I was a sushi chef for 3 years a long time ago… we had one more step. 15 minutes in rice vinegar after the salt… and wrap in paper towels when freezing to keep the moisture off. We used the real paper (brown) so nothing would break apart and stick to the meat. Also, do not let it go longer than 15 minutes, it will cook the meat. I’m not sure if this was to meet some sort of American standards… but the owner was Japanese from Hawaii.
@@andrewlin8958 I don't remember the exact ratio... I just eye ball it. But the stronger the vinegar the less time you can do it for. Because it will literally cook the fish. You can water it down, just to conserve on the rice vinegar, but still cover the fish... and do it for a bit longer. Just keep an eye on it as far as it getting cooked.
Make sure your freezer gets cold enough also when you salt it.. add some sugar as well. This will balance out the salt and also help with pulling out some liquid.
@@nerffej, everything I've seen or read that's intended for the at-home DIYer has said to cure it and then freeze it for at least 48 hours MINIMUM before consumption to be sure any microbes, parasites, etc. are dead. A day or two more would only increase certainty that it's ready for consumption, the thawing of the fish thereafter doing nothing for the quality. Sound about right? Personally, I'd freeze ANY fish bought from anywhere that's intended to be used for sushi purposes just to be 100% sure there's nothing to worry about regardless of whether the fish was wild-caught or farm-raised or any signage stating how it's "sushi grade" (which appears to be just some kind of marketing ploy). I got sick once from making tuna nigiri at home. I didn't freeze it or cure it because the sign said "Sushi Grade." Me being the idiot I am, thought, "Well, I guess that means it's ready for me to roll up!" It didn't smell bad, never had any bad textures or coloration. Everything looked good and it tasted great! But that next day I couldn't crawl away from the toilet for at least 3 hours... It was the worst food poisoning I've ever had.
most all farm raised fish are already considered safe to eat because of their feed only diet. the fda health codes say it should be considered safe for consumption without freezing so long as it is farm raised and fresh
@@SweetKingTanner They're kept in controlled/isolated environments and receive routine veterinary care. Salmon imported from Norway is heavily regulated.
False and also false. The freezer in my basement goes to -10 degrees. The one attached to my fridge goes to -5. Many farm raised salmon are raised in disgusting environments. Do your research before telling people what to do.
fda guidlines are for fish to get frozen to -31 at ambient then held at -10 ambient for at least 10 hours....gonna be a stretch in a residential freezer. @@outdoorsman357z fda also says farm raised salmon doesnt need to be treated like that. i guess use reputable farms
Common misconception. Wild salmon is way more likely to have parasites in it. Farmed raised fish do have a shitty life but their meat is more than fine. Sad fish taste just as delicious.
Farm-raised salmon are fed parasite-free fish pellets so there is little chance of parasite contamination. A minimum of 48 hours of freezing at home can kill bacteria, however, your home freezer will not kill any parasites. Home freezers cannot get as low as -35F to kill parasites. Don't worry about parasites with farmed-salmon.
7 days at -4 degrees Fahrenheit. The colder the freezer the faster it can be eaten. “Sushi-Grade” just means it was frozen to kill parasites. Usually flash freezing creates a higher quality end result, but most people don’t have that capability. My freezer goes to -11 and I just wait 7 days.
@@MlgxLegitxSniper What brand and model of freezer do you have? I know my apartment’s Whirlpool freezer default setting is -18 degrees C / 0 degrees F and their website says it can be adjusted lower or higher. Also have you found any trusty sources for grocery store salmon? Do you choose salmon that’s previously flash frozen at -35 C, or do you just choose fresh salmon and keep it at -20 C x 7 days in your fridge? Wild caught or farm raised?
@@tfnvv5469Any salmon that is sashimi (or sushi) grade has been flash frozen. Costco does it, and i know some other stores do too. I think Costco even flash freezes their non sushi grade fish, but that doesn't mean it should be eaten. There are sushi chest freezers online which can get expensive. There's also medical freezers that can get really cold. If you're a DIY kind of person and don't want to buy a freezer in the thousands, it's very possible to make your own freezer, like a solid state (TEC) freezer that can go to -40 celsius
Never trust the grocery store or any signs in any display cases stating how their fish in the case is "sushi grade." Always freeze the fish prior to consumption to be absolutely certain it reaches a state that's adequate for consumption, and that's regardless of whether it's been farmed-raised or wild-caught. As a general rule-of-thumb: Always. Freeze. First. And most home freezers should suffice as long as it's done a minimum number of days, which might be the X factor for this as many preparers seem to advise different time duration. I watched one video state how it should be a minimum of 48 hours with this video suggesting 7 days. I don't know what the proper amount of time is or what a minimum temperature should be, and I don't see how anyone could given it's all but impossible to know whether a slab of fish has no dangerous microbes or parasites without looking at all of it under a microscope. Chances are, even the best-prepared fish still has at least some dangerous things in it at a microscopic level, but whether it reaches a proportion necessary to inflict harm on someone is what's up for debate as too many factors play a part to know for certain. To me, 7 days seems somewhat excessive if you have a freezer that reaches a minimum of -10 degrees Fahrenheit, but it can't hurt to keep it in the freezer longer to increase confidence. The longer, the better (as long as it doesn't reach a point of "freeze burning" the fish, which I think most people would get to if they froze it longer than a couple weeks).
EU food safety rules state that the fish must be fully frozen at -20 C for no less than 24 hours. The US uses 7 days for good measure. Realistically as long as you can be certain that the entire flesh has been deep frozen the parasites will die. The time requirement is to make sure large cuts of fish dont remain partially frozen at their core.
Need to do your research before putting info out there. Unless you freezer is a commercial freezer, most domestic freezer do not reach the desired temperature to kill off the parasites in raw fish, parasites only die at -36oc or colder
@@Fuddylarper do more research, farmed salmon has more parasites among most farmed fish, especially the ones farmed in Norway, due to substandard environment.
@@tonygoshive785 not really, some of you need to understand there is a difference between parasites that attack the salmos and the ones we want to avoid eating, clue they are not the same 😂
I think it's supposed to be flash frozen, which brings it to a lower temperature, actually. Either way, this will make it safe 99.9% of the time. You can also just buy frozen fish( a lot of the time, they freeze it on the boat if its a big boat). Thank you for sharing.
its not cold enough to flash freeze which is what many commercial grade suppliers do. Costco sells bags of pre flash frozen salmon. You can however freeze for 7 days at -4 degrees Fahrenheit which most freezers are capable of. However, according to FDA Food Code References: 3-402.11, Farmed fish such as salmon are exempt from the freezing requirements as they often don't contain live parasites, but that depends on how the fish is farmed and it's better to be safe than sorry.
Not necessarily? You need a freezer that can maintain -4°F (-20°C) for 7 days. The video should have mentioned these exact temperatures but it’s what she’s showing. Some people have freezers that go that low. The default setting on most home freezers is 0°F (-18°C), but you can adjust it to be colder. Sushi chefs do it this way at home too, since they don’t have their deep freezer the restaurant has at home. You can look up their videos too. FDA guidelines for ridding fish of parasites for raw consumption: -4°F (-20°C) for 7 days (total time) -31°F (-35°C) until solid and storing at an ambient temperature of -31°F (-35°C) 15 hours -31°F (-35°C) until solid and storing at an ambient temperature of -4°F (-20°C) for 24 hours
@@natebaker9174 can't find my original source but following sources I found distinguish between fridge freezer and deep freezer and deeps freezers can get to -40.
yes it will be safe as long as you follow her instructions and make sure to freeze the salmon over 7 days or more to allow parasite to die so you can safely consume it
Farmed salmon needs to be flash frozen you don't need to freeze for that long the fresher fish is the better it will taste you also need to look for North Atlantic salmon
aren't you supposed to flash-freeze them? i heard home freezer aren't freezing fast enough and cold enough for them to properly kill bacteria and their egg? there's some study of it apparently. but, idk. is
I work sushi. We just cut into blocks and freeze. Tastes just fine. Fish is already salty, I wouldn’t bother salting it more when people are just dipping it into liquid salt anyway.
@@RonnyG14 I only learned about this recently. I live in Japan and started buying "saku"(sashimi block) to cut myself. When I looked on YT, all this grade stuff showed up but doesnt exist out here. So I had to look at Japanese YT to learn how to cut. Im pretty sure there is no difference between sushi grade and sashimi grade. Its just that most Americans dont know the difference, so they call everything sushi.
The issue I'm having is I can't find enough [accurate] information about the freezing process. Video says 7 days to a month, but how do I know if it should be frozen for 7 days... or a month? What if I eat it at 7 days and it needed the month, will it pose the same risks as eating it without freezing it period? Or will I likely be able to use this trial and error method until I figure out the right way to make homemade sushi?
Ok so I froze my Costco farmed sushi for 10 days in my freezer at home, after curing with the salt and sugar as shown in her video, I thawed it out and ate it, I was fine and it was delicious! ( 10 days frozen in my at home freezer worked well for me) Hope that helps a bit.
@@paulblart7378 my point dosent need to be denfended.. farm raised salmon and fresh salmon are too very different thing and don’t belong in the same sentence. ()
@@Llkdd1987 "my point dosent need to be denfended" ok thanks for confirming that you don't know what you're talking about, not that it wasn't obvious before
@@alwaysyouramanda Healthy verified farm, they use a specific kind of food to feed the fishes just so their shits aren't contaminated with parasites. Though some bacteria got in it, but usually got killed off by the temperature from the freezer they used to transfer the salmon in truck. When it's arrived, the cleanliness of the fish is up to you.
I thought that it is recommended to use more salt and to leave it for 24 hours in a fridge . And then froze it for min 5 days . What should be the tempature of a freezer ?
@@Davidh741 But you could freeze it as she says for 7 days, up to a month IF your home freezer goes down to -20 degrees C/-4 degrees F which home freezers can go that low. FDA guideline for freezing fish to get rid of all parasite risk: -4°F (-20°C) for 7 days (total time) -31°F (-35°C) until solid and storing at an ambient temperature of -31°F (-35°C) for 15 hours -31°F (-35°C) until solid and storing at an ambient temperature of -4°F (-20°C) for 24 hours
Pretty much sushi grade for fish allows you to eat it raw when you freeze wild salmon or tuna you have to freeze them to kill any worms and parasites before eating
@@SK-fy8dlAnd korea and china didnt have chillies until Portugal brought them there. Some credit to the original globalizers of they just have to he known for trasatlantic slavery?
Parasites? Freeze for 7 days? Nah I got a place for them too ^_^ I’ve been eating raw salmon from Walmart, publix etc since I was a kid never got sick I know it’s a possibility just be carful when selecting your cut 😅
The thing is if you are to get one with a parasite due to a stroke of bad luck say goodbye to life and die. Death isn’t fun. No one will miss you in 100 years after your death. Infact people will make jokes about you if you were famous and how you died. You won’t amount to anything sadly 100 years after your death unless you did something extraordinary. But we know you can’t do anything like that. Our lives are mostly simple things that never do anything in their lives and we amount to a waste of space. I myself am probably gonna end up accomplishing nothing.
No not true, you parents probably read it on google. Nowadays farmed salmon (making around 90% of sushi salmon worldwide) is often already treated for raw eating directly. I’ve been eating it twice a week for 5 years without any freezing. Ask the importer about the farms conditions to know. Wild salmon is a different thing.
When you go to a sushi restaurant you have a lot of people stealing from you. First there is of course the restaurant owner, but what you don't immediately see are his landlord and the government. And increasingly the power company as energy prices go through the roof because of Brandonomics. So when you prepare your own sushi salmon, you're not just avoiding getting shafted by the restaurant owner, you're also taking your money back from all these leeches and parasites in the background.
Why do people wash their meat.. I don't know if it's right or wrong it just really makes me cringe. Like do you think the seasoning has the power to phasethrough the meat and stick around? Nah your washing the majority off
Sushi is really good. The raw fish is usually safe to eat if you get store-bought sushi or restaurant, only thing is, you can't really store it, it is only good for like a day.
I was a sushi chef for 3 years a long time ago… we had one more step. 15 minutes in rice vinegar after the salt… and wrap in paper towels when freezing to keep the moisture off. We used the real paper (brown) so nothing would break apart and stick to the meat. Also, do not let it go longer than 15 minutes, it will cook the meat.
I’m not sure if this was to meet some sort of American standards… but the owner was Japanese from Hawaii.
do you mind telling me what the ratio of water to rice vinegar is or is it straight rice vinegar?
@@andrewlin8958 I don't remember the exact ratio... I just eye ball it. But the stronger the vinegar the less time you can do it for. Because it will literally cook the fish. You can water it down, just to conserve on the rice vinegar, but still cover the fish... and do it for a bit longer. Just keep an eye on it as far as it getting cooked.
Wait, if he was Japanese from Hawaii, then he was really American? 😂
@@smokeymcpot69 Nationality, Ethnicity, and Locality are different concepts in the English language.
"this is what my parents did at their japanese restaurant"... i'm glad she gave her credentials, i know it's trustworthy material now
No you don’t
Sarcasm?
Farm raised 🤮
@@DanDanTheIceyfarm raised = much less chance of parasites
@@DanDanTheIcey"parasites yum"
Make sure your freezer gets cold enough also when you salt it.. add some sugar as well. This will balance out the salt and also help with pulling out some liquid.
Like deep/blast freeze levels.
yeah i love salt and sugar brine so good
@@taurusrae7630your home freezer won't get to deep chill levels but if you freeze at a higher temperature for longer you can still kill the parasites
@@nerffej, everything I've seen or read that's intended for the at-home DIYer has said to cure it and then freeze it for at least 48 hours MINIMUM before consumption to be sure any microbes, parasites, etc. are dead. A day or two more would only increase certainty that it's ready for consumption, the thawing of the fish thereafter doing nothing for the quality. Sound about right? Personally, I'd freeze ANY fish bought from anywhere that's intended to be used for sushi purposes just to be 100% sure there's nothing to worry about regardless of whether the fish was wild-caught or farm-raised or any signage stating how it's "sushi grade" (which appears to be just some kind of marketing ploy).
I got sick once from making tuna nigiri at home. I didn't freeze it or cure it because the sign said "Sushi Grade." Me being the idiot I am, thought, "Well, I guess that means it's ready for me to roll up!" It didn't smell bad, never had any bad textures or coloration. Everything looked good and it tasted great! But that next day I couldn't crawl away from the toilet for at least 3 hours... It was the worst food poisoning I've ever had.
@@22_floWbitch got food poisoning from some tuna
Tysm I love sushi and you made my life and insurance a lot better and happier
Mm looks yummy! I'm going to be trying this tysm!
Farmed salmon….very important! Freeze at least 10 days …. Very important!
Will this kill the salmonell? I'm so scared of getting salmonella
@@tv-21 something about it being specifically farmed salmon is also a big deal but i don't really know specifically why
@@tv-21if you’re that scared like me then just buy salmon sashimi, then you can be sure that it’s 100% safe to eat
@@tv-21no it won’t kill salmonella, but salmonella is usually found in poultry not fish.
@@tv-21 damn, you silly af
most all farm raised fish are already considered safe to eat because of their feed only diet. the fda health codes say it should be considered safe for consumption without freezing so long as it is farm raised and fresh
Me kinda find it hard to believe fish farms are devoid of parasites.
@@SweetKingTanner They're kept in controlled/isolated environments and receive routine veterinary care. Salmon imported from Norway is heavily regulated.
@Bigfightjaredwright ignore the slander from the big commercial fishing industry. farmed salmon is better for you than wild when done properly
“Fresh farm salmon “? No farm raised over here
@@Jay-G1990 ur ignorant. Farmed is healthier than wild
I'm trying to learn how to make my own sushi. You are the first one that I've seen say you have to freeze it.
FDA says 48 hours of freezing is required.
Thanks for the tips. I made this at home before but I used lemon juice. I will try this method. Parasites freak me out.
Does this method go for all fish?? (Talking fish but curious about sweet shrimp as well)
What brand freezer bags are you using?
Looks delicious ❤
After adding the salt should it sit out in the open or in the fridge
Thanks so much!!
Your home freezer is not cold enough! But farmed is exempt from freezing anyway
False and also false. The freezer in my basement goes to -10 degrees. The one attached to my fridge goes to -5. Many farm raised salmon are raised in disgusting environments. Do your research before telling people what to do.
@@outdoorsman357zYes! Farmed fish environments are deplorable, and the fish meat itself is quite fatty and unhealthy.
fda guidlines are for fish to get frozen to -31 at ambient then held at -10 ambient for at least 10 hours....gonna be a stretch in a residential freezer. @@outdoorsman357z
fda also says farm raised salmon doesnt need to be treated like that. i guess use reputable farms
Common misconception. Wild salmon is way more likely to have parasites in it. Farmed raised fish do have a shitty life but their meat is more than fine. Sad fish taste just as delicious.
Which is why she said 7 days to a month.
Helped me a lot!!
How do I know it needs to be frozen for a month or is 7 days how long it generally should be
Farm-raised salmon are fed parasite-free fish pellets so there is little chance of parasite contamination. A minimum of 48 hours of freezing at home can kill bacteria, however, your home freezer will not kill any parasites. Home freezers cannot get as low as -35F to kill parasites. Don't worry about parasites with farmed-salmon.
7 days at -4 degrees Fahrenheit. The colder the freezer the faster it can be eaten. “Sushi-Grade” just means it was frozen to kill parasites. Usually flash freezing creates a higher quality end result, but most people don’t have that capability. My freezer goes to -11 and I just wait 7 days.
@@MlgxLegitxSniper What brand and model of freezer do you have? I know my apartment’s Whirlpool freezer default setting is -18 degrees C / 0 degrees F and their website says it can be adjusted lower or higher.
Also have you found any trusty sources for grocery store salmon? Do you choose salmon that’s previously flash frozen at -35 C, or do you just choose fresh salmon and keep it at -20 C x 7 days in your fridge? Wild caught or farm raised?
@@tfnvv5469Any salmon that is sashimi (or sushi) grade has been flash frozen. Costco does it, and i know some other stores do too. I think Costco even flash freezes their non sushi grade fish, but that doesn't mean it should be eaten. There are sushi chest freezers online which can get expensive. There's also medical freezers that can get really cold. If you're a DIY kind of person and don't want to buy a freezer in the thousands, it's very possible to make your own freezer, like a solid state (TEC) freezer that can go to -40 celsius
Never trust the grocery store or any signs in any display cases stating how their fish in the case is "sushi grade." Always freeze the fish prior to consumption to be absolutely certain it reaches a state that's adequate for consumption, and that's regardless of whether it's been farmed-raised or wild-caught.
As a general rule-of-thumb:
Always.
Freeze.
First.
And most home freezers should suffice as long as it's done a minimum number of days, which might be the X factor for this as many preparers seem to advise different time duration. I watched one video state how it should be a minimum of 48 hours with this video suggesting 7 days. I don't know what the proper amount of time is or what a minimum temperature should be, and I don't see how anyone could given it's all but impossible to know whether a slab of fish has no dangerous microbes or parasites without looking at all of it under a microscope. Chances are, even the best-prepared fish still has at least some dangerous things in it at a microscopic level, but whether it reaches a proportion necessary to inflict harm on someone is what's up for debate as too many factors play a part to know for certain. To me, 7 days seems somewhat excessive if you have a freezer that reaches a minimum of -10 degrees Fahrenheit, but it can't hurt to keep it in the freezer longer to increase confidence. The longer, the better (as long as it doesn't reach a point of "freeze burning" the fish, which I think most people would get to if they froze it longer than a couple weeks).
Wow! Thank you
Do I still have to add salt to the already frozen salmon that is labeled “sashimi quality”? Or can I just defrost and eat?
Defrost and eat if it’s already sashimi grade
Do you have to vacuum seal it?
You do not need a month you only need ten days or if you are flash freezing then it's 24 hours
After you salt and then rinse & pat dry, can you slice it up before freezing? ❓
Damn we been eating raw salmon straight from the supermarket for the last decade lol never froze before eat and never been sick.. yet
Great!! Thank you. Can a zip lock bag be used for the freezing process?
If it's a freezer-safe a ziplock bag
Thats amazing
if i do this with farmed salmon do i still need to freeze as farmed salmon doesnt have parasites
You need to leave it for seven days at -25 C to kill all the parasite like anasakis and all the eggs.
No parasites in Farmed salmon due to the parasite free feed
EU food safety rules state that the fish must be fully frozen at -20 C for no less than 24 hours. The US uses 7 days for good measure. Realistically as long as you can be certain that the entire flesh has been deep frozen the parasites will die. The time requirement is to make sure large cuts of fish dont remain partially frozen at their core.
Need to do your research before putting info out there. Unless you freezer is a commercial freezer, most domestic freezer do not reach the desired temperature to kill off the parasites in raw fish, parasites only die at -36oc or colder
So do you, this doesn’t apply to farmed, only wild.
@@Fuddylarper do more research, farmed salmon has more parasites among most farmed fish, especially the ones farmed in Norway, due to substandard environment.
@@tonygoshive785 yes from over crowded shit farms
@@Fuddylarper and pretty much all of them are…
@@tonygoshive785 not really, some of you need to understand there is a difference between parasites that attack the salmos and the ones we want to avoid eating, clue they are not the same 😂
Does freezing it for 7 days kill everything?
Farmed salmon is exempt from fda freezing requirements, but not a bad idea to freeze to be extra sure
I think it's supposed to be flash frozen, which brings it to a lower temperature, actually. Either way, this will make it safe 99.9% of the time. You can also just buy frozen fish( a lot of the time, they freeze it on the boat if its a big boat). Thank you for sharing.
I could’ve sworn that the average refrigerator home freezer is not cold enough...
its not cold enough to flash freeze which is what many commercial grade suppliers do. Costco sells bags of pre flash frozen salmon. You can however freeze for 7 days at -4 degrees Fahrenheit which most freezers are capable of. However, according to FDA Food Code References: 3-402.11, Farmed fish such as salmon are exempt from the freezing requirements as they often don't contain live parasites, but that depends on how the fish is farmed and it's better to be safe than sorry.
@@alfonsocanady7564thank you for the knowledge. I was being genuine :) sincere thanks
Where’s the song from?
I just go to Sprouts. They have the best fish for sushi here in my town i find. If only we had a true fish market tho
bro i've been eating supermarket salmon as soon as i get home 😳
If it's farmed salmon that's totally fine. If it's wild caught make sure to freeze it for at least a week before eating.
I googled it and the salmon i was consumed was the farmed one. I guess I was a bit lucky then
@@hdkhktThank God
Nah, you got worms bro
@@kw1825 "I got worms. That's what I'm gonna call it."
❤❤❤
Omg thanks
Does this work with Ahi Tuna?
Wow thanks for this idea its a restaurant secret
You left out a VERY important fact… You need to put it in the freezer at -4 Fahrenheit or colder (for 7 days)!
Hmmm could you do this with tuna?
You need a "super" freezer that get to negative 30 to kill the parasites. Home freezers don't get cold enough.
Not necessarily? You need a freezer that can maintain -4°F (-20°C) for 7 days. The video should have mentioned these exact temperatures but it’s what she’s showing. Some people have freezers that go that low. The default setting on most home freezers is 0°F (-18°C), but you can adjust it to be colder. Sushi chefs do it this way at home too, since they don’t have their deep freezer the restaurant has at home. You can look up their videos too.
FDA guidelines for ridding fish of parasites for raw consumption:
-4°F (-20°C) for 7 days (total time)
-31°F (-35°C) until solid and storing at an ambient temperature of -31°F (-35°C) 15 hours
-31°F (-35°C) until solid and storing at an ambient temperature of -4°F (-20°C) for 24 hours
Not for farmed salmon, which is the only salmon you should be eating raw. They are fed parasite free pellet food.
thats why you leave it in the freezer for 7 days to a month dingdong
Source?
@@natebaker9174 can't find my original source but following sources I found distinguish between fridge freezer and deep freezer and deeps freezers can get to -40.
I am trying to find out if Costcos wild caught salmon is safe for this, if anyone knows that would be very helpful!
yes it will be safe as long as you follow her instructions and make sure to freeze the salmon over 7 days or more to allow parasite to die so you can safely consume it
Wild is more likely to have more parasites
Farmed salmon needs to be flash frozen you don't need to freeze for that long the fresher fish is the better it will taste you also need to look for North Atlantic salmon
PLEASE HELP WHAT IF I USE FROZEN FISH
By that time ur hungry lol
aren't you supposed to flash-freeze them? i heard home freezer aren't freezing fast enough and cold enough for them to properly kill bacteria and their egg? there's some study of it apparently. but, idk. is
You can also freeze them at a lower temperature for longer, flash freezing is if you want it done quickly like most businesses do
Does this mean already frozen salmon from the store is good for sushi already if it's already frozen for 7 days in the store?
Not necessarily. It's not a risk worth taking
wouldn't it have already been frozen before it got to you?
where can you buy fresh farm salmon?
Costco
Any grocery Store
@@smashers999 where do you l if not any grocery store in Canada
7 days ? That long ? It won’t get dry ?
It freezes with its fat. When you defreeze it, it gets back oily again.
I work sushi. We just cut into blocks and freeze. Tastes just fine. Fish is already salty, I wouldn’t bother salting it more when people are just dipping it into liquid salt anyway.
Salt isnt for taste
It's to draw out the water lol
Unless you reach blast freezer levels, I'll pass.
What happens if you forgot to salt it?
Nothing lol it’s just for flavor. If you you’re dipping it in soy sauce then there isn’t really a Need to salt it anyway
Why are you calling this sushi? Its sashimi right? And "kaisendon" since you put it over a bed of rice.
She called it “sushi grade” not sushi straight up what she means is that there’s grades for fish and sushi grade allows you to eat raw salmon or tuna
@@RonnyG14 I only learned about this recently. I live in Japan and started buying "saku"(sashimi block) to cut myself. When I looked on YT, all this grade stuff showed up but doesnt exist out here. So I had to look at Japanese YT to learn how to cut. Im pretty sure there is no difference between sushi grade and sashimi grade. Its just that most Americans dont know the difference, so they call everything sushi.
And starving
The parasites? Oh no
How do you take the skin off without freaking butchering it though
There is no such thing as sushi grade. If my fish hasn't been flash frozen at the port before getting half way accross my country I won't eat it.
i just eat it straight from package
Was it smoked ;-)
Does the freezer bag have to be the one u showed in vid??
Not really, but ziplock bags or ziplock bags with that vacuum hole are preferred because they are tight.
If it's farmed, then you don't need to freeze it. Freezing is it only necessary if it's wild/you don't trust it.
The issue I'm having is I can't find enough [accurate] information about the freezing process. Video says 7 days to a month, but how do I know if it should be frozen for 7 days... or a month? What if I eat it at 7 days and it needed the month, will it pose the same risks as eating it without freezing it period? Or will I likely be able to use this trial and error method until I figure out the right way to make homemade sushi?
Because it depends on the freezer, by the 7th day at -20 c. The parasite dies
@@TimeManInJail Is this a general rule for all types of fish or will it differ based on the catch?
Ok so I froze my Costco farmed sushi for 10 days in my freezer at home, after curing with the salt and sugar as shown in her video, I thawed it out and ate it, I was fine and it was delicious! ( 10 days frozen in my at home freezer worked well for me) Hope that helps a bit.
I just buy it and eat it
Farmed salmon 😂 that's horrible for your health
11 thousandth like
Ok she knows her shit.
But is a month really necessary?
salt and sugar
Or you can just buy fresh salmon from norway, so you dont need to eat frozen fish.
Fresh salmon isn’t always as safe because it hasn’t been frozen.
Why not just buy sushi grade salmon
Cause it’s cheaper to buy the other stuff and then call it sushi grade… sketch if you ask me
why farmed?
Because it makes the government money for ruining everyone's health
Also wild salmon is more red and healthier than farmed salmon which has it's beautiful orange color from sadly chemicals.
Yes! Always opt for wild caught salmon ❤
yes but you are more likely to get parasites
So many uneducated people these days, running for the hills as soon as they see the word "chemicals". Water is a chemical.
It should be flash frozen that’s sushi grade fish meat. Not whatever she just did.
I caught a salmon and fillet it when it touches land no need to do all these process . Just bring your wasabi and soy sauce and you’re good to go 👍🏿
You can still get parasites from that ma dude, probably tastes amazing though I would do it too
Farm raised salmon and fresh shouldn’t be in the same sentence
Except they are, so get educated
@@paulblart7378 you say the exact same comeback to every person 😂😂😂😂😂, get educated 😂😂😂😂
@@Llkdd1987 So... are you just going to cry or actually defend your point?
@@paulblart7378 my point dosent need to be denfended.. farm raised salmon and fresh salmon are too very different thing and don’t belong in the same sentence. ()
@@Llkdd1987 "my point dosent need to be denfended" ok thanks for confirming that you don't know what you're talking about, not that it wasn't obvious before
But...if that was Farm Raised Salmon...wouldn't it Not have parasites?
They’re actually worse apparently. Packed farms.. they swim in their own uh.. yknow
They are parasite free if farm raised
@@alwaysyouramanda Healthy verified farm, they use a specific kind of food to feed the fishes just so their shits aren't contaminated with parasites. Though some bacteria got in it, but usually got killed off by the temperature from the freezer they used to transfer the salmon in truck.
When it's arrived, the cleanliness of the fish is up to you.
most will say previously frozen or they usually are frozen as soon as they're caught
So you add salt to remove water\moisture....and proceed to rinse it with water! O_o
It's also to clean.
Rinsing under water shortly doesn't make it absorb water. It's to get rid of the excess salt. The salmon will be much firmer still.
@@wildkeith I know that but sometimes it can make it saggy
I thought that it is recommended to use more salt and to leave it for 24 hours in a fridge . And then froze it for min 5 days .
What should be the tempature of a freezer ?
No cooking?
it's for sashimi
is it raw?
it's sashimi
@@paulblart7378 then also
@@kanta567 it's still sashimi
@@paulblart7378 i am not Japanese so i don't know what is sasimi
@@paulblart7378i am not Japanese so i dont know what is sashimi ok
Just eat it raw
Freezing does not kill parasites. They are inactive while the food is frozen and will wake up as soon as the food thaws.
Is this true?
Too much
Do you do the same process with wild-caught salmon?🤔
I would stay away from wild it’s need to be flash frozen down to - 35 no home frezer goes that low
DO NOT eat wild-caught salmon! Wild salmon are contaminated with parasites acquired from prey fish eaten in the wild.
@@Davidh741 But you could freeze it as she says for 7 days, up to a month IF your home freezer goes down to -20 degrees C/-4 degrees F which home freezers can go that low.
FDA guideline for freezing fish to get rid of all parasite risk:
-4°F (-20°C) for 7 days (total time)
-31°F (-35°C) until solid and storing at an ambient temperature of -31°F (-35°C) for 15 hours
-31°F (-35°C) until solid and storing at an ambient temperature of -4°F (-20°C) for 24 hours
Wild salmon isn't served raw. If you have salmon sushi it's all farmed.
Its not cooked? I have never eat it so i got 0 knowledge about this
Pretty much sushi grade for fish allows you to eat it raw when you freeze wild salmon or tuna you have to freeze them to kill any worms and parasites before eating
It’s not a Japanese dish, it’s Norwegian.
Did you know Europe didn't have tomatoes and potatoes until Spain brought them from America?
@@SK-fy8dlAnd korea and china didnt have chillies until Portugal brought them there.
Some credit to the original globalizers of they just have to he known for trasatlantic slavery?
@@redleeks6253 salmon sushi is Japanese
LMAOOOO
DO NOT TRY THIS!!!
At least do so at your own risk. Some parasites can definitely survive a bit of salt on the surface and being frozen for ten days!
Parasites? Freeze for 7 days? Nah I got a place for them too ^_^ I’ve been eating raw salmon from Walmart, publix etc since I was a kid never got sick I know it’s a possibility just be carful when selecting your cut 😅
We live wt the consequences for fire fish
The thing is if you are to get one with a parasite due to a stroke of bad luck say goodbye to life and die. Death isn’t fun. No one will miss you in 100 years after your death. Infact people will make jokes about you if you were famous and how you died. You won’t amount to anything sadly 100 years after your death unless you did something extraordinary. But we know you can’t do anything like that. Our lives are mostly simple things that never do anything in their lives and we amount to a waste of space. I myself am probably gonna end up accomplishing nothing.
@@shadowverse_animations3876goddamn wtf 🤣
Ya you probably have parasites honestly..
@shadowverse_animations3876 lol no parasites don't just kill their host like that, they need them to survive.. millions of people have them
No not true, you parents probably read it on google. Nowadays farmed salmon (making around 90% of sushi salmon worldwide) is often already treated for raw eating directly. I’ve been eating it twice a week for 5 years without any freezing. Ask the importer about the farms conditions to know. Wild salmon is a different thing.
Just cook the thing
Ew, no
You need to use sugar not just salt, thats going to be salty
Farmed salmon 😵
Always go with wild ❤
Incorrect. Farmed salmon is safer, more consistent, healthier, and more sustainable. Also just tastes better
Just cook it
When you go to a sushi restaurant you have a lot of people stealing from you. First there is of course the restaurant owner, but what you don't immediately see are his landlord and the government. And increasingly the power company as energy prices go through the roof because of Brandonomics.
So when you prepare your own sushi salmon, you're not just avoiding getting shafted by the restaurant owner, you're also taking your money back from all these leeches and parasites in the background.
Go fresh WILD fish, NOT farmed. Farmed fish is fatty and raised in filthy conditions.
And based on your uneducated opinion, so are you
Why do people wash their meat.. I don't know if it's right or wrong it just really makes me cringe. Like do you think the seasoning has the power to phasethrough the meat and stick around? Nah your washing the majority off
Lost me on FARMED Salmon
Want good fish? Freeze it and ruin the texture lmao. Wow what a troll video.
Quite hypocritical of you to call the video a troll
I just dont understand sushi at all..i mean eating raw fish.
that sounds like a you problem tbh
It tastes great,you can’t get the same taste from cooked fish
Sushi is really good. The raw fish is usually safe to eat if you get store-bought sushi or restaurant, only thing is, you can't really store it, it is only good for like a day.
It wouldn't be such a popular thing if it wasn't amazing. Raw salmon is better than eating an expensive steak to me.