Making sushi for the first time today! I picked this up frozen from the store yesterday and thawed it in the fridge overnight..
I’m not too concerned about quality right now. It’s going to make spicy tuna anyways. Just making sure its safe.
Prairie-Peppers
Yes
BoomerishGenX
I use it to make poke quite often.
Avoid the sinew part, just because it’s tough, (lower left). I try to find ones with the least amount. Cats love the scraps.
Enjoy!
ugh168
That colour looks good
Boollish
It’s safe to eat. But those tuna steaks are almost impossible to make into saku blocks
JesseVykar
Last pic looks like watermelon lol
Artosispoopfeast420
NO never use this stuff! This stuff is carbon monoxide treated, which is also sometimes called “smoked”. The purpose of this treatment is to give the meat a bright pink color, as seen in your photos.
Often these steaks smell quite fishy, and while they would be safe for cooking, I would not advise using these for sushi. Trust your nose!
Edit: Color and smell are two factors that are important in assessing food safety. When we use carbon monoxide treated meat, we lose the ability for color assessment. But just downvote me I guess.
yozzzzzz
I use it all the time to make tuna tartare for poke or sushi rolls. It’s okay for mixing with spicy mayo and other things because it’s cheap. Also depending on the piece I have to remove the white layers that I don’t remember the name in English. It’s not so good for nigiri where the fish could be a better cut and quality.
yells_at_bugs
I use that as is to make poke bowls quite often. I’ve also crusted it with togarashi and sesame and lightly seared seared it. Never had an issue. It’s easier to cut for poke or sushi if it’s still slightly frozen.
Artosispoopfeast420
Hey OP, since I care about your dinner (even though I was downvoted to shit), I would advise against using carbon monoxide (CO) treated meat. It is also sometimes called “smoked”.
Around the world, CO-treatment of fish is illegal, as Japan, Canada, China and the European Union have banned the practice because of fears that it could be used to mask spoiled fish. There have been outbreaks associated with CO–treated fish.
Here is a PDF from the European Union regarding this process on specifically tuna.
I would definitely cook that piece of tuna and not use it for sushi or sashimi.
redR0OR
It’s fine, how I like to use those blocks (because they aren’t uniform) is to make a little “make as you eat” hand roll platter. So cut the fish as well as you can, get some nori and cut the sheets into smaller pieces, have a little bowl of rice, some wasabi and soy, and just make the hand rolls as you go! A little messy but it’s super fun. Plus if you get some salmon and mackerel plus other toppings, you can just mix and match as you go!
chronocapybara
It’s probably fine as long as it’s scentless and hasn’t been frozen/thawed/frozen too often. Keep in mind 99% of western sushi restaurants get their fish frozen, thaw it, and prepare it to be eaten.
12 Comments
Making sushi for the first time today! I picked this up frozen from the store yesterday and thawed it in the fridge overnight..
I’m not too concerned about quality right now. It’s going to make spicy tuna anyways. Just making sure its safe.
Yes
I use it to make poke quite often.
Avoid the sinew part, just because it’s tough, (lower left). I try to find ones with the least amount. Cats love the scraps.
Enjoy!
That colour looks good
It’s safe to eat. But those tuna steaks are almost impossible to make into saku blocks
Last pic looks like watermelon lol
NO never use this stuff! This stuff is carbon monoxide treated, which is also sometimes called “smoked”. The purpose of this treatment is to give the meat a bright pink color, as seen in your photos.
Often these steaks smell quite fishy, and while they would be safe for cooking, I would not advise using these for sushi. Trust your nose!
Edit: Color and smell are two factors that are important in assessing food safety. When we use carbon monoxide treated meat, we lose the ability for color assessment. But just downvote me I guess.
I use it all the time to make tuna tartare for poke or sushi rolls. It’s okay for mixing with spicy mayo and other things because it’s cheap. Also depending on the piece I have to remove the white layers that I don’t remember the name in English. It’s not so good for nigiri where the fish could be a better cut and quality.
I use that as is to make poke bowls quite often. I’ve also crusted it with togarashi and sesame and lightly seared seared it. Never had an issue. It’s easier to cut for poke or sushi if it’s still slightly frozen.
Hey OP, since I care about your dinner (even though I was downvoted to shit), I would advise against using carbon monoxide (CO) treated meat. It is also sometimes called “smoked”.
Around the world, CO-treatment of fish is illegal, as Japan, Canada, China and the European Union have banned the practice because of fears that it could be used to mask spoiled fish. There have been outbreaks associated with CO–treated fish.
Here is a PDF from the European Union regarding this process on specifically tuna.
[https://food.ec.europa.eu/system/files/2018-04/food-fraud_succ-coop_tuna.pdf](https://food.ec.europa.eu/system/files/2018-04/food-fraud_succ-coop_tuna.pdf)
I would definitely cook that piece of tuna and not use it for sushi or sashimi.
It’s fine, how I like to use those blocks (because they aren’t uniform) is to make a little “make as you eat” hand roll platter. So cut the fish as well as you can, get some nori and cut the sheets into smaller pieces, have a little bowl of rice, some wasabi and soy, and just make the hand rolls as you go! A little messy but it’s super fun. Plus if you get some salmon and mackerel plus other toppings, you can just mix and match as you go!
It’s probably fine as long as it’s scentless and hasn’t been frozen/thawed/frozen too often. Keep in mind 99% of western sushi restaurants get their fish frozen, thaw it, and prepare it to be eaten.