Sushi Guy's Guide: $6 Safeway Salmon for Sushi Use

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Welcome to my channel! In this exciting video, I'm about to blow your mind with the ultimate salmon sushi hack. Join me as I show you how I turned a $6 per pound salmon from Safeway into a mouthwatering feast worth $400! Yes, you read that right. I'll reveal all the tricks, tips, and techniques to create a delicious sushi experience without breaking the bank.
I'll take you through the step-by-step process of preparing the salmon, slicing it with precision, and crafting the most delectable sushi rolls you've ever tasted. Get ready to discover how a little creativity can transform an affordable ingredient into a culinary masterpiece.
But is this the best hack yet? You'll have to watch the video to find out! Don't miss this opportunity to learn a money-saving trick that will impress your friends and family at your next sushi night. Hit that play button now and let's dive into the world of budget-friendly gourmet sushi!
Make sure to like, comment, and subscribe for more delicious food hacks, recipes, and culinary adventures. Join the community of food enthusiasts and let's embark on a flavor-filled journey together.
#sushi #thesushiguy

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Опубликовано:

27 июн 2023

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Комментарии : 50

@OMZCapital 11 месяцев назад

Thanks!

@photogami 11 месяцев назад

Wow thank you so much for the super thanks!! 😳😳😳 Totally made my day, I am so happy that the video was helpful!

@lsheffield6205 10 месяцев назад

I tried this and it turned out just as you said. Lovely. I froze portions as you recommended and then thawed. I thought they tasted as good as the fresh although I’m no sashimi connoisseur. Thank you for all your content.

@photogami Год назад

This may be my favorite version to date! It tastes the best, but it's also pretty time consuming. If you have any questions about sushi safe fish, the serious eats article here is super informative: www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety tldr: Farmed salmon and tuna are your best bet

@urchalolo Год назад

Looks and sounds delicious…so crunchy!. Thank you!

@photogami Год назад

Thank you 😋

@SethBricel Год назад

Curing in sugar and salt is an absolute game changer for frozen fish especially. Any fishiness that is acquired in the freezer seems to be neutralized by the process, and it really does help the texture too like you said! I do the same thing with halibut, wahoo, marlin, or any other fish that’s been in the freezer for any length of time

@photogami Год назад

Such a game changer! Wow I've never tried with marlin, I'll have to keep an eye out!

@Julie_b33 Год назад

I gotta try that part where you let them rest covered in salt and sugar!! Your tips are the best.

@photogami Год назад

🙏It'll make a HUGE difference on texture and flavor

@Coryn101 Год назад

Cool to see you trying all the different types of salmon available! Surprised you don’t get sick of it, but I’m pretty sure i could eat salmon every week and be happy 😂 And add one more vote for the TJs ahi tuna review! Haha

@photogami Год назад

Thank you Ace! 🫶🙏😁

@whatakrispot 11 месяцев назад

You did the things that I always wondered😂 love you now we know there’s no farm raised salmon in US that can’t be eaten unless it’s wild caught or smells fishy

@ramenking1 5 месяцев назад

I'll have to see if our Jewel Osco has these fillets. Hopefully they're the same / just as safe as Safeway's since they're under the same parent company. From the website they're similarly priced.

@MrDillon45 5 месяцев назад

I love how every time you say sugar you say it twice. Lol. That’s awesome.

@photogami 4 месяца назад

s u g a r

@bluetongueliz8734 Год назад

Super interested in trying this. I don't know anything about curing but I do have questions! Does the curing season the fish in some ways? I understand you 2x rinse and pat dry but am curious how the flavor comes out in the end. Thanks.

@photogami Год назад

It will not season the fish in the traditional way (this is neither salty nor sweet). It'll pull moisture out of the fish via osmosis leading to a firmer texture. This in turn does change the flavors a bit, but not how normally salt or sugar would

@nicolettel.1021 Год назад

Tried this with Sam’s club “sashimi grade” salmon, before curing no fishy smell or taste but after curing it had a slight smell and taste of fishiness, think it’s still okay to consume?

@perfectmarnon 3 месяца назад

How would you eat the frozen ones? Do you leave it at room temp to thaw or in the fridge overnight? Also would it still be okay to eat raw and would you need to cure it again?

@jumper0122 Год назад

One of the best things I've ever eaten was a salmon skin handroll -- remove the bigger scales from the salmon skin, fry it, and make a handroll with cucumer / nitsume / masago. Hope you didn't throw that out!

@photogami Год назад

That sounds lovely! Yes I froze the skin, can't wait to try this

@ejk1729 Месяц назад

Hey, what's the red sauce you used called?

@dbess1 Год назад

Good video. Thanks! I understand the salt pulls the water away. But what does the sugar do? Is that part to firm up the flesh or is the salt doing that? Never really got the point of sugar. And how does this compare to using rice vinegar? Never been clear on what does what, even thought the end result tastes good.

@photogami Год назад

Thank you! It helps further draw out the moisture as is the salt leading to a really pleasant texture. It doesn't make the fish sugary, but it does help round out the flavors as well The rice wine vinegar is an extra step to remove fishiness, however it is optional and I don't do it most of the time. Also having to shave away the layer of the 'cooked' layer is not ideal for everyone

@dbess1 Год назад

@@photogami Ok thanks for the explanation. I tried it twice this week. Once with only salt water and once with salt water, then followed with rice vinegar. I couldn’t wait the 5 hrs lol. Gave it an hr. And I didn’t cut away the outer part. Tasted really good to me and when cut, the outer layer was visually appealing with the cooked look and the pink inside. Gotta experiment with sugar next. Anyway thanks again for the direction. Hopefully you show us an easy tasty way to do the skin!

@TSHBuddahead Год назад

Hey man, do you have any recommendations for how to prepare Trader Joe's frozen ahi tuna for sashimi? I've wanted to try it but it has a slightly fishy smell and sticky texture that turns me away from it. Is this normal or does the stuff from TJ's just not pass muster?

@photogami Год назад

I've yet to try TJs but plan on going to! Last time I was there the tuna steaks were heavily oxidized (dark brown). Will definitely swing by again to check them out again. If all fails I'll be sure to get at least the salmon

@dbess1 11 месяцев назад

You should include the links to the other versions, easy access. I’ve seen ver 3 and 4 but I don’t know 1 & 2. Imo

@photogami 11 месяцев назад

That's a great idea, thanks for bringing it up. I've realzied I haven't put v1 and v2 on here (they were on my tiktok only). I'll make a playlist after I bring them here :D

@user-ji2bt9cu8e Год назад

Hi again thanks for the video! Although I am wondering why you did not use sugar after salt for curing frozen salmon in that Costco frozen salmon video? Also can we eat raw farmed salmon that has been pre-seasoned(by seller)? I bought a refrigerated seasoned farmed salmon and put it in the freezer for quite a while, I wonder if I could just thaw it and eat it raw😂

@photogami Год назад

Good q! It's out of habit for me -- You can use sugar on the frozen one and you can also skip the sugar in this one (add more salt if doing so). I feel with the frozen one, there's no saving the texture, so I keep it simple with just salt When you mean a pre seasoned salmon, do you mean pre cured? If so yes, should be great to eat 😁

@user-ji2bt9cu8e Год назад

@@photogami thanks for the reply! Although I am not sure if the salmon I bought is pre-cured in the way you mean it.. what I bought is literally a salmon that is seasoned by sweet bourbon marinade and ready to be cooked. After taking it home, I froze it and now I wonder if it could take it out of the fridge and eat it raw.. Also, I wonder if frozen wild caught sea scallop can be eaten raw and, if so, do we necessarily need to cure it as well? Thanks:)

@YeahYeahItsJustin 8 месяцев назад

What do you use the skin for? Thanks

@tmmrtn Год назад

In previous videos, you've made the saku blocks _across_ the fillet. This time, you split down the middle, and then make the blocks from _along_ the fillet. Does this matter?

@photogami Год назад

Not at all, this one is more proper, but the other method allows you to have both the back loin and the belly in one saku

@tmmrtn Год назад

@@photogami Just got done breaking down a fillet with this method. Compared to the vinegar bath version, I'd say this was slightly easier and there's no "acid cooked" discoloration of the outer layer. However, just like you did, I saved a block for immediate snacking. The smell was clean, but slight fishiness when eaten alone. Soy sauce easily masked it, though. Could be a variety of things. But, I also wonder if this method is gentler than the vinegar from a chemistry perspective, and therefore, less effective at eliminating off tastes. I'll try to report back if the rest of the fillet has the same issue. Thanks, nonetheless!

@tmmrtn Год назад

Reporting back: Other blocks I cut seem to be turning out great. One thing I didn't mention was that my test piece was the final tail-end piece. Maybe funkiness is higher there, or maybe the freeze helped.

@PavyCakes Год назад

can you relate the soy and wasabi mix to an America mix? I always wonder why it's improper. No hate here, just curious.

@photogami Год назад

It's an old table etiquette as is eating nigiri with hands only. It's generally considered rude to mix wasabi directly with soy sauce because it is believed to be a sign of disrespect towards the chef and the food itself. However these days the sentiment only really applies to higher end omakase places I personally mix the wasabi with the soy sauce since that's what I grew up with. Whenever I'm in Japan, I see many doing the same as well!

@christiangutierrez7225 Год назад

Where is the trader joes ahi tuna review!!!

@photogami Год назад

I've got bad news, it was heavily oxidized and I probably won't get to it until I'm back from traveling for independence day... One of these days!

@fredyuen2489 11 месяцев назад

what do you do with the skin? Do you just cook it and eat that separately, I'm just asking because I don't like to waste things like that.

@photogami 11 месяцев назад

I'll be doing a video on the skin soon! It makes for amazing crispy salmon skin for either eating on its own or as part of a hand roll

@wavy6470 Год назад

Is this really safe?

@photogami Год назад

From a parasite perspective absolutely, however if spoiled by bacteria you can still get sick. It's the same risk with all raw foods

@wavy6470 Год назад

@@photogami Thank you for the response!!

@photogami Год назад

You're welcome, don't hesitate if you have any additional questions :D

@ToprollPower Год назад

@@photogami Wow really? I always assumed the "sushi grade" salmon was more expensive because there was something special with it... you mean you can just grab any salmon in the store and it'd be ok?

@rdbram824 Год назад

@@ToprollPower sort of. farmed salmon is safe and good to go according to the FDA assuming they're fed a parasite free feed. all norweigan farmed salmon, by norweigan law, follows this guideline. wild caught salmon on the other hand has a very high rate of parasites. while it is possible the wild salmon was flash frozen on the boat (thus killing parasites) if this is not specifically mentioned on the packaging you must freeze it at -4 F for a week. Freezing at even lower temperatures reduces the time it needs to be frozen for. either way you should be discerning in picking the freshest, best looking fish, but in general any farmed norweigan salmon is good to go