I got my hands on a Columbia River King salmon fillet today. On sale for $11.99 per pound. The fillet was 5.9 pounds, and will make some GREAT sushi! (the only way like salmon). The color is a natural red, so I'm betting it'll be *GREAT!*
How's going, everyone? Today I'll show you "how I prepare a Salmon for making Sushi"! Salmon, one of the most popular Sushi in Japan need to be prepared neatly. However, I hope this video helps you to get any knowledge for preparation of fish :) PLEASE CHECK IT OUT !!
Do you brine the salmon before cutting it into sushi? In a lot of sushi videos, they brine salmon meat in sugar and salt for 15 - 30 min before washing and drying.
Thanks for the question. :) We don't have a lot of salmon in the restaurant, but we do salt it, as presented in the preparation video for the other fish. If you want to make the fish last longer, or if you know you'll be putting it in the refrigerator for a few days, following these steps are perfect: 1) sprinkle salt on the fish and let it sit for 15 minutes, 2) rinse off the salt, and 3) clean off the water with kitchen paper. Carefully handling all of those steps will improve the taste of the dish, so please make sure to try them! Thanks,
Hi! I am curious since I cant find any big piece of fish anywhere in the supermarket thats graded as "sushi grade", is it okay to just use the farm raised salmon from the supermarket?
Yes! Of all the videos I have watched from professional Sushi Chefs and all the Salmon Sushi I have made, you can use the Farm Raised Salmon for Sushi. To prepare it properly, if you buy it Fresh, you 1st need to Deep Freeze the Fish for 7-10 days to kill any bacteria. Farm Raised is much preferred because the controlled environment usually prevents Parasites. 🐟🍣
@@rrrranch2806 I see! Parasites are not the thing I’m worried about but bacteria is. Salmonella can’t be killed by normal fridge freezer, and that’s why I’m curious if they use a super freezer to process the fish.
Brother... I eat salmon sashimi and sushi st least once a week. Well I prefer wild Chinook like the filet I bought today, 95% of the time I'm forced to buy farm-raised Atlantic salmon. They say you don't need to freeze farm-raised fish to remove parasites, but I'm a firm believer in being safe. I freeze mine in the chest freezer at -15° for a minimum of 1 week before consuming it. By the way? If you like sushi, there's almost no end to the things you can eat safely. Halibut is delicious and so is sea scallops. I think those are my favorite after sea urchin. (Uni) Bon appetit!
Thanks for always supporting our channel! :) And we have some important information to announce. We are about to release structured content on Udemy in January 2022. This will help you make professional Sushi from the beginning! 🍣 If you're at all interested, check out the description and sign up for our Newsletter! asp.jcity.co.jp/FORM/?UserID=33cheers&formid=303 Thanks,
Only if you want to *RUIN* it! All joking aside? I know there are people that prefer salmon cooked. A lot of people, including myself, prefer it as sushi. I do have a couple exceptions. I like smoked salmon, and I also like Copper River salmon barbecued on a cedar plank with plenty of brown sugar. Other than that? I'll eat it raw!
![[4K]How To Fillet a Whole Scottish Salmon& How To Make Sushi,Sashimi_Japanese food](http://i.ytimg.com/vi/EzLLItFjNq0/mqdefault.jpg)
I got my hands on a Columbia River King salmon fillet today. On sale for $11.99 per pound. The fillet was 5.9 pounds, and will make some GREAT sushi! (the only way like salmon).
The color is a natural red, so I'm betting it'll be *GREAT!*
How's going, everyone?
Today I'll show you "how I prepare a Salmon for making Sushi"!
Salmon, one of the most popular Sushi in Japan need to be prepared neatly.
However, I hope this video helps you to get any knowledge for preparation of fish :)
PLEASE CHECK IT OUT !!
Bought some salmon and I will be trying this today! Thank you for sharing your techniques chef!
Do you brine the salmon before cutting it into sushi? In a lot of sushi videos, they brine salmon meat in sugar and salt for 15 - 30 min before washing and drying.
Thanks for the question. :)
We don't have a lot of salmon in the restaurant, but we do salt it, as presented in the preparation video for the other fish.
If you want to make the fish last longer, or if you know you'll be putting it in the refrigerator for a few days, following these steps are perfect: 1) sprinkle salt on the fish and let it sit for 15 minutes, 2) rinse off the salt, and 3) clean off the water with kitchen paper.
Carefully handling all of those steps will improve the taste of the dish, so please make sure to try them! Thanks,
Salmon doesn’t contain parasites??! How we know it’s clean for eating?❤
Hi! I am curious since I cant find any big piece of fish anywhere in the supermarket thats graded as "sushi grade", is it okay to just use the farm raised salmon from the supermarket?
Yes! Of all the videos I have watched from professional Sushi Chefs and all the Salmon Sushi I have made, you can use the Farm Raised Salmon for Sushi. To prepare it properly, if you buy it Fresh, you 1st need to Deep Freeze the Fish for 7-10 days to kill any bacteria. Farm Raised is much preferred because the controlled environment usually prevents Parasites. 🐟🍣
@@rrrranch2806 I see! Parasites are not the thing I’m worried about but bacteria is. Salmonella can’t be killed by normal fridge freezer, and that’s why I’m curious if they use a super freezer to process the fish.
@@LH-jo7os I have a deep freezer that freezes to a temp of -20*F. That is sufficient to kill all bacteria if frozen for 7-10 days!
@@rrrranch2806 wowww thank you!! I think I might have to buy that then haha
Brother... I eat salmon sashimi and sushi st least once a week. Well I prefer wild Chinook like the filet I bought today, 95% of the time I'm forced to buy farm-raised Atlantic salmon. They say you don't need to freeze farm-raised fish to remove parasites, but I'm a firm believer in being safe. I freeze mine in the chest freezer at -15° for a minimum of 1 week before consuming it. By the way? If you like sushi, there's almost no end to the things you can eat safely. Halibut is delicious and so is sea scallops. I think those are my favorite after sea urchin. (Uni)
Bon appetit!
Thanks for always supporting our channel! :)
And we have some important information to announce.
We are about to release structured content on Udemy in January 2022. This will help you make professional Sushi from the beginning! 🍣 If you're at all interested, check out the description and sign up for our Newsletter!
asp.jcity.co.jp/FORM/?UserID=33cheers&formid=303
Thanks,
Where do you get those tweezers?
Thanks for watching!! It is called "hone-nuki" and can be found in Amazon etc. :)
www.amazon.co.jp/gp/bestsellers/kitchen/2250013051
That voice gave me a f^^king fright 🤣🤣🤣
Sorry for any discomfort of you. We will improve it.
I jumped😭
Wild caught Salmon is usually only prepared Cooked!
Only if you want to *RUIN* it!
All joking aside? I know there are people that prefer salmon cooked. A lot of people, including myself, prefer it as sushi. I do have a couple exceptions. I like smoked salmon, and I also like Copper River salmon barbecued on a cedar plank with plenty of brown sugar. Other than that? I'll eat it raw!
I vacuum seal, freeze for 10 days and enjoy it as the best Sashimi!
🙏🙏🙏
Thanks for watching our contents! :)
We hope you enjoy the upcoming videos.