I talked to the meat department and he said that the fish was not sushi grade. The FDA recommends that if you choose to eat fish raw, it should be frozen at -35℃ for 15 hours and until solid and then stored at -20℃ for 24 hours before being consumed. Or you can store the fish at -20℃ or below for 7 consecutive days. This allows enough time to kill parasites that may be present within the fish.
I have been to different restaurants and they say their method of killing the parasites is salting the salmon, putting it in a cooler full of ice, and keeping it in a freezer for 24 hours. Does this work.
@@gherreraj per fda “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”
Don't ever ever ever make sushi with Costco fish. Especially the salmon. More often than not it has live parasite worms in it. I've seen them. A quick Google search or youtube search and you have video evidence. It might turn you off eating seafood altogether but hard freezing it kills them.
@Davemike27 is this considered good quality salmon in the US 😅? In the Scandics this looks like cheaper quality salmon to me 😅.. (it’s grey orange, meaning not wild, but food colored from its food it’s been given with the food where-ever this salmon was raised and farmed) - it should be a more orange-pink color unless people don’t prefer wild salmon 😅
@@amalias7548 this is bargain fish, no need to brag, you’re flexing on bargain fish which is what you’d realize if you took a second. Also, you’re probably eating farmed salmon yourself-all Atlantic salmon is farmed, sorry. However we sad Americans who ‘don’t like good fish’ can get wild Pacific salmon 10000000000% better than any salmon you get in the ‘Scandics’. I used to cook it. Lmao. Get out.
You need to freeze the pieces down to -40 degrees and then transfer it to a fridge for a few hours before consuming. The number one job of a Sushi Chef is food safety.
If you're not into sushi, just get one of these and throw on some lemon and Dill, and throw it in the oven. In about 20 minutes you get restaurant quality salmon, and about 6 or 7 servings of it!
For all the people worried about "sushi grade" salmon, that really only applies for wild caught fish. Fresh farmed is fine, there are FDA regulations on the feed and conditions for the farmed fish. Check the labels for wild vs farmed
I've had multiple occasions where I've purchased salmon specifically from Costco and seen live, moving parasites in it (some kind of nematode, I think?). Which is a bummer 'cause I've eaten it raw a few times, but after having multiple occasions back-to-back of seeing "worms" in my Costco salmon I've stopped doing that. From what I'm reading online eating a live nematode can cause abdominal pain, nausea, vomiting, or even a long-lasting infection. Like, 25-years-long-lasting. Plus there's always listeria and salmonella. Farmed salmon does carry a substantially lower risk of parasites due to their parasite-free diet, but lower risk isn't the same thing as no risk. Especially since crowded conditions mean parasite spread can be rapid if a parasite does manage to get into the pool. As a raw meat lover, I've gotta say it's really not worth the risk. Freezing your meat properly to make it sushi grade matters.
any fish can be, just needs to be frozen 7 days to ensure parasites are dead. Most commercial kitchens have sub zero freezers that do this faster, but for home cooks, just freeze 7 days.
@@ARodriguez8t4 false. It has to be in the freezer of -4F or lower for at least 7 days, or -31F until completely frozen (~1 day). If your freezer temp is any higher than that, then for no matter how long you freeze it, it won’t work.
As someone who works in a Costco meat department, our salmon and any other fish is absolutely not “sushi grade” or “ready to eat raw”. Please take the proper steps of freezing or salting the fish or fillet if you would like to eat it as sashimi or nigiri.
This is what I figured. I’m not sure what they think “sushi grade means.” Like, yes some fish have more parasites on average, but if you’re not getting this shit fresh from the water sushi grade should just mean flash frozen
@@minmoon1426 all fish is frozen before you buy it, there is literally no such thing as "fresh fish" unless you go and hunt it yourself, which is practically impossible unless you live near an ocean. All the "fresh fish" at the butcher counter at your grocery store is most definitely not fresh and has been thawed out or kept on ice for display, unless like I said, you live near the ocean and the butcher is also a fisherman
Costco sells this as Atlantic "salmon" which are farmed in nets and artificially colored due to the chosen color (they range from orange to dark pink) of the fish pellets they are fed. The biggest threat to fish farms are sea lice. Sea lice begin life as a louse in the water column. As the louse matures, it will hook onto the Atlantic Salmon and begin a parasitic relationship - feeding off of the salmon’s mucus, blood, and skin. Sometimes, but not always, sea lice can be treated solely with antibiotics.
@@verybadosuplayer9033 maybe with specific local regulations but the FDA doesn't validate "sushi grade" themselves. Anyone can slap the label on their fish if there's no local red tape.
In the uk we have packaged salmon, that will say ready to eat, if it edible raw and/or smoked. If it doesn't have ready to eat I will probs just cook it. Usually vacuum sealed salmon has been flash frozen. So if it vacuum sealed its usually safe too. At least I think that right.
All fish in North America that hasn't been caught that day is flash frozen. It's a food law, so technically all fish is safe to eat raw, assuming it kept at frozen temperatures properly at the store
The fact he called it gronions is just amazing.😂 I usually just call it scallions since I don’t know nor do I care about the difference between the two. I think I might switch to gronions now.
For wild caught absolutely, farmed is exempted: Sources: FDA food code 3-402.11: www.fda.gov/media/164194/download This covers exempt fish including certain species of tuna and farmed salmon. As for farmed I do recommend Norwegian sourcing over Chilean as they have stricter fishing laws
We've been eating homemade sushi using Farmed Atlantic Salmon from Costco 1x per month for 3 years. Never gotten sick once. We never froze it either, but we do ensure to buy one packaged that day and eat half immediately once home. The other half we bake as leftovers.
Everyone saying you will get sick from this, pause and read the package. It literally says "Fresh Atlantic Salmon Fillet - FARM RAISED", which means it is safe from any parasites due to the treatment the fish receive when they are at the farm growing. Salmon sushi actually was an idea brought to Japan by EU Salmon Farmers as a new option for sushi as they were having a hard time finding markets for all the fish they were trying to get rid of.
Farmed fish are full of pollutants, so much so that they suffer from their meat literally falling apart. It's so contaminated it's not safe to eat anymore. Nor is it especially healthful because the pellets they feed them don't provide omega-3s
Is this sushi grade fish? Sushi grade fish needs to be frozen to -45 degrees centigrade at the time of catching or the fish was killed literally minutes before. This is called flash freezing and prevents decay. If it’s not sushi grade then you’re running a big risk here
If it's meant for consumption as sashimi, the packaging will state it is "sashimi-grade" conspicuously. Else, the risk is very high for raw consumption
@@HolyEnchanta Don’t spread misinformation, “sashimi grade” literally means nothing. It’s just a marketing term, anyone can label any fish as “sashimi grade” and that’s perfectly legal because nobody is doing any “grading”. FDA guidelines state that freezing for sufficient time is enough to consume salmon raw.
Sorry as a professional working in healthcare, there is no such things as sushi grade salmon. As per FDA, Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours. Note: These conditions may not be suitable for freezing particularly large fish (e.g., thicker than 6 inches).
@@user-vf6km4sf2r my friend, salmon sushi is a norwegian creation. They farmed salmon so much that they had too much salmon. They made a deal with japan by introducing salmon sushi so they could sell their overabundance of salmon. The salmon is still farm raised so you are wrong
As long as its farm-raised fish, he's fine. Freezing it is only to kill parasites if its natural caught fish. Farm raised dont get those parasites. Freezing it first still wouldnt hurt though. I roll sushi for work. Looks great!
I read about the Costco salmon in the comments of other videos and was very confused about why everyone thought it was bad. I grew up in Hawai'i, where many grocery stores, including Costco, sell prepared sushi grade sashimi. I didn't know this guy was just. Grabbing a fillet and making it into sashimi at home. I will do more research on the term, "sushi grade," I'm seeing a lot of opinions in the comments. If I find enough trustworthy information, I would love to be able to make poke at home. The biggest thing I miss about Hawai'i is the easy access to raw fish. Went from eating it every couple weeks to eating it just on my birthday 😔 I miss the food in general 😅 Gotta cook anything I'm craving myself now
Haha it's so nice in Hawaii! I'm in Maui right now and Costco was the first stop. They had some amazing ahi already sliced with some shoyu. $12.99 a pound. Insane
You are supposed to cure the salmon first coat with salt let it sit in the refrigerator for an hour after applying salt to all sides pat dry and then poor a bottle of rice vinegar in a container then add water and ice until the fish is covered by the liquid then remove it pat dry once again then wrap toghly in plastic wrap and place it in the freezer for 48 hours
yeah, id salt that for 30 minutes, rinse. rice vinegar bath for 2 hours. pat dry wrap in saran wrap and freeze for 48 hours then id make sushi. you are risking sickness from bacteria or parasites.
Another Myth for those that didn't know: Farm raised salmon is significantly more safe to consume raw than Wild caught. Most people think Farm raised has more parasites due to their "questionable" upbringing, but the bad parasites inside salmon we think of come from their diet, and they are fed parasite-free pellets. Farm raised do typically have more non-harmful parasites (like fish lice) on the outside, but those are irrelevant when it comes to eating the flesh and are not harmful even if somehow consumed.
Some folks in this comment section don't understand is Costco salmon over sketchy restaurants and supermarket any day. If you want a Sushi fix, and don't want to spend an arm or an leg. This is the way. Ofc, safer route it is to freeze it in -4degrees for 7+ days but it wouldn't taste fresh. Risk/reward people. Just cuz there are chance you get strike by lightning do you stop walk out of the door? Comeeee on...
I used to do this till I found a worm wiggling around my salmon. For viewers please be careful and buy flash frozen or sushi grade fish when eating raw
To make my Costco salmon sushi grade, I first “cure” it by generously sprinkling it with salt, leave it for a few minutes until you see the extra water comes out, rinse, pat it dry, soak the fish in seasoned vinegar for a couple of minutes, then pat it dry, wrap in plastic wrap, freeze at least 3-7 days then, voila! Sushi grade 🍣 salmon! This is just for me, so far no one from my family has gotten sick from it, and it’s very affordable and delicious!😋
Most of Costcos fish is farm raised meaning that there isn’t risk for parasites. When they are farmed they’re given food pellets with coloring in them, that’s why when you see a salmon as bright orange as this, you can reasonably assume it’s farm raised. Anyway the food pellets they’re fed are controlled and basically the salmon can’t contract any parasites. The only way the fish would be unsafe is if it has been mishandled or left out for too long and started to rot.
@@gishman2 no it’s not. You can search by yourself. Many farm sea bed are polluted with bacteria. The sedimen of waste, food waste is can be high as 15 meters and so toxic. You can check for videos about salmon farm in fjord Norway Parasite can be killed through chilling process at certain temp in certain period of time. Salmon is not fish that remain in one spot to be healthy.
I’m in a Costco FB group and there are constantly people posting pictures of worms in their salmon. It’s not surprising, considering 75% of wild caught salmon contain parasitic worms.
I am in no way, shape, or form a food safety professional but I've *heard* that if it's farmed salmon, you don't need to freeze it because it's highly unlikely to be at risk. Idk tho'.
As an Alaskan I find this comical. You folks around the world literally praise our salmon and it’s funny. Something I can catch hundreds of a year and live off of like normal food is a delicacy to all you folks. Just neat seeing the outsides take on salmon.
“Sushi grade” is not an actual certification. Its just a marketing label. Real Sushi grade salmon is any salmon that has been farmed. Plenty of professional sushi chefs on UA-cam will tell you so.
"sushi grade" is mostly a marketing term for most people who are asking if this is in fact "sushi grade". the fda does have specific rules about safe consumption of raw fish so feel free to look into that and decide if costco salmon meets these criteria, just know that there's no secret comitee that decides what fish is good enough for sushi and what's not
DO NOT DO THIS WITH ANY REGULAR RAW FISH. ask the associate who works in the fish department and ask for sushi-grade “fish of your choice “ they will let you know if they have it. This is a good foodborne illness speed run
Yup - my grandpa always had his own extra freezer in the garage for this purpose. He goes fishing basically everyday. So he has a freezer backed to the brim with fish marked with the date. Sure you can cook it same day “to be fresh” but you have to cook the fish to such a high temp to ensure food safety it kind of ruins the point.
Not really necessary with farmed fish (Costco uses farmed fish) since they're treated for parasites and don't feed the way wild caught do. Wild caught tho 100% flash freeze or you're doomed lol
Costco employee here, I've seen salmon with worms in it before. Multiple times. Most times they are ok, but i definitely wont recommend to eat raw. Do what you will with that info.
I see so many contradicting info about this, I wanna try so bad cuz I love salmon but I ain't brave enough. Some people say costco buy salmon from farm that does "flash frozen" on their fish, which kills parasite, then thaw the fillet to 1oC in the shop before put it out to sell. As long as it doesn't smell, it's perfect good to see eat. Some say the fillet has to be frozen to -20oC for a week, which out usual freezer-fradge isn't cold enough. Or buy "sushi grade", yet I also see people saying "sushi grade" doesn't mean parasite free, and it's nothing different than "farmed", it only means the fillet is prepared (skined, deboned, etc.)
It is not, however farmed salmon and tuna can be very safe options. I always refer users to check out the Serious eats article on sushi grade: www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety and Chef Terada's video here: ua-cam.com/video/yEH1TKlZyF0/v-deo.html for more info
@@hughmann7485 Yes, I'll eat kale instead. Mmm. I always get a hankering for calorie-less, fat-free kale. My body just craves it. Unlike meat, and fat! I never crave animal protein, so my body definitely doesn't need. Which explains why there is *not* a whole industry of vegan products that imitate bacon, eggs, mayonnaise, cheese, meat, fat, lard, butter ... yeah. Sanity.
Farmed salmon can be sushi grade. Country of origin weighs in a lot in terms of quality (ex. Norwegian and Faroe farm raised salmon is significantly higher quality than most other countries farm raised salmon; compared to Chile, Canada, Scotland, and believe it or not, USA) The reason being is the standards and consistent QC. Norway has been farming salmon longer than any other country and their ideal farming practices along with the fjords cold, nutrient rich water produces the highest quality farmed salmon. Some comments saying farmed salmon can’t get parasites is wrong. Overcrowded pens and cheap feed results in sea lice, die offs, and early harvests, and this has been seen time and again in sub quality salmon farms. No matter what the COO, all ‘Atlantic Salmon’ is farmed, and it is illegal to commercially harvest wild Atlantic salmon. Pay attention to the country of origin, as that is the clearest indication to quality you can get.
Do not just take home fish from the store and eat it raw! It must either be deep frozen or dry aged. Sushi fish isn't just plain old raw fish from the market
@@mohetran6711 i dont freeze when i do. But make sure you get the "farm raised without antibiotics" one, not the Wild caught. Not the one w/ antibiotics. I put salt (not the fine grade, u need coarse or kosher) with some sake, then let it sit for 30 min, rinse it with iced water. Then slice!!! I dont freeze mine, but if u want to, maybe you can. And i take parasite pill thingy every 6 months or annually just in case (it's kinda common in Korea to take annually, so most of Koreans just take it even in the U.S.)
“Sushi grade” is not regulated like the term “premium”. Usually farm raised is way safer than wild caught because pretty much most wild fish will have parasites/worms
If I bought that whole filet, all I'm getting is a bowl of soy sauce and wasabi and I'm gonna go to town with it. I'll probably eat it sashimi style anyway. Don't judge me, I'll obviously clean it up, freeze it for a while and then eat it after defrosting.
You just need to process jt properly. I manage a poke and sushi shop. You have to salt it heavy. Let it cure and wash it off. Then freeze it minimum over nigjt
It’s the fresh farmed one so no,. It’s not appropriate for raw consumption. Don’t let these online chefs tell you otherwise. Haven’t you seen those videos where people film worms moving around on their Costco salmons? You ALWAYS get a chance of worms.
@@cannablisssedIt needs to be flash frozen soon after it is caught. It wouldn’t be good even if it was flash frozen after buying it from a store. Not that normal people would have a flash freezer in their house.
I talked to the meat department and he said that the fish was not sushi grade. The FDA recommends that if you choose to eat fish raw, it should be frozen at -35℃ for 15 hours and until solid and then stored at -20℃ for 24 hours before being consumed. Or you can store the fish at -20℃ or below for 7 consecutive days. This allows enough time to kill parasites that may be present within the fish.
Yeah that’s a great way to get parasites. Please don’t eat Costco fish raw. It’s not sushi grade and is NOT safe to eat.
I have been to different restaurants and they say their method of killing the parasites is salting the salmon, putting it in a cooler full of ice, and keeping it in a freezer for 24 hours. Does this work.
No such thing as sushi grade fish. Sushi grade fish is not a real thing
@@simonsilvers3321 Ummm you sure know a lot about nothing.
@@gherreraj per fda “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”
Me watching this short: Is Costco salmon sushi grade?
Later, checking the comments: Ok, good, I'm not the only one.
Don't ever ever ever make sushi with Costco fish. Especially the salmon. More often than not it has live parasite worms in it. I've seen them. A quick Google search or youtube search and you have video evidence. It might turn you off eating seafood altogether but hard freezing it kills them.
There’s no such thing as “sushi grade”
Yeah “sushi grade” is just a marketing tactic stores use to sell fish at higher prices
@Davemike27 is this considered good quality salmon in the US 😅?
In the Scandics this looks like cheaper quality salmon to me 😅.. (it’s grey orange, meaning not wild, but food colored from its food it’s been given with the food where-ever this salmon was raised and farmed)
- it should be a more orange-pink color unless people don’t prefer wild salmon 😅
@@amalias7548 this is bargain fish, no need to brag, you’re flexing on bargain fish which is what you’d realize if you took a second.
Also, you’re probably eating farmed salmon yourself-all Atlantic salmon is farmed, sorry.
However we sad Americans who ‘don’t like good fish’ can get wild Pacific salmon 10000000000% better than any salmon you get in the ‘Scandics’.
I used to cook it.
Lmao. Get out.
I have never heard the word gronion once, and im an instant fan.
bruh, thats what I call em at work, I thought I was alone 😂 (I stock produce)
@@thedangernoodle2731, I came to the comments to find out!
So, just basically green onions?
@@Syndicate888 yup
Those are literally scallions.
@@jim3293 oh boy here we go
You need to freeze the pieces down to -40 degrees and then transfer it to a fridge for a few hours before consuming. The number one job of a Sushi Chef is food safety.
I’ve heard it has to be flash frozen too and not just slowly frozen. Idk or -40 is way cold enough anyways
Any fish at a grocery store has to undergo that treatment. In the US at least.
already freezed
No … theyndont ….
@@Jason-hk6fx It says fresh on the packaging in the video.
Yeah, I’m not sure Costco has sushi quality salmon 😮 *EDIT: Dang! This comment blew up
Don’t be a baby, I eat Costco salmon raw all the time and I’m as healthy as an ox. Shouldn’t knock it unless you’ve tried it with bad results
@@alexscott1763 I tried it now I have food poisoning
@@yoel8543 You sure it’s food poisoning? Sounds like something else
@@alexscott1763 a baby? 🙄 people on the internet. You can eat that. I’m good. 29 other people agree.
@@alexscott1763 you’ve been lucky everytime you haven’t gotten food poisoning yet.
dude i don’t know anyone else who says grunions except for me and my dad, this was meant to happen
What are they
@@louieschwartz GReenONIONS
I say it too!
Im always gunna call them grunions now
Funny to hear someone in the US say Grunions, in my house in the UK we say Sprungions (short for spring onions, which is their name in the UK)
If you're not into sushi, just get one of these and throw on some lemon and Dill, and throw it in the oven. In about 20 minutes you get restaurant quality salmon, and about 6 or 7 servings of it!
You think that was only 6 or 7 servings?? That thing was huge
You just poached this dude's video lol
Sound good tho
You know, just cook it normally instead of going caveman on it and eating it raw.
For all the people worried about "sushi grade" salmon, that really only applies for wild caught fish. Fresh farmed is fine, there are FDA regulations on the feed and conditions for the farmed fish. Check the labels for wild vs farmed
thank you! Farmed Atlantic salmon gets a bad rep for its own reasons, but if you don't want parasites it's the way to go!
@@photogamiStick with Bakkafrost!
ua-cam.com/video/RYYf8cLUV5E/v-deo.html&pp=ygUbYXRsYW50aWMgc2FsbW9uIGZhcm0gcG9pc29u
no you are wrong. even farmed salmon can have parasites. it is just safe to buy farmed + freeze for 7 days.
I've had multiple occasions where I've purchased salmon specifically from Costco and seen live, moving parasites in it (some kind of nematode, I think?). Which is a bummer 'cause I've eaten it raw a few times, but after having multiple occasions back-to-back of seeing "worms" in my Costco salmon I've stopped doing that. From what I'm reading online eating a live nematode can cause abdominal pain, nausea, vomiting, or even a long-lasting infection. Like, 25-years-long-lasting.
Plus there's always listeria and salmonella.
Farmed salmon does carry a substantially lower risk of parasites due to their parasite-free diet, but lower risk isn't the same thing as no risk. Especially since crowded conditions mean parasite spread can be rapid if a parasite does manage to get into the pool.
As a raw meat lover, I've gotta say it's really not worth the risk. Freezing your meat properly to make it sushi grade matters.
I work for a Costco meat department…and I’m not to sure our fish is sashimi prepared. Just don’t get sick please
any fish can be, just needs to be frozen 7 days to ensure parasites are dead. Most commercial kitchens have sub zero freezers that do this faster, but for home cooks, just freeze 7 days.
@@ARodriguez8t4 false. It has to be in the freezer of -4F or lower for at least 7 days, or -31F until completely frozen (~1 day). If your freezer temp is any higher than that, then for no matter how long you freeze it, it won’t work.
@@davidkim1906
🤓🤓🤓🤓🤓🤓
Its from a farm, not wild caught so basically 0 chance of getting sick
@@AbbeyKitty1013ok? He just helping people out
As someone who works in a Costco meat department, our salmon and any other fish is absolutely not “sushi grade” or “ready to eat raw”. Please take the proper steps of freezing or salting the fish or fillet if you would like to eat it as sashimi or nigiri.
Bro just said gronions. I will never call them anything else now
They are tiny fish IRL. They spawn on beaches in California. Google "Grunions" people eat them.
@@TinaNewtonArt I think Gronions is short for Green Onions, not a fish
For people wondering how Costco has sushi grade fish, the only way fish becomes sushi grade is by freezing it. So yes, Costco fish can be sushi grade.
im surprised by the idiots who dont already know this.... the FDA consideres fish that has been deep frozen sushi grade
That’s not the point… if the fish has been sitting packaging for more than 3 days it’s still fresh for cooking but not for raw… idk
This is what I figured. I’m not sure what they think “sushi grade means.” Like, yes some fish have more parasites on average, but if you’re not getting this shit fresh from the water sushi grade should just mean flash frozen
@@minmoon1426 why are you assuming it’s been sitting for three days unfrozen?
@@minmoon1426 all fish is frozen before you buy it, there is literally no such thing as "fresh fish" unless you go and hunt it yourself, which is practically impossible unless you live near an ocean. All the "fresh fish" at the butcher counter at your grocery store is most definitely not fresh and has been thawed out or kept on ice for display, unless like I said, you live near the ocean and the butcher is also a fisherman
Costco sells this as Atlantic "salmon" which are farmed in nets and artificially colored due to the chosen color (they range from orange to dark pink) of the fish pellets they are fed. The biggest threat to fish farms are sea lice. Sea lice begin life as a louse in the water column. As the louse matures, it will hook onto the Atlantic Salmon and begin a parasitic relationship - feeding off of the salmon’s mucus, blood, and skin. Sometimes, but not always, sea lice can be treated solely with antibiotics.
Every time I eat sushi now I say, "squeeze, rotate, squeeze." And my wife just looks at me like 👀 wtf
Worms already got his brain
It’s literally farm raised, genius. And high chance this thing has received as many antibiotics as you can get.
It literally said "raised without antibiotics"
I worked at Pokeworks, this is how some frachise stores get there fish. Directly from costco. No such thing as "sushi grade fish" here in America.
100% a marketing term
@@photogami sushi grade means it's been flash frozen to kill the parasites
@@photogamino 💀
@@verybadosuplayer9033all fish is flash frozen.
@@verybadosuplayer9033 maybe with specific local regulations but the FDA doesn't validate "sushi grade" themselves. Anyone can slap the label on their fish if there's no local red tape.
🍣🍣
Don’t forget to freeze it first to kill any parasites. I know they say it’s farm raised, but it’s better to be safe than sorry!
In the uk we have packaged salmon, that will say ready to eat, if it edible raw and/or smoked. If it doesn't have ready to eat I will probs just cook it. Usually vacuum sealed salmon has been flash frozen. So if it vacuum sealed its usually safe too. At least I think that right.
All fish in North America that hasn't been caught that day is flash frozen. It's a food law, so technically all fish is safe to eat raw, assuming it kept at frozen temperatures properly at the store
@@DaDaDo661 No? You can still buy live fish, just not at the big name grocery stores. Asian stores very commonly sell live fish
The fact he called it gronions is just amazing.😂 I usually just call it scallions since I don’t know nor do I care about the difference between the two. I think I might switch to gronions now.
gronions 😭
Join the gronion gang!
They are called green onions, not gronions or scallions , they are three different things
Commenting to see an update about his future tape worm
He deserves it for saying "gronions"
Don’t view this profile🗿🗿
I hear they're fashionable in some cultures....
It comes in addition to that good price😅
My costco salmon had worms in it once…
You forgot the first part. Put it in a freezer that goes to at least -20 and leave it there for a week.
For wild caught absolutely, farmed is exempted:
Sources: FDA food code 3-402.11: www.fda.gov/media/164194/download This covers exempt fish including certain species of tuna and farmed salmon. As for farmed I do recommend Norwegian sourcing over Chilean as they have stricter fishing laws
Green onions are called gronions. Genius!
Join the Gronion Gang!
We've been eating homemade sushi using Farmed Atlantic Salmon from Costco 1x per month for 3 years. Never gotten sick once. We never froze it either, but we do ensure to buy one packaged that day and eat half immediately once home. The other half we bake as leftovers.
Everyone saying you will get sick from this, pause and read the package. It literally says "Fresh Atlantic Salmon Fillet - FARM RAISED", which means it is safe from any parasites due to the treatment the fish receive when they are at the farm growing.
Salmon sushi actually was an idea brought to Japan by EU Salmon Farmers as a new option for sushi as they were having a hard time finding markets for all the fish they were trying to get rid of.
Farmed fish are full of pollutants, so much so that they suffer from their meat literally falling apart. It's so contaminated it's not safe to eat anymore. Nor is it especially healthful because the pellets they feed them don't provide omega-3s
love me some antibiotics, chemicals, and steroids! lol but seriously, everyone's fear mongering
Indeed.
Is this sushi grade fish?
Sushi grade fish needs to be frozen to -45 degrees centigrade at the time of catching or the fish was killed literally minutes before. This is called flash freezing and prevents decay.
If it’s not sushi grade then you’re running a big risk here
I read somewhere on reddit that said costco salmom has "previously frozen" tags and I wonder if that is safe for consumption
If it's meant for consumption as sashimi, the packaging will state it is "sashimi-grade" conspicuously. Else, the risk is very high for raw consumption
Sushi grade isn’t a regulated term, so it literally means nothing. FDA guidelines say freezing at -4 F for a week is safe for raw fish.
@@HolyEnchanta Don’t spread misinformation, “sashimi grade” literally means nothing. It’s just a marketing term, anyone can label any fish as “sashimi grade” and that’s perfectly legal because nobody is doing any “grading”. FDA guidelines state that freezing for sufficient time is enough to consume salmon raw.
@@dk4637 in third world countries, sure, it doesn't mean anything. In first world countries with stringent food safety laws, it does mean something
omg i thought my dad and i were the only ones who said "gronions" instead of "green onions"
Oh that’s what he meant? I thought it was something else
There are dozens of us... Dozens!
GRONIONS LOL😭
Grunions.. Love it.. Green Onions = Grunions.
cliff cox = cox
@mooop the above makes sense, what you've written makes no sense.
@@cliffcox7643 classic cox
@@cliffcox7643 good one cox 👍
Sorry as a professional working in healthcare, there is no such things as sushi grade salmon. As per FDA, Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours. Note: These conditions may not be suitable for freezing particularly large fish (e.g., thicker than 6 inches).
Why am I watching this? Our country doesn't even have costco.
Farmed salmon from Costco. The best sushi ever lol
Ew, I agree with that point. 😂 I would def only use the wild caught to do this!
“Fresh at home” that is the furthest thing from fresh
@@ichangedmy you are wrong 💀
@@user-vf6km4sf2r my friend, salmon sushi is a norwegian creation. They farmed salmon so much that they had too much salmon. They made a deal with japan by introducing salmon sushi so they could sell their overabundance of salmon. The salmon is still farm raised so you are wrong
@@Ashley_Baldwin wild caught are the fishes with the parasites my friend. Farmed ones do not
As long as its farm-raised fish, he's fine. Freezing it is only to kill parasites if its natural caught fish. Farm raised dont get those parasites. Freezing it first still wouldnt hurt though. I roll sushi for work. Looks great!
I read about the Costco salmon in the comments of other videos and was very confused about why everyone thought it was bad. I grew up in Hawai'i, where many grocery stores, including Costco, sell prepared sushi grade sashimi. I didn't know this guy was just. Grabbing a fillet and making it into sashimi at home.
I will do more research on the term, "sushi grade," I'm seeing a lot of opinions in the comments. If I find enough trustworthy information, I would love to be able to make poke at home. The biggest thing I miss about Hawai'i is the easy access to raw fish. Went from eating it every couple weeks to eating it just on my birthday 😔 I miss the food in general 😅 Gotta cook anything I'm craving myself now
Haha it's so nice in Hawaii! I'm in Maui right now and Costco was the first stop. They had some amazing ahi already sliced with some shoyu. $12.99 a pound. Insane
You are supposed to cure the salmon first coat with salt let it sit in the refrigerator for an hour after applying salt to all sides pat dry and then poor a bottle of rice vinegar in a container then add water and ice until the fish is covered by the liquid then remove it pat dry once again then wrap toghly in plastic wrap and place it in the freezer for 48 hours
I hope that salmon was frozen to below -20 F first so you don't get worms.
It's farmed, they treat them.
it may be surprising but costco salmon is good quality and very safe to eat raw
The salmon that is from the pacific has worms... But fresh water salmon esp cially farmed regulated ones probably don't have worms...
@@YwY-ct5yq freshwater fish have the same if not more worms and parasites than saltwater fish
If you’re that paranoid about parasites just chew more, lol.
Man I’m not crazy about sushi, but I thoroughly enjoy watching your videos.
Thank you!
I will now be calling green onions “Gronions” 😂
There's nerds in the comments
yeah, id salt that for 30 minutes, rinse. rice vinegar bath for 2 hours. pat dry wrap in saran wrap and freeze for 48 hours then id make sushi. you are risking sickness from bacteria or parasites.
Another Myth for those that didn't know: Farm raised salmon is significantly more safe to consume raw than Wild caught. Most people think Farm raised has more parasites due to their "questionable" upbringing, but the bad parasites inside salmon we think of come from their diet, and they are fed parasite-free pellets.
Farm raised do typically have more non-harmful parasites (like fish lice) on the outside, but those are irrelevant when it comes to eating the flesh and are not harmful even if somehow consumed.
Facts
COSTCO SUSHI JUST-I-FIED !
Glad I'm not the only one who calls them grunions.
Some folks in this comment section don't understand is Costco salmon over sketchy restaurants and supermarket any day.
If you want a Sushi fix, and don't want to spend an arm or an leg. This is the way.
Ofc, safer route it is to freeze it in -4degrees for 7+ days but it wouldn't taste fresh.
Risk/reward people. Just cuz there are chance you get strike by lightning do you stop walk out of the door? Comeeee on...
I used to do this till I found a worm wiggling around my salmon. For viewers please be careful and buy flash frozen or sushi grade fish when eating raw
The worms aren’t the issue it’s their eggs, you won’t see them
Yikes. You may need to be dewormed.
To make my Costco salmon sushi grade, I first “cure” it by generously sprinkling it with salt, leave it for a few minutes until you see the extra water comes out, rinse, pat it dry, soak the fish in seasoned vinegar for a couple of minutes, then pat it dry, wrap in plastic wrap, freeze at least 3-7 days then, voila! Sushi grade 🍣 salmon! This is just for me, so far no one from my family has gotten sick from it, and it’s very affordable and delicious!😋
Most of Costcos fish is farm raised meaning that there isn’t risk for parasites. When they are farmed they’re given food pellets with coloring in them, that’s why when you see a salmon as bright orange as this, you can reasonably assume it’s farm raised. Anyway the food pellets they’re fed are controlled and basically the salmon can’t contract any parasites. The only way the fish would be unsafe is if it has been mishandled or left out for too long and started to rot.
Your video presentation is perfect
I appreciate that!
Lets get this out onto a tray .. nice!
ive had raw salmon from costco for 10 years and never had a problem
I would freeze it for a week at -5F but only because I'm paranoid
Does that reduce the risk of food poisoning?
@@FreshMelonWater kills potential parasites
Totally the right way to eat sushi. Salmon has parasites and worms.
@@HokeyBugle it's farmed, there are no parasites
@@RyanR-ob5gs Yes, but they were asking why op would freeze the salmon.
"Its fucking raw" Gordon Ramsey.
Grunion are tiny fish that lay spawn on beaches in California. Took me a moment to think ohhhhh they meant green onions.
LMAOAOAOAOAOAOA SAMMMEEEEE Huntington Beach shiiii
It’s farm raised, it’s not good. Also you need to freeze it for certain days at certain temp to kill the worms.
Farm salmon is safer than wild salmon. Lower risk of parasite because their feeds are controlled. All sushi restaurants used farmed salmon.
@@gishman2 no it’s not. You can search by yourself. Many farm sea bed are polluted with bacteria. The sedimen of waste, food waste is can be high as 15 meters and so toxic.
You can check for videos about salmon farm in fjord Norway
Parasite can be killed through chilling process at certain temp in certain period of time. Salmon is not fish that remain in one spot to be healthy.
Gronions is a word I’ve used in the past aswell .. top marks
There are dozens of us.... DOZENS!
There is something so therapeutic about all of this especially the cuts
I’m in a Costco FB group and there are constantly people posting pictures of worms in their salmon. It’s not surprising, considering 75% of wild caught salmon contain parasitic worms.
Wild caught will almost always have worms
It's farm raised.
I am in no way, shape, or form a food safety professional but I've *heard* that if it's farmed salmon, you don't need to freeze it because it's highly unlikely to be at risk.
Idk tho'.
I have actually gotten food poisoning from eating Costco salmon that was only slightly undercooked
Foodborne illness risk is for real and should not be taken lightly
As an Alaskan I find this comical. You folks around the world literally praise our salmon and it’s funny. Something I can catch hundreds of a year and live off of like normal food is a delicacy to all you folks. Just neat seeing the outsides take on salmon.
Not sure if Costco has sushi grade salmon but you may want to freeze it for multiple days to be safe and look up fda guidelines
“Sushi grade” is not an actual certification. Its just a marketing label.
Real Sushi grade salmon is any salmon that has been farmed.
Plenty of professional sushi chefs on UA-cam will tell you so.
yall dont have flash freezers at home?
"sushi grade" is mostly a marketing term for most people who are asking if this is in fact "sushi grade". the fda does have specific rules about safe consumption of raw fish so feel free to look into that and decide if costco salmon meets these criteria, just know that there's no secret comitee that decides what fish is good enough for sushi and what's not
I do like the salmon from Costco but I’d never eat it raw. One time it had a worm in it😅
Yes, I remember seeing that in the news
DO NOT DO THIS WITH ANY REGULAR RAW FISH. ask the associate who works in the fish department and ask for sushi-grade “fish of your choice “ they will let you know if they have it. This is a good foodborne illness speed run
I literally just got the worst food poisoning from Costco salmon sashimi. Godspeed to anyone attempting this.
They don’t sell sashimi grade do they? That’s what everyone is saying, it’s not meant to be eaten raw
@@somethingsomething404 it depends on the Costco! Some of the ones in California do for sure,
how? lol
The only time I got poisoned from fish is when I tried to make my own sushi no BS also no bs I wasn't using quality fish...just my 2 cents/experience
@@freemansaquatics5326 like food poisoning since it was rotting/rotten? or actual parasitic infection that you had to get medicine for?
you can also salt and wash with vinegar to season and prep, just like meat, you dont have to just slice it right away
This reminds me of the news video showing all of the worms trying to escape the costco salmon fillets.
This man finna have yall messed UP!!! 😂😂😂 Please look up how to make salmon sushi grade. It’s really easy.
Freeze at -4⁰F for 7 days or -31⁰F for 15 minutes. This will kill any parasites and be safe to eat
Yup - my grandpa always had his own extra freezer in the garage for this purpose. He goes fishing basically everyday.
So he has a freezer backed to the brim with fish marked with the date.
Sure you can cook it same day “to be fresh” but you have to cook the fish to such a high temp to ensure food safety it kind of ruins the point.
-40f for a good few days. No other compromise for my health.
Not really necessary with farmed fish (Costco uses farmed fish) since they're treated for parasites and don't feed the way wild caught do. Wild caught tho 100% flash freeze or you're doomed lol
This guy is a good cooker
how to get stomach parasites 101:
This is not a hack. This is preparing sushi.
As a fish monger I’m triggered lol
Costco employee here, I've seen salmon with worms in it before. Multiple times. Most times they are ok, but i definitely wont recommend to eat raw.
Do what you will with that info.
I was always wondering about this. Do you do this straight out of the packaging? No prep or rinse or cleaning?
I see so many contradicting info about this, I wanna try so bad cuz I love salmon but I ain't brave enough.
Some people say costco buy salmon from farm that does "flash frozen" on their fish, which kills parasite, then thaw the fillet to 1oC in the shop before put it out to sell. As long as it doesn't smell, it's perfect good to see eat.
Some say the fillet has to be frozen to -20oC for a week, which out usual freezer-fradge isn't cold enough.
Or buy "sushi grade", yet I also see people saying "sushi grade" doesn't mean parasite free, and it's nothing different than "farmed", it only means the fillet is prepared (skined, deboned, etc.)
Please tell me you froze this first!!!
Costco fresh farmed Atlantic salmon is not sushi grade straight out of the package!
How you grade a fish?
Fish can’t even read
@@willsum409 LOL
@@willsum409 this is a top tier comment.
Is it sushi grade?
It is not, however farmed salmon and tuna can be very safe options. I always refer users to check out the Serious eats article on sushi grade:
www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety
and Chef Terada's video here: ua-cam.com/video/yEH1TKlZyF0/v-deo.html for more info
People what sushi grade means is it has been frozen for a week and is ready to be eaten raw.
As a few sushi chef have commented here.
I got anisakiasis from that, a month of sever intestinal discomfort
Yep, can’t use normal salmon for sushi, idk what tf this dude is trying to do
I really hope people don’t listen to him. That article ain’t fooling anyone that does a little bit of critical thinking.
Where do you find all this? I can't find like anything you post at our Costco and i always get so excited 😭
I showed this video to one of the fish Bucher at Costco. He said this video is misleading and should take it down.
Homie sounds like he’s voicing a character on Bob’s burgers
Lifesaver guy!
Looks heavenly.
how do you prepare the salmon worms?
You leave it outside for one week then you can start preparing salmon worms
Don’t you have to salt it first to draw out the moisture then freeze it for 21 days to kill parasites? That’s what another person said.
just stop eating animals if youre worried
@@hughmann7485
Yes, I'll eat kale instead. Mmm. I always get a hankering for calorie-less, fat-free kale. My body just craves it. Unlike meat, and fat! I never crave animal protein, so my body definitely doesn't need. Which explains why there is *not* a whole industry of vegan products that imitate bacon, eggs, mayonnaise, cheese, meat, fat, lard, butter ... yeah. Sanity.
“Fresh at home” that’s the furthest from fresh you can get 💀
Farmed salmon can be sushi grade. Country of origin weighs in a lot in terms of quality (ex. Norwegian and Faroe farm raised salmon is significantly higher quality than most other countries farm raised salmon; compared to Chile, Canada, Scotland, and believe it or not, USA) The reason being is the standards and consistent QC. Norway has been farming salmon longer than any other country and their ideal farming practices along with the fjords cold, nutrient rich water produces the highest quality farmed salmon.
Some comments saying farmed salmon can’t get parasites is wrong. Overcrowded pens and cheap feed results in sea lice, die offs, and early harvests, and this has been seen time and again in sub quality salmon farms.
No matter what the COO, all ‘Atlantic Salmon’ is farmed, and it is illegal to commercially harvest wild Atlantic salmon. Pay attention to the country of origin, as that is the clearest indication to quality you can get.
Do not just take home fish from the store and eat it raw! It must either be deep frozen or dry aged. Sushi fish isn't just plain old raw fish from the market
COSTCO HAS BOTH WILD CAUGHT AND FARMED.KEEP AWAY FROM FARMED.
How to speedrun a parasite infection.
I didn’t realize this salmon is sushi grade, cool!
Sushi grade isn't a regulated term, but this does indeed meet the FDA criteria for raw consumption
Is it Costco Salmon in Japan or US? If US which part of US?
US, bay area
@@photogami I’m confused, you don’t need to put in the freezer -4F first for 7 days ? 😂
@@mohetran6711 i dont freeze when i do. But make sure you get the "farm raised without antibiotics" one, not the Wild caught. Not the one w/ antibiotics.
I put salt (not the fine grade, u need coarse or kosher) with some sake, then let it sit for 30 min, rinse it with iced water. Then slice!!! I dont freeze mine, but if u want to, maybe you can.
And i take parasite pill thingy every 6 months or annually just in case (it's kinda common in Korea to take annually, so most of Koreans just take it even in the U.S.)
I'd be sure to freeze it first then let it thaw in the fridge. I'm pretty sure ALL sushi is flash frozen first.
While this gentleman has lived (i assume) fine after eating this I caution others not to use regular salmon to make sushi at home.
Intestinal parasites rarely kill you. What they do do is cause a belly full of worms.
“Sushi grade” is not regulated like the term “premium”. Usually farm raised is way safer than wild caught because pretty much most wild fish will have parasites/worms
No no no, dude you’re crazy if you think Costco sushi is sashimi grade.. you’re going to seriously make yourself ill
Costco quality as well as the chef 😂
What do you do with the rest?
I froze the rest, I'll have the full video in regular format up shortly
If I bought that whole filet, all I'm getting is a bowl of soy sauce and wasabi and I'm gonna go to town with it. I'll probably eat it sashimi style anyway. Don't judge me, I'll obviously clean it up, freeze it for a while and then eat it after defrosting.
So costco salmon is safe raw? I hward that not all places have safe raw fish
You just need to process jt properly. I manage a poke and sushi shop. You have to salt it heavy. Let it cure and wash it off. Then freeze it minimum over nigjt
It’s the fresh farmed one so no,. It’s not appropriate for raw consumption. Don’t let these online chefs tell you otherwise. Haven’t you seen those videos where people film worms moving around on their Costco salmons? You ALWAYS get a chance of worms.
it just needs to be flash frozen, not all are
@@cannablisssedIt needs to be flash frozen soon after it is caught. It wouldn’t be good even if it was flash frozen after buying it from a store. Not that normal people would have a flash freezer in their house.