Ive seen one video where there was a warm in the costco salmon and since then im kinda…. meuhhhh….
I still bought it from costco cause its cheap but should homemade sushi be made with like top fish grocery quality?
PS: Im a total beginner in homemade sushi
Edit: Here is the video Im talking about (warning: 🤮 https://www.youtube.com/watch?v=UM4RNIAnv5s )
Edit 2: Ok so 2 questions form all the answers:
1. What happen if you get a worm like this in your belly? Will it die or will it stay alive?
2. Many people say 'Flash frozen', so should I freeze it 7 days to be sure? Anyone doing this? I have no idea if it was frozen before…
by MappOnTrack
16 Comments
The farmed salmon should be fine. Wild salmon has to be flash frozen to be safe to eat raw. No idea how Costco does it.
Where I am they sell poke bowls made of their farmed salmon. It’s not the best but it’s safe to eat.
Yes but too much rice
[deleted]
Farmed salmon is completely safe to eat raw. Just visually inspect for any worms. There’s really not much difference between the farmed costco salmon and the farmed salmon used at a sushi place. It’s not really something you can get in higher quality, since its farmed.
ALL raw fish has potential for worms. Meat is just gross it used to be alive after all lol. I’d recommend just not spending too much time looking at the worst case scenario videos. Sniff it to make sure it smells clean and not fishy, and visually inspect for anything moving. After that you’re good to go.
It’s a fuck no
I’ve made sashimi from Costco salmon several times by curing it in the fridge and then slicing it up. It’s a great way to be able to eat a LOT of sashimi
The one and only time I’ve ever had an actual worm in my salmon, it was from Costco. Since then, I don’t eat their salmon. It was the size of a small earthworm. The product was the large filet they sell with big dollops of herb butter.
Costco salmon is salted and in a fridge for 45 minute cure. Rice is seasoned and cooling, all prep done (tuna/avocado/cucumber ready)
Sushi night
To everyone thats never fished in their lives or processed fish there is no such thing as sushi grade thats a buzz word to usually drive up the price. Sushi safe is when the fish has been flash frozen to -35⁰C(-31⁰F) until solid or -20⁰C(-20⁰F) for 7days. Costco sells a variety of salmon Atlantic salmon which is farmed and fed a controlled diet of pellets is the one you would normal get to make sushi however they are still susceptible to pathogens, bacteria, or parasites which has a very low chance. Another salmon they carry is wild caught king salmon which all carry parasites but you wont see them usually because they are processed and picked clean but not 100% of the time. Wild caught is where you would normally see a few parasites. No need to talk about choho salmon since its undesirable for raw consumption. Now for all you “I wont eat fish because it has parasites” the truth is most have them and are cleaned to be presentable to stores.
Oh great, no one’s ever asked this question around here befere…
My family often gets Costco salmon for sashimi. As long as you freeze it for a few days prior to consumption, you’ll be fine. Definitely would check some YouTube videos on the matter, tho
Costco farm raised Atlantic salmon is fine for raw consumption. I cure it per sushi guy’s recipe to firm it up. He does poke around this sub so he might stop in. After curing I portion it and wrap in paper towel then plastic wrap. Freeze what I won’t use in a couple days. When defrosting just stick it in the fridge overnight. Use within a month.
Yes.
sushi guy here
the video towards the end shows it’s wild caught. Wild caught fish will almost always have parasites
Just freeze it at -40° for 72 hours and you’re good.
First time I made sushi at home I got the fish from a Japanese grocer in BC, Canada. It was frozen and specifically labeled “sushi-grade, frozen to -41 Celsius.” Halfway through eating I pulled off what I thought was a piece of fat. Then I found another whit stringy thing—then another. Upon closer examination I saw they were the same size and tapered at the end. My dinner companion and I immediately lost our appetites. Having said that, they were dead and we didn’t get sick.
Just saying, regardless of where you get your fish, you may have to pick out some worms during preparation.