I’m very new to sushi so can someone tell me if this tuna looks good (quality and price)? Pls don’t be rude ab it🥲❤️

28 comments

1. Yes it looks beautiful but unfortunately it is cross contaminated with a lot of other seafood and I just wouldn’t risk it with fish stored that way.

2. Looks good, and price seems right (London)?
   Maybe they can cut you a new slice from the main piece in the fridge (they used to do that for me at Moxon’s).

3. Looks fine, some pieces better than others, I wouldn’t worry about using it. Price is likely a factor of where you live, so while it seems expensive, if you live somewhere expensive it’s probably priced right.

4. The pieces at the top look a little closer to the bloodline than the bottom pieces.

5. You want a saku (block) cut if anything. This would be really hard to process into anything but poke

6. Kinda odd to have different types of fish all piled on top of each other like that

7. looks sketch, wouldn’t use as sushi bc cross contamination, and ideally you should have tuna that has been frozen at at least -40C for 48 hours before you use it for raw consumption.

8. I think it will be fine. It’s not ideal but the regulations are set to make them idiot proof and immune to any possibility of having an issue. I think you could eat from here and 99 times out of 100 you’ll be fine provided you don’t do anything stupid on your end.

9. Oh no we would never be rude ❤️ my condolences that it happened before

10. Looks legit

11. Welcome to the hobby! Good luck and enjoy!

12. Ask the fishmonger and tell them what it’s for! They’re super friendly and usually love telling me how to prep it. 🙂

13. Good for rolls, not for nigiri or sashimi

14. It looks to be fine quality but that doesn’t mean it’s sushi quality. You should only buy sushi grade fish if you plan on eating it as sushi.

15. Don’t use these. They’ve been handled a lot and have been cross contaminated with many other surfaces. They’re mean to be cooked. Look for packaged saku blocks instead. Don’t ask for “sushi grade” just go into an Asian market that packages them for sushi or sashimi.

16. Not for sushi

17. I’d eat it. Long as it passes the smell test.

18. Please don’t eat fish raw that is meant to be cooked. There are a lot of nasty parasites you can get from raw fish that’s not prepared specially for eating raw

19. My supplier sell yellowfin for £19 per kg

20. Looks like Red Tuna
    It looks good.
    However if you are looking into sushi, I recommand getting the pre frozen ones. Do Not get the fresh ones (unfrozen but cooled) because in most of the cases, they aren’t fresh and taste bad too.

21. quality is fine. price seems high for yellowfin, but maybe I havent seen retail pricing in a while.

22. Dude if they’re not sashimi grade and handled cook it

23. The ones up front look better than in back. You can always do a quick sear then slice to eat as a maguro-don, which can scratch that itch. Crust with some black and white sesame and do a sear to mix it up. Garnish generously with some slivered nori.

24. Saku blocks always came in frozen and were kept in a special sushi freezer. A lot of sushi fish is kept in this freezer which is way colder than other freezers for parasite purposes.
    We always laid out Saku blocks the day before and left them defrost in a walk-in covered with parchment paper for the next day.
    They were then cut fresh that morning.
    We never kept any fresh fish longer than 1 day.
    That tuna looks a bit dark to me. Nothing wrong with it, will just have a stronger taste, might not have been bled right away. If you are going to a fishmonger then they should have a tuna loin which you can ask them to slice you exactly what you want. Avoid the dark blood line, that should be trimmed away as inedible.
    Also be aware of what IS and what ISN’T local in your area. Big difference in taste and price say in Hamachi V. Kampachi. Source: trained sushi chef.

25. Not sushi grade

26. I bought 1.5 lbs of Ahi tuna to use for Thanksgiving sashimi family dinner. Texture and flavor was off… not as buttery and silky as the Hamachi and salmon. I think a cut from the tuna belly would be fattier for next time.

27. So, this tuna is not cut for sushi. Also, while some of it looks okay, some of it is also starting to oxidize a bit. You certainly could use the good bits for poke or inside of rolls, but please don’t try to use this for sushi or sashimi.

28. As a seafood munger, I wouldn’t buy from all this cross contamination.