Can you use Costco farm-raised salmon for raw sushi?
The short answer is yes. I’ve done it many times, and as someone with a sensitive stomach, I haven’t had any issues.
After this discovery, I’ve been enjoying sushi, sashimi and poke bowls like there’s no tomorrow and best of all, without breaking the bank.
The trick is knowing what to look for and trusting your senses.
How Safe is Costco Farm-Raised Salmon?
Costco farm-raised salmon is fed pellet feed instead of smaller fish, so the risk of parasites is already quite low.
It’s then flash frozen, which reduces that risk even further. I couldn’t find the exact freezing temperatures or times Costco or their suppliers use, but the FDA recommends freezing at −4 °F for 7 days or −31 °F for 15–24 hours to kill parasites.
I’m crossing my fingers it was frozen to those levels for safe raw consumption.
Plus, by checking the fish for freshness and buying from a trusted source like Costco, you can further reduce the risk and enjoy it safely.
What Does Sushi Grade Even Mean?
After some research, I found that “sushi grade” isn’t an official term but more of a marketing label. Sellers use it to suggest the fish is high quality and frozen to kill parasites, but there’s no government regulation enforcing this.
Hopefully, that puts your mind at ease and that you don’t really have to chase the sushi grade label, which often comes with a much higher price tag.
How I Prep Costco Salmon for Sushi
1. Shop early and inspect the salmon carefully
I like to buy farm-raised Atlantic salmon at Costco in the morning when it’s more likely to be fresh and not sitting in fishy liquid pooling in the package.
Look for skinless fillets with a bright, even color. Also, pick a slab without tearing in the flesh. Tearing tends to happen along the thick center. No tearing usually means less handling and a lower chance of cross-contamination.
Even though it’s packaged, you can often still give it a quick whiff. If it smells strongly fishy, avoid it.
2. Remove pin bones and slice
Take the salmon out of the package and run your hand along the center to feel for any pin bones with your fingers or tweezers.
Cut the salmon into smaller sections for easier handling. I like to use the belly and top back portions for sashimi and poke. The thick center loin I usually stock away and save for cooked dishes.
Rinse the selected sections thoroughly with cold water. Drain well and pat dry with paper towels.
3. Salt cure
Rub the salmon pieces generously with salt on all sides, then place them on a rimmed plate or bowl to catch any liquid drawn out during curing. Cover and refrigerate for 25 minutes.
This short cure helps remove any lingering fishy smell and improves the texture. Avoid curing longer than 25 minutes, or the salmon may become too firm for sushi.
4. Rinse salt
After 25 minutes, rinse the salmon under cold running water and pat dry with paper towels. You can use it immediately for sushi.
If not using right away, wrap it tightly in plastic and store it in a bag or airtight container and freeze for future use.
5. Enjoy
Slice for you sushi making needs. Slice them into strips for sashimi or cubes for poke bowls.
What about wild-caught salmon?
Skip wild-caught for raw dishes. It has a higher parasite risk and isn’t always flash-frozen to FDA standards. Wild-caught salmon is still excellent when cooked, like grilled, baked, or pan-seared.
My Friendly Disclaimer
This is what works for me, but everyone’s tolerance and comfort level are different. Use your senses, trust your instincts, and when in doubt, don’t eat it raw. Sushi cravings aren’t worth a bad night.
Costco Salmon for Sashimi, Sushi & Poke
- Total Time: 0 hours
- Yield: 10 servings 1x
Description
Trusting your senses and doing a bit of prep, Costco’s farm-raised salmon can make fresh and delicious sashimi, sushi, or poke.
Ingredients
- 3 lbs Costco farm raised Atlantic salmon (skinless)
- 3 tablespoons fine sea salt
Instructions
- Shop early and inspect the salmon carefully: I like to buy farm-raised Atlantic salmon at Costco in the morning when it’s more likely to be fresh and not sitting in fishy liquid pooling in the package. Look for skinless fillets with a bright, even color. Also, pick a slab without much tearing in the flesh. Tearing tends to happen along the thick center. No tearing usually means less handling and a lower chance of cross-contamination. Even though it’s packaged, you can often still give it a quick sniff. If it smells strongly fishy, avoid it.
- Remove pin bones and slice: Take the salmon out of the package and run your hand along the center to feel for any pin bones. Remove any you find with your fingers or tweezers. Cut the salmon into smaller sections for easier handling. I like to use the belly and top back portions for sashimi and poke. The thick center loin I usually stock away and save for cooked dishes. Rinse the selected sections thoroughly with cold water. Drain well and pat dry with paper towels.
- Salt cure: Rub the salmon pieces generously with salt on all sides, then place them on a rimmed plate or bowl to catch any liquid drawn out during curing. Cover and refrigerate for 25 minutes. This short cure helps remove any lingering fishy smell and improves the texture. Avoid curing longer than 25 minutes, or the salmon may become too firm for sushi.
- Rinse: After 25 minutes, rinse the salmon under cold running water and pat dry with paper towels. You can use it immediately for sushi. If not using right away, wrap it tightly in plastic and store it in a bag or airtight container and freeze for future use.
- Enjoy: Slice for you sushi making needs. Slice into then strips for sashimi and cubes for poke bowls.
- Prep Time: 25 minutes
- Cook Time: No cook
- Category: entree, side dish
- Method: curing
- Cuisine: Asian, Japanese
