackers.

[@sez2626]

Tried this today and wow, amazing!

[@AkirasansSushiatHome]

S Zaghi sama, fantastic! Thanks for tryiing!!

[@jingl1459]

Can you eat this fresh right after the procedure safely. Thx for answering.

[@AkirasansSushiatHome]

Jing L san, with this salmon, after the curing procedure it can be eaten straight away👍

[@chilipadi2306]

@@AkirasansSushiatHome Will there be a difference in taste between freezing it for a period of time and eating it straight away after curing? Thanks for sharing your expertise.

[@autumnsky8647]

Thank you! This is what I am looking for!

[@bing662]

Hi, thanks so much! Is it best to vacuum seal the salmon before freezing it, or does a ziplock bag with most of the air squeezed out give the same quality?

[@Unplugged704]

I would imagine vacuum seal is the preferred method.

[@torinholt1794]

I've been using Costco salmon for sushi for years now, but not preparing it this way. Going to try it this weekend

[@ynadle1111]

how did you prepare it if i may ask? im hesitant and i want to be well informed :o

[@AkirasansSushiatHome]

Torin Holt sama, I hope it worked well!!

[@torinholt1794]

We just cut it up and ate it, and it's always been delicious. We did salmon, tuna, and mahi-mahi for a Christmas party and it was the best sushi I've ever made. Curing the fish like they do in this video made it easier to handle and tastier. Thank you!

[@jeom0498]

isnt there riisk of parasites on salmon, do you have to freeze for a period of time before thawing and eating raw ?

[@kylesmith1654]

@@jeom0498 any fish you get was already frozen. Another round won’t do anything. If a fish has parasites, there isn’t really anything you can do about it other than get another fish.

[@lookmaewdtoalek7903]

Hi, I like your video, thanks so much. But one question I’m still curious about is, does this method kill the parasite as well?

[@AkirasansSushiatHome]

Hello Lookmaew Dtoalek san!! If you freeze salmon in right method( freeze it under -20degrees for more than 48 hours or for 4 consecutive days in a home freezer.)it is said that parasites such as Anisakis will die😊Curing itself wont kill parasite but if combo of cure & freeze will increase chances of killing parasite...hope this info helps you!!

[@lookmaewdtoalek7903]

Awesome!! Thanks a lot for your info. 🙏🏻

[@Puppy_Puppington]

Oh man parasitic worms freak me out. How can you make sure 100% they don’t have any? Cause sure methods can kill parasites, and it’s safe, but it just grosses me out knowing you might be eating dead parasitic worms 🪱

[@nic.trades]

For tuna would it be the same curing process? If bought from Costco.

[@09portalloficial24]

Hi! Question: after doing the salt, sugar and rinse method, can I consume it immediately? Or I should freeze it first? How long atleast should I freeze it? Thank you!

[@AkirasansSushiatHome]

You can consume it right after curing!

[@OliverE2705]

New subscriber here 😊. Is this applicable to tuna to? Thank you

[@AkirasansSushiatHome]

absolutely Oliver Evardome san! But make curing time a little shorter as tuna is easier to get dehydrated😊

[@AngelekaL]

Great video ❤

[@AkirasansSushiatHome]

Angre Davis san arigato gozaimasu!

[@AngelekaL]

@@AkirasansSushiatHome thank you!!!

[@kanomatic]

Wouldn't using a towel like that cause lint to get on the fish?

[@LH-jo7os]

I have a question - In costco they also sell sushi grade salmon and it’s way more expensive, is there any difference between the sushi grade and the regular farm raised? I saw the FDA guidelines saying farm raised salmon is safe from contamination of parasites, but I’m worried if the bacteria inside the salmon will make me sick… any suggestions on that? Thank you so much!

[@Trueshogunate]

Go by the date packaged. You're good if the date is the day you're picking it up since it's just been packaged and hasn't been sitting in the cooler too long. The great thing that Costco does rather than others is that they put down date and time it was packaged. There was a time I had to get a fillet that was packaged the day before, time in the evening, but the fish's integrity was still perfectly good and we didn't get sick. Check for miware, color, drip, etc. If you are worried about bacteria, you just need to do the smell check, if it smells fishy (as in very pungent sea fish smell) then it's likely not good for raw consumption. It needs to smell fresh, mild, no fish smell. I've done this curing process so many times ever since I saw this video and it is great saving money making my own sashimi/sushi and you get so many blocks from it, even pieces that can't be sushi can be chopped for delicious poke. In some cases the fish comes out better than the sashimi blocks I get from the asian market. If you follow Akira-san's steps, it should be perfectly fine. If you are still wary, you can take the fillet home and freeze it for 7 days (home fridges can't do flash freezing sadly.) And then do the cure process (after gently defrosting and patting dry). I don't do it because I've read extensively that Costco makes sure the quality of fish stays good and many people have made sushi from Costco's farm raised salmon, and of course the smell test and other stuff advised in the video.

[@andrewjung4978]

Hello! Thank you for this informative video. I have a quick question about curing fresh salmon. A local seafood warehouse I order from cuts the salmon fillet from the whole salmon the day I order, and they deliver it on the same day so it is extremely fresh. What happens if I want to eat sushi the next day? Should I cure it first, and then place it in the fridge overnight or should I cure it on the day I will eat it?

[@mrjjman2010]

You should freeze it in a medical or isobutane freezer, this method does not kill parasites at all. There is a reason sushi used to be only salt water fish and only relatively recently fresh water fish are able to be used, because now we have freezers cold enough to kill the parasites.

[@warbananas6858]

Hello was wondering if there is any risk of eating costco salmon raw?

[@AkirasansSushiatHome]

Hello Warbananas san!! I noticed that the quality of Costco Salmon differs depending on country..Costco in Japan sells Raw Atlantic Salmon from Norway and this is perfectly fine to eat it as it is☺️ If you are unsure about Costco salmon sold in where you live, best to purchase it off a trustworthy local fishmongers 😊😊

[@warbananas6858]

@@AkirasansSushiatHome okay I live In Canada and have been eating there farmed salmon at Costco do you think it is safe?

[@AkirasansSushiatHome]

@@warbananas6858 i see i see!! I've heard from a friend in Toronto (who is Japanese) and he once mentioned that he doesn't buy Salmon in COSTCO to eat as sashimi... but im keen to know what the actual product look like to determine its' freshness!!

[@johnyim4575]

Hi, can you please clarify? Can I eat the cured salmon sashimi right away? Or do I need to freeze first? I heard that freezing the salmon will get rid of any parasite. Thanks!

[@AkirasansSushiatHome]

Hello there John Yim san!! You can enjoy as sashimi straight away right after curing☺️☺️ Sorry I wasnt clear enough about that in the video🙇‍♀️ But as you mentioned freezing salmon is an effective way to kill parasite too, so if you are unsure about the freshness of salmon you've have, freezing works too🧊

[@aowwii]

Atlantic farm-raised salmon is usually fed exclusively pellet diets. The only way you would get sick would be through someone's mishandling of the salmon, like a Costco employee. They're paid well though and you could count on them more than you would Whole Foods, in my opinion. Although, Whole Foods does have a dedicated "sushi grade" section in some places. It really is just a hiked up price and the odds of it having parasites would be basically the same. Though, it would be bacteria through mishandling that would get you sick. A lot less likely to be a parasite. All fish are flash frozen as well. Your chances of having a parasite are basically zero. I even eat BUFFET sushi. Freezing it at home COULD decrease the chance, but it might as well be negligible.

[@averageguy1261]

Wait, we cure it and draw water out. Then we rinse in water, which dehydrates it?

[@chookchack]

Is this done in a regular basis in japan? I just thought sashimi is just slices of fresh fish though i see chefs aged whole bluefin tuna before portioning. But never ive seen anyone on youtube do this method.

[@sfung6875]

Question. What is the point to use salt and sugar to curve the salmon before eating? And it must be frozen for how long before eating? Can’t eat right away curing?

[@Trueshogunate]

Curing the fish makes the flesh more bouncy and tender. After the curing process it can be eaten right away, they only showed how to freeze it because it's a lot of fish blocks.

[@thelandsavior402]

Akira San, one question. Do i had to use boiled/mineral water while washing the fish? Thank you 😃

[@AkirasansSushiatHome]

The Land Savior san, that would be the best but not necessary - we used tap water in this video!!

[@thelandsavior402]

@@AkirasansSushiatHome Arigatogozaimasu 😀

[@kaileychan3731]

can the cured and frozen salmon be eaten as sashimi once defrosted? i wasn't sure. thank you!

[@AkirasansSushiatHome]

Thank you Kailey Chan san For your message! Cured and frozen salmon can be eaten as sashimi once defrosted with no problem☺️👍 Hope you enjoy!!

[@hysteriasfire]

Was the salmon frozen on its way to Costco? If so that means it ok to be frozen again. I was always told that freezing a meat more than once will freezer burn it. Does the curing process or way you package it change that? If so that opens a lot of doors for me

[@AkirasansSushiatHome]

Hysteria F. san, This particular salmon was air cargo fresh! But to answer your question, by curing & vacuum packing it, chances of freeze-burn will largely decrease! Freeze burning occurs because of food oxidizing from where liquid evaporated during freezing process.. therefore curing food before freezing then packing it air-tight is 2 best method to avoid freeze buring 😊😊hope this info comes to you as an useful one!

[@Scorpion54092]

@@AkirasansSushiatHome is this farmed salmon or wild? I’ve heard for sashimi it’s best to use farmed to avoid parasites.

[@AkirasansSushiatHome]

this is farmed salmon Tonny Iommi san☺️

[@siamakaghazeinali]

i think the salmon should be at -70 c freezing point to kill parasites . regular freezers can reach -30

[@anthonyliu4824]

Are you supposed to freeze it for 30 days before eating them safely?

[@Trueshogunate]

No, the one month later is to show that the fillet is still good at that time. After curing it's pretty much ready for consumption. Freezing it is just so you don't have to eat so many at once because it can be a lot.

[@howard1379]

thanks very much MR Akira san!II have one question about the speed of dehydration,the speed of dehydration use salt is fast than use sugar in same temperature.IS it right?

[@AkirasansSushiatHome]

Thanks for your comment Howard san! You are right, it is said that salt allows dehydration to proceed faster compared to sugar. While salt may let water out faster, compared to sugar it can affect flavour more. This is because salt has smaller particle compared to sugar, therefore easier for get inside of salmon and makes it saltier! Sugar, on the other hand, has bigger particle so it doesn't affect salmon's flavour as much as salt.. :)

[@howard1379]

@@AkirasansSushiatHome thanks!The explain is useful for me!Have a good day Akira san!

[@christianuy735]

@@AkirasansSushiatHome damn chef, well said. All i needed to hear

[@ce115]

Hi Akira San, Does this curing method work for both Tuna and Kingfish as well? Thank you

[@AkirasansSushiatHome]

Hello ce115 san, thank you for your comment! To answer your question by YES/No basis, it would be YES. However, it all depends on the condition/part of the fish you are about to cure. This method works best for fish that is: 1. relatively fatty and has lots of water content 2.Its been a while since it was caught (and starting to turn a little soft and soggy) That's why this curing method works great for salmon that's sold like this one from COSTCO...Something that isn't necessarily the most freshest thing ;S Personally, I haven't cured Tuna using this method though... If you want to cure lean tuna parts (Akami) I like to do Zuke, soy sauce curing :D Hope this answers your question 💪 😆

[@stevennelissen1960]

I made a baked salmon roll last night. So good

[@AkirasansSushiatHome]

Steven Nelissen san, Yum!! That sounds lovely! :D

[@Puppy_Puppington]

Salmon was made by evolution to be eaten RAW. For shammeeeeee my good sir.

[@bobamonstaa6802]

Hi I was wondering if curing is necessary or can I just cut and eat?

[@AkirasansSushiatHome]

Burnt BanhMi san, of course you can simply cut and eat too! Curing method will simply make sashimi less fishy, packs the flavour in, and makes the texture nicer! (from soft → nice & firm) It is already yummy eating it raw as well, but curing will bring salmon to next level..☺️

[@skuzy]

Is curing process necessary if your are going to buy and eat straight away?

[@AkirasansSushiatHome]

Curing is a process simply used to make your ordinary salmon sashimi into a restaurant-quality; so if you can't be bothered, no need :)