this is the way! save a ton of money doing this..when you realize you can make sushi at home for about $5 per meal rather than spending $35+ per meal at the sushi spot..!! It is a labor of love though. It takes some foresight and dedication
Don't see anyone enjoying your "sushi". Fish intended for sushi is frozen within twenty minutes of being killed. It is then processed into filets from a frozen carcass, then the filets are flash frozen to kill anything they might have transferred from that process which could only be surface. The problem with this is that foodborne bacteria are bad yes, but the waste in the form of chemicals is also bad. You cannot simply freeze to break down these byproducts. With beef, those chemicals cannot even be broken down to be safe for ingestion by heat. This is playing with fire not too mention, real sushi has an extremely delicate taste which will not be possible with salmon from Costco. You will realize just how absurd this is when looking into the process which begins with Ike Jime and Shinkei Jime and the manner and timing at which the fish is immediately frozen. Even the manner with which a fish intended for sushi is killed is unique and the real reason why real sushi tastes different. Before refrigeration, the fish was kept live right up to the point where a customer ordered it, and within minutes it was killed, processed and served and even to this day, we know that regions that indulged in sushi and have for centuries, the flora of those people is rife with parasites. There's a reason why real sushi is expensive, there is a much more involved process than what is involved in producing salmon for Costco.
You’ve brought up some great points about sushi-grade fish! Traditional sushi preparation is indeed a specialized process involving strict quality and safety standards that ensure both the unique taste and safety of the fish. My video was meant as a simple way to enjoy salmon in a sushi-style dish, but you're absolutely right that Costco salmon doesn’t undergo the same process as sushi-grade fish. Ike Jime and Shinkei Jime techniques add complexity and even subtle flavors, and understanding the background helps explain why authentic sushi-grade fish is costly and carefully handled. Thanks for sharing such detailed insights-appreciating sushi the traditional way is certainly an experience all its own!
this is the way! save a ton of money doing this..when you realize you can make sushi at home for about $5 per meal rather than spending $35+ per meal at the sushi spot..!! It is a labor of love though. It takes some foresight and dedication
Totally agree!
Don't see anyone enjoying your "sushi". Fish intended for sushi is frozen within twenty minutes of being killed. It is then processed into filets from a frozen carcass, then the filets are flash frozen to kill anything they might have transferred from that process which could only be surface. The problem with this is that foodborne bacteria are bad yes, but the waste in the form of chemicals is also bad. You cannot simply freeze to break down these byproducts. With beef, those chemicals cannot even be broken down to be safe for ingestion by heat. This is playing with fire not too mention, real sushi has an extremely delicate taste which will not be possible with salmon from Costco. You will realize just how absurd this is when looking into the process which begins with Ike Jime and Shinkei Jime and the manner and timing at which the fish is immediately frozen. Even the manner with which a fish intended for sushi is killed is unique and the real reason why real sushi tastes different. Before refrigeration, the fish was kept live right up to the point where a customer ordered it, and within minutes it was killed, processed and served and even to this day, we know that regions that indulged in sushi and have for centuries, the flora of those people is rife with parasites. There's a reason why real sushi is expensive, there is a much more involved process than what is involved in producing salmon for Costco.
You’ve brought up some great points about sushi-grade fish! Traditional sushi preparation is indeed a specialized process involving strict quality and safety standards that ensure both the unique taste and safety of the fish. My video was meant as a simple way to enjoy salmon in a sushi-style dish, but you're absolutely right that Costco salmon doesn’t undergo the same process as sushi-grade fish. Ike Jime and Shinkei Jime techniques add complexity and even subtle flavors, and understanding the background helps explain why authentic sushi-grade fish is costly and carefully handled. Thanks for sharing such detailed insights-appreciating sushi the traditional way is certainly an experience all its own!
Just so you know, Japanese Americans do a much of a similar process as in this video to their salmon to cure it before consuming.
wtf no
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