What Types Of Fresh and Frozen Salmon Can You Eat Raw? Walmart? Whole Foods?
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What Types Of Salmon Can You Eat Raw Without Freezing from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on TH-cam.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
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Please let Hiro talk....I absorb everything Hiro says he is the expert. Don't interrupt him please.
Seriously. The cam man should always be quiet.
Omg lmao I thought the same thing. Hiro is the expert in my eyes Camera guy needs to do what camera guys do best...quiet on the set!
Camera guy should shut his cake hole.
@@noyb77711 Strongly concur
so you guys are all assuming the white guy doesn't know fish? probably can't jump either?
I love the honesty when Hiro smelled the fish and didn’t purposely lie about the smell to make wholesalers seem better
Thank you....yes I can't lie...will not be fair for viewers....and everyone was saying Walmart was paying me to use their products from my Tuna video...now people know...
@@DiariesofaMasterSushiChef wow! Such an honest chef! I believe you and will be watching now! Thank you. New subscriber 😀
@@DiariesofaMasterSushiChef Well now I'm a subscriber. Thank you for your honesty.👍
@@DiariesofaMasterSushiChef i know it's an old comment, but this honest is very much appreciated. Most people would lie
There is no reason for him to lie though
@Paolur
I'm from Hardanger in Norway. The river in my hometown used to be one of the best salmon rivers in the country and it has been completely destroyed by fish farms. The vast majority of salmon are now escaped farm fish full of parasites. A few years ago me and my father spotted a fish in the river that was almost completely white from fish lice and totally blind, he walked into the river with a spear and stabbed it, it was too frail to resist and didn't even seem aware that anyone was near. For years we have petitioned and protested to no avail, the farm companies act like they own the fjords. Please don't buy farmed salmon, when you do you're helping to destroy a fjord that is a UNESCO world heritage site.
Thank you for posting this. Nobody takes care of this earth the way that the indigenous people would. No matter what part of the world it is . Greed rules all. 🌏 thank you again.
Thank you for sharing this!
That's awful, but its important to remember that the reason why we need aquaculture to begin with is because of critical overfishing and resulting species collapse. I could offer plenty of solutions but never implement any of them, good on you for trying to take action via protest/petition. Hopefully better regulation on farming practices will come.
Thank you for taking the time to post this as many people believe buying farm-raised fish is more sustainable than buying wild, but this is not the case at all.
Farm-raised fish live in what is essentially a giant fish tank and their fat and skin are full of toxins because of that. Their meat also has a much lighter shade of red, that’s because wild salmon get their color from eating krill and shrimp, whereas farm-raised are fed either crustacean shells or synthetic chemicals. Without this, your “responsibly farm-raised” salmon would be grey.
@@notgonnapayYes, but just like on land it's the factory farming practices that are the problem, not agriculture itself. Fish farming is more sustainable when done correctly; it's just unfortunate that crime pays and environmentalism doesn't.
This is an amazing video, thank you for helping clear the confusion because ive really wanted to make good poke at home, without it being outrageously expensive
What i learnt from this video is the best tasting salmon, is the trout.
My lord have mercy.
From whatever they happened to buy. Ordinarily, I would take Chinook salmon over Steelhead trout, any day. It's a no brainer.
Lmao
It was thought that trout were salmon family hence. "salmonoid". However, present thinking is salmon are actually trout family.
@@garyfujinami9911 so we were eating trout all along
I wished Hiro wouldn't get interrupted so often..
Glad I'm not the only one who noticed.
And he says "Sashimi" so weird (not Hiro)
I'm Japanese and he puts a different accent sound to it.
It's like how they say "Karaoke" and "Panko"
They don't care how they pronounce it.
Been like this for years :/ cameraman always jumping the gun yet it ain't about him.
Agreed. The cameraman thinks he knows as much as the chef. There's a reason why he is behind the camera and not the one making the sashimi.
Y'all act like y'all have a personal relationship with Hiro. stfu and stay in your place. cameramen has been with hiro since day one all the way to 1.7m followers.
I appreciate this video so much. We love asian cuisine of all kinds and since the pandemic I've taught myself how to make a lot at home. Sushi is something I've been nervous to venture in to but this video was simple yet very very informative and I have more confidence trying it out now.
Hi Hiro, I am a fishmonger who works for Wholefoods. Just a heads up, the Atlantic salmon sits in the Distribution Center for sometimes 1 week at 32 degrees in their original box before we receive it. I would tread with caution next time. The frozen is ok, the fresh I would ask if they cut it from a whole fish.
What is this year 1500? lmao @ fishmonger
Sunday Squad
The year is 2021
And
What nomenclature should it be, sparky.
@@sundaysquad164 nothing wrong with the term fishmonger
What if it is or is not cut from a whole fish? Thanks
@@sundaysquad164 no one here wants your post-modern critique, fem-boy.
Hey camera man- toward the end of the video, where we would normally like to see the reaction of the Master Sushi Chef and his verdicts of the options he chooses and his thoughts, you talked for a minute straight over him and told us what you'd eat. We don't care what you eat. We watch for the Master Sushi Chef and not for the Random Cameraman, and you never actually let him say his final verdict. Stop talking and let Hiro do his thing.
No one cares for your opinion lmao
@@goham2558 people clearly do soooo stfu :)
@@Nunion7337 No one cares for your opinion lmao
Go Ham I care
🤣
I was a sushi chef for 10 years I worked for Yoshi at kotobuki New York I was his main sushi chef I am from Maryland American But trained very strict by Japanese. Like rolling without a mat... to not smash the rice.
A small trick with fish and then you can eat it raw, Is to cover it with salt on top and bottom raw. It will really pull out 95% of anything including worms. Rinse and then freeze or make your fish❤😊👍
Thank you for sharing this info with us...
yoshi? from mario?
How long do we cover with salt before rinsing and serving?
@@blancawilson4747 yeah i want to know that too, even After two years aha
What about 5% of the superduper parasites that survived?
Hiroyuki, you made my mouth water throughout the entire presentation. As usual, great information and presentation. Thank you.
Eww keep it to yourself
So glad I found this channel as I’m just starting to get into eating store bought and raw fish in sushi/sashimi since I don’t fish much anymore so this information and educational videos are an amazing contribution for uneducated people like myself. Thank you and keep up the great work. 🙏
Kind of wish the camera guy would let Hiro talk more and either summarize what he says or put subtitles.
Does the chef have a mic? His voice sounds very muffled. I wish the chef would have a mic or a better mic.
In other word you wish he’d shut the fuggupp like every one else
camera guy "take a breath"!......
Agree, but I believe Hiro is quite a reserved character, and if it was all down to him to speak on his own, we wouldn't get anything out of him. Seems to rely on other people to initiate conversation, it's a natural attribute of somebody speaking in a language that isn't their first/natural tongue.
@@Chzydawg absolutely agree with you. He wouldn’t have a channel without his offsider.
Two men ate 20 pounds of raw salmon, this is what happened to their comment section.
Chubbyemu fans unite
law and order *dun dun*
Hypersalmonemia, hyper meaning high, emia meaning presence in blood, high salmon presence in blood.
@@shitboxoffroad beat me to it, have a like
@@shitboxoffroad Yup 💯 correct!!!
I could watch Hiro portion fish all day long and never tire of it!
When living in Peru I used to eat steelhead trout sashimi from sustainable sources and it was amazing, I miss that so much!
Having lived in Scotland for 9 years, the seafood is simply amazing - Salmon is the obvious export, but blue lobster, langoustines, razor clams and hand-dived king scallops are other personal favourites.
I can imagine how many amazing things there are to enjoy from Scotland!
bro, what should I do about getting salmon/tuna etc for sushi in the uk
@@lemonmaze2700 check a local fishmonger
@@lemonmaze2700 Farm raised salmon in the UK is safe to eat raw even from the supermarket/grocery store (as long as it smells fresh). For the best quality raw fish go to a fishmonger.
I live in norway and seafood is really big here
When Hiro walks into the market, all the fish bow in his presence
Or run for their lives! Lol
Hahaha, I love both these comments 😉
Yea I think they would run. Hiro will sculpt them into an artpiece LOL
@Dblock Europe Dude!
One guy says- Hiro walks into a market, all the fish bow in his prsence.
The other guy says rather, they all run away.
That is funny!
But not to you?
When i walk in to market...the fish say good afternoon...and then we eat sushi :)
I love the growth of your channel over the years
Thank you for posting this. I have been building up to making my own sushi at home because I love Poke and Sashimi. This is helpful. Yeah...Hiro is why I am here.
Cameraman: "Are you excited Hiro?"
Hiro: "Good afternoon."
Hiro didn’t even have a chance to speak. Too much interruption.
Hiro also is underpaid. I'm sure. Lol
I know right? Just like another video, the camera man talked so much, didn’t give a chance for chef to speak. And this video really made me sick from the camera motion when they were out selecting the fishes. 🤮
This is great! I actually shop at both of those Walmart and Whole Foods in NoMi so it helps to know what to look for now when I buy salmon for lox.👍🏽
How do you prepare your lox?
This video was right on time💜 I have 2 packs of steelhead trout in my freezer and I was wondering if they would be fine to make sushi with🤗
Hey hiro! Love the videos and the channel. Great to watch and very informative. If you havent done one you should do a video on how you make your sushi rice. It would be nice to know how much of each ingrediente you use. Keep up the great work
I been waiting for this video for so long. Thank you Hiro. Finally as promised, I hope it's informative as I think it will be.
Thank you for being here...I hope you enjoyed the video and was good information too :)
Been wanting to make Lomi Salmon and I'm so glad I watched this because I learned a lot about the type and quality to use. I always thought "wild caught" was better...but I'll be looking for farm raised more now. Thank you for sharing your expertise!🙏
wild caught salmon is alot better for your health...you just have to freeze it. frozen salmon is one of the worst things to eat. they feed the salmon so much chemicals :( it sucks because it tastes so yummy
@@sirij8784the ocean has heavy metal so idk about that depends on how much you eat
@@cybyrd9615everywhere has heavy metals. Farm raised must use fungicides on the fish that afaik aren't regulated the same as the fed and antibiotics given due to risk of disease and fungus. There's documentaries about this, not sure if they apply to all fish or just specific ones.
Thank you for the great salmon discussion, I enjoyed it and feel excited to try at home. It was hard to watch you both eating the salmon, mouth-watering! lol!
"Are you excited, Hiro?" 😂😂 I love how he hypes him up 👍🏼
OH MY GOD. YOU DID IT ! YOU'RE ANSWERING THE QUESTIONS I ASKED ON YOUR PREVIOUS VIDEO. THANK YOU SO MUCH CHEF HIRO ❤❤❤❤❤❤❤❤❤
Thank you for being here and yes I am always listen to my fans!
@@DiariesofaMasterSushiChef You're the best ! Thank you so much ! Now I can make tons of salmon sushi at home !
Always wondered about this! Thanks for making this video! I live on the coast in Oregon and get fresh fish all the time.
I'm a Retired Commercial Fisherman. I wouldn't eat just any fish raw unless you really know the source. Everyone handles fresh caught fish differently, you'd be amazed. Also some fish carry different parasites. The older/bigger the more they usually carry, example Big swordfish have worms that grow almost the length of their body. I've actually noticed this in supermarket fish. The employees often have no clue. If they do they keep it quiet.
This is why any fish sold for raw consumption, at least on the US, has to be frozen for a week to meet the parasite free guarantee the FDA imposes. Though most fish is actually flash frozen on the boat these days from my understanding, so odds are good most fish meets these guidelines to begin with.
Thanks someone told me ocean fish don’t have worms👍
@@saltycremepuff I was just convinced by someone salty water prevented worms and now I know I was misinformed.
@@sko1beer I think someone tried to say “freshwater parasites can’t survive in seawater”, like it’s safe to feed your seawater pet with a freshwater food
All wild caught fish is required by law to be frozen to kill parasites. There is no such thing as "fresh" wild caught fish.
Thank you for this video. I was skeptical about making my own sushi but was held back from fear of picking bad fish. You taught me a lot in this video. I'm definitely saving it.
Thank you for watching and commenting...Please make sure you can certify that the farms used parasite free feed for the salmon...
@@DiariesofaMasterSushiChef I also liked this video...I had seen info that said farm raised sea food was bad because of infection from overcrowding....I've been trying to get just wild caught and see now that it might not be the best choice...nice to know that farm raised in Finland is your top choice ...ty for this video!
@@DiariesofaMasterSushiChef How can we make sure the farms use parasite free feed? Where would we find that information?
Thankyou Hiro. I feel I can trust your judgements and recommendation after you tried these different fish. Not to mention, having the integrity of being honest to us about the walmart fish. Great video!
Thank you so much for your comment...i really appreciate so much :)
It was a very interesting topic and I’ve been looking for the information for a while. As mentioned by others, I’m respectfully asking to allow the expert provide the final feedback. The last slide regarding making the raw salmon parasite safe was very helpful. Is it possible to add Hiro san’s feedback and rating of the salmons at the end?
My father used to buy me a salmon sashimi when I was a kid. I remember I usually ate it just with rice and soy sauce. Back then it was so cheap and we could afford it once every other week. I haven't taste it again in a long time. I wish one day I could enjoy it again like used to.
I should have not watched this before bed now im craving salmon.
ugh me too!!!
Buy a little piece of salmon, once a week. It's tasty and good for you.
im watching it whilst eating salmon sashimi... i bought it from giant, fresh, portioned, farmed salmon... it was only like 11 dollars for two 5 ounce pieces, which is much more than 11 dollars would get me at a sushi restaurant,
took a risk... i think it tasted good!
ive been practicing making sushi rolls and having them with miso soup so this time i decided to step it up and have sashimi , too
the fact that its farmed and didnt smell made me know itd be okay, hopefully 😅 we shall see tomorrow morning
this is me. i live near vegas so when i go there i always get sushi. & i was thinking about it tonight. & i was like “i should really learn how to get all the salmon i want” because salmon is my fav fav fav. i can eat tons of it lol. so now i’m salivating in bed.
i love you guys thank you for this. i’ve been a picky eater for my entire life and i’ve found that nigiri sushi is one of my favorite foods nowadays. wanted to make it myself at home and this video answered everything i could’ve asked ❤️❤️
Yesss! Although, I'm not in florida, where to get good sushi varies with location so I'm trying to find a well known local source for it
It's actually nigiri "zushi" instead of "sushi" due to a rule in the Japanese language called the rendaku consonant mutation.
@@CTechAstronomy 🤓🤓🤓🤓
This channel BLEW UP! Wow! I have been here since day one and can not believe how many views now. Congrats!
It is important to note that steelhead is a trout, NOT a salmon. It is similar to Arctic Charr, which is also a trout that looks generally like salmon. They are all delicious, just thought I'd throw that out there. Taste wise, they aren't crazy different, but it's noticeable.
they said it in the video
Yes
FYI, salmon and trout are of the same family. Salmonidae.
Rainbow-Steelhead Trout are still debated to if their the same genus as Atlantic Salmon. But as of 30 years ago to present, they are of the same genus as Chinook and Sockeye.
To say it isn't salmon is like saying Chinook and Sockeye are not salmon. That would be kind of weird.
It'd be like saying Homo Erectus and Neanderthals weren't human species.
@@connorskudlarek8598 Trout spend their entire lives in freshwater. Salmon don't. They might be under the same genus but that doesn't make them the same. Especially in the kitchen. If you can't tell the difference between the tastes, then you should reevaluate. Also, different salmons taste different. Atlantic salmon is different than chinook. Sockeye tastes different as well, just as homo Erectus and Neanderthals had differences to their make-up, leading one to survive and one to die out. They are not 'the same.' There is a reason for the scientific distinction.
@@aptmix I didn't say they were the same. I said they were of the same family. They are similar enough that you call Neanderthals "humans". Are they the same "human" as homo sapiens sapiens? No. And are there distinct differences? Yes.
Lots of animals of the same family can be o
"Trout spend their entire lives in freshwater."
That is false.
A Steelhead is a trout that spends literally years in the ocean. Sea Trout (Brown Trout) also spend years in the ocean.
We do have scientific distinction. But biology and taxonomy are messy. A Steelhead salmon is technically a trout. But it tastes a lot like a less intense salmon. And since it was considered salmon until the 90s, nobody calls it a trout.
I moved back from japan a few months ago and have been craving sashimi bowls and sushi my host mom showed me house to make But have been so nervous about where to buy my salmon and if it’s be flavorful or not. This is very helpful thank you!
Thank you for this video. I've been wondering what you can buy and eat raw from the grocery store. This was helpful!
Apart from freshness and speed of distribution, the most important contributor to taste and texture is the salmon feed for farmed salmon. Color is controlled by feeding a synthetic carotenoid pigment as a supplement to make up for the lack of natural carotenoids in the salmon feed for farmed salmon. Wild Sockeye has the strongest hue of orange and wild steelhead has the least orange coloration due to their natural diets as Sockeye eats a large amount of arctic krill. But farmed salmon can be made into any shade of orange by feeding more of this expensive astaxanthin pigment as a feed supplement. Only problem iis that the synthetic astaxanthin is very expensive (2K per pound expensive). Off flavors are likely due to ingredients in the salmon feeds containing protein sources that change the salmon's flavor profile. One thing not found in salmon feed is wild shrimp as it is too expensive a source of salmon protein. Hence the need for supplements and synthetic pigments to increase consumer acceptance of farm raised salmon.
Man... does it HAVE to be WILD shrimp for the color to take place? If not...
Maybe they should start advertising "naturally fed" salmon as a premier superior salmon, where they're fed a domestic version of a wild salmons diet. I know many people who pay 2-4x the price at sushi places just for good salmon- given I'm middle class but said people are even their kids who are paying with their minimum wage in college (given in middle class, these occasions are for celebration otherwise they got to a cheaper place for sushi)
Wild caught for sushi isn't feasible/not safe, so naturally fed, no dyes or supplements, I bet would make for a premium taste people would buy into.
Of course, the only companies able to do that would be companies also selling shrimp I would figure. Especially frozen shrimp, I would imagine that could be advertised as "parasite free feed" if the shrimp were frozen.
@@tiffariff There is. Just like land, their are good farms and bad farms with a giant range of quality control. New Zeland Era King Salmon and Hidden Fjord Faroe Island Salmon are what you're looking for. You will probably have to go to a specialty fish market as they aren't very cheap. Think $16-$25/lb range.
Walmart NORWEGIAN not chilean salmon has best texture and flavor by far. What are they fed.
Can we take a moment and appreciate how beautifully sharp Hiro's knife is?
Like his wit sometimes.
Well Hiro walks into market, all fish become edible in his presence! 😎
Mouth was watering the whole time... I'm jealous of you both!
I cure and freeze Whole Foods Atlantic all the time. I’ve never experienced aftertaste. It’s been great, actually. This video has inspired me to try it without curing like they have.
How do you cure ?
I would also like to know
While watching this I did not feel like the camera man was interrupting Hiro, its more like Hiro is not that talkative so the camera man talks to fill in the silence. It was a very chill vid :)
Is this the camera man? Dude, stop talking!
Hiro: says anything
Cameraman: (repeats exactly what he says like he came up with it)
he's got a thick accent this dude just tryna reiterate some things
We aren’t deaf wish I could mute him. The way he rushed the ending was annoying
Hiro is sometimes hard to understand, so...
A scary fact. Working drug interdiction we stopped a semi reefer. His load contained fish, cheese, etc of foods needing refrigeration heading for Whole Foods.
He made several illegal stops to pick up unauthorized loads (dry goods). So he turned off the reefer while hauling the dry goods and then turned the reefer on to get the trailer cooled down before delivery to Whole Foods.
Needless to say, Whole Foods declined the load but how many drivers have done that. Since then I haven't purchased fish from them.
I've been making sushi for over a decade and have always worried about "sushi grade" fish. We moved to Wisconsin from California a couple years ago and your videos have been EXTREMELY helpful! Thanks for the great content!
hi could i use packaged salmon preferably the ones from Walmart its not fresh
@@maraceress I look to make sure it says farm raised and I try to get as close to the packaged date as possible. We've been eating walmart and grocery store salmon for the last 2 years
@@seckora oooh okay, thank u for the information
@@seckora Why is farm raised better?
@@mrtorbert let chances to have any sort of parasites in your fish. If you do get wild caught usually pacific is better than atlantic and Alaskan is always great too
Very good show. Very informative.
I hope you didn't throw away the slin from the good salmon. Love the grilled salmon skin. Can never get enough of it, on salmon slin rolls...😋
I am always very thankful that my hubby catches and brings home fresh salmon every now and then! Price of salmon is crazy"
I know it’s not the point but just wanted to mention Hiro’s hair is looking sharp! I love the comparisons
Thank you so much Steve :)
Suggestion & Questions:
1) Write down the different types of salmon on a nice placard stand and keep them next to each item. (Easier for viewers to keep track)
2) Agree with other comments, allow Hiro to speak uninterrupted.
3) Isn't that a lot of soy sauce? The salmon is bathing in it.
4) How come no ginger around to help cleanse the palate between sampling the different types of salmon?
Are you able to review the salmon at Publix, Sams Club, Costco, Earth Fare, and Sprouts if you have those in Miami? I am glad you reviewed Walmart and Whole Foods! Very big fan.
I get sushi already made from Publix. I love Publix. It’s super fresh and delicious. I’d like to see a video reviewing their fresh fish for making your own sushi as well.
I was wondering how they felt about aldi fish. I buy their salmon and trout often but haven't ever been brave enough to try it sashimi at home.
I occasionally get good steelhead from my sin in law who's best buddy fishes lake michigan.
But even frozen I wouldn't risk that.
But its incredibly good over wood fire or even in my air fryer. With teriyaki.
They did just open a whole foods right down the road from the trader joes in our area.
I love watching these types of videos.
I like this kind of content but sometimes you just need to shut up and let someone else talk. The only opinion I actually got to hear was yours and not the chef. Work on your chemistry with guests.
🤣Right!
I feel you, he annoys the hell out of me lol
I think camera guy irritates the chef, too! We have 2 ears and one mouth. Let the chef talk, not so much talk from you!
@@taylormarie7104 ... yea, I want the Chef to punch the cameraman in the face!
Camera guy doesn’t know how to use chop sticks. He’s busy stabbing the crap out of the fish.
I really appreciate this video,. I’ve been searching for an answer on this for months for easy to find salmon that could be eaten raw. Thank you so much! Costco also sells steelhead trout for $7.99/lb that I’ve bought for years but wasn’t sure if I could eat raw so I would cook it.
If you're ever in doubt, as long as it's not smelling bad and farm raised, just freeze it for a few days and then let it thaw. Sushi places according to law can either get what the chef got or freeze their fish for a week before serving. It kills the parasites, you'll always be eating a few parasite corps or two with raw sushi, probably a bit more with frozen sushi though. 🤷🏻♀️
HOWEVER. Frozen salmon doesn't taste as good to me :( in my experience they mostly end up like the frozen salmon here, very chewy and the fish flavor gets very intense especially with the after taste. It's safety vs taste. Unless you're really confident in your fish though, Id still choose food safety over a better taste anyday.
Quick note: if you're salmon tastes frozen at a sushi place, they're likely not that good of quality sushi 🤷🏻♀️😬 as they're likely not really too worried about fish quality over just staying in regulation. If it's too fishy tasting, especially if it appears like it wasn't frozen, don't eat no matter how good it looks- said from experience. If you want to test for authenticity of the sushi restaurant, if they put a bit of wasabi under your nigiri sushi, they're more authentic. However, true authenticity would not be serving barely any salmon at all, as salmon was unsafe for sushi until it started to be imported to Japan from Norway and Scotland. Even now in my experience and what I hear, salmon isn't nearly as popular in Japan as it is in Western countries.
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Thank you so much for this video. I've wanted exactly this information for years
Thank you Hiro a really interesting video, keep em coming!!
I would like to see Mr Terada do more catch and cook segments.
sure i will try to do more...Thank you
Hiroyuki Terada - Diaries of a Master Sushi Chef No, thank you Chef and I’m honored by your reply.
Damn his knife skills are incredible.
Thank you so much...
@@DiariesofaMasterSushiChef @Hirosan, what knife are you using there, is that a yanagiba or similar? I always lean from watching you work.
Incredible. I’m not the only that recognized it. 😁
I pride myself on how well I sharpen knives but after watching how effortless he cuts the salmon. I know I need to get back to work on my sharpening. I think he’s also starting with a superior blade.
Hello from Canada! Thank you for this video. I will try the fish out. This way, I can afford it once in a while.
I really enjoyed watching most of your shows actually.
Good Karma! All the best to you, Hiro!
i watched the video. but is the steelhead trout the one most recommended? where did he bought it from? thanks
Love sushi...I'd tear all that up 🤣
But it was very informative, now I know what type of fish to get so I can make it at home!
Man I got so nervous when they got to smelling the walmart one lol.
Also that first bite made me hungry!!! Great video!!!!
Erwin Zavala in reality it’s prob the cleanest and safest to eat
crunch9876 yup worked with them back in the day and they have the strictest food quality control for their suppliers and the health department as well as other government regulators visits their stores at least once every couple of days since it’s a big company everyone is just itching to fine them so they have to stay on top of their merch
@@crunch9876 If a fish doesn't smell fresh, doesn't matter where it comes from, don't eat it raw, if it's really bad, don't eat it, period.
I know they said not to eat that one raw but that's what I use to make sushi. It has a good flavor and color. I never noticed a bad smell from it.
Here's a good production tip for you. Have labels next to each of the salmons that you were sampling so we knew which one to consider purchasing.
You can’t really judge farmed (aka “Atlantic”) salmon by its color because the meat is artificially colored through its food. Being from the PNW where wild salmon is local, I think Atlantic Salmon tastes like budget salmon.
I used to fish the Puget sound all the time some of the best salmon and seafood in general that I’ve eaten.
Thanks for comparing the fish.
Now tell me about that amazing knife. That thing is awesome!
great to hear for this video, We love to get costco salmon sushi with my grandpa n he will make it for us for a least 2 time a week if my grandma doesnt make us dinner or I will eat any kind sushi
Thank you for this video ! I love salmon and try to incorporate it into my weekly meals
As someone who knows little about fish and has gotten into it on part of my diet plan; I could never stand the taste of Atlantic Salmon but after experimenting with Tilapia I tried out Sockeye and really like it.
Tried some cold smoked Sockeye and it was also surprisingly good for my first try. Didn't taste much like fish at all, either.
As someone is very particular too when it comes to fish, I highly recommend cod and mahi mahi. Cod is amazing and very similarly seasoned like salmon but more buttery in taste- almost like crab leg. Mahi mahi, tbh is like your typical cooked white fish but can be easily fried or cooked with that same softness as a properly cooked salmon or cod without being too "fishy" at the same time. I only get fish tacos if they're mahi mahi because tbh that's the only time fish tacos are worth it to me.
@@tiffariff I tried mahi mahi too and it's good; bought some for my Grandmother who cant stand fish and even she liked the taste.
🤮🤮🤮 I can't imagine eating tilapia, that sounds so gross 😅. Then again I grew up eating things like tuna, wahoo , mahi so 😬
When Hiro takes a bite he always makes this face like he's about to say it's shitty, but ends up saying its good lol
Lolll
i came back after a long time.when hiro didnot say good afternoon at the start it broke my heart
good afternoon :)
@@DiariesofaMasterSushiChef made my day XD
A master revealing how to pick the best salmon for sushi is worth subscribing to.
And thats your opinion.. but he is making sure to those who may not have a good quality sushi place near them know how to pick so that they can make some of their own and enjoy
Back in the 80s, when I was training to be one of the first American born (Nisei) Sushi makers in the area, I was taught Kizaki Toshiro's method of preparing the salmon for service by briefly "brining" the cho in the liquid from the Gari that has mild antibiotic properties. It also enhances the texture of the salmon during the process, making it firmer and easier to cut, and gives it a distinct flavor.
If I may can you tell me more about this process? That sounds lovely!
@andrewyork3869 Sure, it's pretty easy. After boning and skinning, cut into Cho, immerse in a 50/50 solution of water and Gari brine for about 45 minutes or until you just notice the color of the salmon beginning to lighten. Remove, rinse, pat dry and wrap until use.
@blandrooker6541 cool thanks!
Do you have to freeze it if it goes through the curing process?
@lisn7175 it's not necessary if you're going to use it right away, but if you're going to freeze it I would suggest using a vacuum seal bag.
I'm all for the Wild Caught since the price is about the same as farmed. I just can't believe the food and equipment to farm fish is the same overhead as a fishing boat, crew and diesel fuel overhead of wild caught. Farmed fish should be less cost in my opinion and authentic fish just make more sense even if they have to be flash frozen for sushi. I'm fairly sure that the Alaskan/Pacific Northwest fish are the best tasting vs. Atlantic.
Love what you do Hiro! Keep making great videos!
*Quick note: Farm raised is ok, but I HIGHLY DISCOURAGE Farm Raised Fish from Norway. There are major issues with these fish, both with diseases and infections. There are many documentaries showing this, a good one I recommend watching is:
"Artificial (Full Film) | The Fight to Save Wild Salmon"
For those who are impatient, and can't watch the whole thing, skip to the 52:00 minute mark to see why I say avoid Norwegian Farmed Fish.
*If you're extremely impatient, go to 54:59 min.
Thank you so much...i will look at the video later...about fish from norway..it depends on the farm...we will be working with salmon from the Faroe Islands and they are the top...we can't wait to show everyone soon...please look out for it.
So if its farmed raised its safe to eat raw?
@@judytran1955 Not always. It depends on the conditions of the farm and the type of feed the fish are given. Unfortunately, you won't know in American stores as this information is not included on the label.
Judy Tran all farmed raised fish are feed pesticide and chemical. That’s why they’re parasite free. Wild salmon may have parasite but can be killed by freezing. Pesticide and chemical can’t all be removed by freezing or cooking. Look up the videos mentioned above and decide for yourself. Best tasting and safest salmon is the wild king salmon, but they’re $25-$30 a pound. Most store will not have them. You have to order them from fish processor online. If you do eat farmed salmon, you should only eat them occasionally.
@@DiariesofaMasterSushiChef
Sounds good Hiro! Again, I love what you do, and your amazing videos!
I am happy to see your reply. And look forward to continuing to watch your great content!
Keep it up!
I always thought you needed some kind of sushi-grade fish to make sashimi or sushi like sushi-grade rice. But he bought it right out of the foods section without going to any special store.
You’ve probably done some research by now but the term “sushi grade” isn’t regulated by the fda or any other government food agency just make sure the fish comes from a reputable source and doesn’t smell super fishy then you’re good to go (and if your going to eat wild caught raw make sure it comes from colder northern oceans parasites can’t live in the cold waters)
What about the lead content of these fish?
Awesome...Thanks, this was very informative cause I was skeptical about it.
Thank you Hiro and camera man for the knowledge of what fish to use for sushi. I've been wanting to try and make my own sushi but I've been sketchy as to what 🎏 fish I should use. Another great video. To all you haters on the camera man, get a life. 👍👍 Thank you for recording, editing, producing and posting great videos I can put to use.
Yes...great info for us commoners who just want to make safe, delicious sushi/sashimi in our own kitchens without paying $30+ a lb for quality fish
@@michellewolyniec6159 You get what you pay for. Enjoy your GMO fish.
Be careful just because it's labeled one thing doesn't mean it's actually what it says on the label. Bluefin tuna are previously frozen and most likely you never ate a not previously frozen tuna at a sushi restaurant. You are being lied to. Do your own research before you get worms/parasites in you!
The camera man is annoying but yeah hating him is getting bad. Let people have an opinion though, you are being just as judge mental.
Outstanding demonstration. Thank you.
I have a world market near me and the first time I went there I was intimidated by all the salmon options. Last night, after having watched this, I went with the steelhead. Did a pan sear and it was delicious.
I've read that "farmed raised" isn't what one wants, but, it appears the "farm raised" form Chile, Scotland, Norway all seemed to pass the test. The Steel Head Trout, farm raised from Peru seemed to be the most tasty and pleasant to the palate overall. So if the Salmon you buy has a really "fishy" smell, either cook it or bring back to the store.
Chilean salmon is treated with antibiotics. I wouldent.
I was a chef for awhile and when I worked in Florida that was my job to check in and source the fish for the day. Every day to every other day.
If it smells fishy it's getting old. It should smell fresh like the sea.
It shouldn't feel slimy or mushy. It should have a nice light spring back mostly(some fish are soft like the sole and another flat one im forgetting the same of, but its very delicate and lightly mushy but lovely to eat)
If I'm cooking it and open the lid or oven and get a whiff of ammonia I know my fish is old too. Every so often a bad fish place would soak their older fillets in either milk or salt water to rinse and try to sell. For about a day that fish will smell okay but really not be that good.
If your fish has its head, look for clear eyes.
@@stevew1643the only Salmon I eat is "wild caught Alaskan Sock-eye."
I love salmon sushi. Thank you for the information. Now I can make my own at home.
This dude is annoying talking over the chef. Almost subscribed but i cant listen to him be so rude .
Bro the cameraman is the man..he better than the chef..he da man!!😅😅😅
@@wadaya4844 hahahaha 😐 ...funny so so funny!
I agree with you that camera is annoying
@@wadaya4844 was this supposed to be funny or sum 😐
How was this rude? He was just trying to keep the conversation going
You’re very good educated about salmon and aware about FDA. Thanks for your advise tips.
The way Hiro takes that fish and slaps it on the board, you can tell he's looking for that jiggle. And his hands are so expressive - you can tell how disappointed he gets progressively into the whole foods to the wild caught where his hands show frustration in comparison to how he plays with the bouncier Chile and trout
I get my at Costco and I wash it with cold water first then put salt all over it then put in the fridge for 20minutes then take it out wash all the salt away before I make sashimi.
I’m the Seafood Department Manager for the wholeFoods Store you visited. Can’t believe the fresh Salmon you received had an after taste 😭. I’ll be sure to check up on the quality that’s coming in at the ports. Glad you like the frozen!
Good on you for commenting. I can’t tel you how much I respect that.
Consider either refunding the cost or provide a comparable replacement at no charge would be a fair gesture.
Truthseeker1 If Hiro can see this thread I’d love for him to come in and I replace the fresh salmon he received. 😁
@@joshuaisaacs615 Now that's great customer service. Hopefully Hiro will read this thread and you'll get to meet him in person. And with a little luck, he'll whip up some fresh and eye candy sashimi for you.
I work at a Walmart Neighborhood Market where the mainly sell groceries. I can 100% tell you that the meat and fish that they recieve come off the loading truck frozen, regardless of what we label it as.
Does anyone else love Hiro slapping the fish down and it making that noise? Just me? 😆 lol
So what us the conclusion? Wish they’d tighten up the production of these TH-cam videos. As it stands, these videos meander.
Arigato Hiro-San ! Lived in Japan for a few years and miss going to the grocery store and buy the salmon and tuna. Will have to make it myself after watching your tips! Always thought the grade of fish to be different for sashimi .
Coming from So. Fla. we would get fresh sashimi often. Now in Ga. it's really tough to find good quality, sashimi grade fish so thank you for the tips on what to look for.
Wild salmon is usually from rivers. Farm raised is fattier but farm raised...still good for sashimi..my fave is Semga. Also called steelhead trout.
I was born and raised in Hawaii, I have been buying and eating Grocery Store bought Salmon, Tuna, Mahi Mahi, Mackerel, and Grouper RAW as Sashimi for over 40 years now here in Florida. I do freeze them to -15 F in my Chest Freezer for a minimum of a Week before I eat it though. I'm healthy as a Horse and on ZERO Medications and have never been ill from my Raw fish or the Raw Oysters I eat every year. :~)
You didn't say if you were routinely checked for parasite. It's possible to have a parasite and not know about it.
@@darae3936 I have not asked specifically to be checked. I was a Spray Tech for over 2 decades applying Herbicides, Pesticides, and Industrial Coatings. Even though I wore PPE every day all day long, I was required to get FULL workups every 6 months. Nothing ever showed up and yes they did check for parasites as I was told that since I was periodically exposed to Nematodes around Golf Greens becasue sometimes the Gloves had to be off to check the soil properly.
You are very lucky to have that option when you lived in Hawaii....here we hope to have more selections with time and more opportunities to buy. Continue to enjoy and be safe! you are a lucky man :)
Freezing them for a week at -15 is the correct way of doing it
@@TheRiceguy78 Thanks. All of my life friends and family thought I was crazy for spending the extra money that I have on Freezers over the years. They do not understand that RAW Fish makes up almost 60% of the Animal Protein that I have eaten for over 4 decades, so it was money well spent. And I have only bought 3 chest freezers in that time. The good ones last for many years when properly maintained and hooked up to a Quality Pure Sine Wave Uninterrupted Backup Power Supply. :~) I also keep about 10 One Gallon Jugs of Filtered Water Frozen in the bottom of my Chest Freezers. It came in handy when we lost power for over 2 weeks a few years back after that Hurricane. 80% of the food in the freezer was still good since it never got above 20 degrees below the top two layers the entire time. The food near the top did get to 38 degrees so I tossed those Items. Having those frozen jugs in the bottom also helps to keep the compressor from working as hard. My Grandfather taught me that years ago.
Wait so who’s the sushi expert? I would think it’s the camera man based on how he talks and has that know-it-all attitude
i mean i think that the camera man is also a sushi chef but idk
That is his boyfriend. Show some respect.
i think the camera man is just american
They've been working together for 10 years. Of course he knows it all lmao. I've been watching him for about a year and I've always enjoyed the interaction of the camera man. If you don't like this video style, go watch another channel.
@@Ricky911_ They share a bedroom apparently; far more than a working relationship.
Thank You now I know what salmon to use for sushi im going to try this weekend ☺️🙏🏻
I wasn’t always sure if Hiro’s comments were positive or negative. Soft? I would tend to think that was good, but because he wasn’t able to elaborate I don’t know for certain. Also, I got lost during the tasting. Which was which and the order of good to less good. Learned a little knife technique. Thank you, Chef Hiro!