How to Prepare COSTCO SALMON for Sushi and Sashimi with The Sushi Man

[@THCV4]

My deep freezer sits around -10F, so I just put the salmon in there for a week or so to kill any parasites. Deep freezing is key! A normal freezer might not get cold enough to fully kill all of the parasites over a short period of time.

[@weinixiong8964]

health Canada and us fda both recommend -27C or -17f 72h before eating raw sea fish in fact the salmon went through this procedure in factory

[@TheSushiMan]

Nice you have a deep freezer. Typically normal household freezers don't get that low but FDA guideline is to freeze it at -4 F or lower (which most regular freezers do) for minimum 7 days.

[@johnpaul-mp7zc]

Thanks!

[@TheSushiMan]

Appreciate the tip and glad you enjoyed the video!

[@eloise6729]

This is the most helpful video ever. I was always worried about where to get the correct salmon for sushi...now I know. Thank you. ❤

[@TheSushiMan]

Glad you found the video helpful! You just have to know what you're looking for and follow the proper preparation and freezing guidelines.

[@flaminglotus11]

Thank you. I tried it and everyone loved it!❤

[@TheSushiMan]

My pleasure!

[@LastRODbender]

Thanks. this was a fantastic tutorial.

[@xungngo]

I never eat salmon or tuna cooked. My wife been buying Costco salmon and making sushi few years now. Looks like yours. Thanks for the video, it kindda validate we are good and alive.

[@TheSushiMan]

My pleasure!

[@kristinwright6632]

I live in the PacNW and Atlantic farmed salmon is something I turn my nose up at for reasons. I wanted to find out how to make sushi from our local wild caught salmon. And now I have learned. I would source from local fishmongers who know where the catch is coming from and when. I used to have sockeye nigiri at a local place until the pandemic when it didn't make it. It was silky and sensuous. I would love to try Chinook that way as well and steelhead in season. So I need to source well, brine, and then freeze it. I can do that. BTW. New sub here! I'm excited to check out your videos and surprised you don't have a bigger sub list.

[@TheSushiMan]

Pac NW has amazing seafood, you're very lucky!

[@musicwithme33]

Thank you!! Can we prepare Costco tuna the same way we prepare salmon?

[@TheSushiMan]

My pleasure! Yes you can prepare tuna the same way, however Costco tuna can be very hit or miss. I plan to make a video on it in the near future so stay tuned!

[@tinali655]

Thank you, I made myself some sushi and sashimi with your help! :D If I'm planning to use the salmon the next few days and I don't want to freeze it, how long do you think it can stay in the fridge?

[@TheSushiMan]

Glad you're finding my videos helpful! I would try to use the salmon at least within two days, anything after that I recommend freezing.

[@DavidHu-z4b]

I tried... wonderful

[@jrosealmendras88]

Salmon Cutting Techniques Beautiful demonstration

[@TheSushiMan]

Thanks!

[@Velocirarrptor]

Thank you so much for this video. I have been googling this for weeks and kept forgetting to bookmark the resources when I made it.

[@TheSushiMan]

My pleasure!

[@JR-bw3tr]

Thanks for sharing I always wanted to find out how this is quick and easy to the point and so helpful thank you very much

[@TheSushiMan]

Glad you found it helpful!

[@tuipham771]

Any lesson to learn how to cut sashimi please thank you so much

[@DongYiLy]

Extremely helpful. Thanh you. The Sushi Man.

[@TheSushiMan]

Glad you found it helpful!

[@kathycamet4064]

Thank you. I will make my own sushi next week!

[@TheSushiMan]

My pleasure!

[@comfycozygamer3892]

Great video! Thank you!

[@TheSushiMan]

My pleasure!

[@BrysonBukoski]

I am letting everyone know that at Costco 3 times I have experienced the salmon having live parasites. I’ve returned them all three times and it seems like they are used to this. There weren’t surprised at all. I have not eaten salmon from Costco since. The only salmon I eat now is frozen. My recommendation is to look really closely at the flesh of the fish. The parasites are clear/white and blend in with the fat lines. I’ve found them by closely watching for movement. And yes 3 time I’ve seen long parasites through the flesh…. Just giving everyone the heads up…. God Bless

[@saics]

That happens with wild. Not farm raised

[@BrysonBukoski]

@@saicsno way! This happened with the farm raised! I’m a bodybuilder and I know what I pick and choose!

[@marygrokely3824]

were those parasites still alive?

[@BrysonBukoski]

Yes it was. I have videos on my phone

[@winding611]

It is true a few years ago. Have you seen any worms in Costco salmon lately?

[@aliwaheed906]

Stupid question, do you thaw the fish in the same plastic bag or remove every wrapping?

[@TheSushiMan]

You can thaw it just the way you froze it, wrapped and in the plastic bag.

[@skells8609]

Costco had packets of Norwegian sashimi for a while, the packet contained 2 separate frozen portions, wasabi and soy, my local costco dont have it anymore, i been wondering if others still carry it

[@dianaong4989]

Thank you, i love sashimi. You did say no freezeing is require right? What could happen if i cure it less than 25 mins? Thanks

[@TheSushiMan]

Technically no because it has been previously frozen prior to getting to Costco, however I still do recommend freezing it for a week just to be on the safe side. And you can cure it for less, I just find that 25 minutes is the sweet spot for flavor and texture.

[@dianaong4989]

@TheSushiMan ok thanks. By the way what is the paper wrap for. I usually just put it directly on siren wrap. I see you do paper towel then siren wrap it. What is the purpose of paper towel? Thanks

[@skells8609]

Is there a problem if one use the frozen pirtions costco sell? About 4 oz individually frozen?

[@TheSushiMan]

Honestly, I've never tried the frozen portions so I can't say. I'll have to take a look next time I'm in the store.

[@Pinkapronmom]

I don't recommend to eat recent costco salmon raw anymore. Before inflation my hub and i always did, carefully preparing it and didn't have any problem. However, I think with inflation costco or the farmers has cut ways or whatever they did to reduce their cost. The last one we bought my hub got really sick for almost 2 days. Same symptoms as food poisoning, and it kind of happened an hour or 2 after he ate the salmon and he hadn't ate anything before so we knew it couldn't been anything else but the salmon. And we are careful to always get farm raised ones. After our last experience, we no longer buy costco salmon to eat raw anymore. I DO NOT RECOMMEND.

[@lildancerinxs]

Hi! I’m thinking about eating it raw but I’m hesitant to after reading your experience. Did you freeze and salt cure the salmon?

[@Pinkapronmom]

@lildancerinxs we salt cure and refrigerate for hours. We didn't freeze though. Maybe you can try that just to be safe.

[@patlee4858]

hey idk if i get an answer on this but will this also work for tuna?

[@TheSushiMan]

Sorry, I might've missed your original comment. You can salt cure tuna just like the salmon, I know some chefs do but I personally don't find the need to.

[@patlee4858]

@@TheSushiMan ah cool cool thank you for the answer. awesome thank you for the answer

[@stevenwayne]

Awesome, thanks for making this video!! 🍣

[@TheSushiMan]

My pleasure, glad you found it helpful!

[@hillhankhill]

I gave him a thumbs up. He knows what he is talking about.

[@Pmseven]

Can you recommend where and what brand knife to buy? There are so many different bramds. Whats a good quality knife?

[@TheSushiMan]

Of course, check out this video first though and let me know if you have further questions: kzbin.info/www/bejne/d3mum6CNbsZ6rLc

[@sunvicky4172]

it's amazing video! I wanna ask can i also use it for tuna?

[@TheSushiMan]

You can salt cure tuna just like salmon however I typically don't. Try it both ways and see which you prefer.

[@zhongmindong7497]

I think someone told me Costco salmon is usually freezed before packaging and you did say that curling is optional....so that means I can just cut the fresh and eat!

[@TheSushiMan]

Costco salmon is usually frozen prior to packaging but I would double check with them first because every Costco could be different.

[@maxsalvater2249]

You lay it out so simply weather farm raised or wild cut Salmon thanks for the demonstration can't wait to try it out. P.S. Enjoying your cookbook 😊

[@TheSushiMan]

Thanks and glad you enjoyed the video!

[@grownupgaming]

8:30 what should be the temp of the fridge when thawing it?

[@TheSushiMan]

Anywhere between 37-40 degrees F is the typical refrigerator temperature and that should work fine.

[@jay.c3254]

thanks, but I'm wondering curing in salt doesn't make salmon salty, even though rinse with water? TIA

[@TheSushiMan]

Curing in salt more so gives it a better texture but doesn't alter the flavor as much as you would think. It does slightly but nothing overpowering.

[@stevec9669]

Can I consume it right after I get it back from store and not going through the preparing processes you showed? Even fresher that way, isn't it? Main concern is that I want to make sure it’s safe to eat as the way it is if I want to. Thanks.

[@kocho5612]

Any meat product that went through packaging increase the risk of contamination. So he needs to go through a specific process to reduce the chance of getting sick from contamination

[@TheSushiMan]

It's up to how comfortable you are with the risk, which there always is with any raw protein consumption. I recommend going through the curing process and freezing it for minimum 7 days. You just have to plan ahead of time.

[@stevec9669]

@@TheSushiMan Thank you.

[@stevec9669]

@@kocho5612 Thank you.

[@isabelle0301]

Can I prepare tuna for sushi this way too?

[@TheSushiMan]

I personally don't cure tuna but I know some chefs do, and it's usually a very similar process (simple salt cure for 20-30 min). I say try it both ways and see which one you prefer.

[@isabelle0301]

@@TheSushiManThanks!

[@babyshaya]

Everyone who is saying they would never eat Atlantic salmon via Costco don't know that sushi restaurants do the same thing. I would deep freeze it for 4 days before doing it though.

[@TheSushiMan]

Yup, farm-raised salmon is the standard for sushi restaurants because of the high risk that raw wild-caught salmon carries. However there are different quality farm-raised salmon. And yes, freezing it for a minimum of 7 days is the FDA guideline. Or flash-freezing it (-31 degrees) for 15+ hours.

[@babyshaya]

@@TheSushiMan I do mine at -20c for 4 days

[@mrmacys]

My local Walmart ironically has some of the best quality salmon in my city. It's even vacuum sealed. I just wish it had more of the belly.

[@TheSushiMan]

Thanks for sharing!

[@leahlee9358]

Thank you. Can show us Costco frozen salmon to sushi 🍣

[@TheSushiMan]

My pleasure!

[@LivvM]

My new favorite channel 🫶🏼

[@TheSushiMan]

😊👍

[@michaelleung2002]

Good Stuffs, Thanks

[@TheSushiMan]

My pleasure!

[@MarionRoman-v5r]

Why is it important to freeze wild caught salmon prior to consumption?

[@Trust_but_Verify]

Wild-caught salmon can carry parasites such as roundworms (anisakis) or tapeworms, especially if sourced from saltwater or freshwater environments. Freezing the fish at -4°F (-20°C) for at least seven days kills these parasites, making the fish safer for raw consumption, such as in sushi. This step is especially vital for wild salmon caught in freshwater where tapeworm infections have been reported.

[@anthonydoan4237]

do you ever use sugar when you're curing salmon?

[@TheSushiMan]

I personally don't but I know some chefs do, it really comes down to preference.

[@old-greg]

Close the zip lock most of the way. Stick a straw in it and suck the air out as you pull the straw out.

[@TheSushiMan]

That's a great idea, thanks for sharing!

[@yumyumhotsauce1]

this is very helpful. thanks for the video.

[@TheSushiMan]

Glad you found it helpful!

[@yumyumhotsauce1]

​@@TheSushiMan btw i found that the steelhead salmon at Costco has more salmon flavor and less fat content. I use it often. The only inconvenient thing is I have to take out the skin. But IMO, a higher quality fish than regular farmed Atlantic.

[@BitHeroes]

What happens if you don't cure with salt? cuz.. uh we've been making sushi for over a year now just cutting up farmed Atlantic salmon from Costco and so far so good?

[@TheSushiMan]

It's up to you really, I know chefs that don't cure salmon with salt and just use it straight up. Salt does help give it a better texture in my opinion but give it a try and see which way you like better.

[@christinabutler9241]

Wow, Sushi man, that's a great demonstration to make Salmon Sushi and Sashimi. It's my favorite type of Sushi. That pickling cured demo for Sushi and Sashimi, can you do the same when you make Gravlax with Salmon?

[@TheSushiMan]

Thanks and glad you found the video helpful! I've never made or had gravlax to tell you the truth but I can't imagine it not working. Just the difference in curing ingredients seems like.

[@christinabutler9241]

Thanks for telling me!

[@chiranjiviacharya9998]

Hello chef could you please say what did you used for nigiri topping?

[@TheSushiMan]

I added some kizami wasabi which is real wasabi chopped up and marinated in soy sauce. It's really good with sushi and sashimi of course but great on steaks and a lot of other dishes as well.

[@Drwendydearborne]

Thank you so much. This has be soooooo helpful!

[@TheSushiMan]

Glad you found the video helpful!

[@3dB123]

What the e best piece from of the fish or toward the tail

[@ScreamingSicilian70]

Every time I bought salmon from Costco it's had the skin on it. Did you skin it or buy it already skinned? Because I have never seen that at Costco.

[@Proj_Doomsday]

It comes filet already. I just picked up a pack today. Sometimes they have the skin on.

[@TheSushiMan]

I've never seen the Atlantic salmon with the skin on at my local Costco but they do also have steelhead which looks very similar (with skin on). If it comes with the skin, I recommend using it to make some salmon skin rolls.

[@kyotoben610]

Persistent organic pollutants (POPs for short)...levels of PCB (polychlorinated biphenyl, which is one type of POP) are 16 times higher in farmed fish than in wild fish. Cleveland Clinic

[@KaitouKaiju]

Okay and the question is what is that level and is it at a level safe for humans? Because if for example you're saying wild has one part per million and farm has 16 parts per million but a safe level is 500 parts per million then the comparison is meaningless.

[@stevenzheng4493]

what do u do with the tail part that u said wasnt good for sushi and sashimi

[@KaitouKaiju]

Pan sear with herbal butter

[@TheSushiMan]

You can still use it for sushi, it's just not as tender and buttery like the upper end. I usually broil it in the oven to make Japanese ochazuke or onigiris.

[@lynslee]

You didn't cover the sell by date and time to look for on the package?

[@machsaga5141]

It's fair to assume most people would and should by the package that has the furthest sell by date.

[@lynslee]

@@machsaga5141 yes, this is understandable, but is it still safe to buy salmon if it's hours old? And if so, how long is considered not safe for sushi?

[@KaitouKaiju]

​​@@lynsleeHours old meaning what? All the fish you buy at the store is much older than hours by the time it gets to your kitchen

[@yourreliableREagent]

Thank you.:D

[@TheSushiMan]

My pleasure!

[@TravelHungryForLife]

Awesome share and channel here well done see you soon super big thumbs up

[@TheSushiMan]

Thanks and glad you're enjoying my channel!

[@egoaut]

Now i have no fear to try it, thx❤.

[@TheSushiMan]

👍Just make sure to follow the proper preparation and freezing guidelines.

[@infinitibottle]

Do you know if the salmon is shipped to Costco frozen or is it fresh?

[@paosaefong5125]

Fresh that’s why there’s live worms

[@TheSushiMan]

It has been previously frozen to my knowledge but it's safer to freeze it again after the curing process.

[@JustCmonSense]

I was told washing salmon with fresh water ruined the taste. Is it true?

[@TheSushiMan]

Versus using salt water or not washing at all? I've always washed salmon using regular cold running water and have never had an issue.

[@utube5142]

Isn’t color of farm raised salmon injected & not natural for determining the freshness ?

[@gsh1970]

You are correct. I would never buy farm Salmon. They are high in fat and low in many nutrients. The industry uses red dye to give the color.

[@kpnitrl38]

I'm not sure that is a blanket industry standard for farmed fish. Definitely worth investigating.

[@ruvamsi]

Not injected but given a special diet before harvest to promote the artificial color

[@USNvet1980]

The color comes from the feed they are given.

[@USNvet1980]

An antioxidant if I remember correctly

[@frenchiechanel64]

New subscriber bud.

[@wjmwdead]

You should really purchase sashimi quality salmon, which are generally flash frozen. But I guess do what your stomach can handle tho!

[@Proj_Doomsday]

When I freeze it, I lose all the fat white lines. Does this method keep them?

[@TheSushiMan]

I've never had an issue. Let me know if how it goes if you give it a try.

[@HiQClassic]

Wash with water too remove water??

[@Trust_but_Verify]

It's to wash away the salt. The salt was to release some liquid from inside the salmon meat.

[@leesse]

Thank You for this!!! I often wondered about Costco salmon! Headed there tomorrow Yay!

[@TheSushiMan]

Glad you found the video helpful! The key is to know when to go, what to look for, and how to prep it correctly.

[@lamy29]

Great video only thing missing is cutting up the block or else it would have been the best end to end video!

[@TheSushiMan]

Thanks for the feedback! I plan to make a separate video on how to cut fish for sashimi so stay tuned for that.

[@gingergirl7121]

does costco farmed salmon have color added?

[@TheSushiMan]

The whole "color added" thing for farmed salmon is a myth. Here's a good article that explains it much better than I can: asc-aqua.org/blog/how-does-salmon-get-its-colour/

[@icardeveryone01]

Looks delicious, Jun! As always, you've explained the steps and the reasoning behind each so well! I never would have thought big box salmon could be fresh enough =]

[@TheSushiMan]

Thanks Michele! Yup, as long as you know what to look for and how to prepare it correctly. And of course using your best judgement 😊

[@bsc1998]

May I just use it to make sashimi after salted it in the fridge for 25 minutes without freezing it for a week?

[@TheSushiMan]

The salmon has most likely been frozen prior to getting to Costco but I would double check with the seafood department just in case. I recommend freezing it for a week regardless though.

[@dec101102]

The bottom of the packaging is not sanitized. You should not leave that on the cutting board that is used to cut fish.

[@tishvalentine856]

They add color don’t they?

[@TheSushiMan]

That's actually a myth, this article explains it well: asc-aqua.org/blog/how-does-salmon-get-its-colour/

[@jennymao29]

Wow that’s a lot salt , does it taste very salty? 😊

[@TheSushiMan]

Very slightly, it's more so to bring out some of the moisture in order to get a better texture.

[@AL__EX]

Costco already gets their salmon in frozen. it's already been super-freezed way beyond what a residential deep chest freezer can achieve. other than peace of mind, additional freezing isn't gonna do anything. and in fact, you're only causing more cellular degradation every time you freeze and thaw.

[@TheSushiMan]

Yes, most fish in the States (unless you live right near the coast) has been previously super-frozen, which is the best way to keep the quality of the fish. Salmon doesn't degrade as much as some other fish so whether it's for piece of mind or precaution, I usually recommend freezing for at least 7 days.

[@jeanievong7287]

Do you have to cure the salmon?

[@ruvamsi]

You don't have to but curing gives it a nicer firm texture and concentrates the flavor. Feels less like eating raw fish

[@TheSushiMan]

I recommend it not only for safety reasons but for better flavor and texture as well.

[@jeanievong7287]

Oh gotcha, thank you so much

[@junoh91]

This was our family secret for sushi, sashimi, and even poke bowls every weekend. Hopefully no price gouging on this lol, but good video though.

[@TheSushiMan]

Thanks, and sorry for spilling the beans! 😝

[@BrickRue]

I think its better to freeze it first before using it to kill any worms that cannot be seen by naked eye

[@TheSushiMan]

Yes, freezing kills the parasites. FDA guideline is to freeze it at -4F or below for a minimum of 7 days.

[@jamescc2010]

Is Costco Salmon Sashimi quality - cost like $10/lb? I bought some from Wholefood and it was like $30/lb sashimi quality Salmon.

[@OctPSfever]

A whole bag cost like $30-40 depending on the weight. Wholefood is another joke.

[@JoeMama-ww1mf]

How about the Costco wild Ahi Tuna?

[@TheSushiMan]

I've tried the wild ahi tuna and it's not bad, but same as the salmon, you have to know what you're looking for. Try to get it when it's freshly packed and look for the same things: color, flesh quality, moisture buildup, and smell. I might make a video on it in the near future.

[@JoeMama-ww1mf]

@@TheSushiMan thank you! Yes, please make a video because I know alot of people who is curious if the Costco wild Ahi tuna is ok to eat for poke/sashimi or sushi. Thank you

[@LilyoftheValeyrising]

@@TheSushiManYes, please make a video. I’ve made sushi from Costco tuna and the salmon. I had experienced as few pieces of sinew in the tuna. I’d like to know the best way to choose the tuna so I don’t have to make it into spicy tuna rolls because of the sinew. 😅 thanks very much *I do absolutely love spicy tuna hand rolls though. 😊

[@MyFriend_MFJim]

9:20 👏 👏 👏 👏 👏 👏 👏 👏 👏

[@hugmonicah2329]

Are you sure Costco’s salmon is sashimi grade?

[@DP978]

Can you do frozen yellowfin tuna loin from like restaurant depot next.

[@TheSushiMan]

Are you talking about frozen tuna saku blocks?

[@DP978]

No it's a lot bigger than that.

[@kapali945]

Sushi sashimi yapmak için somonu dolapta bekletmek zorunda mıyız Orayı anlamadım😢 videoları Türkçeye çevirdiğimiz için izleyerek öğrenmeye çalışıyoruz somunu tuzda ne kadar bekletiyorsunuz ve buzdolabına koymamız gerekiyormu sachimi yapmak için

[@nysphere]

Tuzlandıktan sonra buz dolabında 25 dakika dinlendirilecek. Costco’nun çiftlik somonu için derin dondurucuya gerek yok ama içime sinsin işimi sağlama alayım (to be on the safer side) diyorsanız en az 7 gün derin dondurun, çiftlik somonu değilse (avlanmış) derin dondurucu şart diyor.

[@kapali945]

@nysphere teşekkür ederim🥰

[@Hebrew_hammer52]

Is freezing it specifically for 7 days part of the process or is it just in case you want to store it? Can’t do all this and then make sushi right away?

[@TheSushiMan]

FDA guideline is to freeze it for a minimum 7 days at -4 F or below. So best thing to do is plan ahead and freeze it before use.

[@itskelvinn]

Thank you for using salt instead of sugar. Thank you.

[@TheSushiMan]

I've personally never liked to use sugar for curing, though a lot of chefs do.

[@gfboxp-]

Wash water with salt and suck out the water with paper towels and ripening for several hours and make raw sushi or sashimi 😊

[@ngale1221]

I soak mine in rice vinegar for 30 mins prior to freezing

[@TheSushiMan]

Yup, a lot of chefs use rice vinegar to cure the salmon after the salt, it's up to preference really. Thanks for sharing!

[@NewYork_NJ]

Is there sushi level salmon in Costo? I don't think so.. not safe.. even I am a big fan for sashimi..

[@OctPSfever]

I liked the Japanese knife

[@briannguyen0419]

What about the worms?

[@ballistic350]

Sushi grade ? Idk i have yet to try any from costco, my cousins them fools does it all the time, they just eat it out the package, 😅

[@kpnitrl38]

This video was great.It's nice to know that eating raw sushi from even a major chain like Costco is doable. The key being it must be "Farmed Raised". Typically, fish I NEVER buy. However, in the instance, I would ONLY buy to do this at home.

[@TheSushiMan]

Yes, farm-raised salmon is the standard for sushi restaurants, which is much safer to eat raw then wild caught.

[@MyFriend_MFJim]

👏 👏 👏 👏 👏 👏 beautiful 😍. Please train me sensei sushi man. Please 🙏 🙏 🙏 🙏

[@TheSushiMan]

😁Glad you're enjoying my channel!

[@KC-oe1iw]

Costco salman isn't sushi grade. They thaw it differently. That is why they sell cheap compare to the sushi grade.

[@joycema876]

❤👍❤

[@justtabandme8871]

Does the package state “sashimi grade”! Get sick once, could be the last time.

[@Haru08816]

Most of the US is safe to eat because only frozen fish is allowed. However, wild salmon needs to be a little careful. They can have parasites. And if you are worried about Costco salmon, you can’t go to any sushi place. They make your food in much worse conditions.

[@TheSushiMan]

Yes, wild salmon has a lot higher possibility of having parasites therefore most sushi restaurants will use farm-raised salmon that has been previously frozen.

[@spaaggetii]

I left after you spammed that "click the subscribe button" Don't tell people to click it because you want to be a famous costco fish cutting machine,

[@MNBN87]

Comments from Arkansas: "fuck no, dont ever eat costco salmon raw"

[@YuGo122]

You’re saying that seafood departments at local supermarkets/food stores get their fresh fish deliveries three times a week. What are those days? The reality is that if you ask this question of a person at any seafood department they will never answer this question saying instead that their fish is always fresh, that they get fish deliveries daily.

[@TheSushiMan]

Seafood shops could get fish deliveries daily but that may mean different types of fish are delivered each day. Whenever I have either called or talked to the seafood department at Costco, they have been very honest and straight forward with they're dates. But of course, every store/person is different.

[@bradgillingham71]

nice!

[@unforeseencircumstances]

FYI farmed salmon have food coloring added to give that bright orange color. there will be less chance of parasites but the medication/drugs used to kill parasites, bacteria will have traces in the farmed salmon. I still eat this shit allday anydays though

[@KaitouKaiju]

It's not food coloring it's carotene same thing in carrots and other naturally orange foods that make them orange Including wild fish

[@unforeseencircumstances]

@@KaitouKaiju it is food coloring if you add external substance to change its color. nothing natural about color additives to make farmed salmon look natural. calling it natural doesnt mean farmed salmon is natural, it's imitation in limited capability at best.

[@TheSushiMan]

They're fed with antioxidants that give them the color. This article explains it well: asc-aqua.org/blog/how-does-salmon-get-its-colour/

[@ElCid_86]

Farm raised is better than Fresh Caught??! 😮😢