Costco frozen salmon — how I prepare it for sushi

The speaker describes a practical, stepwise method to turn a frozen, store-bought fillet from Costco ("It was $34") into sashimi-ready slices while addressing food-safety concerns. They explicitly treat two fronts: regulatory freezing and product origin. First, the FDA requirement is cited: "FDA says that raw seafood must be frozen for 7 days." Second, the speaker notes that "Farm salmon are also exempt from this rule due to their parasite free feed." Together these points explain why freezing and source matter before serving raw.

The hands-on protocol is given with specific parameters. Make a brine at about 3-4% salinity and immerse the fillet for about 30 minutes. Remove, pat dry, then refrigerate to firm for about 5 hours; the speaker emphasizes a final pat and a smell check before slicing. They report the salmon initially is "deep frozen" and "like hardtacks," and after the salt bath and chilling the exterior becomes "nice and firm." The finished slices are described as slightly less vibrant in color but acceptable for sashimi; the speaker concludes with an on-camera taste test.

This summary preserves the exact, actionable numbers and named entities used: Costco, $34, FDA, 7 days, 3-4%, about 30 minutes, and about 5 hours. Following these specific steps (3-4% brine → 30-minute soak → pat dry → ~5 hours in fridge → final patting, smell test, slice) reproduces the speaker's method while addressing the two safety considerations they raised.