Breaking down the Costco salmon for sushi

26 comments

1. The fillet was about $59 and made 7 large saku blocks. The meal I made of nigiri and sashimi came out to a bit under $5. If stretched out to rolls, it could probably be $700 worth or more imo

   [This article by Serious Eats](https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety) is what I always refer to people.

   tldr: Tuna and farmed salmon are usually the safest choices, however it can still be spoiled by temp abuse and bacterial growth

2. You gotta deep freeze that salmon before you eat it raw. Taking a big chance there my friend.

3. Grew up in BC. Friend’s parents were fishermen. Shed get incredible take home bags. She’d make sushi right from the fresh caught fish which is the ideal. Still kind of scared me though considering most commercial sushi is deep frozen and thawed before being served

4. Hey! This is what I use! super nice to see I’ve been cutting it up correctly. ~$11 a pound for me. Do you have a pretty beginner video on how to portion rice on nigiri sheet for rolls? I find myself cutting the sheets as they feel too big when i put a thinish layer of rice

5. Gronions.

6. All I can hear is my old boss talking shit about those nigiri cuts. It really is hard to beat the value of homemade sushi, especially when you are this apt at making it. I think the reason I don’t do it a lot is that I find salmon and tuna to be boring and overplayed. I always find myself gravitating towards other fish when I eat sushi out.

7. I’ve never made sushi with it, but every time I’ve cooked salmon from Costco it tastes waterlogged and bland as hell.

   Maybe my Costco is getting a different supply, but it has been consistently bad every time I give it another try. I’ve since stopped trying.

   So yeah – Your mileage may vary.

8. Sometimes when I buy the raw salmon from Costco or BJs, the skin is still on, is there a proper way you use to remove this?

9. Are there any preparations you need to do before you start cutting your salmon for sushi? I saw one video that used vinegar and sugar and soaked the salmon in it before using it for sushi. Here it looks like you sliced straight from the package. I’m assuming because you determined it’s safe to eat directly this way?

10. If your gonna make a sushi roll instructional video, you should know what your doing. Thats not how you make Soku. You are cutting it completely wrong. Very misinfomative.

11. I am surprised he didn’t cure his salmon first in kosher salt salmon taste way better and freshness last longer 🤙🤙🤙

12. Saving this for future use. Thanks so much!

13. Not to take away from the OP or his video. Well made video and he clearly has good technique, but the product he is using is gross at best.

    This “salmon” looks terrible. This is farmed salmon. Comes with a lot of the same warnings that you see on a package of cigarettes.

    If you’re going to eat it raw, do not settle for farmed goo full of hormones and dyes. I wouldn’t feed this garbage to my pets.

    Read about farmed salmon and how bad it is for you and the environment. It might stop you from eating salmon all together.

14. Fantastic video and comments, my dude. Thank you for posting.

15. I think they used coloring? I could be wrong but last time I bought from them i saw orange liquid, like the color of the meat.

16. Any tips for the pin bones? I previously bought the salmon from Costco. But ran into a ton of pin bones and did not enjoy pulling them out.

17. So it doesn’t need to be flash frozen for parasitic safety? Is that a myth?

18. Never heard about dipping just the fish in the soy sauce for nigiri, always done both. What’s the reasoning?

19. Do you have a video on how to properly prepare Costco brand salmon for safe consumption? I would like to buy a filet at some point and use it for sushi.

20. This sold me on Costco Salmon.

21. Why?

22. I have recently discovered Costco Atlantic farmed salmon and it’s perfect for sushi!

23. Can you eat raw salmon before freezing it first? I thought that was dangerous

24. Not flash frozen = a no from me. Don’t care how tasty it looks.

25. You literally have the most creative and awesome Sushi channel. My partner and I moved from a sushi capital in the US to a place with the worst Japanese food I have ever had. Thanks to your “hacks” I’m taking this into my own hands.

    Any advice on the rice and proportions? We use nishiki and it’s been pretty good as a foundation for the salt, vinegar and sugar

26. are we sure this is sushi grade ?