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
I trained sushi chef taught me that one can vacuum seal costco farmed salmon and freeze it for 2-4 weeks without curing. We have been using this uncured method for 5 years with no issues. The salt cured salmon is a bit more buttery which is also amazing. The tails i always just BBQ and sometimes make spick salmon or onagiri
When you thaw it out after 7 days in the freezer, doesn't it lose a lot of liquid? Do you rinse it again before patting it dry and then cutting it up for sushi & sashimi?
After 45 minutes the salmon is not cured and it needs to be frozen completely to -4 F(-20 C) or lower for at least 7 days. A simple cure for salmon is 1 part sugar and 1 part salt equal to 50% of the weight of the fish (1 unit fish, 1/4 unit salt, 1/4 unit sugar). Apply 1/2 the cure to each side of the fillet, wrap in cling wrap and refrigerate. 24 hours for a light cure, 36 for medium, and 48 for heavy. The package will need to be drained as the salt extracts liquid from the fish. The longer it cures the saltier and firmer the fish will be. After it is cured give a rinse, pat it dry, then slice it. Fillets with the skin on are much easier to slice thinly.
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!
@@dorothyhaschke1409 I know a great deal of Japanese American citizens, and more Japanese citizens, and none do this primarily because it's not safe and wouldn't yield the same experience. I think you would be hard pressed to find a single UA-cam video of a Japanese person advocating this method no to mention the example we do have of this, this video, is not from a Japanese home.
I like your method and your video. I’d be much more worried about bacteria than parasites using farmed salmon. Some of these responses are from keyboard cowboys. Your average sushi spot isn’t going to demand their fish underwent Ike jime or any of those processes. Fish parasites also do not do well in warm blooded animals, although they can be an issue, but rarely. I should point out that your freezing method will not kill parasites as it is too high of a temperature and too short of a time period. That being said, farm raised salmon has a very low parasitic infection rate. I’d eat what you prepared without any anxiety.
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!
Dave, interesting technique to cure salmon, thank you for sharing. My advice, leave fish slightly frozen and it will be much easier to slice fancy.
Great advice
I trained sushi chef taught me that one can vacuum seal costco farmed salmon and freeze it for 2-4 weeks without curing. We have been using this uncured method for 5 years with no issues. The salt cured salmon is a bit more buttery which is also amazing. The tails i always just BBQ and sometimes make spick salmon or onagiri
When you thaw it out after 7 days in the freezer, doesn't it lose a lot of liquid? Do you rinse it again before patting it dry and then cutting it up for sushi & sashimi?
A lot of the moisture comes out during the during process. There isn't much liquid to worry about.
After 45 minutes the salmon is not cured and it needs to be frozen completely to -4 F(-20 C) or lower for at least 7 days. A simple cure for salmon is 1 part sugar and 1 part salt equal to 50% of the weight of the fish (1 unit fish, 1/4 unit salt, 1/4 unit sugar). Apply 1/2 the cure to each side of the fillet, wrap in cling wrap and refrigerate. 24 hours for a light cure, 36 for medium, and 48 for heavy. The package will need to be drained as the salt extracts liquid from the fish. The longer it cures the saltier and firmer the fish will be. After it is cured give a rinse, pat it dry, then slice it. Fillets with the skin on are much easier to slice thinly.
Awesome detail! Thank youQ
Thank you!! 👏🏻
No problem 😊
This is not sushi. This is raw fish. But Im gonna try it anyway. Thanks
Thanks for watching. It is the curing process that makes it safe to eat raw.
Volunteer at a foster center
🤔
You would have spent $1000 on sushi?
Only over the course of 6 months
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.
@dorothyhaschke1409 Yes, they do. Russian/Ukrainian people cure fish this way as well. (That's me)
@@dorothyhaschke1409 I know a great deal of Japanese American citizens, and more Japanese citizens, and none do this primarily because it's not safe and wouldn't yield the same experience. I think you would be hard pressed to find a single UA-cam video of a Japanese person advocating this method no to mention the example we do have of this, this video, is not from a Japanese home.
I like your method and your video. I’d be much more worried about bacteria than parasites using farmed salmon. Some of these responses are from keyboard cowboys. Your average sushi spot isn’t going to demand their fish underwent Ike jime or any of those processes. Fish parasites also do not do well in warm blooded animals, although they can be an issue, but rarely. I should point out that your freezing method will not kill parasites as it is too high of a temperature and too short of a time period. That being said, farm raised salmon has a very low parasitic infection rate. I’d eat what you prepared without any anxiety.
wtf no
👊