Do this by inserting a boning knife like this at the tail-end of the fish and grabbing the flap of skin, pulling the skin to the left while slicing to the right. All you need is a knife and the following instructions: When using sushi grade tuna like this there is no need to cook beforehand.
Meaning free of parasite or parasite larvae, is to freeze the meat prior toĬonsumption. However, the only way to be sure that tuna is safe, Tuna, unlike other sushi-type fish, is often considered safe to eat raw While the idea of eating raw, fresh-caught fishįrom the ocean sounds good to sushi lovers, this may pose a risk to one’s It is recommended that you talk to the local fishmonger and ask if they do indeed sell sushi-grade fish. While it is possible to find sushi-grade fish (tuna) at a grocery store (or fishmonger) it is not necessarily safe to just assume so. They sell a variety of fish, including tuna, and the portions have usually been cut into ready-to-make sushi pieces already. If you are fortunate enough to have one near you, these are generally considered good places to buy sushi-grade fish. Top chefs around the world (who simply will not settle for frozen fish or local grocery store fish fillets) choose online sites to purchase their sushi grade fish. Examples of these include the Honolulu Fish Company, the Seattle Fish Company, and Catalina Offshore Products. There are many online companies that sell sushi grade fish, including tuna. Have no odor at all and there will no fat, bones or connective tissue of any Instead, check for small, saw-cut pieces of theīest part of the fish, preferably still in the mostly frozen state. The average consumer evaluations for fishįreshness do not apply, as sushi-quality tuna will not reach a consumer whole (with These chunks are then thawed-outįor the first time since the fish was caught and frozen. Large chunks into smaller ones for the retailer. Into the fish, usually near the tail, gills or head, in order to ascertain the qualityĪfter being sold, the tuna will be cut intoīlocks (using a band saw) for intermediate wholesalers, who will then cut the Core samples are taken by punching a tube-like tool Sushi grade tuna is frozen solid when it is Will meet this regulatory food safety requirement for quality and freshness. Tuna that is flash-frozen and kept at below freezing temperatures In the United States and Canada, nationalįood safety regulations require that tuna used for raw consumption by humans beįrozen and kept at a specific temperature in order to kill any parasites or ThisĬlassification includes fish that has been flash-frozen at sea, immediatelyĪfter being caught, and kept at below-freezing temperature until sold at Listed above) that meets a specific standard of quality and freshness.
Sushi grade tuna is any type (like the ones It is easily accessible at your local grocery store and quite reasonably priced.
It has a milder taste and firmer texture than other tuna types and is considered safe to eat raw. Albacore tuna is a great choice for sushi. It has a high-fat content with marbling near the skin and a richer flavor, fuller mouthfeel than other types of sushi. Bigeye tuna (another type of Ahi tuna) is found in the deep waters of the tropical Atlantic and the western Indian Ocean. It is pale-pink in color with a flavor similar to albacore tuna. It is a good choice because it can be eaten raw and is easy to purchase at your local grocery store or fish market. Yellowfin tuna (or Ahi tuna) is most commonly used for sushi in Japan. The fat and protein in this fish are perfectly balanced and the pieces have a melt-in-your-mouth sensation! It is a top-choice for sushi restaurants worldwide because of its unique flavor profile.