Is this fresh sashimi? What are all of the white lines? And is sashimi usually cut this thick? I feel like I could essentially cut it up and use it for poke lol

6 comments

1. Also is this blue fin or ahi tuna

2. The white lines are the fat of the fish

3. On tuna it’s fibres actually. It’s thick because they fucked it up, it shouldn’t be like this.

4. The other two pieces look fine, the cube of tuna certainly isn’t right. Sashimi is typically 1/4-3/8″ thick.

5. Oh OK thanks for all of your help – I didn’t eat it yesterday, but I’ll probably eat it today hopefully it’s still fresh 🍣🍣

6. The white lines are connective tissue called sinew. Also, this was a garbage cut you are correct in that it is way too thick. I wouldn’t eat there anymore no legitimate sushi chef should ever put that on a plate.