It’s either albacore or yellowtail. It was half clear but I ate that part off an left the splotchy brown part since i’ve never seen sushi this color.. Brown not red. Wondering is it just the ‘dark meat’ or is it spoiled????? BTW. it was not cheap and the salmon and tuna looked fresh so i’m puzzled. It had a very faint fish smell but nothing abnormal and isn’t soft/mushy.
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It just looks like a darker part of the loin, but it’s actually quite weird they’d give you that if you said it was expensive. Working in a restaurant you have to trim a lot and be a little wasteful when it come to presentation. It hurts me that it was expensive if that’s the case. Biggest pet peeve of mine is trendy places that are not at all worth the price.
Edit: Smell is the biggest giveaway for spoilage 👍
Most likely from the bloodline, that part of the fish oxidizes when it’s been exposed for a while. Not life endangering but it’s telling of how long the particular loin’s been out. I probably wouldn’t go back there if I were you.
Probably albacore.
Cut it in half to see the middle. If it’s “red”, or it’s oxidation or it was marinated in something.
But zuke (marinated) looks diferent.
If the smell is fishy do not eat. With fish (tuna most of all) always trust your nose.