His method goes a little something like this:
1. Start with farm-raised salmon (ideally from a grocery store you trust, like Trader Joe’s or Costco).
2. Freeze it. No, really — like deep freeze it. We’re talking “kill any freeloading worms” freeze.
3. When it’s time to defrost, let it sit in a saline solution (fancy word for salty water).
4. Pat it dry. Let it rest in the fridge for five-ish hours.
5. Slice it thin like your sushi chef dreams depend on it.
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