With Valentine’s Day just around the corner, I know some of you are planning a homemade sushi dinner. Whether this is your first time or you’re a seasoned pro, making sushi at home can be simple, fun, and rewarding. I’ve written before on how to make sushi rolls and Adrianna recently did a post on temaki, but the question I get asked the most is some version of “how do I know if the fish at my store is safe to eat raw?”. The term “sushi-grade” is often tossed around to imply some level of freshness, but in the US, there’s no regulation around the use of the phrase, so it can be used to describe anything. That said, most stores aren’t in the business of getting their customers sick, so they usually reserve the label for their freshest fish. Unfortunately, just because it’s fresh doesn’t mean it’s safe to eat raw. Some fish, such as salmon, contain parasites that will make you sick unless they’ve been destroyed. Another potential problem is cross-contamination.

This happens when “sushi-grade” fish gets cut on the same cutting board or using the same knife or handled with the same gloves as non-sushi-grade fish. If your fishmonger is storing unwrapped sushi-grade fish in the same refrigerated case as non-sushi-grade fish, this should be a big red flag. For fish that contain parasites, the FDA provides guidance under their Parasite Destruction Guarantee. This states in part that fish intended to be consumed raw must be “frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days)”. Cross contamination is a bigger issue. Because most stores don’t sell a high enough volume of fish intended to be eaten raw, they don’t maintain a separate space for handling their “sushi-grade” fish. What’s worse, because tuna is such a large fish, most stores don’t deal with whole tuna, they buy them pre-filleted, which means you have to take into consideration not only the stores handling of the fish, but their supplier’s handling of the fish as well.

Ultimately, what it comes down to is how much you trust your fishmonger to understand the best practices for handling fish meant to be consumed raw, and how much they trust their suppliers to hold the same standards. Here are a few things to remember when buying fish to ensure you have a safe and delicious sushi-dinner: Observe and see for yourself whether they’re cutting their sushi-grade fish on the same cutting board as their other fish, without changing gloves or disinfecting their knife and board first.sushi delivery dubai al nahda Ask whether they fillet the fish you’re looking to buy themselves, or if they’re getting them pre-filleted.giochi online sushi cat If you are buying salmon, ask if they can produce logs that show the times and temperatures that the fish was frozen.yo sushi dubai classes

If you can’t find a local place you can trust with raw fish, why not try filling your sushi with vegetables, cooked fish, or even meat. California Rolls and Caterpillar Rolls may not be traditional, but that doesn’t make them any less delicious!For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. jiro dreams of sushi roger ebert reviewMarc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.venta de sushi en rancaguaUser ReviewedHow to Cook Ahi Tunasushi grade fish las vegas

Three Methods:Searing Ahi TunaBaking Ahi TunaMaking Tuna TartareCommunity Q&A Ahi tuna, also known as yellowfin tuna, has a deliciously meaty taste. This hearty fish is an excellent source of protein, is low on fat, and it's extremely simple to prepare. Ahi tuna steaks are mostly grilled or seared to bring out the best in their flavour, but you can also bake them to reach a different texture. In case you are buying a piece of sushi-grade tuna, you can forego cooking and serve it raw.sushi to go pozuelo Prep time (Searing): 10 minutes Cook time: 4-5 minutes Total time: 15 minutes Choose fresh or frozen tuna steaks. Ahi tuna is sold in form of large steaks or fillets that can be cooked in a similar fashion to beef steaks. Look for deep red tuna steaks with firm flesh. Avoid steaks that have a rainbow sheen or look dry, also avoid buying fish that looks mottled or pale in color.

Buy a six-ounce steak per serving you need. If you're using frozen tuna steak, thaw it completely and put in the refrigerator before using. Fresh tuna is in season from late spring to early fall. If you're choosing fresh tuna, it's best to get it while it's in season. Frozen tuna is available all year round. Ahi or yellowfin tuna from the United States or Canada is the best choice, since it has relatively low levels of mercury and is not in danger of being overfished. Bluefin tuna should be avoided, as the mercury levels are higher and it is being over-fished across the world. Make a spice mixture for the tuna. Seared tuna is frequently coated with spices that complement the tuna's meaty flavour. You can use a steak rub or any other type of spice mix that includes ingredients like garlic powder, pepper and dried herbs. Try making your own spice mix by combining the following ingredients in a bowl (makes enough to coat one six-ounce steak): 1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes 1/4 teaspoon garlic powder 1/4 teaspoon dried basil 1/4 teaspoon dried oregano Heat your skillet or grill. Tuna steaks and fillets are easy to sear on either a grill or stove top. The key is to fully heat the cooking implement you're using before adding the tuna. This will ensure that the tuna cooks evenly and attains a good crunchy sear. If you're using the stove top, heat a cast iron skillet or other heavy skillet over medium high heat. Add a tablespoon of peanut oil or canola oil and heat it until the oil just begins to smoke. If you're using a grill, light the charcoal at least half an hour before you plan to cook the tuna. that way it will have plenty of time to get nice and hot before you add the tuna. Coat the tuna with your spice mixture. Sear the tuna on both sides. Tuna steaks are normally served rare, since the texture of rare tuna is more appealing than the texture of a fully-cooked piece of tuna, which tends to be on the dry side.

To achieve a sear on the outside and keep it rare inside, place the tuna on the skillet or grill and let it sear for two minutes on the first side. Flip the tuna and let it cook for another two minutes, then remove it from the heat. Watch the tuna as it cooks to make sure you don't overcook it. You'll be able to see the heat cooking the tuna from the bottom up. If two minutes seems like too much time on one side, flip the tuna sooner. If you'd prefer to make sure the tuna gets fully cooked, leave it on the heat for extra time. Preheat the oven to 400 °F (204 °C). Grease a baking dish. Butter and season the tuna. Rub each steak or fillet with a teaspoon of either melted butter or olive oil, then season with salt, pepper, and the dried herbs of your choice. The tuna itself will be the star of the show, so keep the seasoning light and complementary. A squeeze of lemon juice complements the flavor of the tuna well if you want to add a little extra flavor.

You could also season the tuna with classic pairings like soy sauce, wasabi and ginger slices.Place the baking dish in the preheated oven and bake until the skin is no longer pink and flakes when poked with a fork, about 10 to 12 minutes. The actual cooking time will depend upon on how thick your steaks are.[3] After 10 minutes, check the steaks to see if they need more time. Err on the side of undercooking the tuna, since overcooked tuna tends to be dry and take on a fishier taste. If you want the baked tuna to be seared on top, turn on the broiler and broil the top for the last two to three minutes of cooking.Tuna tartare is a dish made with raw ahi tuna. It's a light, refreshing dish that doesn't actually require cooking, but it's one of the most popular ways to prepare the fish. It's important to get sushi-grade tuna if you're using this preparation method, since you won't be cooking the fish to kill parasites and bacteria. To make four servings of tuna tartare, you need one pound of tuna.

Either steaks or fillets will do. This dish is best with fresh tuna, rather than tuna that has been previously frozen.Tuna tartare is prepared with a sauce made from fresh flavors like citrus paired with the deep warmth of wasabi. To make a delicious tartare, combine the following ingredients in a bowl:[4] 1/4 cup olive oil 1/4 cup chopped cilantro 1 teaspoon minced jalapeno 2 teaspoons minced ginger 1 1/2 teaspoons wasabi powder 2 tablespoons lemon juice Salt and pepper to taste Cut the tuna into small cubes.1814 Toss the tuna cubes with the sauce. Mix them together thoroughly so the tuna is completely coated. Serve the tuna tartare right away on crackers or potato chips. If you don't serve the tuna right away, the lemon juice in the sauce will begin to react with the tuna and change its texture. If you wish to prepare the tuna tartare in advance, keep the sauce and tuna separate until just before serving. When searing, use vegetable or peanut oil because of their high smoke points.