- The fresh Atlantic farmed salmon at Costco meets the FDA’s standards for raw consumption and is recommended by at-home sushi expert Yutack Kang.
- Kang also suggests trying the frozen Atlantic salmon at Costco, which comes pre-portioned and individually wrapped.
- Cure the pieces of salmon in salt and sugar for about 45 minutes, uncovered in the fridge, before slicing.
Making sushi at home can undeniably feel intimidating. It’s the kind of meal you usually rely on a trained chef’s expertise for, but supporting a regular sushi takeout habit isn’t exactly affordable. One major component of overcoming the initial trepidation of trying to make sushi at home is all about the fish.
Whipping up your own sushi doesn’t mean you have to make a perfect roll. Instead, you can prepare sashimi, nigiri, hand rolls, or chirashi. You just have to know which protein to buy.
When it comes to making your own sushi and sourcing the right ingredients at the supermarket, there’s one person who happens to be an expert in both: Yutack Kang, also known as “The Sushi Guy.” Kang’s content shows viewers each step of the sushi-making process at home, from how to identify sushi-grade fish and what you should be looking for to how to prepare it at home.
Luckily for grocery shoppers across the country, he knows exactly which salmon you should be buying from one of the most accessible retailers, Costco, to kick off your sushi journey.
What’s the best salmon to buy for sushi at Costco?
Because eating raw fish carries bacterial risks and wild salmon may contain parasites, selecting salmon that follows recommended safety guidelines for raw consumption is of the utmost priority.
Kang distills exactly what to look for when making sushi, noting that at Costco, “The best bet is typically the farmed Atlantic salmon (often found in the fresh seafood section), since it’s generally raised in controlled environments and considered safer for raw preparations compared to wild salmon.”
He points out that “the farmed salmon are fed a heat-treated pellet, so their parasite risk is virtually zero” and explains that this option is cleared by the U.S. Food and Drug Administration (FDA) for raw consumption without freezing, in accordance with FDA food code 3-402.11. (This code confirms that farmed salmon raised on a parasite-free diet does not need to be frozen, a common method for killing parasites, before you can eat it raw.)
The sushi expert points out that “all Atlantic salmon sold in the U.S. are all farmed by law. So, if the fish doesn’t specify it’s farmed, look for Atlantic — but at Costco, it’s sold as ‘farmed Atlantic’ to make it clear.”
When choosing a specific piece of salmon at this bulk retailer, you won’t be able to check the gills and eyes to determine freshness. To compensate, Kang suggests looking for a package of salmon with “the least [amount of] liquid when it’s tilted to one side. I also look for minimal ‘miware’ or breakage of the flesh around where the pin bones are. It’s fine to eat, but the presentation and texture will suffer.”
Are there other salmon options at Costco?
If you prefer something that’s conveniently pre-portioned and frozen or want a slightly cheaper fish, Kang has two alternatives to the fresh, farmed Atlantic salmon at Costco.
He notes that, “the second option you can buy is the Atlantic salmon in the blue bag in the freezer. They’re individually wrapped and are super convenient. The downside to this one is that the texture can get soft when it’s defrosted.” Since this fish has been frozen for a few months, it may provide greater assurance for anyone concerned about parasites.
For a more affordable yet similar alternative to salmon, Kang recommends trying the fresh, farmed steelhead trout at Costco. The creator explains that “While it’s not a true salmon, they’re in the same salmonidae family and taste very similar. Steelheads are leaner but are farmed with similar guidelines to salmon, which makes them safe from a parasite perspective.”
How do you prepare Costco salmon for sushi?
Kang has a simple two-step process for preparing this fish for sushi. After slicing a side of salmon into six portions, he coats each piece of fish with salt and sugar and places them on a wire rack set over a sheet tray. (He finds that this combination of salt and sugar “provides the best flavor while removing any potential fishy smell/taste.”)
The fish is then left in the fridge, uncovered, for 45 minutes to cure. After this waiting period, all you have to do is give each piece of salmon a double rinse. Wash the fish in one bowl of water to remove the salt and sugar, then rinse it again in a separate bowl to ensure it’s completely clean. Pat it dry, and you’re ready to slice the salmon and enjoy.
Kang explains that you can wrap extra portions of salmon in paper towels, place them in a Ziploc bag, and freeze for up to a month so you can enjoy sushi in the weeks to come.
