SSushi

Is this tuna safe for consumption?


As the title says, got some tuna nigiri and it just looks…weird? I don’t have a reference for the rest of the sushi because well i already ate it lmao but it definitely looked way smoother and firmer. when i run the chopstick over it leaves a mark pretty easily

35 comments

  2. Maybe the chef was a noobie? 😭 possibly just cut poorly but impossible to tell from photo alone

  4. Sushi chef here:

    There couple reason it can look like this

    First I like to know , does it smell? Or slimy

    Second , how much you pay ?

    The reason is , I couldn’t tell if this big eye or yellowfin

    But with pricing I should know

    This can happens because rapid thawing in water , which is a no no but okay to eat

    Or this could be a chef with improper knife and technique to cut the fish , which is also okay to eat

    But if this is yellowfin and smelly , it means bad bacteria growth happens and should be discarded which can make you diarrhea / sick or worst

  5. Looks like chef mangled a frozen tuna.

    If it tasted good and didn’t smell bad, you’re fine.

  7. OP, you keep mentioning it had a sour or off taste. Can you describe anything else wrong with it? Also can you give more information of how it got to you? Did you pick it up? Was it delivered in a reasonable time? Was it warm when you ate it?

  9. This is not Yellowfin or Bigeye Tuna, not even bluefin.

    What your sushi restaurant served you was Albacore Tuna, most likely from Washington or Oregon coast.

    Looks like good portion size (rice to fish ratio). However, what this sushi chef failed to do was apply an adequate amount of water to his hands. Dry hands will tear Nigiri fish and give this “look” when improperly formed.

    For example…

    It’s like applying a dry sheet of paper towel onto an already dried raw steak or chicken (like how you might park down a steak with paper towels for a nice sear on the skillet, but if you apply a “dry absorbent” onto an already dried product, you get meat that tears and mis-forms on contact.)

    Terrible presentation. Terrible sushi chef. But, it’s not easy for us sushi chefs.

  11. I find tuna to taste a bit sour in general, even when really fresh (i watched it cut live from a 400 pound carcass). But thats just me. This certainly looks wrong. Counterfeit fish is not unheard of. Perhaps this isnt really tuna and some other fish. I really cant say but it does look wrong.

  12. Negative color is way off and did it smell a little???I would sear it or fully cook it mouth getting ICHY

  13. I can cut and form much nicer nigiri than this and I have worked maybe a year and half total at sushi restaurants I would consider myself a novice sushi chef at best. This is unacceptable to have to pay for. I would demand a refund if I were you!

  24. Looks like whoever cut it, they did it while it was partially frozen which is already a red flag. Or they used a terrible knife, which is also not a good sign. If it smells or tastes even slightly off, get rid of it.

  28. I would never eat sushi that looked like this. I would assume it’s unsafe to eat. Not because ragged cuts make the fish unsafe, but because if the chef is cutting it this disgraceful, it’s a good sign that he doesn’t take sushi seriously and probably doesn’t understand or care about any other aspects of sushi quality, including safety.

    This is screaming food poisoning to me and I’m glad you followed your nose.

  29. The discoloration might be from how it was frozen – I have had freezer burned tuna before and it looks a bit like that.

    However, if it tastes and smells nasty, or has a slimy texture do not eat it. It’s probably spoiled.

  33. (can’t edit post) Thank you for all the replies ! I ended up not eating, i just fell asleep and forgot to give an update so no i am not dead lol

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