Check out this unbeatable Costco sushi hack: turning $50 Costco Salmon to $700 of sushi at home! #sushi #sashimi #salmon #costco #japanesefood #cooking #foodie #shorts
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.
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”
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.
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.
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!
@@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.
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.
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.
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.
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.
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.
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
@@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!
You just straight up cut it up from the package... that's not a "hack" .. what you should do is cut it into portions, then freeze it, then cure it with sugar, salt, and saké to extract unwanted moisture and fishy flavor as well as give it a better taste simultaneously... You then rinse it out, pat it dry and then you're actually ready to eat it. If you're gonna post videos showing people how to consume raw products, at least give them the proper guidance.
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.)
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
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: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yEH1TKlZyF0.html for more info
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
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
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.
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’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.
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
“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 RU-vid will tell you so.
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.
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.
@@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.)
“Preparing it fresh at home” - a Costco salmon sushi is not gonna taste any more fresh than a sushi restaurant’s sushi. Neither should be considered “fresh” in any way if there’s nothing fresh about the ingredients
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
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).
You like many others in here are closeness. You are 100% dead wrong, it’s 100% sushi grade. Pretty much all the farmed fish from there is but what is guaranteed is that ALL farmed fish from Norway that Costco self is 100% sushi grade and is guaranteed by the country and is even in the health guidelines that say Norway farmed fish is sushi grade. It’s mind blowing how many people think they know what they’re talking about but have zero clue
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.
I am so tempted to try this. Been holding out on Costco salmon ever since I saw your video! I've been buying expensive sashimi grade salmon from the market for years! Do you buy it early in the morning so it's fresh? @@photogami
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
Me thinking the comments are all going to be about “gronion” or at least those clean cuts… and instead it’s a bunch of wrong information about food safety 🤣 You guys would be really upset to find out what’s in most of what you eat. Plot twist: this is safe, McDonalds isn’t! Who knew! (Everyone but RU-vid apparently)
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.
@@Jesuslovesyou8525 in the wild ones sure, farmed ones are pumped with antiparasitics and steroids. Pick your poison lol, we're all gonna die of cancer anyways for the next few generations
Costco isn’t sushi grade bro. My buddy got severe stomach pain for weeks cuz he ate them raw. Also farmed salmon is gross, the fat contains so much toxins and antibiotics. Wild Sockeye is King.
No such thing as sushi grade, it's a made up marketing term. Wild salmon is never used for sushi, the fat content is far too low and the incidence of parasites is 90%. Farmed salmon is parasite free.
Eating wild salmon is how you get parasites, whereas US farm salmon have strict guidelines to prevent parasites, also sushi grade isn’t a real thing, you just put ur fish in the freezer for three days then it becomes “sushi grade”
@@JD-fn3niBro you need to watch some documentaries on farmed salmon. They eat soy pellets whereas wild salmon eats krill and plankton which makes their meat vibrant red. Farmed salmon are also full of anti biotics and they are fed supplements to make their flesh orange. They also swim in their own poop while wild salmon swim thousands of miles in fresh water. Do not eat farmed salmon!!!
