This was the most useful video for preparing fresh salmon for sashimi. Thank you, I don't know why the video was so hard to find. Most of the other videos do not salt or use vinegar but I was looking specifically for how to properly prepare the salmon.
I agree with everyone else - this is the ultimate how-to guide we have been looking for! I feel a lot more confident to try making my first sashimi after this. Thank you sir!
Thank you for so many amazing meals in Los Angeles! I am thrilled that you are showing us some sushi secrets. I wish you and Haru would come back to work your magic once more. You are missed by so many!
This is an excellent video that covers all the steps to salmon prep in one place. I found it difficult to find a video on this subject, especially with regard to making raw salmon safe for consumption. Thank you very much Kunihiro!
Thank you chef Kunihiro. This is the first video that I watch clearly explaining in detail how to prepare a salmon for sashimi. I look forward to watching more of your videos
Thank you for the amazing videos!! If I can make a suggestion, it would be very useful to upload a video showing how to cook all the spare parts (e.g., fins, head, belly stripes, etc.).
Super super thank you for all the knowledge you teach and share! Thank you a lot. Now I have been eat salmon sushi in home two times. And it feels really safe to prepare by self. And because of your detail video, it is even more tasty because of the combination of both the fish and rice preparing, and also the way of making. Big big thanks again.
This was such a simple and informative video. No special effects, no super loud noises, just you letting your skills do the talking! Arigatou! May I ask what a salmon of that size costs? On average?
Thanks for the video! It was very fascinating. I was happy to see that you weren't throwing out the pieces of the salmon. Let's not waste any food! The bone removal was so quick and smooth. Freeze for 7 days and wrap twice.
Yes. I'd make good salmon stock for soup or noodles. Conservation means so much today. I am always amazed how these clever people figured all this out. Hats off.
Thank you very much for this video and how you cut the salmon. My son recently tried sushi and loved especially nigiri and the salmon maki rolls. We will be making them home as soon as the salmon is ready!
Thank you again for the excellent instructional video. Do you also have one for tuna, and especially for smaller cuts usually available at a good retail fish market?
This was an incredible video! Question: After 7 days how long can I continue to keep the salmon in the freezer so that I don’t end up eating sushi everyday? Months? Also I’ve seen videos where in the salt process they make a mixture where not only is salt added but they also add dill, lemon zest etc. Would that add flavor to the salmon? Thanks!
They will keep for a while, but I would not keep them more than 6 months even if vacuum-sealed (how I recommend freezing if you have the tools for it).
Yes, herbs will add flavor to the salmon. But, in Japanese cuisine, we don't use those during preparation process. Instead, we put those on completed sushi and sashimi. And I wouldn't recommend you keep the salmon in the freezer more than 1 month if you only double wrap as I did. I think you can keep it longer if vacuum- sealed. Thank you for watching. 😄
I will try this! been searching and looking on so many videos to prepare my salmon for sushi but hasnt gone so good. this video had new info for me. thank you i subbed. when it comes to the freezing part, i have always been told that its impossible for farmed salmon to get parasites. I think it has to do with what they feed the salmon? I might be wrong about this do, i dont want to get parasites
I actually never saw any parasites in farm salmon too. BUT, I've been told that even farm salmon carry parasites sometimes. So to be safe, I always freeze it. Salmon that we eat at Japanese restaurants is always frozen once too. Thank you for subscribing. 😊
Thank you for the very informative video! My husband goes salmon fishing at least once a year and I am the person who does all the processing of the fish after he gets home. After they are filleted, I roast the body and slide off the meat for salads and salmon cakes. Then I cut fillets to vacuum seal for meals in the future and prepare a brine to use for the portions I will be smoking. I hate to admit it but for almost 40 years we have made sashimi with the salmon we caught that day, thinking that the ocean water and the freshness would make it ok. Thankfully we have never gotten sick, but we no longer want to take the chance and are going to try your preparation method with salmon he caught today, I do have a question about the tweezers you use to remove the pin bones. I have used hemostats for years but I think they can break the bones, so I bought some expensive German made ones that had great reviews. I used them for the first time today and was very disappointed. They have smooth edges, while my hemostat has teeth, which I think grabs better. What do you use? If I could take out pin bones even half as fast as you, it would eliminate the worst part of the process! Thank you!
You can find Fish bone Tweezers on AMAZON. Ones made in Japan is a little pricier than others but those are worth the money. But just letting you know that if the fish is super fresh like your husband catch, bones are very very hard to be pulled out. I won't be able to pull those out as fast as I did in the video.😅 Thank you so much for watching.
@@sushibykunihiro7534 Thank you for your reply Kunihiro-San! We finally had the sashimi prepped the correct way this past weekend and it was delicious! I will only do it your way from now on. I also appreciate your saying that pulling bones out of a fresh salmon is not easy! Especially since my husband caught a 37lb one last week! His biggest ever! The bones were almost 4 inches long! Taking them out was an aerobic event.
We miss you Chef Kuni and Haru! We have not gone to a sushi restaurant since your departure. I know there are plenty to choose from, but nowhere can replace Sushi by H! Thank you for the detailed and very interesting video of how to prepare salmon. I had no idea that you actually freezed the salmon for 7 days! Do you do that for all types of fish too? Do you think other sushi restaurants practice this method for safety?
Thank you very much for the comment Betty!! Yes, I always freezes salmon. But I had commercial freezers which are much more stronger than regular freezers. So I did only four days in my restaurant. Even tough I never saw parasites in salmon before , I was taught to do it from all my previous bosses. Wild salmon has higher possibility compared to farm raised salmon. So I always used farm raised Scottish salmon which is healthier than all other farm raised salmon. And salmon is the only fish I practiced this method.
I’m afraid you’re not specific enough about the freezing process to kill the parasites. It must be a minimum of -4°F for a minimum of seven days. Personally, I would prefer colder temperatures for longer period of time just to be sure. There have been cases where parasites have survived -4° at seven days.
Interesting you just put it in a standard freezer. I have been wanting to do this forever but thought I needed to get a flash freezer. Great to know a normal freezer does not ruin the taste. What other fish freeze well in a standard freezer? Thanks!
This video was so helpful! Thank you so much! Here where I live the salmon ships frozen. Would you say it is safe to follow this procedure but skip the freezing afterwards, given it was frozen already? Thank you!
I am soooo glad I found your video! This is great and packed with useful information I have been looking for a long time!! Thank you so much Kunihiro san! 🙏🙏 I subbed! Can I ask you 2 questions? 1) I read your comments and learned that you suggested better to buy fresh one from showcase. You recommended Atlantic, Scottish and Norwegian. What about sockeye salmon? Are they good for sashimi if I get them from groceries store? I live in B.C, Canada 2) This question is bit edgy in technology. Hope you have info on this and can help. Do you think its safe to sterilize the fish using one of those Ozone Generator for household fruits and veggies cleaning machines with diffuser stones selling on Amazon? Would you recommend that ‘may’ replace the entire salting and freezing process in your video? I saw people use them to clean not just fruits & vegs but seafoods and raw meats..
I like Scottish salmon most. The flesh is not too fatty and not too lean. But if you can't find Scottish one, Atlantic and Norwegian are good too. If you are making sushi for the first time, I don't recommend sockeye salmon because its flesh is kind of breakable unless it's super fresh. I can't answer the 2nd question because I didn't know the product until today. Thank you so much for watching.😊
HARU!! We miss you so much and your amazing sushi. I will be sure to try this but I know it won't taste nearly as good as the SUSHI BY H!! MISS YOU & LOVE YOU! - Justin & Taylor
Thank you! I am learning so much from you! I'd like to know if it is also possible( after curing with salt and vinegar) to slice the salmon first and then freeze it.
Thanks for the very informative video! This is the best video I found in terms of preparing raw salmon for sushi at home. I’ve a question though. When you leave salmon with salt, do you keep them in the fridge during 30 mins or leave them on the counter? Thank you 😊
Thank you so much for all ur videos.. I tried and ut was perfect but due to the quality of salmon in my country not fresh as any other places.. my question is can I used the same method but to grill it ? Or fry it ? As I tired to try it in cast iron after 2 month freezing and I like it.. is it a good way to do it not just for sushi and sashimi
I know this video is 3 years old but I do have a question. I use rice wine to wipe down the meat before freezing. It doesn't change the meat as much as vinegar do. Is there a reason, perhaps killing microbes, you are using vinegar this way?
Thank you for the great video! Would normal iodized salt be fine? And is it ok to thaw for 24 hours in the fridge before serving, or is there a certain way you prefer to thaw them?
Yes. Iodized salt is totally fine but pleas do not salt cure for more than 30 minutes. It'll make the fish salty. And I suggest you thaw the fish for 6 to 7 hours before serving. Please make sure to take one plastic wrap off( since you double wrap salmon) when you thaw it otherwise it takes longer to defrost. If the fish is completely defrosted a few hours before serving, take the remaining plastic wrap off and wrap with a paper towel and then plastic wrap again. Thank you for watching the video. 😊
Very informative presentation, as are your other videos. Please let me know your opinion about using Faroe Island Salmon for sushi and sashimi. Of course I will prepare it and freeze it for 7 days, as you have shown in this video.
Faroe salmon is a very tasty salmon, which has higher fat contents compared to other salmon such as Atlantic and Scottish salmon. Thank you very much for watching.😊
Thanks for the video tutorial chef..it was awesome. Arigato 🙏 I had one question. Is it always necessary to soak in rice vinegar or is that step, optional?
Greetings Chef! I'm just piggy backing on is post. Request please please Would you do a tutorial on making Nakazuke? I know it's too much to ask. I think I will learn better from you. If it's not possible, it's ok. Thank you so much.
justy a thought,, what you refer to as "water" is the lkiquid which the salmon exuded,, so I am just guessing it might have a very high culinary interest ,,,no? I mean save it and use it as a concentrate for any soup.. right?
This guys so polite, “Please place salt in the tray”. What a Gem 💎
It's very nice. Modern media has taught me to expect formality from people of Japanese heritage, but it's very pleasant.
This was the most useful video for preparing fresh salmon for sashimi. Thank you, I don't know why the video was so hard to find. Most of the other videos do not salt or use vinegar but I was looking specifically for how to properly prepare the salmon.
I am glad you enjoyed it😊.
Olive oil
@@tiffprendergast For sushi?
Shiojime and sujime
@@lucasamaral6076 Exactly... I didn't know until recently that the techniques were used for salmon. Tried it the other night, and it worked very well.
I agree with everyone else - this is the ultimate how-to guide we have been looking for! I feel a lot more confident to try making my first sashimi after this. Thank you sir!
Please watch my salmon sushi/sashimi video also. I show you how to slice salmon and plate it. 😊
Thank you for so many amazing meals in Los Angeles! I am thrilled that you are showing us some sushi secrets. I wish you and Haru would come back to work your magic once more. You are missed by so many!
This is an excellent video that covers all the steps to salmon prep in one place. I found it difficult to find a video on this subject, especially with regard to making raw salmon safe for consumption. Thank you very much Kunihiro!
⁰
Thank you chef Kunihiro. This is the first video that I watch clearly explaining in detail how to prepare a salmon for sashimi. I look forward to watching more of your videos
Thank you so much for the comment. I hope you enjoyed my other videos too.😊
Thank you for the amazing videos!! If I can make a suggestion, it would be very useful to upload a video showing how to cook all the spare parts (e.g., fins, head, belly stripes, etc.).
This guy is legit just discovering him now after watching countless videos his are the best!!Thank you
Glad you like them! 😊
Can we appreciate how he still likes comments
Wonderful but audio low
I’ve only seen two of your videos- and already I love your channel. You seem like such a nice and genuine person :), thank you for making these videos
Thank you very much for a wonderful comment. I'm glad you enjoyed my videos.😊
Thanks for sharing this video, interesting and informative. Thanks so much.
Glad you enjoyed the video. Thank you so much for watching my video.😊
Owned what many believed was one of the best sushi restaurants in Los Angeles! Miss you guys!
You take great care and pride in your sushi prep! No wonder your sushi was always so great!
Thank you, I appreciate the video! I like how you took your time explaining everything :) You are the best!!
Very helpful and detailed explanation on how to prepare salmon. I can’t wait to make my own sushi.
Please watch how to make salmon sushi and sashimi video too. Then you'll enjoy salmon better.😊
This is amazing, thank you for sharing!! Kunihiro is such a PRO, we always love watching him work!
Super super thank you for all the knowledge you teach and share! Thank you a lot. Now I have been eat salmon sushi in home two times. And it feels really safe to prepare by self. And because of your detail video, it is even more tasty because of the combination of both the fish and rice preparing, and also the way of making. Big big thanks again.
That's wonderful. Thank you for letting me know. 😊 I'm always happy to hear my viewers are actually enjoying my recipes. 👍
Great job showing the whole process of preparing an entire salmon for use as sashimi or sushi. Very informative!
I'm glad you enjoyed it. Thank you for watching.😊
Does anyone else find this soothing as you watch him do this? Maybe it’s the music 🤔. I like the learning too
Thank you so much for watching.😊
Thank you! That was very informative. So very glad I found this video.
Glad it was helpful!
I don't know why this was so hard to find. Very helpful, thank you !
Glad it was helpful! Thank you so much for watching. 😊
Why are there any dislikes? This is probably the best method on how to fillet a salmon with minimum waste. Thank you!
Thank you very much.😊
This was such a simple and informative video. No special effects, no super loud noises, just you letting your skills do the talking! Arigatou!
May I ask what a salmon of that size costs? On average?
Best Sushi video outthere. Thank you so much Kunishiro. I will give it a try. So amazing to watch you handle this big fish,..
Thank you for a compliment. I'm glad you liked it.😊
Now I can see why sushi making is considered an art... great video! Makes me want to try making sushi myself
By using my method, you can make delicious salmon sushi with a piece of Atlantic Salmon sold at any supermarket. Please try! Thank you for watching.😊
Somehow this video was incredibly relaxing, appart form very helpful! Thank you for the great tutorial.
Glad you enjoyed it! Thank you.😊
Amazing how much work goes into this prep. Thank you for the instruction.
Glad you enjoyed my video. Thank you very much for the comment.😊
2 years later, I get a suggested video of Mii selection music and sushi. What a time to be alive!!
Always enjoy how the Japanese fillet their salmon. Not the fastest method but almost artistic in nature with an excellent end product. Bravo, Sir. 🙌
Amazing video and very informative !!!
But I have a question: is it okay to use any other vinegar instead of rice vinegar ?
Thanks for the video!
It was very fascinating.
I was happy to see that you weren't throwing out the pieces of the salmon. Let's not waste any food!
The bone removal was so quick and smooth.
Freeze for 7 days and wrap twice.
Yes. I'd make good salmon stock for soup or noodles. Conservation means so much today. I am always amazed how these clever people figured all this out. Hats off.
@@carolinejuric5451 Same here! And making sure to conserve, as well as using as much as you can without letting it go waste, is so important!
Thank you, your video has been very educational.
Very happy with your explanation and preparation techniques, great job.
Thank you very much for watching. I am glad you liked the video.😊
Thank you ❤ I will save this video for future references.
Thank you very much. I hope you'll enjoy salmon sushi and sashimi.😊
Man said alright the videos done, time for a shot! Couldn't even wait till the camera was off. Great video man, thanks for the information.
Very helpful and detailed steps - どうもありがとうございます!
I'm glad my video helped. Thank you again!😊🙏
This is amazing! I really love this technique. Thank you for sharing
Thank you so much. I have another salmon video. Please check it out before you make salmon sushi.😊
Thank you very much for this video and how you cut the salmon. My son recently tried sushi and loved especially nigiri and the salmon maki rolls. We will be making them home as soon as the salmon is ready!
Hope you enjoy. Thank you for watching.😄
Thank you again for the excellent instructional video. Do you also have one for tuna, and especially for smaller cuts usually available at a good retail fish market?
Thank you so much for this informative video!
Glad it was helpful! Thank you for watching.😊
Thanks for the lesson I was making sushi without salting it this really helped me out
The salt part is a must. It makes a big change.
Thank you for watching.😊
@Sushi By Kunihiro thank you very much it's frozen in the fridge and I will be taking it out on Monday! I'm so excited to eat it!
Thank you so much for all the videos! You are just the best 🙏
You're very welcome! Thank you so much for watching.😊
Incredible tutorial! Thank you so much!
This was awesome. Inspired me to got out and buy a 10 lbs salmon just to do this.
This was an incredible video!
Question:
After 7 days how long can I continue to keep the salmon in the freezer so that I don’t end up eating sushi everyday? Months?
Also I’ve seen videos where in the salt process they make a mixture where not only is salt added but they also add dill, lemon zest etc. Would that add flavor to the salmon?
Thanks!
They will keep for a while, but I would not keep them more than 6 months even if vacuum-sealed (how I recommend freezing if you have the tools for it).
Yes, herbs will add flavor to the salmon. But, in Japanese cuisine, we don't use those during preparation process. Instead, we put those on completed sushi and sashimi.
And I wouldn't recommend you keep the salmon in the freezer more than 1 month if you only double wrap as I did. I think you can keep it longer if vacuum- sealed.
Thank you for watching. 😄
top
Really a lot more detail in the tutorial than any others i could find
I will try this! been searching and looking on so many videos to prepare my salmon for sushi but hasnt gone so good. this video had new info for me. thank you i subbed.
when it comes to the freezing part, i have always been told that its impossible for farmed salmon to get parasites. I think it has to do with what they feed the salmon? I might be wrong about this do, i dont want to get parasites
I actually never saw any parasites in farm salmon too. BUT, I've been told that even farm salmon carry parasites sometimes. So to be safe, I always freeze it. Salmon that we eat at Japanese restaurants is always frozen once too.
Thank you for subscribing. 😊
This is a really useful video! Thank you sooooooo much!!!
I'm glad you liked it. Thank you for watching.
Thank you for the very informative video! My husband goes salmon fishing at least once a year and I am the person who does all the processing of the fish after he gets home. After they are filleted, I roast the body and slide off the meat for salads and salmon cakes. Then I cut fillets to vacuum seal for meals in the future and prepare a brine to use for the portions I will be smoking. I hate to admit it but for almost 40 years we have made sashimi with the salmon we caught that day, thinking that the ocean water and the freshness would make it ok. Thankfully we have never gotten sick, but we no longer want to take the chance and are going to try your preparation method with salmon he caught today,
I do have a question about the tweezers you use to remove the pin bones. I have used hemostats for years but I think they can break the bones, so I bought some expensive German made ones that had great reviews. I used them for the first time today and was very disappointed. They have smooth edges, while my hemostat has teeth, which I think grabs better. What do you use? If I could take out pin bones even half as fast as you, it would eliminate the worst part of the process! Thank you!
You can find Fish bone Tweezers on AMAZON. Ones made in Japan is a little pricier than others but those are worth the money. But just letting you know that if the fish is super fresh like your husband catch, bones are very very hard to be pulled out. I won't be able to pull those out as fast as I did in the video.😅
Thank you so much for watching.
@@sushibykunihiro7534 Thank you for your reply Kunihiro-San! We finally had the sashimi prepped the correct way this past weekend and it was delicious! I will only do it your way from now on. I also appreciate your saying that pulling bones out of a fresh salmon is not easy! Especially since my husband caught a 37lb one last week! His biggest ever! The bones were almost 4 inches long! Taking them out was an aerobic event.
The music is also great.
We miss you Chef Kuni and Haru! We have not gone to a sushi restaurant since your departure. I know there are plenty to choose from, but nowhere can replace Sushi by H! Thank you for the detailed and very interesting video of how to prepare salmon. I had no idea that you actually freezed the salmon for 7 days! Do you do that for all types of fish too? Do you think other sushi restaurants practice this method for safety?
Thank you very much for the comment Betty!! Yes, I always freezes salmon. But I had commercial freezers which are much more stronger than regular freezers. So I did only four days in my restaurant.
Even tough I never saw parasites in salmon before , I was taught to do it from all my previous bosses. Wild salmon has higher possibility compared to farm raised salmon. So I always used farm raised Scottish salmon which is healthier than all other farm raised salmon.
And salmon is the only fish I practiced this method.
Where is your HARU located? Is that the one in New York City?
ทำตาม แร่ได้สวยงามมากเลย
I’m afraid you’re not specific enough about the freezing process to kill the parasites. It must be a minimum of -4°F for a minimum of seven days. Personally, I would prefer colder temperatures for longer period of time just to be sure. There have been cases where parasites have survived -4° at seven days.
watched the whole thing while just chilling in my bed lol, thanks for that :) subscribed!
Thank you so much for subscribing. 😊
@@sushibykunihiro7534 of course :)
Thank you for very detailed information. Great video!!
Thank you very much for watching. 😊
Interesting you just put it in a standard freezer. I have been wanting to do this forever but thought I needed to get a flash freezer. Great to know a normal freezer does not ruin the taste. What other fish freeze well in a standard freezer? Thanks!
This video was so helpful! Thank you so much! Here where I live the salmon ships frozen. Would you say it is safe to follow this procedure but skip the freezing afterwards, given it was frozen already? Thank you!
You can skip the freezing part. Enjoy delicious salmon sushi.
Thank you for watching.😊
Thank you sensei. This is exactly what i was looking for. honto ni arigatou
Thank you for watching. I’m glad my video helped.😊
Los Angeles misses you and your lovely wife so much. My prayers are with the health of your family
Awesome! Thank you so much.🙏. Greetings from Holland🌷
Thank you too!
Love the Mario Bros theme background music, also this is a great video on prepping salmon for sushi!
Glad you liked it! Thank you very much for watching the video.😊
I always wanted to try raw salmon thank you so much :)
I am soooo glad I found your video! This is great and packed with useful information I have been looking for a long time!! Thank you so much Kunihiro san! 🙏🙏 I subbed!
Can I ask you 2 questions?
1) I read your comments and learned that you suggested better to buy fresh one from showcase. You recommended Atlantic, Scottish and Norwegian. What about sockeye salmon? Are they good for sashimi if I get them from groceries store? I live in B.C, Canada
2) This question is bit edgy in technology. Hope you have info on this and can help. Do you think its safe to sterilize the fish using one of those Ozone Generator for household fruits and veggies cleaning machines with diffuser stones selling on Amazon? Would you recommend that ‘may’ replace the entire salting and freezing process in your video? I saw people use them to clean not just fruits & vegs but seafoods and raw meats..
I like Scottish salmon most. The flesh is not too fatty and not too lean. But if you can't find Scottish one, Atlantic and Norwegian are good too.
If you are making sushi for the first time, I don't recommend sockeye salmon because its flesh is kind of breakable unless it's super fresh.
I can't answer the 2nd question because I didn't know the product until today.
Thank you so much for watching.😊
Thank you so much kindly for your reply!
Thank you very much for this helpful tutorial.
You are welcome! Thank you so much for watching.😊🙏
Very informative! Thank you 👏 thank you 🙏
My go-to video if someone asks how to prepare a salmon 😊
The cut so pretty!
Thank you for watching.😊
HARU!! We miss you so much and your amazing sushi. I will be sure to try this but I know it won't taste nearly as good as the SUSHI BY H!! MISS YOU & LOVE YOU! - Justin & Taylor
Thank you! I am learning so much from you! I'd like to know if it is also possible( after curing with salt and vinegar) to slice the salmon first and then freeze it.
I don't recommend doing that. Salmon will get freezer burn more quickly.
ok i think this was the most useful guide i could find, such as i like sushi very much, 98 dislikes are from salmon family
HaHa. You are very funny.😂
@@sushibykunihiro7534 thank you! Nice video!
Thank you for sharing. Now I can prepare with out doubt and consume raw salmon less fearfully.
Wow this is what I needed to see. Thanks for the clear instructions!
Can you remove the skin before you freeze it or does the skin need to stay on while it’s in the freezer?
I love your channel. So many people talk to fast, or clip their content when editing. Would love to see one on Tako, Uni, squid, and clams.
Thanks for the idea!😊🙏
Hello!
After the salmon has been frozen for 7 days, how long do I put it in the fridge for before eating?
Thank you for the video !
It takes about 6 to 8 hours. Please wait until it's defrosted completely in the fridge. thank you for watching.😊
@@sushibykunihiro7534 Thank you kindly ! 😊
Thanks for the very informative video! This is the best video I found in terms of preparing raw salmon for sushi at home.
I’ve a question though. When you leave salmon with salt, do you keep them in the fridge during 30 mins or leave them on the counter?
Thank you 😊
If it's hot outside, please keep it in the fridge. During winter, it's OK to leave it out side.😊
This video is amazing!
Thank you so much.😊
Awesome video!! Thanks for sharing.
Thank you so much for all ur videos.. I tried and ut was perfect but due to the quality of salmon in my country not fresh as any other places.. my question is can I used the same method but to grill it ? Or fry it ? As I tired to try it in cast iron after 2 month freezing and I like it.. is it a good way to do it not just for sushi and sashimi
If you cook it, please skip the vinegar part. Thank you for watching.😊
I know this video is 3 years old but I do have a question. I use rice wine to wipe down the meat before freezing. It doesn't change the meat as much as vinegar do. Is there a reason, perhaps killing microbes, you are using vinegar this way?
thanks for the video. I want what is the difference between this process and others in which they submerge the salmon in a mixture of salt and sugar?
I never tried calbee shrimp chips, but that sounds delicious. It's much more flavorful than Tempura bits.😋
Thank you for the great video! Would normal iodized salt be fine? And is it ok to thaw for 24 hours in the fridge before serving, or is there a certain way you prefer to thaw them?
Yes. Iodized salt is totally fine but pleas do not salt cure for more than 30 minutes. It'll make the fish salty. And I suggest you thaw the fish for 6 to 7 hours before serving. Please make sure to take one plastic wrap off( since you double wrap salmon) when you thaw it otherwise it takes longer to defrost. If the fish is completely defrosted a few hours before serving, take the remaining plastic wrap off and wrap with a paper towel and then plastic wrap again.
Thank you for watching the video. 😊
I forgot to write one thing. Please thaw the salmon in the fridge.
@@sushibykunihiro7534 awesome I can't wait to try this!! Thanks so much for the response:)
wow
I used your video and my salmon turned out amazing.
That’s wonderful. Great to hear that!!😊Thank you for choosing my way.
awesome video! it made my day. thank you for doing what you do!
YOU made my day.😊👍 Thank you very much.
Excellent
Thank you so much for watching!😊🙏
Good job! thank you for sharing.🙂🙂
Thank you so much for watching. I'm glad you liked the video.😊
Very informative presentation, as are your other videos. Please let me know your opinion about using Faroe Island Salmon for sushi and sashimi. Of course I will prepare it and freeze it for 7 days, as you have shown in this video.
Faroe salmon is a very tasty salmon, which has higher fat contents compared to other salmon such as Atlantic and Scottish salmon.
Thank you very much for watching.😊
Love it 😍
Thanks for the video tutorial chef..it was awesome. Arigato 🙏 I had one question. Is it always necessary to soak in rice vinegar or is that step, optional?
The vinegar part is optional, but the salt part is a must.
Thank you for watching. 😊
@@sushibykunihiro7534 Arigato gozaimas chef :) 🙏
Best tutorials ever 💗💗💗 new fan here!
Thank you so much! I'm glad you found me.😊
Wow!
I was new to this cuisine ans this video help me very much
I'm glad it helped!!😊 Thank you for watching.
Thank you, boss. ❤️
Does he still like comments?😮
Can you comment on the Japanese knife you used and what to look for in a fillet knife?
great teachings...i got it...thanks
Greetings Chef! I'm just piggy backing on is post.
Request please please
Would you do a tutorial on making Nakazuke?
I know it's too much to ask. I think I will learn better from you.
If it's not possible, it's ok.
Thank you so much.
justy a thought,, what you refer to as "water" is the lkiquid which the salmon exuded,, so I am just guessing it might have a very high culinary interest ,,,no?
I mean save it and use it as a concentrate for any soup.. right?
Subscribed just because of your positive energy and music choice 10/10 helpful video
Thank you very much for subscribing.😊
Thank you kindly!
I hope you'll enjoy tasty salmon sushi at home. Thank you so much for watching.😊