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

[@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.

[@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!

[@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.

[@hillhankhill]

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

[@dec101102]

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

[@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!

[@aliwaheed906]

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

[@DongYiLy]

Extremely helpful. Thanh you. The Sushi Man.

[@TheSushiMan]

Glad you found it helpful!

[@jrosealmendras88]

Salmon Cutting Techniques Beautiful demonstration

[@TheSushiMan]

Thanks!

[@patlee4858]

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

[@comfycozygamer3892]

Great video! Thank you!

[@kathycamet4064]

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

[@TheSushiMan]

My pleasure!

[@leahlee9358]

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

[@TheSushiMan]

My pleasure!

[@stevenwayne]

Awesome, thanks for making this video!! 🍣

[@TheSushiMan]

My pleasure, glad you found it helpful!

[@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?

[@LivvM]

My new favorite channel 🫶🏼

[@TheSushiMan]

😊👍

[@KC-oe1iw]

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

[@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.

[@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 😊

[@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!

[@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!

[@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

[@yourreliableREagent]

Thank you.:D

[@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! 😝

[@michaelleung2002]

Good Stuffs, Thanks

[@TheSushiMan]

My pleasure!

[@wjmwdead]

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

[@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?

[@Drwendydearborne]

Thank you so much. This has be soooooo helpful!

[@TheSushiMan]

Glad you found the video helpful!

[@frenchiechanel64]

New subscriber bud.

[@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.

[@johnpaul-mp7zc]

Thanks!

[@TheSushiMan]

Appreciate the tip and glad you enjoyed the video!

[@egoaut]

Now i have no fear to try it, thx❤.

[@TheSushiMan]

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

[@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!

[@TravelHungryForLife]

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

[@TheSushiMan]

Thanks and glad you're enjoying my channel!

[@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!

[@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.

[@grownupgaming]

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

[@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.

[@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

[@MNBN87]

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

[@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.

[@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.

[@ngale1221]

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

[@MarionRoman-v5r]

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

[@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.

[@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.

[@gfboxp-]

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

[@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.

[@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!

[@3dB123]

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

[@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.

[@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.

[@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.

[@OctPSfever]

I liked the Japanese knife

[@HiQClassic]

Wash with water too remove water??

[@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.

[@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.

[@MyFriend_MFJim]

9:20 👏 👏 👏 👏 👏 👏 👏 👏 👏

[@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.

[@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.

[@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.

[@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🥰

[@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.

[@MyFriend_MFJim]

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

[@TheSushiMan]

😁Glad you're enjoying my channel!

[@bradgillingham71]

nice!

[@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.

[@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

[@zeeling8643]

eating farm raised salmon=eating antibiotics

[@briannguyen0419]

What about the worms?

[@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/

[@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, 😅

[@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.

[@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. 😊

[@GullionHome]

No those need to be cook only

[@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

[@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

[@marilynjackson5752]

I never eat farmed salmon!!!

[@justtabandme8871]

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

[@whiteglove5723]

You must be High recommending your audience to eat Farm Raised fish! You should compare wild vs farm raised.

[@KaitouKaiju]

For salmon sashimi farm raised is the standard

[@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/

[@ElCid_86]

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

[@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.

[@tshelley4232]

I eat Salmon from Walmart at least once a week sometimes twice. I choose carefully the availability for the freshest for my sashimi. My knife and cutting boards I spray with Clorox to disinfect.

[@pauln7029]

I tried making sushi from costco x2. There's nothing wrong with costco salmon, but the problem is that they don't leave the fish on ice. It's basically been near room temperature for hours before you actually buy it 😂

[@wi11ialvl]

Once I find the right one, I cut out the work and just dip it in soy sauce and eat it.

[@ronica2623]

Yeah, I don’t eat raw salmon of any kind, or cooked farmed. Too many memories of parasitology class in college. But I appreciate the video!

[@saics]

What made u decide to watch this video? It’s like a vegan watching how to cook a steak

[@ronica2623]

@@saics first, the thumbnail has in the title “is it safe” so I wanted to know the answer. Second, my mother and daughter eat raw salmon so I wanted to see what they had to say. Does that satisfy your curiosity?

[@tresjolieme81]

2 nigrili are 6.95. ill take the risk with this

[@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/

[@gonefishing4204]

I use to love sushi until I got tape worms 🪱 😅

[@jos8899]

Please use only a farm raised salmon for sushi. Because of wild salmon parasites.

[@temodominguez8030]

Costco salmon is NOT sushi grade 🤢

[@latwenews]

This salmon grade is not for sushi or sashimi. Those salmon maybe contained parasites they are not sashimi grade. If you love salmon sashimi please buy the sashimi grade salmon. For your life sake.😂

[@Powerful3258]

Wild king salmon is the Best not frozen i m a fisherman i caught my own but last few yr is tough i like to grill or smoke my salmon i will never buy gish from Costco may be from whole food wild Salmon.

[@charlesbeck9606]

Why is he freezing it? Does that kill microbes and bacteria?

[@allenc.2912]

It kills the parasites/worms and bacteria. It has to be a minimum of 7 days, recommend you put it all the way back of your fridge freezer. If you have a freezer chest, even better as it much colder because you don't open a freezer chest as much as you do your refrigerator freezer. I usually leave it there for like 10 days at least. And I didn't buy Costco salmon. I bought mine at any local grocery store chain, that sells the Atlantic salmon fillet, similar to what he has pictured, in the styrofoam tray. Sometimes grocery stores will have sales, and you can get them at a better price per lb. -Buy Atlantic salmon fillet slab -stick it in the freezer for at least 7-10 days at -18C (0F) or lower -after that time has passed in the freezer, you can eat it anytime you want, raw, after it's defrosted. I didn't do what he did with the salt curing, that part is not really needed. use your favourite light soy sauce (if you have regular full sodium soy sauce, you put some water in your bowl and water it down a bit it) mixed with wasabi paste, then dip and eat with a side of plain rice. I can never get tired of it. If you have butane torch gun, you can sear the salmon a little to give a smoky taste to it, or put it under the oven on the broil setting for a 1-2 minutes or less, to have it half cooked, half raw as well, if you don't want to eat it fully raw, which is also a method I sometimes use. been eating it like this for years. No issues, as long as you follow those guidelines.

[@TheSushiMan]

Yes, freezing it kills parasites/worms like @allenc.2912 said. FDA guideline is to freeze it at -4 F or lower for minimum of 7 days.

[@TheSushiMan]

Thanks for sharing!