@@jiddy30depends on the quality of the farm, basically there SHOULDNT be any parasites since they are not present in the farmed salmons feed, however poor quality farms can lead to other factors which make eating fish raw less safe. this guy is still alive and he's eaten pounds of this shit so 🤷
if you want a faster cure you can mix 1/3cup sugar and 1/2cup salt in a medium to large bowl of water and let it sit there for5-10min it salinates quick so dont leave it in there too long. pat it down with paper towels, this draws out moisture, takes a little of the smell off and makes the meat plumper while adding flavour
Does trader joes have sushi grade tuna? I wanted to do a crispy spicy tuna dish like from nobu/azuki sushi and have been wondering where i can find good tuna
Does your curing process work with any farm salmon to make sushi grade salmon? I’m in a land locked state where it’s hard to come by fresh caught fish at markets or stores
The curing is more of an external thing to deal with any bad smells or flavours that can be found on the outside of the fish. This guy uses farmed salmon which can be safe to eat raw as long as the farm in question uses anti-parasite measures. It's usually the cheapest way to get safe to eat salmon but you do want to know about the farm source. Added note, all Tuna is considered safe to eat raw even if you cought it wild.
Whisky is spot on - the curing process is purely for texture and flavor Farmed Atlantic and tuna are the way to go in terms of parasite safety. As with all raw foods there is a risk with bacterial spoilage
@@TheWhiskyDelta thank you for the information! I’ve seen photogami use costco salmon. Do you or @photogami know if all Costco locations get their salmon from the same source?
I’m trying your method of prepping salmon for sushi. Also something i tried which you should absolutely do is put a dab of miso paste on the sashimi. It’s just such a strong punch of umami and the soy flavor is actually somewhat subtle.
@photogami this is great! Curious how to pick a good salmon without parasites. I notice some store bought fish has this issue. Does doing this method help with that?
I use TJ Salmon for Sashimi all the time. First I slice it, then cure it in a water, sugar and salt mix for 3 minutes. Delicious and has never made me sick. Then again I'm a Bear.
As it draws out moisture from the fish, it created a lovely firm texture. It doesn't make it salty or sweet, but does change the flavor profile to a pleasant one
You're welcome, thanks for watching! I haven't measured it out exactly, but it's enough salt to barely cover all surface and very generous with the sugar. I would say 1:5 at least
@photogami thank you. I followed some other video that said cover the entire salmon with copious amount of salt for 1 hr. I was unable to eat it because it was too salty. Would the sugar cause it to be too sweet?
Another interesting experiment. Curious why keep the brown fat during the curing process. Don't you think TJ's salmon have a strong muddy taste? Pretty off-putting. H-Mart's salmon is more pleasant tasting.
Trimming off the brown fat first would've been be way more efficient and better! I have a follow-up video where I used the skin-on frozen fillet from TJ's that was a failure which was VERY fishy and muddy I agree H-Mart's tuna and salmon are better
Yes, that would be fun! You're essentially pulling out fluid from the tissue to firm up the texture. The curing process also imparts flavor to the fish
Note not all farmed salmon is equal, you do want to look into the producer to make sure they are using proper anti-parasite measures. Also note to kill parasites through freezing you need a frozen temp far below your home freezer. This is typically what makes sushi-grade sushi-grade, it's been frozen and held at the low temp previously. Fun added side-bar the FDA generally considers all Tuna to be safe to eat raw even if wild caught. Unlike salmon (or any fish that goes into rivers) Tuna doesn't seem to carry any particularly dangerous or common parasites for humans.
Yes, I have videos on using both the frozen and fresh salmon from Costco (Safeway, Sam's club, and Walmart too). I plan to cover more stores Farmed Atlantic and tuna are your best bet in terms of parasite safety. However all raw foods including this does carry bacterial spoilage risk
@@photogamiis there anything that would hint at bacteria spoilage? Like a smell, color, etc. to look out for? I went and bought this exact salmon from the video after watching 😁
Everything looks great other than where you bought salmon from. Trader Joe’s is on the local news at least 1 time ever other month for e coli or salmonella for a number of products.
Unfortunately/fortunately, for the home cook farmed salmon is safer from a anisakis parasite perspective. It's why most sushi places aside from high end omakase places serve it as well. Wild can be used and encouraged, however it has be frozen at a certain criteria first at a temp that can't be reached in many home freezers. I will make videos on wild caught ones eventually www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety
always cure first -- you want to remove as much liquid from the flesh as possible before freezing. If you don't the water will expand and shred the meat to a soft texture. It's fine to eat, but it'll be very mushy and soft
“Sushi grade” salmon isn’t really a thing. There is no official standard for sushi grade fish, so you shouldn't place your full faith in a sushi grade label. Since it's unregulated, the term sushi grade may be used as an unfounded marketing ploy to upsell fish without consequences. However, Aquacultures raise salmon on parasite-free diets, so they’re safer to eat.
@photogami Today I am trying Kroger / Fred Meyer's version of this. It looks just like TJ's packaging but with Kroger branding. Hope I don't die!! Smell test, I think TJ had the edge.
Remember guys this salmon he just ate is FARMED raised salmon which less likely have parasites in them. It's not a wild caught salmon from the sea.
It's from the sea, they're raised in sea pens. They just get a steady diet of feed full of antibiotics and dyes. 🤮
I thought farmed raised were more likely to get sick due to the way they are farmed and handled?
@@jiddy30depends on the quality of the farm, basically there SHOULDNT be any parasites since they are not present in the farmed salmons feed, however poor quality farms can lead to other factors which make eating fish raw less safe. this guy is still alive and he's eaten pounds of this shit so 🤷
Its from Norwegian waters, meaning its literal poison
Wrong do your research . Compare the ingredients of a product. Wild caught vs farm raised . The farm raised has additives and other shit in it
Sugar. sugar.
"let's get it on the tray, nice"
- some wise guy -
(flameless ration heater steaming away)
@@photogamiPTSD of Vomelet activated
@@CalkatProductions lol! Vomlets and 2018 Chinese PLA type 13
Sushi MRE coming soon?
i see you are cultured
Dude thank you for this! I made some costco Salmon with this technique. Soooo good
That costco salmon may be the GOAT! Glad to hear it turned out well :D
Prolly safer than those cheap sushi places
if you want a faster cure you can mix 1/3cup sugar and 1/2cup salt in a medium to large bowl of water and let it sit there for5-10min it salinates quick so dont leave it in there too long. pat it down with paper towels, this draws out moisture, takes a little of the smell off and makes the meat plumper while adding flavour
Future canoe sounds like him i got so confused his videos are calming tho
I liked the Steve mre "nice" you threw in there
(flameless ration heater steaming away)
You’re a brave man
“At some point” reminded me to go get some fish at the store because I reminded myself last week to make some fish for dinner “at some point”
😂
That’s so interesting! Can I ask what does the salt & sugar do? It looks delicious!
It suppose to draw out the moisture inside the meat.
Was it frozen at any point?
Does trader joes have sushi grade tuna? I wanted to do a crispy spicy tuna dish like from nobu/azuki sushi and have been wondering where i can find good tuna
Does your curing process work with any farm salmon to make sushi grade salmon? I’m in a land locked state where it’s hard to come by fresh caught fish at markets or stores
The curing is more of an external thing to deal with any bad smells or flavours that can be found on the outside of the fish.
This guy uses farmed salmon which can be safe to eat raw as long as the farm in question uses anti-parasite measures. It's usually the cheapest way to get safe to eat salmon but you do want to know about the farm source.
Added note, all Tuna is considered safe to eat raw even if you cought it wild.
Whisky is spot on - the curing process is purely for texture and flavor
Farmed Atlantic and tuna are the way to go in terms of parasite safety. As with all raw foods there is a risk with bacterial spoilage
@@TheWhiskyDelta thank you for the information! I’ve seen photogami use costco salmon. Do you or @photogami know if all Costco locations get their salmon from the same source?
Nice to see the first cooking video today where i don’t see people wasting a ton of Resources like butter. Thank you.
I’m trying your method of prepping salmon for sushi. Also something i tried which you should absolutely do is put a dab of miso paste on the sashimi. It’s just such a strong punch of umami and the soy flavor is actually somewhat subtle.
Ooh thank you! I'll have to try this! I sometimes do a kombu-jime (wrapping it in kombu to boost umami flavor), I bet it's even better with miso paste
What is the salmon rubbed with? Pure salt?
enough salt to cover and then ample sugar
What is the purpose of the curing process?
what’s the difference of outcome when sprinkling salt/sugar vs rubbing/patting it on the salmon
penetration, but not much. he's just doing it literally to remove smell/discoloration/particular fishy outside flavor.
it also draws out moisture from the meat, aka osmosis. Take out some of the moisture in the meat, and into the salt/sugar.
@photogami this is great! Curious how to pick a good salmon without parasites. I notice some store bought fish has this issue. Does doing this method help with that?
As someone who knows nothing, why do you cure it? Is it poisonous if you don’t? Thank you.
I love these reviews. ❤️
Your videos are the best. The references are perfect and the stuff you make looks delicious and always make me hungry.
Greetings from Denmark
👋 hello! Thank you very much for the kind words and for tuning in 🙏🫶
Love the cameo.. let's get that into a tray, nice!
Awesome
how are you this underated!
🙏🫶thank you! 🥹
A fellow Steve1989 enthusiast! Love it
(flameless ration heater steaming away)
Nice hiss!
can i use iodized salt to cure the fish?
No, the salt has to be non idoized
Yes, sea salt and kosher salt are preferred but table salt (iodized or not) works just fine and is actually what I used in the vid
I use TJ Salmon for Sashimi all the time. First I slice it, then cure it in a water, sugar and salt mix for 3 minutes. Delicious and has never made me sick. Then again I'm a Bear.
So what does the curing process actually do???
As it draws out moisture from the fish, it created a lovely firm texture. It doesn't make it salty or sweet, but does change the flavor profile to a pleasant one
Can you use frozen salmon too?
Whats the ration of salt to sugar? Thanks for the great video
You're welcome, thanks for watching! I haven't measured it out exactly, but it's enough salt to barely cover all surface and very generous with the sugar. I would say 1:5 at least
@photogami thank you. I followed some other video that said cover the entire salmon with copious amount of salt for 1 hr. I was unable to eat it because it was too salty. Would the sugar cause it to be too sweet?
what are the signs of bacterial spoilage?
iam subbing just cause you totally "nice" that plate and included a pic of him. lolol
8 dollars for that tiny piece of farm raised salmon is crazy
Is the two stage wash just water?
Yes, under a running stream is more efficient but for video purposes I think the double rinse works better
Why trim the fat? It's like the best part of the fish! There's a reason there's always a limit on salmon belly orders in an AYCE sushi restaurant
Is this sushi grade?
What happens if I don't cure it with sugar and salt?
It's totally fine, it's for texture and flavor purposes only
Can’t wait to try this.🍣😊
i use that fish for homemade lox lol, so good
It was a great surprise, fish quality was fantastic!
@@photogami ikr? ill never go back
pretty sure all atlantic salmon you'll buy is farmed, cant beat wild caught the color of the meat is closer to cherry red
But not all is farmed safely. Buy from countries with strong regulations and enforcement. Wild salmon is likely to have parasites.
This but with TJ’s wild alaskan
salmon. some cuts are almost copper river red.
This guy is RFKs personal chef…
Would a salt and sugar mixture work?
I think so! I always do step by step, but i don't see why it wouldnt
Another interesting experiment. Curious why keep the brown fat during the curing process. Don't you think TJ's salmon have a strong muddy taste? Pretty off-putting. H-Mart's salmon is more pleasant tasting.
Trimming off the brown fat first would've been be way more efficient and better! I have a follow-up video where I used the skin-on frozen fillet from TJ's that was a failure which was VERY fishy and muddy
I agree H-Mart's tuna and salmon are better
Can you make a video explaining the reasoning for that curing process? What’s exactly happening in those 45 mins ?
Yes, that would be fun! You're essentially pulling out fluid from the tissue to firm up the texture. The curing process also imparts flavor to the fish
Should I worry about any contamination? Is this really all I need to do to prep for raw salmon?
Btw if u live in Detroit they have a Japanese shop called one world with really good quality fish
Do you prefer to dry brine it or chef john’s way?
Ok is like average salmon from like an American Walmart or Costco also able to be turned into sushi grade salmon with the same processes?
yes, it needs to be either prefrozen to kill bacteria or farmed. that being said, if you're a bit anxious and have a blow torch, i'd try aburi salmon!
@@shainafullerton2433 thank you
Note not all farmed salmon is equal, you do want to look into the producer to make sure they are using proper anti-parasite measures.
Also note to kill parasites through freezing you need a frozen temp far below your home freezer. This is typically what makes sushi-grade sushi-grade, it's been frozen and held at the low temp previously.
Fun added side-bar the FDA generally considers all Tuna to be safe to eat raw even if wild caught. Unlike salmon (or any fish that goes into rivers) Tuna doesn't seem to carry any particularly dangerous or common parasites for humans.
Yes, I have videos on using both the frozen and fresh salmon from Costco (Safeway, Sam's club, and Walmart too). I plan to cover more stores
Farmed Atlantic and tuna are your best bet in terms of parasite safety. However all raw foods including this does carry bacterial spoilage risk
@@photogamiis there anything that would hint at bacteria spoilage? Like a smell, color, etc. to look out for? I went and bought this exact salmon from the video after watching 😁
Ah, Steve1989 with those MREs. Glad I found this channel😭😭
What if this guy went fishing for his own salmon?
My first thought would be the freezing method to get rid of parasy
@@michaelmerkerson6983you have to freeze them 2 weeks for most wild caught fish to be "safe."
Not a good idea to eat wild salmon raw. You'd definitely want to freeze first or be prepared for parasites.
Shouldn’t this be frozen to kill parasites or is this farmed?
It is Atlantic farmed from Norway, if it was wild caught yes you would have to freeze it at -4F x 7 days
all salmon is tuna is frozen.
@@photogamiis all Norwayfarm raised salmon flash frozened at harvest? At least from Costco?
I'm gonna get the papers, get the papers.
why did you put reverb on theword sugar lol, that caught me off guard
So is there any extra risk to eating raw fish from the store than eating raw fish from a sushi restaurant?
Where is the rice?
How do you recognize the miware? That’s fascinating
It's not rocket science
@@sachamusica1 it’s fish science, I know
Hey Madi! The vacuum sealing unfortunately hides it when you first buy it 😔, but once you open it it becomes pretty easy to spot
Only 45 minutes??? I let mine sit for 6-8 hours!!!!
did not expect to see that mre guy woah.
the asian shane gillis does it again
So it does not neeed to be sushi grade ?
Not sure if safe but farm raised is generally safer
Everything looks great other than where you bought salmon from. Trader Joe’s is on the local news at least 1 time ever other month for e coli or salmonella for a number of products.
Get it on the tray … nice
Now you just need something that makes a hsssing sound
I was really hoping this one would've made a 'nice lil' hiss!'
Doesn’t it need to be deep frozen first to kill parasites?
if it's wild caught absolutely
Nice and succinct, great job as always!
Thank you as always
This is not a sushi grade 😂 .
bro i just got into college
Nice shirt you live in Indiana?
I used to! In Funcie (Muncie)
MRE guy nice touch lol
Why don't you trim the fat before you cover it with salt and sugar?
Replay gang! Need 5 points arctic Batman to happen!
How come you always use farm raised instead of wild caught sustainably harvested salmon
Unfortunately/fortunately, for the home cook farmed salmon is safer from a anisakis parasite perspective. It's why most sushi places aside from high end omakase places serve it as well. Wild can be used and encouraged, however it has be frozen at a certain criteria first at a temp that can't be reached in many home freezers.
I will make videos on wild caught ones eventually
www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety
Norwegian raised salmon is the best in the world. The reason why salmon sushi is a thing
Didn't you freeze it before? I learned that you have to freeze the fish before eating it..
Good job dude 💯
Suppose i wanted to freeze it first like so many comments say. Should i cure it then freeze it or the other way round?
always cure first -- you want to remove as much liquid from the flesh as possible before freezing. If you don't the water will expand and shred the meat to a soft texture. It's fine to eat, but it'll be very mushy and soft
Really appreciate the Steve reference.
(flameless ration heater steaming away)
Should be pretty safe with Scottish or Norwegian farmed salmon….the Vietnamese stuff though 😂
You have so good salmon in Japanese but in Ukraine we don’t have good salmon because this is the sender of the Europe…(((
Let’s get this thing out onto a tray!
Isn't it discouraged to eat salmon raw unless it is sushi grade salmon?
“Sushi grade” salmon isn’t really a thing. There is no official standard for sushi grade fish, so you shouldn't place your full faith in a sushi grade label. Since it's unregulated, the term sushi grade may be used as an unfounded marketing ploy to upsell fish without consequences.
However, Aquacultures raise salmon on parasite-free diets, so they’re safer to eat.
It needs to be FARMED, and from well-regulated countries. The US, Norway, and Canada are your best options.
I have never tried Klingon Gagh ?.
Can someone tell me why he didn't freeze this one for 7 days?
Yea I'm curious too
I go more into depth on why Atlantic farmed is exempt from the freezing rule per the FDA in the full version:
ua-cam.com/video/br0x70CLoz0/v-deo.html
@@photogami thank you for that!
@photogami Today I am trying Kroger / Fred Meyer's version of this. It looks just like TJ's packaging but with Kroger branding. Hope I don't die!! Smell test, I think TJ had the edge.
Also, Kroger has the skin on
Wow the salmon tasted like salmon. What a one in a trillion experience 🤯
what does the curing process do?
It improves texture and taste
Raw?
What should it smell like?
"This is how I make sushi..." proceeds to not make sushi.
Yes this is sashimi (I always say let's slice sashimi at the beginning of slicing)
Funny how the narrator says sushi first and then corrects himself by saying sashimi last. I'll pass.
WHY DO YOU SAY SUGAR TWICE. WHAT PURPOSE DOES IT SERVE
TO PREVENT YOU FROM PUTTING SUGAR THREE TIMES
Farmed salmon for sushi??? I would think wild.
parasites
NEVER use wild salmon for sushi. Farmed salmon is safe and is in a closed environment. Wild salmon has all sort of worms and shit in them.
I don’t have to leave this fish out in the freezer for a week?
You can use Trader Joe's frozen salmon as sashimi??? I didn't know that!
freeze first ????
Steve 1989!
I also have some severe miware I fear
There are more than six sides, sir!