Yellowfin Tuna sold as previously frozen. Raw or cooked? Think I may go raw
Raw tuna is my favourite sashimi, would you eat this raw after being preciously frozen from store or would you cook it a bit? I'm thinking raw personally
by EveryNameEverMade
6 Comments
kavOclock
Sear it and raw in the middle
justherefortheshow06
Crust it in some Everything But the Bagel…it’s a cheat but it’s great
Supermax148
Where I live all raw fish served in a restaurant must be previously frozen. It rarely is but that’s what The Man sez!
EwinCdarVolve
It looks like it has a fair bit of sinew, which will probably not be all that nice to eat as sashimi or sushi. If you’re determined to eat it raw, I think the best bet will be to scrape the tuna off the sinewy bits and then make it into a tartar or a negitoro (even though negitoro is technically a tartar of the belly and green onions, and that is not belly, the same method applies). You can then use the tartar to eat as sushi or, as I prefer, as temaki. You can just grab some seaweed and then throw a spoonful of rice on it, a spoonful of tartar on it, and roll it into a cone shape and chow down, optionally adding some soy sauce and/or wasabi.
Obligatory disclaimer, sushi grade is not a real thing, but the potentially harmful effect of consuming inadequately stored fish is. Tuna is one of the more forgiving fish in this regard, because it naturally has a lower risk of being parasite infested, but bacterial growth can still be an issue. If you’re not sure of the quality lineage your fish has gone through to get to you, then be weary of consuming raw.
Poster_Nutbag207
You should *only* serve yellowfin tuna raw if it’s previously frozen
Cultural-Company282
I’ve heard that it’s not good to thaw vacuum-sealed frozen fish in the package without opening it first. Apparently, after thawing, the oxygen-free environment inside the vacuum-sealed package can be a good home for certain harmful bacteria. That being the case, I’d probably sear the outside of the tuna out of an abundance of caution.
6 Comments
Sear it and raw in the middle
Crust it in some Everything But the Bagel…it’s a cheat but it’s great
Where I live all raw fish served in a restaurant must be previously frozen. It rarely is but that’s what The Man sez!
It looks like it has a fair bit of sinew, which will probably not be all that nice to eat as sashimi or sushi. If you’re determined to eat it raw, I think the best bet will be to scrape the tuna off the sinewy bits and then make it into a tartar or a negitoro (even though negitoro is technically a tartar of the belly and green onions, and that is not belly, the same method applies). You can then use the tartar to eat as sushi or, as I prefer, as temaki. You can just grab some seaweed and then throw a spoonful of rice on it, a spoonful of tartar on it, and roll it into a cone shape and chow down, optionally adding some soy sauce and/or wasabi.
Obligatory disclaimer, sushi grade is not a real thing, but the potentially harmful effect of consuming inadequately stored fish is. Tuna is one of the more forgiving fish in this regard, because it naturally has a lower risk of being parasite infested, but bacterial growth can still be an issue. If you’re not sure of the quality lineage your fish has gone through to get to you, then be weary of consuming raw.
You should *only* serve yellowfin tuna raw if it’s previously frozen
I’ve heard that it’s not good to thaw vacuum-sealed frozen fish in the package without opening it first. Apparently, after thawing, the oxygen-free environment inside the vacuum-sealed package can be a good home for certain harmful bacteria. That being the case, I’d probably sear the outside of the tuna out of an abundance of caution.