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

[@lanzer22]

I've been eating Costco salmon raw for 20 years, never cured them as I like to eat them with a sweet sauce with rice instead of as sashimi. They've always been delicious, and if they do look soggy or smelly, they get turned into cooked salmon fillet. The sauce I use is equal parts Maggie sauce, fish soy sauce (light soy sauce), and sugar. Works very well with salmon.

[@TheSushiMan]

Thanks for sharing!

[@johnpaul-mp7zc]

Thanks!

[@TheSushiMan]

Appreciate the tip and glad you enjoyed the video!

[@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!

[@lanzer22]

Well, the not-alive ones won't be posting here! :D Though we've been eating raw Costco salmon for 20 years. Know when to cook the ones that look mushy or smelly is key.

[@jrosealmendras88]

Salmon Cutting Techniques Beautiful demonstration

[@TheSushiMan]

Thanks!

[@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.

[@user-im6fy4qp6m]

@@TheSushiMan i wonder if costco or the processing factory from the fishery do a freeze before packaging?

[@AikaCraftyCat]

@@user-im6fy4qp6m Yes. At least in the U.S., they're required to do so by the FDA. Store-bought raw fish is never actually "raw" in the U.S.

[@YaGottaBeKidding]

@@AikaCraftyCat If you'd meant to say that store-bought fish is never actually "fresh", then you're close; of course, if it isn't raw then it's cooked, pickled, etc. There is an FDA rule that fish intended to be eaten raw be frozen under certain conditions, one of which is at -4F for one week, but no mandate that all "store-bought" fish be frozen.

[@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!

[@YaGottaBeKidding]

You get a great variety of salmon species in the PacNW. There is no better sushi/sashimi than that which was swimming a couple of hours earlier!

[@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.

[@dawuid1491]

I have been eating them directly after buying from store with no curing no freezing for the past 10 years, with no health issue, so far.

[@2F098]

Being fortunate enough not to get sick does not mean you should keep eating it without taking safety measures. You might as well eat raw egg too and tell everyone you didn't get salmonella yet.

[@dawuid1491]

@@2F098 I do eat raw eggs! they are delicious.

[@ramonbarrera3744]

​@@dawuid1491this guy, ffs

[@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!

[@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!

[@GooseLiver64]

Not sure if this has been asked or addressed before, but If I don’t use up the whole saku, can I refreeze the rest of it? My new favorite channel! Thank you for posting this!

[@recoswell]

you don't freeze sushi grade fish stupid - just eat it

[@kathycamet4064]

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

[@TheSushiMan]

My pleasure!

[@sliturarse]

Most farmed raised Atlantic Salmon is usually safe to eat raw. Never eat wild caught - wild or hatchery salmon. Most if not all have some kind of parasite, but are certainlely safe to eat when cooked.

[@DavidHu-z4b]

I tried... wonderful

[@siripornhollar2110]

Thank for sharing

[@LastRODbender]

Thanks. this was a fantastic tutorial.

[@TheSushiMan]

Glad you found it helpful!

[@flaminglotus11]

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

[@TheSushiMan]

My pleasure!

[@DongYiLy]

Extremely helpful. Thanh you. The Sushi Man.

[@TheSushiMan]

Glad you found it helpful!

[@stevenwayne]

Awesome, thanks for making this video!! 🍣

[@TheSushiMan]

My pleasure, glad you found it helpful!

[@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!

[@Get0ut]

If farm raised color is added. So is color actually still important?

[@cmto9846]

Thank you for all the great info! I am recently retired. I love making food and I love sushi. Watching your videos has given me the knowledge to start making my own sushi. Again, Thank You!

[@TheSushiMan]

My pleasure!

[@comfycozygamer3892]

Great video! Thank you!

[@TheSushiMan]

My pleasure!

[@egoaut]

Now i have no fear to try it, thx❤.

[@TheSushiMan]

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

[@DanielKim526]

Good job bro

[@hillhankhill]

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

[@dadoopeworld1037]

No he doesn’t, tried it (followed every step exactly) and the fish came out salty and unedible

[@LivvM]

My new favorite channel 🫶🏼

[@TheSushiMan]

😊👍

[@SUSPENSE1986]

Great video!! Can you cure it and eat it right away? Also, is a normal freezer okay to use for the 7 days?

[@SunFlower-ju1iu]

Please can you let me know what is a white one ? Is it shared white carrots or noodles. Love to watch your cooking. Thanks so very much . Hope to hear from you.

[@TheSushiMan]

Glad you're enjoying my channel! That's daikon radish cut "katsuramuki" style, which is when it's peeled and then sliced very thin into those "strings".

[@leahlee9358]

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

[@TheSushiMan]

My pleasure!

[@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!

[@TharaLetzISLANDER]

I eat raw salmon soaked in vinegar or lime juice with ginger onion and hot pepper so delicious

[@TheSushiMan]

That sounds amazing!

[@paulgrossman8830]

cool video. i do something very similar. but quick tip, you don't need to use paper towel when you freeze. just use plastic wrap. i double wrap though. comes out perfect.

[@TheSushiMan]

Thanks for sharing! I've noticed that using the paper towel helps keep the quality for a longer period (1 month+). But if you're only freezing for 7 days then I agree, you don't really need the paper towel. Double wrap is key though.

[@paulgrossman8830]

@@TheSushiMan I've kept mine past a month in plastic wrap, and everyone loves it. No change in quality on my end. I'd say just go with whatever is easier on you. No wrong answer really.

[@Drwendydearborne]

Thank you so much. This has be soooooo helpful!

[@TheSushiMan]

Glad you found the video helpful!

[@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.

[@michaelleung2002]

Good Stuffs, Thanks

[@TheSushiMan]

My pleasure!

[@dec101102]

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

[@blueredfinch]

great video. does the salmon get salty when you cured it?

[@nietzschesncream8833]

Can’t speak for fish, but in my experience curing other foods, so long as it isn’t for days and days on end at a time, and you rinse it well after, it will only retain a mild saltiness

[@TheSushiMan]

Thanks! The salmon will have a slight saltiness to it but not overpowering. You can always adjust the curing time to your preference as well.

[@tuipham771]

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

[@lanzer22]

A longer blade helps you cut with just one stroke instead of back and forth, but honestly it'll taste great regardless. You can cut them into cubes and throw in some ponzu sauce to make those Poke bowls. Really easy, tasty and healthy.

[@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!

[@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 😊

[@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.

[@tinali655]

@@TheSushiMan Thank you so much!

[@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!

[@SinDragonSD]

can you vacuum seal without the paper towels and saran wrap?

[@TheSushiMan]

Yes, but the paper towel and plastic wrap will give it more protection, more so if you plan to leave it in the freezer for longer.

[@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.

[@frenchiechanel64]

New subscriber bud.

[@DrInline6]

Do your research on farm raised fish!

[@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! 😝

[@TravelHungryForLife]

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

[@TheSushiMan]

Thanks and glad you're enjoying my channel!

[@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.

[@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.

[@wjmwdead]

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

[@Ericahmartin]

Thank you.:D

[@TheSushiMan]

My pleasure!

[@nanamurf9430]

Just found your channel and sub. Loving all your techniques. Question, what is the white stringy stuff on your plate? Your presentation is beautiful. Thank you for your videos

[@yououttapocket]

Daikon radish

[@TheSushiMan]

Thanks for the kind words! That's daikon radish cut using a technique called "katsuramuki".

[@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.

[@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.

[@enricoborromeo1189]

Any content on sourcing fish? Have no idea how to go about that part. Saw you mentioned Bakafrost, just wondering what other options there are out there and if shipping to New Jersey is viable

[@TheSushiMan]

Bakkafrost salmon is great and you can order it straight from them, though I've never have personally (we ordered through our vendor). Yama Seafood and Riviera Seafood are both online vendors that I hear good things about. I plan to try both of them out in the near future and make a video.

[@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

[@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.

[@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

[@lovelyplanet2175]

What was that white shredded thing?

[@TheSushiMan]

That's daikon radish cut "katsuramuki" style.

[@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.

[@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.

[@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.

[@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

[@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

[@dailychinese1396]

Should you salt it before freezing for 7 days ? Can I just buy a frozen salmon ?

[@TheSushiMan]

You can buy frozen salmon but the quality tends to be lower. The salt cure and freezing is optional, however I do recommend both for added safety.

[@maximilianobarona7560]

what about buying the frozen salmon at costco?

[@TheSushiMan]

I've personally never tried the frozen salmon from Costco but it does look like it's a lower grade. I would have to test it sometime and see. Possibly a future video.

[@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.

[@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.

[@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?

[@yihsieh6539]

Does the sea salt cure make the salmon salty?

[@TheSushiMan]

Very slightly. The tail end pieces will become a bit saltier but the main sections are minimal. You can always adjust the time to your liking as well.

[@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!

[@Lanatus]

To all those who says it is unsafe to eat Costco salmon raw. You go enjoy your $80/lb "sushi grade" salmon. Great video!

[@TheSushiMan]

Glad you enjoyed the video!

[@drainbamage13]

Where exactly do you get that green stuff you placed on top of the nigri? I used to get that at a sushi place when I lived out in California but nowhere around me serves it that way. They just called it "fresh wasabi" but I don't know if that's exactly what it is or where to get it. Any info would be awesome!

[@luv4tars]

Hey! You can get this wasabi at local Asian supermarkets near nori and soy sauce areas. If you don’t have no local Asian supermarket, Walmart will surely have wasabi at their take out area

[@drainbamage13]

@@luv4tars Yeah I eventually found the name of it when I was watching another video by The Sushi Man - Kizami Wasabi

[@TheSushiMan]

Sorry for the late reply, but yes it's called kizami wasabi. Some Asian markets will carry it, if not Amazon has it as well: amzn.to/4ayd6gV

[@drainbamage13]

I was able to find it at my local Asian market a couple days after I posted this. I've already done both sushi and sashimi preparations with Costco salmon using your quick curing methid from this video and incorporated the kizami with them. Turned out great. Thanks so much for what you do, keep it up!

[@bottomofthemap696]

Didn't was someone recently post a video of worms in their Costco salmon?

[@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.

[@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.

[@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.

[@OctPSfever]

I liked the Japanese knife

[@3dB123]

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

[@gfboxp-]

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

[@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.

[@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.

[@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.

[@dadoopeworld1037]

The sushi was too salty, what should I do?

[@TheSushiMan]

You can always adjust the curing time to your liking. Also, the smaller tail end will become slightly saltier than the rest (depending on the size).

[@Warehouse-Podcast]

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

[@TheSushiMan]

😁Glad you're enjoying my channel!

[@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.

[@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.

[@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!

[@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.

[@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.

[@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.

[@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/

[@duypham76]

Becareful... a friend of mine bought salmon from costco and she found little worms on it😅

[@Sneshie]

Farm raised salmon also has increased chances of carrying bacteria and biological defects that otherwise wouldn’t be present in wild salmon. They more than likely aren’t fed their natural diet and are dyed pink to look appetizing instead of the grey they would be.

[@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

[@junkname9983]

I found some parasites in them once and ever since then, I would never eat costco salmon raw.

[@hyuxion]

Why take the risk? I would pay the right price for sushi grade.

[@robertcheng7735]

Sushi grade is just a myth. A marketing tactic by stores to just slap on an extra label to be able to be able to charge higher prices. If you look it up, FDA doesn’t actually have any standards for what actually constitutes “sushi grade quality”. The best way to tell if raw fish from the store is safe to eat is to inspect it yourself and use your best judgement if it looks fresh