There’s Nothing Wrong With Raw Fish That Has Been FrozenSushi—either you love it or you hate it. Either way, you may be mildly sketched out at the idea of eating raw fish, even if it is labeled as "sushi-grade." So what makes raw fish "sushi-grade?" Don't drop your spicy tuna roll just yet, but there's actually no real definition to the phrase, nor regulation surrounding its use in the US. The term "sushi-grade" can be tossed around by restaurants, grocery stores and suppliers in the same way other sexy food words like "natural" and "pure" are. But that also doesn't mean you're inevitably going to get sick. The FDA regulates fish intended to be consumed raw under their "Parasite Destruction Act," meaning your sashimi has been frozen to -20ºC for at least of 7 days, or -35ºC for at least 15 hours to kill any serious bugs. This takes care of any infectious parasites in the fish (phew), but still leaves bacterial contamination as a potential risk to consumers.

The best thing you can do is be your own sushi-grader and maintain a "fresher-is-better" mentality when it comes to sushi. To keep yourself safe, watch sushi or poké preparation carefully to ensure cross contamination does not occur (like using the same cutting boards and knives for all parts of the sushi, not just the fish). When it comes to grocery store sushi, make sure your rolls are kept cold and consumed as soon after preparation as possible. Or, opt for a veggie roll or cooked fish option. Sushi can be a fun, delicious, and healthful way to enjoy a meal. Just be wise about the "sushi-grade" myth and you can poké or sushi-ritto roll your way to happiness all day. Caught with a rod and reel or harpoon, tuna is highly sought after prized for its rich flavor, dark, fatty flesh and firm texture. Best when eaten raw or rare. Sushi Tuna is truly a global market. Large, high quality Bluefin Tuna from Massachusetts are often shipped all the way to Japan. We typically offer yellowfin, and source the fish from boats landing as close to Boston as possible.

One portion of Tuna is approximately 16 oz. We suggest 8 oz. per person Rich flavor with dark, fatty flesh and firm texture.1 portion is approx. 16 oz. order sushi online glasgowWe recommend 8 oz per person.sushi to go fort lauderdale fl Do we deliver in your area?buy sushi knife uk MethodsTuna is best cooked hot and fast. buy japanese yen melbourneCook it to rare on a hot grill or sear it quickly in a hot pan on the stovetop. Tuna is also great sliced for sashimi or diced and marinated for ceviche. BasicsGrilled Rare Tuna: Cut tuna into steaks at least an inch thick. Pat dry and season with salt and pepper and brush steaks with a little olive oil.

Cook over the hottest part of the grill for one minute per side. Allow to rest on a plate for five minutes, then slice and serve. Pair with Asian style flavors like soy and sesame or Mediterranean ingredients like olives or tomatoes. Fair TradeRed’s Best fishermen take short trips, using small boats and they are committed to fishing responsibly. In this week's cover story, I examine the many reasons that sushi-grade fish isn't pulled from the Gulf of Mexico. When it comes to sushi, you can pretty much forget about SLGT'ing in Houston -- or the rest of Texas, for that matter.One of the most significant reasons that Gulf fish can't be considered sushi-grade is the way that it's caught and killed. The Japanese method for killing fish -- and ensuring that their flesh is sushi-grade or sashimi-grade -- is called ike jime. And you won't find any Gulf fishermen practicing it right now.Ike jime is relatively obscure in the United States, despite that fact that almost all fish are processed this way in Japan.

Throughout the course of interviewing many chefs on ike jime, I did find a handful that were immediately familiar with the technique -- including Brandon Fisch.In the video above (which is not for the faint of heart), Fisch demonstrates how to properly ike jime a fish. In this case, it's a summer flounder or fluke which was purchased at Super H Mart.Across YouTube, you'll find a few other videos -- albeit not many -- of chefs and fishermen haphazardly demonstrating their own versions of ike jime. Here are some examples:This video shows almost all of the ike jime steps save the spiking of the fish's brain. Regardless, look at how much blood flowed from the fish after being processed. That's what you're looking for in a properly bled-out, sushi-grade fish.Here, you can see a fisherman "dressing" a wild-caught steelhead salmon. Again, no spiking is shown, and neither is the bleed-out. This is a pretty painless one to watch, if you're sensitive to gore.This is the video from chefs Dave Arnold and Nils Noren that I reference in the feature story.

You can see immediately when the fish is submerged in its ice bath that the blood flows out exceptionally quickly; the heart should still be pumping enough to expel the blood, and the cold water helps draw it out as well.Last but not least, this truly excellent video from the Tsukiji Fish Market shows a Japanese chef ike jime-ing and serving mackerel to his customers, with that all important head-spike at around the 1:25 mark. Beware twitching fish in this one.Want to learn more about which Gulf fish could be used for sushi, without the blood and guts? Head to our interactive feature: Explore an Ocean of Possibilities. Follow Eating Our Words on Facebook and on Twitter @EatingOurWords Like any premium product, fresh tuna is priced based on how it is graded. This is especially true for tuna headed to the sushi kitchens of the world, where appearance and taste are scrutinized with every bite. Each tuna can earn one of four grades: #1 (highest), #2+, #2, and #3. While this grading is highly subjective, over time a system has evolved to help guide fair pricing.

Like the 3 C's in diamond, each fish is graded based on five indicators: Initial appearance (freshness) is where the grading process starts. Most tuna is traded headless, and one of the most apparent signs of freshness is the collar, where the head has been removed. Then the fish’s skin, scales, and fins are visually inspected. Once the outside is evaluated, then the inspector looks inside, at the belly wall, to grade based on what is visible from the cut made to gut the fish Size and shape – The size of a fish and its marketable yield are directly proportional. Larger fish produce larger loins and fatty portions, which increases their value. Color - Tuna’s meat is generally red but the specific level of redness determines the grade. The tail color (from where the tail is cut off) is a good indicator of the condition of the fish since that area tends to change color first. The color of the core sample and the bloodline are also good indicators of health and general quality.

Texture is best determined by physically feeling the core sample and the tail cut. The stickiness or pastiness of the core sample and the smoothness of the cut of meat are good indicators to determine tuna’s grade Fat – A tuna’s grade depends also on its fat content. The best places to determine fat content are the core sample, belly wall, tail cut and the nape (collar). These five indicators are in general what gives each fish its individual grade. Grade #1 Tuna - The highest grade of tuna. Sometimes called sushi grade or sashimi grade. In order to be graded #1, a tuna must exhibit all #1 quality of all five indicators The collar where the head has been removed should be clean with no discoloration. The skin should be clean as well without any puncture, scratch, or damages. Specific color differs by species but in general, a tuna’s original exterior color should be a reflective, metallic black. The scales should be intact as well. The belly should be clean and intact.

Damaged or stained belly indicates spoiled meat. The color should be pink. Tuna should be firm to the touch. #1 Tuna should be at least 60 pounds or larger since heavier fish have a more desirable loin size and fat content. The shape should be fat and round with a thick belly. #1 grade tuna should have bright red, shiny and translucent. The core and tail sample should have this color. The bloodline from the samples should be darker red than the meat. It should not be black or brown. There should not be any discoloration or brown under the skin where the fat is located. #1 grade tuna should have a fine and smooth texture, not coarse or grainy. The core sample should be clear and the fat should be felt when rubbing it between your thumb and index finger. The core sample should be sticky to the touch. Fat - Bluefins and some Bigeyes are known for their fat content. Yellowfin are a much leaner fish with normally little to no fat. Fish with high fat content are generally regarded as more valuable and are priced higher.

A thick belly is usually an indicator of high fat content. Fat content should be visible at the nape where the head has been removed. The presence of fat in the tail cut, just below the skin is essential in grading. The fat is visible in the meat like the “marbling” seen in beef. Grade #2+ Tuna - The next grade of tuna following #1 grade. This grade is relatively new in US markets and has only been used since the 1980’s. The disparity between #1 and #2 was great so this median grade was created. Grade #2+ tuna might be close to Grade #1 tuna in skin color. The nape and the belly might be slightly flatter and not as bright. The outside should be clean, but with some small scarring and wounds acceptable. The scars should not be severe to affect the fish’s quality. A few imperfections on the scales and skin. Fins should not be broken. The size and shape should resemble #1. Grade #2+ may be smaller than 60 pounds. The shape may be less perfect than #1, but should not inferior.

This fish is usually longer and thinner as opposed to fatter and stockier as in #1 grade. The tail cut is red but may be slightly discolored near the skin. Color is the most important factor when determining a Grade #2+ fish. The core sample should be red with less clarity than Grade #1. The loin cut is slightly less bright than Grade #1. Less consistency in color throughout the loin. Evidence of fading color from the top of the loin to the bottom near the skin may be seen. #2+ has less fat so the texture feels less sticky and leaner. It should still feel wet and smooth as in Grade #1. It should still have good and solid feel to the touch. Grade #2 Tuna – This is the tuna of choice of many restaurants who don’t want to pay Grade #1 money for tuna dishes that will be cooked. Although not really considered sushi grade, some low-end restaurants may use it raw. Grade #3 Tuna – This is a cooking grade, and the color has already turned brown or greenish.

The Jewel of Our World’s Oceans – Luxe Gourmets invites America’s gourmet seafood connoisseurs to experience one of the world’s rarest and most sought-after luxury foods. The finest grade of Japan’s foremost delicacy, the Bluefin tuna. Grade #1+ quality Otoro and Chutoro, shipped fresh overnight to your home. Did you know that a single Bluefin tuna can sell for millions of dollars at the famous Tsukiji Fish Auction in Tokyo? The largest species of tuna, the mighty Bluefin is the most coveted and desired large fish in the world. It is a symbol of both luxury, and excellent taste. Of all the cuts of this fish, it is the fatty underbelly, (the “Toro”), that is the most expensive, and the most desired. Average Bluefin Tuna exceeds 900 lb and yields only 3 to 5 lb of Toro. This Toro is the source of the two finest portions of Bluefin: One is called “Otoro” and the other, “Chutoro.” Both are rare and in high demand—hitherto almost exclusively reserved for the top restaurants in Japan, and usually only available in America to Michelin-starred chefs.

But now, thanks to Luxe Gourmets, seafood lovers throughout the USA can enjoy fresh, raw Otoro and Chutoro in their highest grade (Grade #1+), right at home. The Majestic Bluefin… the largest of all tuna species, and the world’s most luxurious and sought-after fish. Millions of dollars are traded in yen at the famous Tsukiji Fish Auction in Tokyo among dealers and fisherman who know the value of this supreme delicacy. But these fast swimmers are experts at evading the fishermen’s lines and hooks—thus getting a chance to experience the taste of Bluefin tuna is, for most seafood lovers, just a dream. Today, however, Luxe Gourmets is making it possible for those who enjoy luxury cuisine in America to taste any of three different cuts of the Bluefin: The Otoro, the Chutoro, and the Loin, in the comfort of their homes. The Otoro and Chutoro are the most expensive cuts—they are also the fattiest. For a lean, muscular cut of tuna that is red and firm (as close to resembling a cut of beef in texture, taste, and appearance, as fish can get), your choice should be our Bluefin Tuna Loin.

Like all of our seafood, our Bluefin Tuna Loin is Grade #1 (the highest grade of fish). In the recent past, Grade #1 Bluefin was almost exclusively reserved for Michelin-starred restaurants. Today, we at Luxe Gourmets are providing our luxury-loving customers with five-star room service. We offer two varieties of Tuna Loin: SuperFrozen and Fresh Farmed. Both products are custom cut to order by lb. Please read the product detail to see which is best for you. In the sacred pantheon of luxury fish, Bigeye tuna reigns as the second most important deity (only the Bluefin tuna has more glory). Yet in Hawaii, Bigeye is by far the most popular and revered tuna species. Hawaiians call Bigeye “ahi” (along with Yellowfin tuna), and consider it a supreme delicacy that makes any cooked or raw fish recipe taste like absolute paradise. Many tuna connoisseurs consider Bigeye, with its deliciously mild flavor, as the choice tuna for cooked recipes—such as hot steaks seared on each side, left raw (or “bleu”) in the middle, or else broiled and cooked through.