$34 Costco Salmon to $300 sushi 🍣
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- Опубліковано 11 жов 2024
- Welcome to my channel! In this video, I'll show you how to transform frozen salmon from Costco into mouthwatering sashimi. With just a few simple steps, you can create restaurant-quality sashimi right in the comfort of your own home.
I'll guide you through the entire process, from selecting the perfect frozen salmon at Costco to expertly slicing and serving it as delectable sashimi. You'll be amazed at how easy and delicious it is!
Whether you're a sashimi enthusiast or a curious foodie looking to try something new, this video is for you. Join me as we unlock the secrets of turning frozen salmon into exquisite sashimi that will impress your family and friends.
Don't miss out on this culinary adventure! Hit that play button and let's dive into the world of Costco's frozen salmon turned into sensational sashimi. Remember to like, comment, and subscribe to my channel for more tasty recipes and cooking tips!
Thank you for watching, and I can't wait to hear what you think of this delicious sashimi recipe. Enjoy!
PS I'll be traveling for the next 2 weeks so frequency of content will be down a bit! Thank you all for your support
#shorts #sushi #costco #salmon
I really appreciate the factual backing to the information you give, thank you for the informative and fun videos ❤
Thanks for watching 🙏🫶
@@photogami
Bro just so you know I’ve worked on fish farms and our fish have CRAZY parasites compared to wild caught…
@@BillyTheCheeseMongerfresh water?
@@BillyTheCheeseMonger This is why they say need to be frozen for X amount of days
Yes the Max Miller reference!
It's grog time!
Love both your channels (you and max!!)
hard tack👏👏
Love the references.. love it more that I get them! 😂
Super informative and calming plus the Steve and Max references. Nicely done man
Much appreciated!
I’ve been eating cheap Costco sashimi for about a year but I’m going to try some of the techniques from your videos. Thanks again
Let me know how it goes!
Thank you! I like sushi, but am too cheap to go out as frequently as I would like. Now i can enjoy it more economically!
I like how u said that
Until you get a $150,000 hospital bill
@@smeariestline59if you prepare it properly or you can real then that’s not going to be a problem. Western hypocrisy these days…
@@smeariestline59 freezing kills any parasites
@@smeariestline59
Insurance exists
Thank you for citing sources on farmed salmon safety! I’ve been hemming and hawing for months on whether or not I should eat salmon raw from the grocery store, but I never found a definitive answer. I’ll be heading to Costco to give this a try soon! 🎉
Check out yesterday's video on Safeway too, it may be my favorite to date!
@photogami checking it out now!
This is bad advice. Farmed raised Salmon is not good on any level. You can use wild caught. Just follow the guidelines and its 100% better.
@@RP-ue9wy Wild caught will always have worms
@gishman2 Not always and its 100% better. Totally fine for sushi. Farmed salmon is crazy.
FDA says it needs to be held at -4 degrees F for 7 days. An important distinction. And just because it’s farmed, there is still a risk of parasites.
You're a real one for all the Steve references 😭👌🏼💯
Nice hiss!
@@photogamilet’s get this out onto a tray 😏
I just discovered Steve and I was like "is this the 'nice' meme??"
@@lauraphoenixjumpp3455 nice
Important distinction between "frozen for 7 days" and "Held at -4 F for 7 days" BIG difference, and if you don't understand the difference you shouldn't be preparing raw fish.
Hey,
What would be the difference between held and frozen?
Thanks
@@hadjesti water freezes at 32* Fahrenheit. The average home freezer only goes down to around 0* F. They don't get down to -4* F.
can you guys spot how many of my favorite creators I've included in here?
4! Also, I've been binging your videos and all I want to eat are Sashimi and Sushi! Thank you for inspiring my cravings!
@@Skyrim_Shuffle you're too good! 🥇 And thank you for the kind words 🙏🫶
@@photogami You're welcome! 🫶
The fact that you quote the MRE guy is just amazing
Nice!
Nice hiss
Lets get this out onto a tray... Nice!
A shoutout to Steve1989… nice.
(flameless ration heater steaming away)
I’m still scared, but you give us so much education to support our choices. Thank you!!
This is incredible information, thank you!
Glad it was helpful!
Lets get this onto a tray. Nice.
HA! Love the shout out to Max.
Because of your channel I started buying salmon farmed and making my sashimi. Taste like restaurant quality
I'm so glad to hear that! There is so much gold quality out there
@A Z are you eating wild salmon raw?
Yeah we do the same for tuna, as long as its solid frozen, you can expect it to be safe.
@@limes37138yes. Freeze it and all the parasites are dead. Easy.
Farmed salmon is not good man, no reason to eat it.
The Steve Mre 🤣 🤣 I instantly love you for that
Nice! 🫶
I appreciate the ‘Tasting History’ hardtack clip insert you used 😂
Love the Steve reference.. nice ~
You have the best content out there
Thank you for the kind words ❤
going to try this
Let me know how it goes! It's pretty awesome
TASTING HISTORY!!!!
(enter tasteful classic music here)
Thank you for the hack - I tried but maybe I grew up eating good sashimi I can’t stomach the frozen ones. I recommend Costco fresh salmon (boneless skinless with the round sticker) - cute with salt and sugar and freeze. This is what my native Japanese friends teach me.
That one is excellent! The v2 version covers this process - I do a 45 min sugar and salt cure ua-cam.com/video/f_YKXZjVInY/v-deo.htmlsi=eFb2kv16nHwfb46a
i love the tasting history clip of clacking the ship's buscuit
Clack clack
wow! thats awesome
I don’t even like raw fish but it’s satisfying hearing him talk and cut the fish and prepare.
I’ve always wondered if this was do-able, nice seeing a simple and to the point vid on it looks fire
Love the tasting history reference
すごい！安い値段で高級感な刺身を作れるなんて素晴らしい
stevemre, tasting history, going to sub now
Nice! (Seriously thank you)
It says -4F for 7 days, not just frozen. How do you know that costcos freezers aren’t set at 0F? Does it matter that much?
Teach us how to prep this salmon for a pan sear. You have amazing prep skills. I bought this salmon and it was not good.
Thank you, I’m now going to Costco after work today 😭🙏🏻
man you watch the best food channels, both max miller AND steve references in one short?
Its an obligation to use Max Miller hardtack references when it comes to clicking two hard piece of food together
Haha I was so excited when they were clacking around in the bag
"Nice hiss." 😂
So good to know! So is the saline bath necessary with store bought frozen salmon before using for sashimi? If I do these steps, the salmon will be fine to use? I mean, are there any steps I'm missing?
The salt bath makes the meat firmer, it doesn’t do any kind of sanitizing
I'll be posting the full version tomorrow
From the FDA perspective farmed salmon is guaranteed safe from anisakis worms. However as with all raw foods bacterial risk is there. Costco has a great supply chain, but if it was exposed to temperature abuse (melted during the trip), it will lead to spoilage
The saline bath is for wet brining which is for improving texture, flavor, and treating fishiness. It will not sanitize fish if I had been colonized by bacterial growth
This is a very good hack to know. Dumb question, but does this apply to all frozen fish types at Costco (e.g. Tuna, Mahi Mahi, etc.)? Also, is it possible to confirm the commercial storage conditions prior to the product reaching stores? Great content!
Thank you! I'll do a video on the tuna one
For the home setting, I would only recommend tuna and farmed salmon. They're the two that are safe from a parasite perspective. However they are both susceptible bacterial overgrowth and temperature abuse
do I need to get farmed tuna or is any tuna OK?
@@__dm__ Pretty sure there's no such thing as farmed tuna
@@AndrewS-wj8be Farmed tuna does exist, but it's rare and I think it's not big scale enough to be widely supplied.
Frozen for seven days at a seriously low temperature. It was probably flash frozen after processing to that temp but Costco's freezers for sure aren't that cold.
Can you make nigiri with this as well? I’m tempted to give this a try!
Ive been wondering, what is your profile pick on here? It's so vibrant
Thank you! It's cube shaped tuna nigiri/temari with gold numbering on them
Thanks for creating this! Sashimi is the last dish I’d want to create. I always thought the fish needed to be fresh. Never knew this was an option !
Just don’t do it with fish you thawed and refroze
@@FizzyCape Good tip, refreezing is a no-no!
That slap sounded like something else 😂🤣
Hmm. I have a bag of that in the freezer, I'll have to give that a try!
someone's a fan of Max Miller!
I checked this on some reddit post as a terrible verifer, but apparently, some chefs does try this out. I'm surprised.
What do you put in the solution? You said 3-4% is it just salt? Or salt and sugar?
I tried this same exact bag and the first 5 fillets after putting it through the ice bath with salt came out fine and didn't smell. My last 2 smelled fishy and upon slightly tasting were off. Idk what I'm doing wrong? Is it maybe I'm not putting enough salt? Or does putting it in the fridge remove the smell
Hey sorry for the late response! Sounds like you did everything correct as the first 3 were fine. It could've been too little salt, but sometimes some of the fillets are not up to par
My boy big fan of Steve 😅
Sushi grade fish doesn’t have a legal definition in the US, but it is not as simple as freeze the fish and you’re good to go.
For one, most home freezers do no go below 0 F. Some chest freezers do but your average fridge/freezer combo does not.
In addition to being free of parasites, fish for sushi also has to be free of bacteria. Fish that’s going to be frozen and cooked doesn’t have to be handled with the same standards and care because the bacteria are going to be killed in the cooking process. Fish for sushi cannot be subjected to time and temp abuse. Good sushi fish is flash frozen when caught or harvested.
This flash freezing also protects the texture of the fish. Slowly freezing fish in your home freezer is going to make a mushy very down market sushi.
I bought this same package, but there’s no text on there to say when the fish was frozen. What would you do in this situation?
Does it have a best by date? I would go by that and if it's before then proceed with caution. See how it smells after the bath
Thank you for the vid because I’ve been craving it, but What did you put in the water
30g salt and 1000g water. However it's very forgiving, go for the saltiness of the ocean and you'll be set
@@photogami yes sir thanks
What about the risk of Listeria in salmon?
I have worked with foodsafety for a long time and would never eat this ..😬
Isn't this true of all sashimi/raw fish though? Is there anything different that could happen that would stop the risk of listeria without cooking it?
Yes and no, the problem with salmon is that most of it is coming from large factories where it is realy hard to remove an listeria problem..
When making salmonfilets that is ment for cooking it is cheaper, when making it for eating it raw the routines is very strict and this makes it more expensive
LIFE SAVOR ! All your videos .. I bought tuna once .. freezer it then thawed days later just dry.. cut and ate .. no anymore
Thank you! I'll do a follow-up on tuna next time
That particular bag is from southeast Asian farms you always want to make sure they’re from Northern Europe much better fish farms regulations there.
Nice
Nice
Is it just me or does this guy sound exactly like GoldenGully
I get that time to time
I’m buying the Costco wild caught Alaskan salmon 😋🌞 I was birthed and raised in Alaska and my dad worked on a crab fishing boat.
Hopefully I’ll get more than an Easter egg pastel ❤ otherwise I need to order from Alaska fisheries.
Holy fuck the hardtack meme caught me so off guard
Clack clack
How do you know how much salt you need for the saline solution?
Tried the bath but the salmon was still pretty frozen after the 30 minutes. Should I leave it in the bath or let it thaw in the fridge?
After the 30min, I would pat dry and then thaw (wrapped or in a bag) in the fridge for 5 hours. At that point the brine should've continued to pull water out. Pat dry one final time, slice up, and enjoy
@@photogami thank you so much!
I got the unfrozen farm Costco salmon yesterday and made nigiri and sashimi with it because of your videos. It was amazing, can’t believe what restaurants charge for that
I'm so glad to hear that!
Why would you use unfrozen? Enjoy those parasites.
@@willydilly9020 the unfrozen farmed one comes in frozen and also meets the FDA criteria for parasites. But like all raw foods is susceptible to bacterial spoilage
What exactly is "The smell test" since there's a little hint of fish I can smell. How much is too much?
What is the mixture for the saline?
I would like to know this as well!
I had no clue this could be done
In the food code that is placed on screen, it says that "fish that is served raw or undercooked". If the fish is intended to he served cooked, like that bag, it doesn't go through the deep freeze process.
Also says farm raised are exempt, so he's still good
@@lindahaugh4711I can only imagine how much lobbying went into that exemption
How do you prep and choose the right tuna for sushi
I will do a follow-up video on the tuna version ❤
What did you put? Salt and/or what else?
easy sushi recipie i will recreate
Okay Im confused. Where on the fish does it say its been frozen for 7 days? The gentleman's finger is on some number but I have no idea what it means. It clearly isnt a date, so what proof do I need to look for at my local costco that my fish is safe?
i wish i had known it was this easy XD
What did you add in the water? Salt and something else?
Salt and sugae
Hey does it need to be labelled as sashimi grade ?
No, sashimi grade is more of an opinion than a certification. You can meet the FDA criteria without the label, at least in terms of parasites
very adventurous with this one
We've been doing this one for years, from an FDA perspective its very safe in regards to parasites
Do frozen sockeye salmon from costco
Creased when I seen the mre guy😂
I prepared Alaskan wild caught as fresh as u can buy from traders joes and Freeze for ~48hr or more hours. I hope I'm alright, 😅😂
for those with weak stomach do not eat raw cheap salmon ortherwise you would need half-day session with the toilet
I also tried to use cheap salmon as sashimi, several types and price many time to be sure. the cheap fish made me book a alf-day session with the toilet
And I live in sweden where we have one of the highest food standard in the world
Sorry for the silly question, does the salmon takes his bath before of after thawing?
Before/thaw in the water. May not be fully thawed after 30 mins but that’s okay put in fridge
Can you share the saline solution recipe?
30g salt 1000g water, it's very forgiving. Go for the saltiness of the ocean and you'll be golden
@@photogami thank you!!!
for the love of god I have never tasted a frozen salmon that taste any where remotely close to as good as a fresh salmon... texture as well....
Does that salt bath defrost it?
Nah bro. Heat defrosts the fish.
@@petergoestohollywood382 hehe
It both defrosts and wet brines
Just remember should be ok because it was flash frozen. You know cause it will kill the parasites... Good Luck! 😊
What’s better tasting? From the fresh or the frozen?
Fresh tastes best imo, but frozen (tastes good, but the texture is lacking) is super convenient!
how do you make the saline solution?
It's 30g of salt to 1L water, however it's very forgiving and doesn't have to be exact. Go for the salinity of the ocean
Any kind of salt is ok?
@@aznmashimaro91 I say yes and use table salt. Some argue for sea salt but I skip it and I'm also cheap
Are you Japanese? I’m loving the videos from Germany brother
Danke, ich bin Koreaner
Shout out to Steve
Can u do this with the sockeye salmon too?
Needs more freezing if wild
Nice little hiss!
(flameless ration heater steaming away)
What kind of knife do you use !? 😮
How many salt and water ?
Why did you put the salmon is salt water? What does that do?
It does 3 things:
1. Firms up the texture
2. Improved flavor
3. Treats fishiness
Wait so do you defrost before or after the salt bath?
It defrosts IN the solution
@@Chemeleon15 in 30 minutes?
@@MadiW2000 yes directly into the salt solution, and yes 30 min is all you need
Marinate it for a spell. 💪🏼
Genius
what temperature is the saline solution at? i also saw you adding ice later as well
I usually do this step in the fridge with filtered water, but for video demonstration added ice. You want it as cold as possible
Are you futurecanoe's roomate?
Bro pointed at the wording that had nothing to do with the infographic 💀
Thank you for acknowledging the great Steve1989