Grocery store Tuna?

26 comments

1. It was packaged on 7/1 I’d say hard pass unless you were to cook it

2. Also $8.42 for for 1.2lbs seems like an unreal deal. I’d cook it unless you REALY trust the super market. I love cheap sushi, but it’s never worth food poisoning.

3. I dunno about Nations man.. definitely cook

4. That’s gonna be a no for me, dog

5. “keep refrigrated”

6. that looks foul

7. That looks terrible

8. SteveMRE: let’s get that out onto a tray. Nyice.

9. No way raw

10. no, it doesnt look bad.
    except for that stringy piece on the bottom left.
    but regardless, it’s not good tuna for sushi
    so just cook it

11. Looks fookinnn disgusting ….

12. Nations? That shit is nasty!

13. If you bought it from a Chinese market, I believe those are always meant to be cooked thoroughly.

14. 🗑

15. OK updates currently cooked and being eaten
    RIP me

16. This is literally a tray of off-cuts. Honestly, I wouldn’t have been surprised to find this in the pet food aisle. For the love of god, do not eat this raw!

17. 2 days max for raw uncured fish. Hard pass on this

18. Noooooooooooooo

19. I personally would only use fish that specifically says “sashimi grade” for eating raw. Not worth getting sick/parasites from bargain fish.

20. That shid be black as hell

21. Refrigerated is spelled wrong, maybe not a bad sign, but certainly not a good one

22. The bigeye tuna I get at my sushi bar costs us like $18/lb still on the skin, with the bloodline, completely unprepared, and we get 15-20 lbs at a time. This seems….fishy

23. NO GOD NO – Micheal

24. See that fat chunk of tuna in the middle? It’s either been left out too long or it was cut from the tuna’s bloodline (very bitter and undesirable in sushi)

25. Do not eat them raw…

26. When it comes to Tuna, I really would be paying a lot more for it and that’s a lot darker than sushi-grade tuna, so generally its seared and cooked from my POV.

    However, if you are talking salmon, its been said that if the salmon in the packs is Norway farmed salmon, its pretty safe to use in nigiri, etc… I have done it many times in the past, as well as buying sushi-grade from the fishmongers, just depends how close I am to a fish mongers, when I have the need to eat sushi.

    The best/freshest sushi I have had so far was inside Sydney fish market, I miss that place.