How to make sashimi using COSTCO SALMON | The complete guide to curing and making salmon sashimi

[@ecu4321]

love how you cooked your salmon! lol kidding. this looks yummy!

[@RexZShadow]

Finally took the plung on trying this few months back, totally worth never buying over priced af sashimi again unless I'm in Japan then they won't be over priced XD. I'll its crazy how much salmn there is for like $30. You selling those at restaurant prices that shit is like easily 10-20x the cost.

[@drunkdragon12888]

Thanks for going over this. One question though - just how important is the curing step? I've had some salmon sashimi (deemed sushi-grade) from my local Asian grocery store, and it's easy to tell it's been cured. However, I find that I don't enjoy the cured taste as much and just want the pure fish taste instead. Edit: And I guess as another thought, do all sushi places use cured fish for their sushi/sashimi? I feel like this was only a recent thing from my local grocer - they used to never do this before.

[@FoodChainTV]

This is a matter of opinion. Personally, I think it's very important to cure sashimi before consuming. There is always some risk when consuming raw fish, so it's best to lessen that risk as much as you can. But I've had it both ways.

[@drewspinoso4849]

Excellent! I will subscribe!

[@drewspinoso4849]

Never been sick? :-)