B swears you can make sashimi out of Costco salmon. I was mildly (ok, very) skeptical, but I told him if he prepared it, I would eat it. Love is trust, right? I was sure if he ran a restaurant, he'd be cited for health violations by not using sushi grade fish for sashimi, but after a Google search, it seems that no one - not the FDA, not local health inspectors, not any governing body - knows what sushi grade means! Yep, there's no regulations, as long the fish has been frozen for a period of time to kill parasites. I suppose it's comforting that even when self-regulated, at least seafood vendors care about whether we get tapeworms. Basically, "sashimi" is just a sexy marketing term to mean any fish that can be eaten raw. Of course, the fresher the fish, the better the taste and texture, so these fish should be killed and iced ASAP. Here's more info from Sushifaq, Cooking Stack Exchange, and Beyond Salmon. After more Googling (yeah yeah, so I trust online strangers' opinions more than my own boyfriend's) using Costco fish for sashimi is not uncommon.

From personal experience, their salmon quality is actually quite decent. B is very picky about the package date being the same day to ensure absolute freshness, so he only trusts Costco (Ok, I know this is the second post in two weeks waxing eloquently about Costco, but my boy is in love with that place), and does not recommend getting the salmon from any random Chinatown market. Update to some FAQs in the comments: The salmon is fresh (not frozen), and the day you buy the salmon should be the day you make this recipe - don't let it sit in your fridge for days!genki sushi hong kong deliveryLet's just say I was pretty darn impressed. sushi grade fish el pasoThe salmon is so buttery and had the perfect texture.kitchen nightmares sushi ko online

N: I want you to make this salmon sashimi for my family when you visit us! B: Oh you know how to make sashimi now, so you can do it for them. N: Well, I'm afraid I'll poison them, so I'll let you make it! B: Great, so if anything goes wrong, I'm the fall guy, eh? B has made this recipe many times for family and friends and to date, no one has ever gotten sick. However, please use your own discretion when making this recipe as you are still eating raw fish (ie please don't try this if you're immunosuppressed or pregnant!). jiro dreams of sushi sockshareOtherwise, enjoy some amazing sashimi!yo sushi dubai branches fresh salmon filet (check the packing date - the day you buy = packing date = day making the recipe)sushi fisch kaufen nordsee

rice vinegar, diluted in water (optional) 1 sushi cup rice, recipe below Rinse and rub a generous amount of salt onto your salmon (both sides). Let sit in fridge for 2 hours. Afterwards, take out salmon from fridge and rinse with water. Submerge your salmon in diluted vinegar (preferably rice vinegar but white works as well). You use pure vinegar or dilute the vinegar up to 1:10 (ie 1/2 cup vinegar and 4 1/2 cups water) if you want a less vinegar taste.Let sit in fridge for 1 hour. yo sushi delivery sheffieldRemove from fridge and rinse thoroughly.Wrap salmon in saran wrap and put it in the freezer over night The day you want to eat it, remove it from the freezer and let it thaw in the fridge. This should take 6-8 hours; do not try speed it up by leaving it outside. Cut the sashimi with a sharp knife in a slicing motion. Mold rice with your hands, dab with wasabi, and cover with your sashimi.

The Gentleman's Sushi Rice This serving size here is for 1 person. The lady and I do not like too much rice in our nigiri. 1/2 cup sushi rice 1 tablespoon rice vinegar Rinse the rice only 3-5 times (water does NOT have to run clear) and drain in a strainer. While rice is draining, combine vinegar, sugar, salt and mirin together in a bowl and mix well. Add rice to the pot. Bring quickly to a boil and then reduce to a simmer. Cover the pot and DON'T touch it until the end, NO PEEKING. Put something heavy on the lid like another pot. The more pressure the rice is cooked under, the better it tastes. Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED. Let rice rest for 10 min and then remove the cover. Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture. Mix rice gently, being careful not to break it. Doc Uy's notes: As a caveat, Costco does not claim to sell sushi grade fish, but if you freeze it per FDA guidelines (pg 69), you should be ok from parasites.

As a doctor in training, I must also recommend taking FDA precautions if you're pregnant, old, sick, etc! Please be diligent in making sure your fish is good quality, don't eat fish that has never been frozen, and treat the fish with salt and vinegar for safety.Visit our seafood department and discover the freshest seafood in town!  We offer a large selection of quality fresh fish including the finest grade of sashimi available.  Also, we are one of the few fish markets in the Pacific Northwest to offer a live tank system, allowing you to bring home live clams, crab, lobsters, oysters, plus other delicacies like uni (sea urchin) and spot prawns when in season.  You can't get any fresher! Not from around here?  We'll deliver our quality seafood to you, next day air via FedEx.  If you're traveling, we'll pack your seafood in air approved, odorless boxes guaranteed cold for 24 hours. Whether you're looking for dinner tonight or having a special occasion (see our catering section), let our seafood department help! 

Our experienced seafood staff is dedicated to exceeding your expectations. Gourmet Black Cod Kasuzuke in Minutes Black cod kasuzuke  is a distinctly Japanese dish with an amazingly delicious and complex flavor.  Black cod, also known as sablefish or butterfish, is a naturally oily fish with a rich buttery flavor and high in omega-3 fatty acids.  The kasuzuke  marinade, made with sake kasu  complements the natural flavor of the fish, adding a slightly sweet yet savory flavor. Want to enjoy the gourmet meal at home without the hassle of making the marinade and waiting the few days for the flavor to set?  We have you covered.  The Uwajimaya seafood department prepares the kasuzuke  from scratch in-house and marinates the black cod in it so all you have to do is take it home and bake. Seattle Uwajimaya seafood department manager, Ken, recommends baking it at 425-450 degrees F, 10 minutes per inch of thickness.  For the last few minutes, change from bake to broil to caramelize the kasuzuke  marinade on top and get the golden brown finish. 

Serve with rice -- a delicious healthy gourmet meal in less than 30 minutes. Uni  is the Japanese name for the edible part of the sea urchin and is a Japanese delicacy.  With a light, creamy, nutty and slightly sweet, slightly briny flavor, uni  is a favorite among many at the sushi bar where it is usually enjoyed as nigirizushi or sashimi. While uni  is available in packages year round in the seafood department, with the Fall months and colder weather comes the availability of fresh uni  in our live tanks.*  Fresh uni  is quite a treat and as with most delicacies, the fresher, the better the taste -- a definite must try if you are an uni  fan. Sea urchins, as you probably know, are quite spiny and can look intimidating.  Opening them can be even more intimidating and does require some skill.  Let it be an adventure, or if you prefer, have someone in the Uwajimaya seafood department do it for you (additional charge applies).  Each sea urchin should yield five to six pieces of uni, so grab some friends, grab some fresh uni, and enjoy!