How To Make Safe Raw Salmon For Sushi Sashimi Nigiri Lox At Home

[Music] hey guys welcome back to another ceo guys stuff today i'm going to show you how to make safe raw salmon for use at home maybe you want to cure it make some locks maybe you want to make sushi rolls nagiri sashimi whatever this gets you quote unquote sushi grade salmon now there are some very important steps to take number one never use wild caught salmon you have about a 90 chance of having it riddled with parasites the entire point of being sushi grade means it's been processed commercially to be safe to eat which basically means it's been commercially frozen which kills whatever parasites are in there but you have to start with farm raised salmon and it can't be from scotland because those are actually farmed in seawater and they still have the parasites in them but pretty much every other farm-raised salmon is going to be virtually parasite free but the steps i'm going to show you kills whatever is in there now you have to be also aware of bacteria and here's the first step bring yourself a cooler filled with ice and take it to the store because the fish cannot get warm even the car ride home is going to start breeding bacteria so you got to be quick about it i get mine from sam's they have excellent skinned fresh salmon they are very plump very delicious but you got to keep them cool here i've got just under 3 pounds cost me 25 bucks this happens to be skinned from the store you can use it with the skin also you just have to gently uh cut it off the skin and you're good to go but you got to keep it cold i've got a whole bunch of ice underneath this so that's the important part on choosing the right salmon to use now we're going to go ahead and quickly prep it the whole thing with making it sushi great and safe is that you have to freeze it for a solid week at home and you have to get as much air out of the bags as possible so we're going to be sectioning these into big chunks those are going to go into ziploc freezer bags if you have a vacuum system that's best but if you don't i'm going to show you a really quick and easy way it does an absolutely beautiful job for free so first we're going to put it into the bags we are not slicing it for use there are specific cuts we'll do for depending on what you're going to do with it after this whole process is done right now we're just sectioning it basically you want it into as much as you're going to use at one time because when you're ready to use it you pull each bag out of the fridge or out of the freezer and defrost it for a day in the fridge so it's ready to go so you don't want to cut these into two small sections where you're just wasting bags you don't want it too large where it's sitting in the fridge more than it needs to be so i'm gonna cut these into sections where basically it's a meal for me of just sashimi and yes i absolutely love sashimi so my portions are pretty darn big you can do this on a cutting board of course but you really don't have to be precise with this like i said we're just portioning it i'll just set that there and if you see any scales or whatnot go ahead and pick them off sometimes you're going to have little soft bones down the center ridge if you see them obviously pull them out i actually prefer just to cut the center section out when i'm ready to use it so i don't really bother with them but the fish from sam's rarely has any to begin with so there we go there's our sections and of course it'll be a little tougher go through that if you're using skinned fish you can freeze it with or without the skin uh you definitely need to de-skin it in a thawed state though so it's either do it now all at once a nice big fillet just hold the skin and you know peel it away with the knife or you'd have to do it piece by piece when you're ready to use it so i do suggest you do it before but it doesn't make any difference to the actual processing okay so now oops sorry about the camera little sea sickness there now we take each one of these and we put it into a ziploc bag one at a time and this like i said is if you don't have a vacuum pack system now we're going to use this little tub of water here and we're going to use it as a poor man's vacuum system so gently put it in there and the water will force out all the air possible just get it in there and then seal it up with it right near the water level and pretty much all the air is forced out of your bag and now we can put that in the freezer and it will be good to go ready for use in one week one plus weeks later i have pulled a bag out of the freezer into the fridge for 24 hours for a nice slow thaw and now this fish is sushi grade ready to use in whatever we want raw sushi for i'm gonna give it a quick rinse pat it dry paper towels and now i'm gonna do whatever i want to do with it for my recipe now in my case i'm just making some delicious sashimi there's tons of videos out there on how to properly cut the salmon for whatever you're going to do especially for sushi i'm not really doing anything that special most important thing is cut out the center section this darker meat doesn't really taste good at least to me raw you might have some pin bones in the center on this side just remove those if you want to sam's is really good about deboning i've only had a couple bones in all the salmon that i bought there and then what i do here is simply cut it lengthwise and that leaves me with this nice big chunk of salmon right here now the important thing with the salmon to make it really tender when you're eating it raw no matter what you're doing whether you're doing sashimi like i'm doing here or nigiri or sushi rolls or making locks or anything is to cut it across the grain these white connective tissue lines here if you cut it with them so you kind of make slices like this it's going to be a little tough to eat you want to cut it at 90 degrees to them whenever possible and at about a 45 degree angle to slice through the fish so it really does make a difference now some will tell you to even cut this into two sections because these lines vary you know what for sashimi just messing around like this it's not that big of a difference but yeah if you want it really authentic you're going to be slicing and dicing all these different pieces different ways and using different parts of the fish for different types of sushi or sashimi but this is just me making a great big mess of delicious fish and i'm just gonna use some soy sauce and wasabi and dip it in and call it good it's absolutely delicious but from this point you can use this fish however you want to and it is safe so there you go guys hope this helps somebody it is absolutely delicious it's very inexpensive i buy geez i don't know 80 90 100 bucks at a time chunk it up freeze it i have a couple weeks worth of tuna or not tuna salmon you can do two to two that's a different process so see you next time [Music] by the way loves the dark meat and it's really good for her [Music] but i'll take the good stuff [Music]

Channel: CO Guy Stuff

Views: 425,315

Keywords: cooking, bbq, guy stuff, smoking, recipie, recipes, cars, trucks, motorcycles, tech, computers, gaming, builds

Id: Jdxd0scxsVE

Length: 8min 19sec (499 seconds)

Published: Sun May 07 2017