$35 Costco Salmon to $300 sushi

13 comments

1. Hey all, quick video about how to breakdown the salmon from Costco.

   I’m probably underestimating here, but this 3lb fillet made 7 saku blocks

   Some notes about salmon:

   * [farmed salmon are fed pellets](https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety) so there’s no parasite risk. However I still like to freeze mine for 7 days
   * the curing CAN be skipped, but the 30 min of salt and 2 min of rice vinegar eliminates the fishiness. A must for sensitive eaters
   * I’ve also eaten this fillet as is after cleaning, works great with chogochujang

2. After you defrost the salmon, do you need to rinse off the salt?

   Also, how was the taste in sushi restaurant comparison?
   I read your sushi grade serious eats article and it was enlightening.

3. wow really? is it safe?

   I buy that salmon from Costco all the time for cooking but never thought it would be safe to eat raw. Very curious because I’d love to be able to make my own sushi.

4. so much information is missing from this video. it’s literally useless.

5. How much salt and vinegar do you use for that amount of fish?

6. I had no idea I was missing out. What type of salt did you use?

7. Farmed salmon. Disgusting.

8. $300? Why not $1000 sushi?

9. Great work as always! Love your stuff!

10. My understanding is “sushi grade” fish is frozen diwn to below zero Fahrenheit to kill parasites, which is far colder than a domestic freezer can get to.

11. If I’ve already frozen the fish for a few days and thawed, could I still do the salt and vinegar cure now and then eat or would I need to re freeze?

    Also thanks for making helpful content like this!

12. r/restofthefuckingowl

13. How long will it keep after the OG 7 days of freezing and do you use any specific method to thaw it?