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...
@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.
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.
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❤😊👍
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.
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.
@@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
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.
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.
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.
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.
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.
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.
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.
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.
@@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 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.
You can eat any variety of fish raw if you freeze it for 7 days and then thaw it, as long as it's not too old and hasn't been mishandled before being sold to you. Parasites will not survive thorough freezing, so there is only a bacterial concern after freezing and thawing.
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 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
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.
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 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.
@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?
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.
The only safe and sane salmon farm is in Canada, with salmon raised in filtered water tanks, located on land. The filtered fish waste is collected and used for fertilizer. It’s an experimental salmon farm operated by the Canadian indigenous peoples.
🕵️♀️WOWEE....THATS GREAT NEWS...BECUZ IT IS MY VIEW WE NEED MORE FISH FARMS ITS AN EASIER PROTEIN SOURCE THAN BEEF...IM SO GLAD U COMMENTED REGARDING THIS...GOOD 2 KNOW IT CAN B DUN!..
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.
@@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!
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. :~)
@@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 :)
@@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.
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 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.
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.
I used to be a sushi chef. The first thing that I have to learn was never cut raw fish with the same board from where the fish skin touched. The fish worms normally hides themselves under the scales of the fish skins. Also, you have no idea where the fish had been though before it was packaged. Bad hygiene there. Should never teach people to cut raw fish like that. All other teaching are correct though.
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 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.
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 understand that the 'talker' is actually the boss of the restaurant. He's trying to enable Hiro who is also quite shy but who obviously has all the skills and knowledge.
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!
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.
@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.
quality of a fillet is determined by color (palid is a no) and the gapping in the middle product of pinbone removal (1-inch or more is a no go: high gapping could be a fish processed when it was already many days since dead (rotten)). You can add other stuffs as freezing date and antibiotics. The Chilean fillet from this video looks of better quality according to the image.
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.
I work for a specialty fish distributer and transport fish around the major city in my area to small towns north. If you buy fish from a large supermarket chain, buy frozen, thaw it yourself. Buy farm raised if you want to eat raw. Best farm raised salmons in terms of their rating are as follows: 1. Ora King Salmon - New Zealand, 2. Faroe Island Salmon - Faroe Islands, 3. Everything else... Also, USE YOUR EYES and USE YOUR TOUCH, you want firm meat, not mushy and you want it to look bright, not necessarily super colorized, but almost "shiny" and not dull. Eat fish, it's good.
Are you in the USA? Have you found any salmon brands from common grocery stores (safeway, costco, whole foods, sprouts, luckys, vons, H-mart, trader joe’s) that have been deep frozen at -35 deg C or are safe-ish to eat raw after freezing in your own home freezer at -20 deg C for a week, following FDA guidelines to kill parasites? Edit: Basically I want to know about your “3. Everything else” category.
@@tfnvv5469 I don't know about specific brands, I bought fish wholesale and we processed at our own market so didn't have a ton of branded product. What I would say is don't buy anything without a country of origin. It's usually in small print somewhere on the package. If your goal is to use salmon for raw consumption, buy farmed raised (never eat wild salmon raw), country of origin being from cold waters i.e. Canada, Finland, Norway, etc. "Atlantic Salmon" is a species of salmon that is not always raised in the Atlantic Ocean, some are raised in Chile, or other warmer water locations, that's why country of origin is really what you're looking for. If you buy frozen, vacuum-sealed salmon, or freeze your own salmon with a cold-water country of origin, I would eat that raw after being thawed. Farm raised salmon is generally not dangerous to eat raw and if it's frozen there is almost no threat. The FDA's -35 deg C applies to ALL fish, including those that are much more of a risk to eat raw than salmon would be. In my experience, your home freezer if just fine for salmon or Ahi Tuna (just not albacore tuna). With any other fish, I would follow that -35 deg C guideline more strictly. In other words, you're good to go! Hope that helps.
I absolutely love watching these videos for both the cameraman and the master chef, but I'm not very happy with this one as mr. cameraman thought he'd take over the opinions that were supposed to be given by the professional sushi chef. Thank you sushi chef. Cameraman, your job is to work the camera with some narration. We appreciate your commentation sometimes but you tried to take over the show here and as you can see, your viewers didn't appreciate it. Let the sushi chef work, and go back to your minimal commentation. We like that. Also it's more soothing than listening to constant talking. Absolutely no disrespect to anyone and this is just my opinion. Thank you so much for posting.
I mean It’s obvious the guy isn’t just a camera man but he’s a sushi / fish expert himself at this point. Think you need to give him a bit more credit than that.
@@user-iy9fs1ds9u I kinda like his soft soothing voice Feels like they’re a team more than anything The sushi master is a soft spoken guy and it seems like the cameraman fills in a few gaps in terms of communication that were not getting from the master.
@@cpilfold420 I found this show by accident 1 day. I was watching Impractical Jokers and for some reason TH-cam recommended this show. I've absolutely loved it ever since. It's become my 'go to' TH-cam channel.
I thought you have to CURE the raw salmon first before eating it as a sashimi. Like put salt then put it in the fridge for about an hour. Then after put it in rice vinegar and some ice, let it soak for 1 hour. Then pat it dry and then freeze it 48 hrs. Then you can eat. I think that’s the safest way.
Do you have to cure the salmon before serving it as sashimi? I’ve been doing this with 3:1 mix of cane sugar and sea salt, plus lemon zest and it draws out the water from the salmon. Do you think this is necessary to do?
That was the same question I had I saw that they had a couple of plates with something in it but I don't remember seeing them dipping it in the 2 little bowls white bowls that they had on the corner left side of the camera man
From what I was told while fishing in Alaska, you can’t eat the salmon you pull from the river raw because they might have parasites from the fresh water. You can only eat raw salmon from the ocean before they change to fresh water. Of course I didn’t listen to them and tried a little salmon after filleting it and nothing happened to me.
You won’t notice any problems immediately but, if you have consumed any parasites, you will begin losing a lot of weight and possibly even vomiting. People can live with parasites for years before they know anything is wrong. No matter how much you eat, you will keep losing weight. This is why the black market sells parasite pills on the internet for young, naiive girls to take. It causes a lot of gastrointestinal issues along with weight loss. I haven’t done it but, I did see a medical show on it.
Most people don’t realize that there are as many parasites in saltwater as there are in freshwater if not more. Obviously you mitigate your risks if you cook it, target a more active species and look to harvest from a stronger current body rather than a stagnant one.
The best type of fish to eat raw is salt water fish. They are less likely to have parasites or as much as freshwater fish. Saltwater is a harsh environment for bio organisms
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!
I’d love to see a video on kitchen hygiene. How do you keep your wooden boards clean? Do you replace you towel every hour? Stuff like that. I imagine working with raw meat you need to pay extra attention to hygiene.
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?
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 :)
You were wrong. Hiro think before talk. Like when Hiro put fish in his mouth, he carefully evaluate the teste and the texture before give his opinion. But the other guy jump on it like got to give opinion instantly. Example. Hiro seem to give his opinion that the two seem similar. The other guy cut him off and said about difference in fat content. I want to hear the opinion from the guy that show his face. Not from the guy that seem anonymous.
awesome! how would one go about confirming that the "feed was parasite-free" for farmed salmon? does it usually say on the package? is it based on which country it's farmed in? etc.
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 ❤️❤️
There are two things I noticed about the Whole Foods Salmon at the beginning of this video that Hiroyuki did not talk about. At 3:06 in the video they show a closeup of the Whole Foods label. 1) On the label the following is written, "May contain allergens due to shared production areas". 2) On the label the following is written, "Farm Raised, Contains Color Added - Astaxanthin" The reason I commented about this, is because near the end of the video they said that the Whole Foods salmon had an after taste that they did not like, and I was wondering if the Astaxanthin or the possible allergens could be causing the after taste.
Reading comments below something big stands out. One guy knows sushi and is a very good teacher. Th other guy is wearing many hats including journalist, facilitator, financier and also stands in for the "person on the street". I like this chef and his sidekick did not do a bad job. Now, after three years I'm sure new information has emerged. I just wish we had cleaner oceans and safer coastlines
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.
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!
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.
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.
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?
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)
@@joneslo5572That just means don't eat too much wild caught in a short time period. Farm raised don't have that issue since they aren't eating any old fish in the ocean.
FDA guidelines for consuming raw fish: Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time) Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours
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.
The color on farm raised all depends on how much color they add to the pellets they feed the fish. I’m sure all the chemicals they add to the pellets add flavor.
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.
So, did you guys get a tummy ache or all good? Very informative, thank you! When I cook salmon I usually go medium-rare. Love a good sear and tender vittles inside. SO good! Oh, gotta be Tony Chachere's seasoned... But, I love raw salmon. It is so creamy. I noticed Hiro grabs a bit of Wasabi with the sticks and dabs it on the sashimi. I do the exact same thing!!! I thought I was weird for doing that. I don't mix the Wasabi into my soy sauce.
The camera man asked the chef a question, who was clearly going to give a thoughtful answer, and the cameraman literally just says his opinion over the chef. He interrupted Chef. I've never seen this channel before, so yes I'm not used to it, but it just tells me you've normalized rude behavior. This may be "normal" for this channel but no, it's not normal to polite society. It's jarring.
@@lisafoxlove It is between two people who have clearly known each other for quite some time. How two such people treat each other is their business and not ours. This is the dynamic these two have. If one of the two has a problem with this it is between them to resolve. Anything else is just others being nosy. I made my comment because it is very clear that many of the people who are alarmed are not used to how these two interact. If Hiro doesn't like it then he will address this. If the viewer does not like it then they may voice their opinion and move on as you have done. If I am irked by this then I will also voice my opinion and move on. Have a good day.
Ways to deal with parasites: - shine light through fillets and romove - vacuum and shock frost for 1 day in shock froster or 1 week at -19C - buy inland (not sea) aquaculture that feeds heat treated (parasite free) fish food
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
Due to parasite problem and farming procedure issues, almost none of the Japanese restaurants in Japan DO NOT have salmon on their menu. You can search on TH-cam for videos about the problem of farming salmon in countries in Europe (I think it is Norway or Danmark or both) and other countries. However, as you can see, the texture of Salmon is very very enticing. So, do follow their instructions of preparing Salmon bought from fishmongers or/and supermarkets. There are other videos on TH-cam showing how to cure the Salmon before using it for sushi or sashimi.
Does this mean that the color is not indicative of the quality or freshness of the salmon? Since the color is developed in the salmon before it is harvested i thought it might still be used to tell the freshness of the fish.
@@pathologicaldoubt it's literally just color. It doesn't taste any different knowing that fact than it did before you knew it. In fact, if people would stop expecting that pink color from their salmon and farmers could stop putting it in, the overall price of farm raised salmon could drop, and eating farm raised is infinitely better for the environment.
Deep freezing is the best thing you can do after catching a fish, right? Then keeping it frozen until you thaw right before eating, right? Costco and other places presenting thawed fish grosses me out, I'd never buy it.
Scottish salmon is the best I've had imo, the quality is always so good (for me) and such a clean taste Feel free to disagree with me though, I'm no sushi expert
@@lemonmaze2700 I just buy Scottish salmon from Morrisons or Tesco and freeze it for 1 week. Or if I'm adventurous I eat it like that lol. Make sure you read the back and it says "farmed in Scotland" or something like that
I am such a fan of all of this! Still, I am too afraid to try this myself. Any tips for a sushi-lovin beginner who would love to try making something at home?
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!
@@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
@@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
Publix's seafood dept has a delicious salmon fillet cut into 5.25 oz portions, but I always cook them since they're in the display case rather than wrapped. The same goes for their seafood dept's regular salmon fillets which are sold by the pound. I'd love your thoughts on comparing the taste of the two, however!
I just had some of that exact premium cuts salmon, its a little over $20/lb, and it was a fantastic choice for sushi, it didn't smell fishy and was delicious
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.
@@NeverIsALongTime 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.
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?
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.
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👍
@@LLMTest1024 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.
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
🤣
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
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.
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.
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.
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.
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
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.
You can eat any variety of fish raw if you freeze it for 7 days and then thaw it, as long as it's not too old and hasn't been mishandled before being sold to you. Parasites will not survive thorough freezing, so there is only a bacterial concern after freezing and thawing.
Just not cod, from what I understood. And some other types of fish
Thank you Dorito World
Freeze at what temperature though? Because I’ve read that the regular freezers people have at home don’t get cold enough.
@@central_scrutinizr correct, you gotta get down to -4! no home freezer can even come close.
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 !
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 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
Cameraman: "Are you excited Hiro?"
Hiro: "Good afternoon."
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 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 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 :)
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 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.
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 :)
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.
The only safe and sane salmon farm is in Canada, with salmon raised in filtered water tanks, located on land. The filtered fish waste is collected and used for fertilizer. It’s an experimental salmon farm operated by the Canadian indigenous peoples.
Do you have the name?
🕵️♀️WOWEE....THATS GREAT NEWS...BECUZ IT IS MY VIEW WE NEED MORE FISH FARMS ITS AN EASIER PROTEIN SOURCE THAN BEEF...IM SO GLAD U COMMENTED REGARDING THIS...GOOD 2 KNOW IT CAN B DUN!..
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?
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.
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.
well it basically is, ever seen those prices on wild salmon, we have overfished and now the salmon are in danger
Hiro: says anything
Cameraman: (repeats exactly what he says like he came up with it)
We aren’t deaf wish I could mute him. The way he rushed the ending was annoying
Hiro is sometimes hard to understand, so...
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
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.
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 :)
I used to be a sushi chef. The first thing that I have to learn was never cut raw fish with the same board from where the fish skin touched. The fish worms normally hides themselves under the scales of the fish skins. Also, you have no idea where the fish had been though before it was packaged. Bad hygiene there. Should never teach people to cut raw fish like that.
All other teaching are correct though.
thank you for bringing that up!
Why would the sushi expert do that? So he is a dirty sushi chef? Please explain.
@@nickmontanaro9638 what? He's not cutting him down. he's just saying not to cut salmon where the skin touched.
@@bajabl how does that answer the question? Please explain. Thank you.
You said they hide under the scales but these fish have been cleaned so there aren’t scales just skin right?
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.
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
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.
I could watch Hiro portion fish all day long and never tire of it!
Could you by chance add to the video description what was your final verdict, I mostly heard the cameraman but not your definite answer. Thank you.
When living in Peru I used to eat steelhead trout sashimi from sustainable sources and it was amazing, I miss that so much!
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 understand that the 'talker' is actually the boss of the restaurant. He's trying to enable Hiro who is also quite shy but who obviously has all the skills and knowledge.
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 :)
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.
Hiroyuki, you made my mouth water throughout the entire presentation. As usual, great information and presentation. Thank you.
Eww keep it to yourself
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.
quality of a fillet is determined by color (palid is a no) and the gapping in the middle product of pinbone removal (1-inch or more is a no go: high gapping could be a fish processed when it was already many days since dead (rotten)). You can add other stuffs as freezing date and antibiotics. The Chilean fillet from this video looks of better quality according to the image.
farmed salmon is fed dyes to give it the orange color so not sure how much that will reveal
Can we take a moment and appreciate how beautifully sharp Hiro's knife is?
Like his wit sometimes.
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.
I work for a specialty fish distributer and transport fish around the major city in my area to small towns north. If you buy fish from a large supermarket chain, buy frozen, thaw it yourself. Buy farm raised if you want to eat raw. Best farm raised salmons in terms of their rating are as follows: 1. Ora King Salmon - New Zealand, 2. Faroe Island Salmon - Faroe Islands, 3. Everything else...
Also, USE YOUR EYES and USE YOUR TOUCH, you want firm meat, not mushy and you want it to look bright, not necessarily super colorized, but almost "shiny" and not dull.
Eat fish, it's good.
Are you in the USA? Have you found any salmon brands from common grocery stores (safeway, costco, whole foods, sprouts, luckys, vons, H-mart, trader joe’s) that have been deep frozen at -35 deg C or are safe-ish to eat raw after freezing in your own home freezer at -20 deg C for a week, following FDA guidelines to kill parasites? Edit: Basically I want to know about your “3. Everything else” category.
@@tfnvv5469 I don't know about specific brands, I bought fish wholesale and we processed at our own market so didn't have a ton of branded product. What I would say is don't buy anything without a country of origin. It's usually in small print somewhere on the package. If your goal is to use salmon for raw consumption, buy farmed raised (never eat wild salmon raw), country of origin being from cold waters i.e. Canada, Finland, Norway, etc. "Atlantic Salmon" is a species of salmon that is not always raised in the Atlantic Ocean, some are raised in Chile, or other warmer water locations, that's why country of origin is really what you're looking for. If you buy frozen, vacuum-sealed salmon, or freeze your own salmon with a cold-water country of origin, I would eat that raw after being thawed. Farm raised salmon is generally not dangerous to eat raw and if it's frozen there is almost no threat. The FDA's -35 deg C applies to ALL fish, including those that are much more of a risk to eat raw than salmon would be. In my experience, your home freezer if just fine for salmon or Ahi Tuna (just not albacore tuna). With any other fish, I would follow that -35 deg C guideline more strictly. In other words, you're good to go! Hope that helps.
I absolutely love watching these videos for both the cameraman and the master chef, but I'm not very happy with this one as mr. cameraman thought he'd take over the opinions that were supposed to be given by the professional sushi chef. Thank you sushi chef. Cameraman, your job is to work the camera with some narration. We appreciate your commentation sometimes but you tried to take over the show here and as you can see, your viewers didn't appreciate it. Let the sushi chef work, and go back to your minimal commentation. We like that. Also it's more soothing than listening to constant talking. Absolutely no disrespect to anyone and this is just my opinion. Thank you so much for posting.
I mean
It’s obvious the guy isn’t just a camera man but he’s a sushi / fish expert himself at this point.
Think you need to give him a bit more credit than that.
@@cpilfold420 Oh I agree with you, but for this specific show he is a cameraman. That's the point. :) Thank you for your reply.
@@user-iy9fs1ds9u I kinda like his soft soothing voice
Feels like they’re a team more than anything
The sushi master is a soft spoken guy and it seems like the cameraman fills in a few gaps in terms of communication that were not getting from the master.
@@cpilfold420 I found this show by accident 1 day. I was watching Impractical Jokers and for some reason TH-cam recommended this show. I've absolutely loved it ever since. It's become my 'go to' TH-cam channel.
And yet here you are.
I thought you have to CURE the raw salmon first before eating it as a sashimi. Like put salt then put it in the fridge for about an hour. Then after put it in rice vinegar and some ice, let it soak for 1 hour. Then pat it dry and then freeze it 48 hrs. Then you can eat. I think that’s the safest way.
Thank you I was thinking the same thing
Freezing would be the safest. I think the curing process is primarily to help with texture and taste.
Do you have to cure the salmon before serving it as sashimi? I’ve been doing this with 3:1 mix of cane sugar and sea salt, plus lemon zest and it draws out the water from the salmon. Do you think this is necessary to do?
That was the same question I had I saw that they had a couple of plates with something in it but I don't remember seeing them dipping it in the 2 little bowls white bowls that they had on the corner left side of the camera man
If you cure the salmon it ceases to be sashimi. Your cure does sound delicious though.
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. 😁
From what I was told while fishing in Alaska, you can’t eat the salmon you pull from the river raw because they might have parasites from the fresh water. You can only eat raw salmon from the ocean before they change to fresh water.
Of course I didn’t listen to them and tried a little salmon after filleting it and nothing happened to me.
RIP user nathantw
@@seeq1078 LOL
You won’t notice any problems immediately but, if you have consumed any parasites, you will begin losing a lot of weight and possibly even vomiting. People can live with parasites for years before they know anything is wrong. No matter how much you eat, you will keep losing weight. This is why the black market sells parasite pills on the internet for young, naiive girls to take. It causes a lot of gastrointestinal issues along with weight loss. I haven’t done it but, I did see a medical show on it.
Most people don’t realize that there are as many parasites in saltwater as there are in freshwater if not more. Obviously you mitigate your risks if you cook it, target a more active species and look to harvest from a stronger current body rather than a stagnant one.
The best type of fish to eat raw is salt water fish. They are less likely to have parasites or as much as freshwater fish. Saltwater is a harsh environment for bio organisms
Why does Hiro cut the salmon in a back and forth motion? For sashimi, shouldn't it be cut in one slice from base to tip?
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!
Mouth was watering the whole time... I'm jealous of you both!
I’d love to see a video on kitchen hygiene. How do you keep your wooden boards clean? Do you replace you towel every hour? Stuff like that. I imagine working with raw meat you need to pay extra attention to hygiene.
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?
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!
You were wrong.
Hiro think before talk. Like when Hiro put fish in his mouth, he carefully evaluate the teste and the texture before give his opinion.
But the other guy jump on it like got to give opinion instantly.
Example. Hiro seem to give his opinion that the two seem similar. The other guy cut him off and said about difference in fat content.
I want to hear the opinion from the guy that show his face. Not from the guy that seem anonymous.
awesome! how would one go about confirming that the "feed was parasite-free" for farmed salmon? does it usually say on the package? is it based on which country it's farmed in? etc.
Farm raised are fed by pellets which are always examined and tested, making it virtually impossible for them to catch a parasite
Can you please rank these fishes by where you vought them, for raw consumption? I lost track of which was which.
Yes same thing here
How about salmon at Costco? My friend told me sashimi grade.
The fresh salmon at Costco isn't sashimi grade. Can likely eat the frozen salmon though.
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 🤓🤓🤓🤓
There are two things I noticed about the Whole Foods Salmon at the beginning of this video that Hiroyuki did not talk about.
At 3:06 in the video they show a closeup of the Whole Foods label.
1) On the label the following is written, "May contain allergens due to shared production areas".
2) On the label the following is written, "Farm Raised, Contains Color Added - Astaxanthin"
The reason I commented about this, is because near the end of the video they said that the Whole Foods salmon had an after taste that they did not like, and I was wondering if the Astaxanthin or the possible allergens could be causing the after taste.
Reading comments below something big stands out. One guy knows sushi and is a very good teacher. Th other guy is wearing many hats including journalist, facilitator, financier and also stands in for the "person on the street". I like this chef and his sidekick did not do a bad job. Now, after three years I'm sure new information has emerged. I just wish we had cleaner oceans and safer coastlines
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.
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."
Yeah from people fear mongering about the things salmon farms do to ensure the fish are healthy
@@stevew1643 I've been advised to purchase ONLY Wild Caught Alaskan Sockeye.
Did i miss what the salt was for?
Also was there anything else done besides rinse and dry?
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?
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?
@@joneslo5572That just means don't eat too much wild caught in a short time period. Farm raised don't have that issue since they aren't eating any old fish in the ocean.
FDA guidelines for consuming raw fish:
Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time)
Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours
Freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours
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
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🤗
I order sashimi grade salmon from the Sam's club website. They come packed in dry ice and are individually vacuum sealed. It's fresh!!!
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?
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.
The color on farm raised all depends on how much color they add to the pellets they feed the fish. I’m sure all the chemicals they add to the pellets add flavor.
I lost track of which fish was from where.
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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Great video. I’d be doing this test with no soy sauce and cleansing my pallet between each variety to not mask the fish’s true taste.
So, did you guys get a tummy ache or all good? Very informative, thank you! When I cook salmon I usually go medium-rare. Love a good sear and tender vittles inside. SO good! Oh, gotta be Tony Chachere's seasoned... But, I love raw salmon. It is so creamy. I noticed Hiro grabs a bit of Wasabi with the sticks and dabs it on the sashimi. I do the exact same thing!!! I thought I was weird for doing that. I don't mix the Wasabi into my soy sauce.
Your wasabi method is approved. Some don't even use soy sauce just straight wasabi power.
Its amazing how many newcomers to the channel are surprised by how much the cameraman talks, its been how their dynamic goes the entire time.
The camera man asked the chef a question, who was clearly going to give a thoughtful answer, and the cameraman literally just says his opinion over the chef. He interrupted Chef. I've never seen this channel before, so yes I'm not used to it, but it just tells me you've normalized rude behavior. This may be "normal" for this channel but no, it's not normal to polite society. It's jarring.
@@lisafoxlove It is between two people who have clearly known each other for quite some time.
How two such people treat each other is their business and not ours.
This is the dynamic these two have. If one of the two has a problem with this it is between them to resolve.
Anything else is just others being nosy.
I made my comment because it is very clear that many of the people who are alarmed are not used to how these two interact. If Hiro doesn't like it then he will address this.
If the viewer does not like it then they may voice their opinion and move on as you have done. If I am irked by this then I will also voice my opinion and move on. Have a good day.
Ways to deal with parasites:
- shine light through fillets and romove
- vacuum and shock frost for 1 day in shock froster or 1 week at -19C
- buy inland (not sea) aquaculture that feeds heat treated (parasite free) fish food
Hello Hiroyuki. Is it essential to freeze raw fish and seafood prior 24 hours before consuming?
Apparently normal freezer temperature is not enough to kill parasites.
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
This channel BLEW UP! Wow! I have been here since day one and can not believe how many views now. Congrats!
Due to parasite problem and farming procedure issues, almost none of the Japanese restaurants in Japan DO NOT have salmon on their menu. You can search on TH-cam for videos about the problem of farming salmon in countries in Europe (I think it is Norway or Danmark or both) and other countries. However, as you can see, the texture of Salmon is very very enticing. So, do follow their instructions of preparing Salmon bought from fishmongers or/and supermarkets. There are other videos on TH-cam showing how to cure the Salmon before using it for sushi or sashimi.
4:40 the color comes from pellets.. only the sockeye gets this color naturally from eating crustaceans
Does this mean that the color is not indicative of the quality or freshness of the salmon? Since the color is developed in the salmon before it is harvested i thought it might still be used to tell the freshness of the fish.
@@Alex84575 correct! It's an additive in their food. Farm raised salmon would be grey in color without the additive.
Cameron Phenix that’s fucking gross. A reminder of why wild caught is the way to go (for cooking or frozen)
@@pathologicaldoubt it's literally just color. It doesn't taste any different knowing that fact than it did before you knew it. In fact, if people would stop expecting that pink color from their salmon and farmers could stop putting it in, the overall price of farm raised salmon could drop, and eating farm raised is infinitely better for the environment.
I love the growth of your channel over the years
So what us the conclusion? Wish they’d tighten up the production of these TH-cam videos. As it stands, these videos meander.
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
Deep freezing is the best thing you can do after catching a fish, right? Then keeping it frozen until you thaw right before eating, right? Costco and other places presenting thawed fish grosses me out, I'd never buy it.
Scottish salmon is the best I've had imo, the quality is always so good (for me) and such a clean taste
Feel free to disagree with me though, I'm no sushi expert
yes it is very good....
Try sockeye or chinook some time.
bro, what should I do about getting salmon/tuna etc for sushi in the uk
I never had it, but I would love to try it. what store carries that brand? thank you.
@@lemonmaze2700 I just buy Scottish salmon from Morrisons or Tesco and freeze it for 1 week. Or if I'm adventurous I eat it like that lol. Make sure you read the back and it says "farmed in Scotland" or something like that
I am such a fan of all of this! Still, I am too afraid to try this myself. Any tips for a sushi-lovin beginner who would love to try making something at home?
Stay tuned...some great news coming soon...!
Hiroyuki Terada - Diaries of a Master Sushi Chef I can’t wait!
Where did you purchase the steelhead trout?
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
Publix's seafood dept has a delicious salmon fillet cut into 5.25 oz portions, but I always cook them since they're in the display case rather than wrapped. The same goes for their seafood dept's regular salmon fillets which are sold by the pound. I'd love your thoughts on comparing the taste of the two, however!
I just had some of that exact premium cuts salmon, its a little over $20/lb, and it was a fantastic choice for sushi, it didn't smell fishy and was delicious