How to make salmon sashimi using salmon from Costco

Summary

In this video, the creator guides viewers through the process of preparing fresh, raw salmon from Costco, specifically steelhead, for sashimi. The video covers essential steps like selecting farmed salmon, ensuring it’s parasite-free, and confirming freshness by smell. After rinsing and deboning the fish, the salmon is sliced carefully with a sharp knife for sashimi. The creator also shares a personal twist on serving, adding unique ingredients like toasted sesame oil, gochujang, and furikake. The result is a delicious, home-made sashimi experience, perfect for anyone looking to enjoy high-quality fish without leaving home.

Takeaways

• 😀 Always choose farmed salmon for sashimi to reduce the risk of parasites. Wild salmon can be unsafe for raw consumption due to potential parasites.
• 😀 Freshness is key! Smell the salmon before preparing it. A clean, mild fish smell is a sign of good quality, while a strong or foul odor means it’s not fresh enough for raw consumption.
• 😀 Rinse the fish under cold water before handling to remove any impurities and dry it with paper towels.
• 😀 Debone the fish carefully by feeling for bones with your fingers. If necessary, use needle-nose pliers or fish tweezers for precision.
• 😀 Use a very sharp knife, like an Osaku knife, for clean and smooth cuts. A high-quality knife makes the process easier and more effective.
• 😀 Remove the skin from the salmon before cutting it into sashimi slices, making sure to trim away any fatty layers or unwanted parts.
• 😀 For a clean cut, use a single swipe of the knife, avoiding a sawing motion, to maintain the integrity and appearance of the fish.
• 😀 Sashimi is best enjoyed with a few simple garnishes like soy sauce, wasabi, and optional extras like toasted sesame oil, gochujang, sweet soy glaze, and furikake.
• 😀 Furikake, a Japanese seasoning, adds unique flavor and texture to the sashimi, with varieties like smoked salmon flakes for added depth.
• 😀 Costco provides consistent, high-quality farmed steelhead salmon that is perfect for sashimi, making it a reliable source for fresh fish.
• 😀 Enjoy the sashimi with a balance of flavors, and remember that less sodium soy sauce is recommended for dipping to avoid overwhelming the taste of the fish.

Q & A

Why is it important to choose farmed salmon when making sashimi?

Farmed salmon is safe to eat raw because it is fed a special diet free of parasites, unlike wild salmon, which may carry parasites from their natural diet.

How can you tell if the salmon is fresh enough to eat raw?

You can tell by its smell. Fresh salmon should have a mild, clean scent. If it smells overly fishy or bad, it's not safe for sashimi.

What should you do if you find bones in the salmon?

Run your fingers along the fish to feel for bones. If any are present, you can remove them using your fingers, needle-nose pliers, or special fish tweezers.

Why is it recommended to use a sharp knife for slicing the salmon?

A sharp knife allows for clean, smooth cuts, which is crucial for sashimi. Using a dull knife can result in ragged edges and affect the presentation and texture.

What should you do if you encounter fat or skin on the salmon?

Remove the skin carefully by pulling it off after making a small cut. Trim away any gray fat or excess tissue to ensure a cleaner piece of fish for sashimi.

What is the best technique for cutting sashimi slices?

The ideal technique is to make one clean, smooth swipe with the knife. Sawing through the fish can lead to uneven cuts and affect the texture.

How can you enhance the flavor of the sashimi?

You can enhance the flavor with various ingredients such as wasabi, low-sodium soy sauce, toasted sesame oil, gochujang, sweet soy glaze, furikake, and chopped scallions.

Why is it suggested to use less sodium soy sauce for sashimi?

Less sodium soy sauce is recommended because regular soy sauce is too salty for sashimi. The reduced salt version complements the delicate flavor of the raw fish better.

What is furikake and how is it used in sashimi?

Furikake is a Japanese seasoning mix, often made with dried fish, sesame seeds, and seaweed. It's sprinkled on top of sashimi to add flavor and visual appeal.

What makes steelhead salmon different from regular salmon?

Steelhead is similar to salmon but has a more delicate flavor and a higher fat content, which makes it richer and slightly different in taste when used for sashimi.