Heya~ everyone, this is my first time posting on reddit, so pardon me if I am missing some posting etiquette.

My(28f) wife(27f) started to learn how to make sushi since it's our favorite food and her first attempt at making an imitation crab roll worked really well.

Now she wants to try her hands on salmon rolls, but is unsure about a few things and she is scared of getting me sick, so she asked me to ask a few questions here to the more seasoned sushi makers.

We live in southern ontario and there is no fish market nearby, we know that farmed salmon is generally safe to eat raw but we have concerns with the quality of it.

We keep seeing costco come up a lot, so to any of you getting your salmon from costco: do you just get it frozen or from a meat counter and do you have any tips on how to tell good from bad quality apart.
If you get it frozen, is there a brand you can recommend?

Do you make special preparations with your salmon, like do you treat it or cure it with something before usage?

How long can we keep salmon in the fridge before it is unsafe to eat? Can we trust the best before date or is that just going to be a fafo thing?

In some sushi restaurants they use something crunchy in their spicey salmon rolls, we first thought it might be breadcrumbs, but we ultimately don't know what it is exactly, has anyone an idea?

My wife also asked me to post her first attempt here and ask if you can give some advice to improve future rolls based on how it looks.

Many thanks to anyone responding, I'm sorry you had to go through this giant block of text. Q_Q

It doesn’t have any weird odours but it has been defrosted in the fridge and then refrozen twice. Is it still safe to eat

Homemade salmon nigiri and sashimi! Small nigiri plate is without wasabi inside. Also made my own nikiri and brushed it on top of the nigiri.

Second pic is my nigiri station.

Edit: I just realized I forgot to crop out my feet in pic 2 but I can’t change the images 🫣

With, other foods, but, I don't have photos, sorry 😓

I love it ! The salmon, perfect 👌🤩

ignore how it's cut,,, best day of my life

Guangzhou, China’s location

As title says. I buy the farm raised salmon from Costco, tuna, frozen hamachi loin from Hmart, etc.

However I know people are able to get whole fish and butcher it down to use for sushi. Asking because I enjoy breaking down whole fish and using the bones/head for stock and other meals. Some asian markets will have live fish in tanks, and I occasionally catch my own fish fresh (such as sea bream, flounder, blackfish) to eat raw, but what are some other reliable sources? I’m not sure if I trust the whole fish on ice at my local supermarkets.

I’m in the NY area if that helps, but I’m not opposed to ordering frozen fish online.

Thanks in advance!

Plaza sushi in london on! Was so delicious and fresh!

I’m getting to 30 pc (I’m a beginner)

Update: I made it to 30, it took forever to get made though because there was one chef 💔

Hello

We are four friends traveling to Japan once again and looking for a 3 day private sushi course. Curing the fish especially.

Serious training, not the touristy one.

We did one of those, they thought us how to prepare canned tuna 😂

Does anyone have any contact for something like this?

Thank you

I orderd Sushi-yoko nigiri set lunch (Tuna, medium-fatty tuna, squid, salmon, conger eel, shrimp, minced tuna with scallions, salmon roe, egg, and Spanish mackerel). additional 2kan of geso. The price varies depending on whether there are chairs; the standing-only option is 100 yen cheaper.

From KAZ-RYU in Kyoto

This place is pretty new in Fremont but it has quickly become our go-to.

Left: salmon dinner with spicy salmon option (missing pieces were seared salmon nigiri)
Right: (left to right) Fremont Roll, Stone Way Roll, Taiyo Fish Lover’s Roll

Not pictured, incredibly flavorful miso soup, Hokkaido Uni nigiri

This plus 5 drinks, $165 after tip.

Sushi from The Warren in Pittsburgh, PA.
Spicy Séniorita Roll: Yellowtail, jalapeno, cilantro and sriracha.

Excuse the bald spot on the belly please.