Expert Weighs In On TikTok's Sushi-Grade Salmon Hack

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5 hours ago

Of course, after a night of TikTok doomscrolling — like many others before me — I landed squarely on that odd corner of the algorithm where budget hacks and sushi recipes collide (not exactly a combo I ever asked for, or particularly enjoy hearing in the same sentence).
That's when I stumbled upon the video. The one claiming you can turn grocery store salmon into something sushi-grade, with nothing more than a freezer session and a little confidence.
And no, we're not talking fancy-schmancy salmon from a premium market with a raw dairy fridge and seven varieties of Manuka honey. We're talking about the everyday, frozen fillet you toss in the oven on a tired Tuesday night because you're just trying to hit your protein goal. The one nestled between the Everything But The Bagel seasoning and the Cauliflower Gnocchi at Trader Joe's. The one stacked high in the back of Costco's freezer aisle. That salmon.
Enter: @photogami (aka The Sushi Guy), who's built a following around 'making sushi accessible to everyone.'
His method goes a little something like this:
Another method floating around (shoutout @gwynethyuma) involves defrosting the salmon, curing it in a sugar-salt rub for 40 minutes, rinsing it off, patting it dry, and going full sashimi mode. Delicious? Maybe. Divisive? Absolutely.
So, is this actually safe? Or just another chaotic Internet hack best left to trad wives, wellness girlies, and people who unironically own fishbone tweezers?
Let's talk science. And by 'let's,' I mean I asked Bryan Quoc Le, Ph.D., food scientist and founder of Mendocino Food Consulting, because I personally don't trust my gut instincts when it comes to raw fish and intestinal worms.
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'It depends on the source of the salmon,' says Le. 'Wild salmon cannot safely be eaten raw, since there is a risk of parasitic infection. Farmed salmon can be safe if they are fed formulated feed that does not contain any parasites.'
Translation: That wild-caught, line-and-reel, Pacific Northwest salmon that lived its best life out at sea? Amazing in theory. Absolutely not for your DIY sushi night. Farmed salmon, on the other hand, is bred in controlled environments, often with pelletized diets that dramatically reduce the risk of parasites. But — and this is a big but — you still need to freeze it properly, even if it's farmed and looks like it's ready for its Nobu debut.
The FDA's guidelines for parasite destruction (yes, that's the actual term) include freezing your fish at one of the following:
So yes, you can technically turn grocery store salmon into something you can eat raw, as long as you follow the freezer protocol like your life depends on it. Because, well, it kind of does. Now, let's address the sea bass in the room: What the hell does 'sushi-grade' even mean? Turns out…nothing. Not legally, anyway.
''Sushi grade' doesn't mean anything,' says Le. 'It is simply a marketing label that can be used by anyone who wants their fish to appear as high quality. Even if the term is used with good intentions, it is still subjective.'
Yes, you read that correctly. The $28 'sushi-grade' salmon from your local boutique seafood market? The one with the raw dairy and honey altar? It could be just as safe — or not — as that $5 filet from Costco. The term has zero regulatory backing. No government standards. No fishy police force checking whether your salmon went to private school or not.
So if sushi-grade means nothing, and raw fish carries risk, is it actually ever safe to eat homemade sushi? Short answer: yes, if (and only if) you're working with either farmed salmon or tuna, and you're certain it's been properly handled and frozen.
'If it's tuna or farmed salmon, then it should be safe to eat, assuming that it was kept cold and handled in clean environments to prevent bacterial growth,' says Le. Basically, no swordfish, no snapper, no maverick wild salmon. Stick to the tried-and-tested budget-friendly classics like frozen farmed salmon or ahi tuna. You'll be fine.
As for whether this whole viral trend is a clever culinary life hack or a sketchy shortcut? 'Although it does seem risky, it should be safe if the above conditions are met,' says Le. 'So I suppose it could be considered a creative budget solution.' A ringing endorsement if I've ever heard one.
So, go forth and freeze (properly). Read labels. Research your salmon source. Maybe consult a spreadsheet. But with a little caution and a lot of freezer burn, you can join the home sushi club. Just don't skip the science.
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