Im a competent home chef but sushi, while I love it, is not something im used to making. I had no idea what I was doing when i bought it, but it was from a very upscale fish market in my town. I asked if it was sushi grade and they said yes, but then they said it wasnt frozen. I said "should I freeze it first?" And they said, if your eating it today then your fine. Help me sushi lovers, your my only hope!
by stormin_norman64
22 Comments
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👍👍
Where does one acquire such a beautiful piece of meat
This is one way you can process, since you have a [steak](https://youtu.be/P3h5HFNreXA?si=dQx4SV4Z838645KH) vs a whole loin.
🙊
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I shivered looking at that
i wouldn’t eat that raw.
Sushi isn’t just about eating raw fish. It’s about sourcing and freshness; that tuna steak appears to have neither.
Looks nasty to be honest.
Fishmonger/Fisherman from California here. That actually looks really good. Ask for the bloodline(dark bit) out next time. Enjoy!
If it was flash frozen following the correct guidelines, then why wouldn’t it be?
“Sushi grade” isn’t exactly a properly regulated term. You just want the bacteria minimized by having the meat on ice and frozen for a specific length of time, depending on the temperature, to kill parasites.
I would absolutely not eat raw fish that had not been frozen. You’re asking for parasites.
They should not be selling with skin or bloodline imo. They likely are not charging less for the waste. Depending on where/how you acquired it I’d be a squeaky wheel
And just the reminder that often comes up that sushi isn’t a grade. It’s better to ask if it’s been deep frozen for parasites previously. Tuna is often graded but you’re unlikely to know the estimate unless you’re at wholesale auction. That tuna looks great to me so I’d send it. Skin off. Bloodline trimmed and tossed or dice fine in the spicy tuna mix.
Looks good!!! I think it’s OK
Don’t freeze it in your refrigerator freezer!!!! I learned this the hard way. It doesn’t freeze quickly enough to make sure the hemoglobin does something, something, something. It ends up looking like a bloody mess and is inedible.
That looks terrible! I’ll come get it from you so you won’t have to deal with it!
Really it looks great
this is sexy and should be nsfw 🫦
Yes it’s just the dark meat
Most popular sushi types of tuna (bluefin, yellowfin, bigeye, skipjack) are safe without freezing. This would be fine and some of those cuts look great!
I don’t know if I could score bluefin fresh like that, but I do know that people catch them near me off the coast, so maybe somewhere closer to shore?