Steve would have marinated that salmon for a few decades before trying it.

Let’s get this out onto a tray

And yes that is SteveMre!

That may be the most unexpected yet welcome reference of all time for me

Gotta get Steve to watch this

Ah a reference I didn't think I'd see for something fresh. Nice.

No one uses zuke on salmon. The salting is important to firm the meat but the vinegar is mainly for fish that have a stronger smell like mackerel, shad, etc. Also HACCP specify that it is at least -10° C. Just a regular freezer will not be cold enough as anakaris worm eggs and salmonella will persist in the meat.

After seeing that Steve’s still alive and well from the recent upload, Nice!

specialized freezer that goes to 0 in less than 30 minutes will prevent large water crystals from forming and make fish less watery when thawed

So this is why japanese restaurants never go bankrupt

Instant like for any Steve1989 shout outs 😂

"Lets get this out onto a tray....nice!"

Love your channel! Not Asian but grew up around lots of Koreans, Japanese, and Chinese, as well as Viet and Filipinos. and I love seeing what is the good Asian products at Costco.

How do you remove all the parasites?

There's so much passion in your voice.

So many great shorts this weekend! Id love to blind test cured and not cured salmon and see if i can tell the difference. My palate isnt that sensitive so probably not… 😅

Salmon sushi is a Norwegian invention.

Dude the Steve insert was so random I love it. Earned my sub I’ve been watching Steve for years now I always assume he’s still one of those hidden gems

I love how everyone just randomly knows who SteveMre is 🤣🤣 and makes references to him

Nice, Plump and Firm. Heh, me too.

We need a part 2 of what to do next with the salmon like how to prep a peace of sushi 🍣 😋 would be great after this vid

I was like "Oh wow Steve is doing cooking shorts" lol

Actually got excited thinking Steve started doing shorts

$400 value? That is a bold claim 😂

This is how most korean sushi joints prepare sushi, pretty wreckless.

Nice Nice Nice Nice Nice. Let's get this out onto a tray.

Steve is a legendary dude

I LOVE Salmon!🍣 I even love sushi with salmon too!😍😍

I watched this like 4 times, trying to find the stevemre reference everybody was talking about, I was so focused on the words being said, I overlooked his literal face every time haha

I was just waiting for my boy Steve

We all love Steve 😌🙌🏽

Love the stevemre reference. i love that guy.

I was going to give you a thumbs-up anyway, but Steve sealed the deal. Nice!

The stevemre killed me

I don’t even eat sushi but I constantly watch these vids of yours

Steve!!! Nice!

It's good to see Steve getting some love, guy makes awesome videos

So glad to know that Steve is so well known... thanks comment section!

I vividly remember the first time I tried sushi. It was a moment of both curiosity and apprehension, as I had never ventured into the world of raw fish before. A group of friends had convinced me to join them for dinner at a renowned sushi restaurant in town, assuring me that it would be an experience worth having. As we entered the dimly lit restaurant, the air was filled with the aroma of soy sauce and freshly prepared seafood. The sushi bar was bustling with activity, with the sushi chefs meticulously crafting each delicate piece. I watched in awe as they wielded their knives with precision and artistry, transforming simple ingredients into edible works of art. We were seated at a low table with cushions, giving us an authentic Japanese dining experience. The menu was extensive, offering a vast array of sushi rolls, sashimi, and nigiri. My friends, sushi connoisseurs themselves, eagerly guided me through the options, recommending their personal favorites and explaining the nuances of each dish. After careful consideration, I settled on a beginner-friendly California roll. It seemed like a safe choice for someone who was still dipping their toes into the world of sushi. My friends, on the other hand, ordered an assortment of more adventurous rolls, including ones with raw salmon, tuna, and even eel. As the plates arrived, I hesitated for a moment, unsure of how to approach the sushi gracefully. My friends encouraged me to use chopsticks, assuring me that with practice, I would master the art of sushi consumption. With a pair of chopsticks in hand, I gingerly picked up a slice of the California roll, a mixture of crab meat, avocado, and cucumber wrapped in a layer of sticky rice and topped with a drizzle of mayo. Bringing the sushi towards my mouth, I couldn't help but notice the beautiful presentation. The vibrant colors and delicate textures enticed me, despite my initial reservations. I took a tentative bite, and my taste buds were immediately awakened by a burst of flavors. The combination of the creamy avocado, the sweetness of the crab, and the subtle crunch of the cucumber created a harmonious dance on my tongue. It was a revelation. The freshness and complexity of the ingredients surprised me, challenging my preconceived notions about sushi. Each subsequent bite brought me closer to embracing this new culinary adventure. With each roll, I became more adventurous, gradually venturing into the world of raw fish and exploring the different flavors and textures it had to offer. As the meal progressed, I realized that sushi was more than just a meal-it was an experience that transcended taste. It was about the meticulous preparation, the artistry, and the cultural heritage behind each piece. It was a symphony of flavors that captivated not only my palate but also my imagination. Leaving the restaurant that night, I felt a newfound appreciation for sushi. It had opened a door to a world of gastronomic delights I had never explored before. From that day forward, sushi became a staple in my culinary repertoire, a reminder of that first brave step I took into the unknown and the incredible journey it led me on.

We need Sushi MREs now

Is that steve mre info i see? alright, let’s get this out onto a tray ✨ nice ✨

Man you're so underrated, you deserve much more subs :) i love these videos

I thought Steve started doing shorts lol

Thank you for the ratio real professional, I learned soooooo much

There’s a reason that salmon is 35$….

Shout out to Steve! "Nice!"

Right on Brother 😊

I’ll have to try this. I usually just slice and salt and then store.

I love the influence bad friends is taking from Thai ping pong shows

Almost the same process as ours, in the Philippines we also eat fish raw too, the dish is called kinilaw, the process to make this is to just soak the fish in coconut vinegar to remove the bacteria from the fish and cook it but it is still raw

i was just at costcos comtemplating if i should buy this salmon, funny how i now get a yt short of it when i get home and refresh my feed lmfao...

Definitely trying this out

Steve brought me in, watched 'till the end. 👍

MRESTEVE REFERENCE I LIKE ITTTT

Could you do measurements for everything? I would love to try this at home

Now let me get this out onto a tray

Get that onto a tray, nice

The stevemre reference though!!!!!!

This would be great in a 100 year old MRE! 🤤

Thawing and eating mine tonight will let you know if my toilet survives the night 😂

Farm raised frankenfish! Let’s eat!

Nice!

I did put the rice vinegar on the salmon it did cook the outside but it tasted good in the inside but bad on the outside which is why you need to add water to the rice vinegar base to make it less powerful.

Nice Fish!

how do you go about cutting the outer layer affected by the rice wine?

Let’s get this on to a tray, nice, okay

The steve reference is top tier

Man gotta love vinegar 😋

Lmfaooo the last 5 secs of the vid

Don’t you need to freeze it for weeks if you don’t have an industrial freezer?

"Sushi Grade" is not a genuine grade but it still matters because of how it was handled when caught and fileted. It's important so youre not eating worms. I hope that one is sushi grade.

Anybody ever tell you, you kinda sound like a young version of Bob, from Bob’s burgers

Is this a sushi grade/sashimi grade salmon that allow to eat it raw ?

what do you do after putting in the freezer? Slice, Thaw, and then blowtorch?

Use salt to get out the moisture. *Immediately rinses with water*

Does iodized salt texture better for curing rather than using coarse kosher salt

This is a defrost method too, submerging frost meat into salt and vinegar solution melt the ice more quickly

아...다이여트 중인데...연어땡기네 ㅋㅋㅋㅋㅋ

Is this how you make fish safe to eat raw??? I never understood how something becomes “sushi grade”

You kinda sound like The Golden Gully😂

gotta love the stevemre reference...NICE

I just clean it with 7up to make sashimi.

This is what I’ve been missing

totally true by the way. farmed salmon works well.

Looks like farmed salmon due to lack of color. I like sockeye sushi. Deep red and rich taste

my parents bought this one time and i thought it was smoked salmon bc i’m dumb and i literally had a sushi bagel😭

While you cure it in salt, do you leave it at room temp or put it in the fridge?

bro bought the crappiest salmon and is gonna upcharge like crazy just to add salt and rinse it lol

10:48 Kawhi Leonard laugh lol

Never knew Nickelback likes Salmon

What do you do with it once it’s out of the freezer? How do you store it so it stays fresh?

Fucking nice!

I've seen live white worms on Costco salmon in the store while packaged and sitting on the refigerated shelves. Will this curing process make such fish safe to eat?

Now what do I do!

do you have to cut the exterior off (from the vinegar) or is that mostly cosmetic?

Is it sushi grade though? Probably not

That farmed salmon looks GNARLY. Eat wild salmon.

Is there a good way to defrost it once you're ready to go? Should you change out the paper towel?

That's how restaurents do business

Would you wash the vinegar off??? I’d love to try this 😮