This safe to eat?

5 comments

1. If it smells bad, is slimy, I wouldn’t. It is def not the blood line.

   Is it that color brown? Or is the contrast that auto editing phones do?

   Also pretty sure it is tuna, the salmon is the brighter orange.

2. I’d be worried about that brown end to the tuna..

3. You won’t really see discoloration on salmon like you would tuna. The reason it’s going from a darker to lighter orange is because it’s cut very thinly but not evenly. The thinnest parts allow for the rice to show through making it lighter in color. For that tuna though, when they edges go brown like that it’s on its last legs, but its still ok, crazy to my they wouldn’t trim the brown off though. Overall that’s a pretty stingy cut to top a roll with, hope it wasn’t an expensive meal.

4. He’s all fish are frozen and thawed no risk of parasites 🦠

5. That’s the tuna. That’s belly burn ( oxidation) from excessive aging. It can happen in a day if the fish is poorly cared for, like in the hot sun. Properly harvested, well processed, properly stored and handled fish doesn’t have this. If it came to the dock like this, it would get a lower price, and would normally go to the lower end of the retail market. Most fish we eat has it a little bit, because it costs more to keep it cold from catching to serving. When I buy fish, I look for fish that doesn’t have belly burn if it’s available and I avoid any fish that has too much. Still, usually there is some. When prepared properly, the belly burned part should be removed before serving. I wouldn’t eat that, because it looks crappy and gross and badly prepared, but I don’t know if it is unsafe. It isn’t as safe as better sushi, that’s for sure.

   Put it as close to your nostrils as you can without touching it, and take a stiff breath in through your nose. Tuna should have a very mild smell. If it smells oily, fishy, or old, don’t eat it.