Cure Salmon Sushi/Sashimi at home!

[@RubiMercuri]

I just love how you got straight to the point

[@DanielPMBA]

After trying many different methods all over the net, the best is get Costco Atlantic Salmon in a bag (3 pound size) US$26. It's cut up in 1/2 lb bags of 6 or 7 inside. If you want to be super safe, leave it in freezer for 7 days (since none of us have the deep freezing machine) but FDA recommends 7 days in home freezers. Or you can take a chance if you can't wait (but that's not my advice). When u r ready to eat, open one or more packs while frozen, "submerge" it in salt cold water mix (use sea salt 6 tablespoons or more), leave it for 30 mins, and it's defrosted!!! Then take it out, dry with paper towel, put it in a zip lock bag for 5 hrs (in fridge not freezer). Then just cut and eat the sashimi. Reason for the frozen Atlantic salmon is because the other ones next to the meat packs always end up with the fishy smell, and sometimes live worms. The frozen ones have zero smell. And don't use vinegar, it makes the dull color without any benefits. You ended up having to cut and throw away half of it just to make it look pretty. So do salt water is all that's needed to draw the water out and make the texture more firm. It's also the salt that makes it glow brighter orange. And the color is great. I only need to cut away the part near the fish backbone, and the rest look perfect color. Also watch some other video on how to cut it. A sashimi cut is different than a sushi cut. The sashimi cut is thicker and easier. And remember to cut it 90 degrees from the grain, so it looks like a zebra pattern and it will look just like the restaurants. To decorate it, peel some daikon, a piece of leaf and some lemon peel and you can open your own restaurant then.

[@whatakrispot]

Hi Daniel, when you "put it in a zip lock bag for 5 hrs", I guess it needs to be in refrigerator but not freezing it right? thks

[@DanielPMBA]

@@whatakrispot Yes no freezer, just so you can have it chill like at the restaurant, u never eat sashimi in room temp cos it doesn't taste as good.

[@whatakrispot]

@@DanielPMBA gotcha! Thks for replies and sharing!

[@tayvin88]

Curious, why does it need to be refrigerated for five hours and not eaten after defrosted/dried from the salt bath?

[@DanielPMBA]

@@tayvin88 You can, I like the texture to be a bit firm, and I like the salmon to be below room temp. If you eat it right after defrost and salt bath, it's not enough time to make it chewy and firm so it will taste soggy, meshy and warm.

[@mrbobo86]

48 hrs freeze is only for commercial freezer. You have to freeze for 7 days with a regular home freezer

[@Fagnarok]

I have a deep freezer that runs at -11F. Can I use that?

[@Onyxapplez]

Why a 5 day difference?

[@reficul159]

@@Onyxapplez huge different in temperature, home freezer can get as low as -15 to -18°C but the commercial freezer can get to -30 to -45°C , when you freeze your sashimi you want to kill as much germs as possible, so the lower the temperature the faster its kill

[@MrLewis-lk8us]

What if the fish was frozen 7 days prior to the process shown here.

[@oliawak]

Wrong you have to freeze -4F for 7 days for wild caught salmon. Farm raised is not required. Stop spreading misinformation 🤦‍♂️

[@BlueSkyLissa13]

thank you so much for this video! just made some sashimi using the techniques from this video and it's better that any restaurant I've been to!

[@matthewbrown7]

Hi chef. Would you use the same process for any kind of fish, like Tuna or flounder? If not, could you show us your process for other fish? Thanks.

[@Neji513]

No need to do this for tuna

[@rainman6080]

@@Neji513don’t need to do it for any of them if it’s fresh and you caught and processed it.

[@tzm1843]

@@rainman6080 parasites don't care who caught them.

[@davestarns8317]

Looks amazing! 2 questions, though: 1. How long will sushi like this keep in a fridge? 2. Is removing the skin a safety or a taste/texture preference issue? I like the skin on salmon after its cooked, so there shouldn't be any issues if I toast/grill the skin after curing to make chips or something like that to eat with the sushi, right?

[@spaideman7850]

1:05 aluminum dissolves in vinegar, fyi.

[@keironelliott6122]

Thank you so much. This turned out amazingly. I need to get better with the knife so I get more to eat but still had so much. Does this work with Tina or other meat? Or is the process different?

[@JesusXalvares]

Is it important to cut off the skin and cured parts?

[@DeathByMercy]

Probably for consistency of taste and texture. The outside would be rough and salty.

[@tormentedsoul7852]

Thank you for the recipe or technique. I always wondered how you prepare the salmon. Thanks

[@sdaniel123]

you're making sushi with wild salmon? I thought you had to freeze it for 7 days and -20 Celsius or two days and -35 Celsius?

[@laquintana7]

Hey chef, can you use this same process for other fish like tuna, or is it specific to salmon? Also, is 48 hours enough time in a standard freezer?

[@angelinesangalang3603]

Would love to hear your response here, chef..

[@benzenoonezneb2451]

I have that same question and I bet it’s the same for all other fish as well, why wouldn’t it not be mmm...Hey Chef?

[@bagnome]

According to the FDA, your freezer would need to get as cold as -31F or -35C to allow for this process to be done in 48 hours. Otherwise, you'll need to freeze it at -4F or -20C for 7 days. I don't think most home fridges get much colder than -10F. That's about as cold as mine gets at least.

[@70rodal]

Holy CRAP!!! Thank you very much for demonstrating your technique.

[@Danno419]

Love this process. Works great. When picking my fish i go by feel and color before i start. Instead of plastic wrap i use a foodsaver....is that bad? I also freeze for about a week. My freezers are from -13f to -27f.

[@Fagnarok]

Trying to figure out the same. -11f here with food saver

[@_____sterling_____3113]

Thank you so much for this instructional video. I have wild caught Alaskan salmon that was gifted to me by the fisherman. I am hoping to have it ready as sashimi by this Sunday.

[@rick1piece]

Nice video, do you have to go through the same process for farmed salmon?

[@UndeadBG]

Really appreciate the video! One Question: Is it important to be beneath a specific temperature like -30°C to kill all germs off properly or will regular freezers do the job with like -15°C?

[@jakeodonnell5039]

I'm not an expert so dont take my word 100% but the temperature does matter if your freezer is minus 20 Celsius you should freeze for a week if its minus 35 it takes 2 days

[@Kvanwem1]

'Freezing (-4°F (-20°C) or below (internal or external) for 7 days or - 31°F (- 35°C) or below (internal) for 15 hours) of fish intended for raw consumption also kills parasites

[@arierisan]

After seeing 4-5 videos in both, spanish and english, I can say that your video has all the info I was looking for, since first step to the last, no just the curated part but also the prep after the freezing, THANKS A LOT! (I did not check de grammar and typing w/translator so sorry if my english is bad :P)

[@kenbobble]

Hi Chef, can you do anything with the cured cuts you cut off of the outside or do you just discard ?

[@dloveabout2345]

No, you don't discard the outer layer. You can mix it with Sriracha and mayo to make it spicy salmon. It's even more delicious.

[@anthonyselden9131]

We should be using farm and not wild caught salmon right? I have a few frozen wild fillets.

[@NoOneIsGoingToSaveYou]

Wild Caught is what you want not farm raised.

[@KaitouKaiju]

​@@NoOneIsGoingToSaveYouThat is completely wrong. Parasites come from the fish's diet. Farm raised salmon feed exclusively on pellets whereas wild salmon eat whatever they find which could have parasites.

[@monavanderveld6306]

Thank you for the recipe ! I have a question please .. do you wash the salt of the salmon after you remove it from the fridge before you prep the vinegar bath ? It’s not clear .. and I want to follow your recipe correctly!

[@Natalia-oj6mm]

Thank You for this video. I was literally going to go to Costco and buy the huge salmon they sell and eat it just like that hahaha I didn’t know I had to cure it

[@sanjj_1]

you don't have to cure it. Costco salmon is already flash frozen before hand, so it's not the same as getting fresh-caught fish.

[@sareykim]

@@sanjj_1- agreed. i've had it both ways & i'm still alive; never had food poisoning either. in my naive opinion, i feel digesting raw eggs are more prone to food poinsoning (please correct me if i'm wrong). & if you ever had mayo or any type of bakery at a restaurant, there's a good chance they're made with raw eggs. whether the eggs have been pasteurized, or not, is a story for another day. so curing + freezing it is what makes it "sushi grade" & restaurant quality. is it worth it the effort? there's a subtle change in quality & texture. meat is firmer, bouncier, and tastes mildly fresher. i guess it depends more on factors such as how hungry are you, & how much you're worried about getting food poisoning. as for meeeee.... i confidently do both. i'd eat a block of salmon as i get it home with it. i freeze the rest only because it's nice to have instant salmon sashimi/nigiri anytime i want. when i'm ready for another block, i thaw it in ice water + sea salt until thawed (maybe 1hr), dry it, refrigerate to firm it up (maybe 30mins, but longer the better + to chill it because warm sushi is gross & mushy. i didn't tell you to do this, but you can do an experiment yourself; cured vs uncured. as long as the fish has zero fishy smell, it's fresh enough for me.

[@BasedBellagio]

Do you rinse this salt off afterwards or put it right in the vinegar bath and that will rinse it?

[@55555monkey]

I love when he says "don't judge me" in his videos. Lol

[@Zom6ii]

this is the safest technique ive seen

[@lynnishii1232]

I have pacific Alaska silver salmon we caught that was vacuum packed and frozen. Can I use it for sashimi? Salt bath frig method? The parasites should be dead right.

[@johngoodell2775]

what's the point of the cure if its all getting cut off?

[@DanStratton1]

Am I correct in that you are starting with previously unfrozen fish?

[@mandykdy13]

Can you start with frozen salmon?? And you can refreeze it?

[@mml1224]

thanks chef, can you freeze it first , then brine it? also, is it ok to just do EITHER? i ve seen other vids, where they either brine or freeze it

[@DistressedCow]

Brining it is more for the flavor and part of the "old style" or edomae technique. You can just freeze your fish if you want, but it may not taste as flavorful. Freezing it is a requirement from the FDA to kill any parasitic worms, so I wouldn't skip that step unless you know your fish was already frozen after caught (which it often is) and you trust your source.

[@alyaalmarzouqi9063]

That was very helpful. Thank you 🤍

[@fernsader9261]

Is this after deep freezer storage

[@Cookfromjacob]

So any raw fish like salmon tuna yellowtail snapper ika etc. that you make at home, is it safe to eat without getting sick?

[@blaket81]

Isn't it not required to freeze it, or even cure it if it is farm raised instead of wild caught? Because farm raised won't have parasites or worms?

[@Juan-fi6hc]

So cool love Simon not only in sushi 🍣 but with plain rice and veggies 😎

[@oceanmendez300]

Can we do sugar + kosher salt? And Rice vinager like how u did it... what are other options ?

[@noreensalem7620]

What to do with the cured bits and the skin we removed? Can I feed them to my cats raw/ boiled?

[@davedavies8188]

what happens if i skip the vinegar? is it still safe ?

[@lurk7967]

@Christian Tovar well i let mine sit for like 40 WE will see if i like it if not I know for next time wish salmon wasnt so pricy tho

[@GreatManhwaStories]

Can the same method be used for tuna as well?

[@Burak-ls5yd]

Is that freezer a normal home freezer, or like a deep-freezer? I don't have a deep-freezer, can I prepare this with normal fridge freezer?

[@DanielPMBA]

Normal home freezer FDA recommends 7 days

[@ivanajosic7889]

Do you have to use rice vinegar or does it not matter what type of vinegar you use??

[@Nrichmond23]

I watch it all your videos in yt. The best video on yt Chanel. Thanks chef 🙏🏽

[@stevensolano1658]

Can someone explain what do I do with the trim?

[@Oi_Grubsy]

Who is playing on the music track in the background??? I NEED TO KNOW!!!

[@nobo1682]

why not dry it out a little bit more in uncooked rice?

[@jacobsmith9994]

Hi! If the salmon is store bought frozen, should I wash it in water or vinegar?

[@ShepvasNormandy]

I always hear about making sure you get sushi grade fish that is safe from parasites. Does curing it and putting it in the freezer do that?

[@davidlegare5021]

Yes

[@mrbobo86]

Has to be in freezer for 7 days to kill parasites

[@brianjosephchua9391]

Just wanna ask if the trimmed part of salmon (the surface which was cured) is also edible or not?

[@apriliaucihandayani3619]

Thank you chef, ❤❤❤

[@tocakammy7152]

Thank you for this, can I cure the fish after defrosting. All the salmon we get is already frozen

[@dianablake4161]

I bought frozen wild pink salmon from my local supermarket. Can I eat if after I defrost it? Thanks!

[@ashleighgoldsmith3603]

How long can the salmon be unrefrigerated (after curing) until it becomes unsafe to eat ?

[@MuhammadAlfiansyah]

can we do this technique for other fish?

[@NorsePaganFrost]

Is this necessary for aquaculture/farm raised salmon?

[@NoOneIsGoingToSaveYou]

can you eat the cured part of the fish that you cut off?

[@Azulsmommy]

Do you discard the skin and the outer cured flesh you trim away?

[@rubenortizSK]

Bro amazing

[@J0j0ch3rry]

My local supermarket sells defrosted salmon can I cure it too? Or does it only work on fresh salmon?

[@teamcq9204]

Cool video. Any idea how to turn that salmon into smoked salmon? Prefer the smoked. Thanks

[@Savagequeen7714]

So you just get regular salmon and then just follow these steps?

[@jefferymurderwood]

Is it ok if you freeze 1st then cure?

[@carinaramos5590]

That looks so good , I will definitely do it 😊

[@rudytavarez6969]

Do you use Rice wine vinegar,? Did it matter

[@loloshua]

Is there a quicker way?

[@kore6078]

I'm assuming it's okay to eat the skin... right? Airfryer?

[@justbeheard]

I’m familiar with you/a fan from TV & somehow thru my love of salmon 🍣 the YT algorithm led me here!! CLUTCH! 😉

[@jennifertan9269]

Hi Chef, can frozen salmon use in curing?

[@DavidGutierrez-ed7lk]

What if the salmon was frozen before curing, do i need to freez the salmon againg?

[@brendan4859]

I'd it's farm-raised pre-frozen from the store, can I skip the 48-hour freezing step?

[@lurk7967]

Yes you can even eat it raw with no cure or vinegar bath but I recomend doing both and expirment with feezing overnight it can affect texture and amplify taste even with sushi grade

[@Youtube.ER34]

I don't have rice vinegar...could I use regular white vinegar??

[@mrbrd6185]

Can you freeze it then cure it? I already froze it. I always wonder why the king salmon I buy never tastes like a sushi restaurant, maybe it’s because I have been skipping this step?

[@natieag1]

I wonder the same because o freezed the salmon but then I watched the video🥲

[@stevengarza1]

is is the same process for Tuna or any other fish ?

[@andrew9716]

General question: do you all always scale your fish, also, do you eat the skin?

[@Nai-09]

“Don’t judge me!” As I was about to start judging him for that wasabi. 😂

[@isa-ni3py]

only 48h? so salt and rice vinegar and then freeze 2 days and it’s safe??? i’m scared to try, it looks too easy to be true, is there something else i have to do or look for when buying my salmon???? are there particular conditions? also 48h for how many grades (idk how u say it) i have just a regular home freezer,

[@JustTubing-dc3hs]

Agreed. Though, the title does not say how to make food grade sushi salmon, it's kinda implied in an misleading way. That said, home freezing does not kill any parasites. Google it.

[@22_floW]

I once prepared tuna nigiri at home without freezing or curing anything. The grocery store I purchased the "sushi grade" tuna slab from made it sound like everything was edible as-was. So, me being the naive, budding sushi connoisseur that I am, went straight home and consumed it that night. It tasted great and never made me second-guess anything! It never had any bad scents or bad texture and I never left it out long enough to rot or anything like that. Everything looked perfectly fine! But the next day, oh man... I never had food poisoning as bad as that next day. It was so bad that I couldn't crawl away from the toilet, and I can only assume that it was because it needed to be frozen. I guess I purchased some that hadn't been? Thing is, I've never been sick from any other sushi experiences I've had before or since that time. I've eaten sushi thousands of times since that experience, in multiple restaurants and from the same grocery store who serves it in those prepackaged cooler containers, and not once did I ever get sick. It was just that one single time when I made it from home. If I ever try to do this at home again, I'm going to make absolutely sure I both cure it and then cut it up and freeze it for a minimum of 48 hours like this video shows.

[@Taliavana]

I was just thinking to myself "this is a lot of effort and maybe I'll be fine" lol. Think Im gunna stick to sushi shops for my next salmon feed

[@22_floW]

@@Taliavana, eh, it's one of those things you learn from. From purchasing to preparation, you learn more about how it's all done and by the time you're rolling everything up, you pick up tricks and ways to make things easier. Getting sick from incorrectly-prepared sushi isn't fun, obviously, but it's something that helps you learn what you did wrong so you never repeat the same mistakes. For me during that situation, I'm 99% sure it was a parasite or some kind of microbe that made me sick that would've likely been killed had I known back then that it's best to freeze fish prior to sushi prep. I'm going to be trying it again from home soon, so wish me luck. If I don't make it, please remember that we'll always have KZbin. ;.)

[@kairu.kun.z]

I seen people skip the vinegar. Would there be a reason why they would do that? Does it matter if you choose to skip it?

[@DanielPMBA]

Vinegar kills the fishy smell

[@zhaozhao8556]

Can Costco’s salmon be processed this way.

[@evonne315]

What if you bought frozen?

[@angelinesangalang3603]

Is this technique for salmon only or can use it for tuna as well, or other fish?

[@jettila]

Just for farmed and some wild salmon. It’s just safe. Those that don’t want to cure take chances.

[@garydomaz1849]

Do you have to cure the salmon before you eat it?

[@minyao3736]

Hi Chef, by curing the salmon like you did in video, how long can I keep it in fridge before it turn bad?

[@papercutpostman1660]

Fridge is 2 days maximum. Freezer is about a month.

[@Tilica123]

Is there anything wrong if I soaked the salmon in vinegar for less than 10 minutes? It didn’t change much in color but I followed the instructions of another video that said 2 minutes was enough

[@isa-ni3py]

the other video probably didn’t add water to the vinegar so that’s what it kept it less, he added water and ice so the timing should be right (i think)

[@troutcandyoregon733]

Can this work with trout? 😁 please tell me I can cause I catch a lot of trout 😁

[@987sunrise]

Looks great. This was super informative. Thanks for sharing.

[@CurtisBallard]

I've watched a few different methods and none have been the same! First time I've seen vinegar. Can't wait to try!

[@broobit7540]

A regular freezer doesn’t get cold enough to kill parasites in salmon

[@williamanderson8086]

how cold do you freeze it at

[@popdeckIM]

If the salmon comes frozen, can you thaw and do this and refreeze?

[@Neji513]

depends on how long it was frozen for when you bought it, but I would freeze it again just to be safe. cholera or other bugs are not something you want to experiment with lol

[@madarasenju1693]

Why some use sugar and salt but u dont use it ?

[@bowenyao1921]

How cold does the freezer need to be

[@ladda7261]

I enjoy this video. Good to know how to eat raw salmon.

[@landon_rady]

Did you rinse the salt off before the vinegar cure?

[@jettila]

Landon Rady no need

[@bryangeorge9970]

Precisely what I was just checking...

[@mswilliams8887]

I’m scared to make my own sushi but I love it so much !! I’m gonna try

[@SovietUzbekistan]

It can kill parasites and worms?

[@Tuga2460]

Don't use aluminium and vinagre for food. ..

[@OlgierdKostanowicz]

Why You freze it?

[@HT-sg9pl]

What type of salmon is desirable for sashimi? Sockeye salmon or King ?

[@jettila]

Scottish is great but farmed, any wild will be a little dry but more sustainable.

[@oliverbatinga5330]

Great video. Do you recommend freezing after submerging in the vinegar with the farm raised salmon from Costco?

[@grambolinohoffstedter5618]

the freezing is to kill parasites that are common in wild-caught salmon. farm-raised salmon are fed with feed that doesn’t have parasites, so it’s generally pretty safe to eat farm-raised salmon without going through the freezing process. not that it’s going to hurt to do it anyway, but it’s not really necessary

[@grambolinohoffstedter5618]

@JosiexJosie yeah, probably

[@Cam.Ar0]

@@grambolinohoffstedter5618 I hope you can see this so if you get the farm raised salmon you can eat it directly or do the salt and vinegar thing first?

[@grambolinohoffstedter5618]

@@Cam.Ar0 still cure it with the salt and vinegar process. it will greatly enhance both the flavor and texture.

[@azrbll]

Do you rinse off the salt before you put the fish into the vinger bath?

[@davidlegare5021]

Yes

[@isak6585]

@@davidlegare5021 doesnt look like that on the video

[@davidlegare5021]

@@isak6585 you're supposed to.

[@isak6585]

@@davidlegare5021 ok, can i do this process after freezing it?

[@davidlegare5021]

@isak6585 I imagine the salt would impede with the freezing process but if you've already frozen it I would just leave it. You don't want to freeze and thaw too many times.