What tuna was used for this sashimi? Does it look fresh? Just seeing what is considered “good quality” lol

2 comments

1. If it don’t smell bad and isn’t super mushy. It’s good. Just check the place you got it from how long it’s been frozen and the temperature it was frozen at.

2. I think the lighting in the pic is a bit dark so it’s hard to tell but it doesn’t look too bad to me. The color is even, and it doesn’t look like it’s oxidized. As for what species it is, I’m not sure. If you’re in the US I’d guess yellowing or big eye. If you’re at a fancy place maybe bluefin. It’s hard to tell the species of fish based on one or two slices.