Using Costco Salmon for Sushi (v2 non-Frozen Version)

Welcome to our channel! In this eye-opening video, we demystify the term "sushi grade" and reveal the truth about finding high-quality and safe fish for your sushi cravings. Contrary to popular belief, "sushi grade" is not a regulated term, and you don't need to rely solely on upscale establishments for top-notch fish.

Join us as we explore a surprising source for excellent fish: Costco! We'll delve into the secrets of finding great-quality seafood in unexpected places and show you how to choose safe and delicious fish for your homemade sushi.

With our expert tips and insights, you'll discover that you can enjoy restaurant-worthy sushi at home without breaking the bank. Don't miss this chance to uncover the truth about "sushi grade" and embark on a culinary adventure with us.

Subscribe to our channel for more exciting videos about food, cooking, and culinary hacks. Hit the like button and share this video with your sushi-loving friends who deserve to know the truth about sushi grade!

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[nmasrer]

Underrated channel. Thank you for helping combat the misconceptions about "sushi grade" fish

[momotaroux]

Thank you for saving me a boatload of money while satisfying my sashimi cravings

[ct]

Do you have to freeze it first before its ready to be eaten or is it good after the 45 mins of curing?

[patliu]

when you wrap the salmon in paper towels before freezing, does the paper not stick to the salmon? how do you peel off the paper towel before thawing?

[intensehummingofevil]

i really want to do this but i feel like i’ll either destroy something or poison myself 💀

[Coryn]

Great breakdown! Love that you are deep diving all these different stores salmon for us. Do you ever get tired of salmon? Doesnt seem like it 😂

[kungpaotristan]

What is your thawing method after freezing that yields the best results for sushi/sashimi?

[photogami]

This is version 5 of my salmon sushi prep at home series. Check the description box on how to meet FDA requirements for parasite destruction without the 'sushi grade' designation. Thanks for watching!

[SavingRyansPrvt]

Does the direction in which you make sashimi or nigiri slices matter? I noticed you sliced a "saku block" off your loin portion before rotating it and making slices parallel to the spine as opposed to just slicing the larger portion as-is (perpendicular to the spine).

[charlieinabox]

Did this today and it was awesome! Worth it.

[dallasmavs]

Is it possible to make some sushi rolls right out of the package? or is the salt/sugar cure necessary for that as well?

[meleaberrii]

Hosted a handroll party using this method of curing salmon. Everyone loved it! Thank you for this awesome tutorial 🎉

[themeganess]

hi i finally tried this and it was incredible and i didn’t die!! i was thinking it would be a good video idea to take us with you to buy and like tell us what to look for when buying fillets (color etc! thank you you’re my hero and bye

[devonbedenbaugh]

Amazing channel. I feel so silly because ive tried several methods of curing and it never tastes the way restaurants do it. I was overthinking it completely.

[hamsicle]

Sometimes it's hard to find a fillet at costco without miware. I usually cut it up into 8 portions, but I will have to try 6 next time to see if I get better results. I started vacuum sealing it as well. I just use the pulse vacuum so it doesn't crush the fish and then seal.

I want to try the tuna next time as well.

[parisseagull]

I have had Norwegian farmed salmon raw many times and never had an issue. If your salmon was farmed would you eat it as purchased? Moreover, does it need the curing? It adds to taste, or serves for storage? But you’re freeze storing it anyway

[frichardson]

Glad sushi reddit lead me here. Subscribed

[cthulusauce]

Was wondering when you do the smell test, what’re you smelling for?

[Kitkate]

Hi, if I flash freeze salmon with dry ice and then put it in a regular freezer, will that lead to similarly higher quality than just popping it in a regular freezer? I heard the slower crystal formation is mainly why fish/meats can become watery upon thawing, but in my mind it makes sense that once it's frozen it shouldn't make a difference at what temperature it's stored, but I could be wrong... Also, if I flash freeze it does that eliminate the need to cure with salt/sugar?

[ozzieberkowitz]

Hi I did this and it turned out very good right after curing. However after I froze it like you did it developed a very crusty layer on the outside and it got way fishier and he paper towel stuck to it. What did I do wrong?