The availability of ahi tuna has increased as a result of the expansion of the harvest range of the long-line fleets out of Hawaii and the South Pacific. Ahi tuna is flown in directly to us on a daily basis. The average serving size of an ahi steak is one half pound. Ahi steaks are usually sliced thinly, but can be served whole or cubed depending on the preparation. If eaten as sushi, the serving size can be reduced. This rich and delicately full-flavored hearty fish is a heavy hitter, but not in fat and cholesterol. A 3.5 oz portion contains 108 calories, 1 gram of fat, 43 grams of cholesterol, 24 grams of protein, 32 mg sodium and .21 grams of omega-3 fatty acids. “Ahi” refers to the yellowfin, bluefin and big eye tuna. All our tuna is long-line harvested in the pristine waters of Hawaii and the South Pacific and is flown to us directly on a daily basis. Our ahi is caught at anywhere between 3 and 250 fathoms and ranges in size between 30 and 200 pounds. We typically only sell the larger fish as they are preferred for their higher oil content;

and these fish are steaked at 1½ inches in thickness. Pepper Seared Ahi with Brandied Brown SauceSeared Ahi Tuna Pepper Steaks Non-members pay 10% surchargeJoin now! Member reviews & questions Our sashimi quality Ahi Tuna are caught one at a time in the local waters surrounding the remote Marshall Islands. Isolated in this pristine ocean environment the Ahi Tuna are returned fresh to our dock. Each Ahi Tuna has been handled using the "Japanese Method" to ensure high quality and good flavor. Each fish is prepared and packed within a few hours. Raw, frozen tuna steaks 4-8 oz. per piece 4-7 pieces per bag 32 oz. per bag Wild-caught via longline gear Harvested in Fishery Improvement Project fisheries Republic of Marshall Islands, Thailand, United States This product is covered by the Sam's Club Member Satisfaction Guarantee.WWFJobsContactWWF HistoryWWF in BriefGovernanceWWF Offices & AssociatesTogether possibleThe page you are looking for has gone extinct...

Here is what you can do now: You can search our site, which may give you more accurate results:sushi grade tuna and pregnancy Take a look at our Site Map - it can sometimesbuy sashimi online ukSend us a message, tell ussushi in leeds delivery what you are looking for, how badly we've let you down, and we'll do our very bestwhere to buy sushi grade fish dc to help you out :) You may also want to take a look at our Illegal Wildlife Trade Campaign page as tigers, rhinos and elephants are becoming harder to find. Take action and discover what you can do to make sure these beautiful animals don’t go extinct as well.

WWF creates solutions that will solve our planet's BIG environmental challenges. We want people and nature to thrive together. Quick guide to WWF What Is Sushi Grade Fish? (Image credit: Alice Choi) Buying fish you'll be eating raw can be a little nerve-wracking, especially if you've never done it before. It's expensive and you want to make sure it's safe to consume, so here's a guide on what to look for and what questions you should be asking. What is sushi grade fish? Although stores use the label "sushi grade fish," there are no official standards for using this label. The only regulation is that parasitic fish, such as salmon, should be frozen to kill any parasites before being consumed raw. The best practice for this is flash freezing on the boat immediately after the fish is caught, which preserves freshness and texture. The label sushi grade means that it is the highest quality fish the store is offering, and the one they feel confident can be eaten raw.

Tuna, for example, is inspected and then graded by the wholesalers. The best ones are assigned Grade 1, which is usually what will be sold as sushi grade. DIY Spicy Tuna Sushi (Image credit: Kathryn Hill) How to Buy Sushi Grade Fish Although something may be labeled sushi grade, here are a couple of things to know and questions to ask before purchasing: Go to the right place. As is always the case with fish, go to a reputable fishmonger or market. Look for one that sells through fish quickly, gets in regular shipments, and has knowledgeable staff.Being a responsible consumer helps contribute to healthy oceans, so make sustainable choices. This Monterey Bay Aquarium Seafood Watch guide is a great reference, and you can also download their smartphone apps to always have up-to-date, regional information when you're at the store. Ask the right questions. Don't be afraid to ask the staff where the fish came from, how it was handled, and how long it's been there.

If the fish was processed at the store, ask if the equipment is sanitized to prevent cross-contamination from non-sushi grade fish."Touch and smell - the fish should only smell like the ocean, and the flesh should not be soft or flaky," says Skylar Roubison of Monterey Fish Market. Since it's being served raw, look for vibrant color for the most eye appeal. If you have any doubt of the fish's quality, take a pass. Once you get the fish home, use it as soon as possible since it's highly perishable. Then savor every bite of your sushi grade fish, whether you use it in sushi, sashimi, ceviche, or crudo! Sashimi Grade Bluefin Tuna (Toro) Click for current price ➔ Are you a fan of Nigiri? Then you can’t pass up the opportunity to try one of the most prized cuts of fish used in sushi-making. Once considered unfit for consumption by Japanese Samurais, the buttery, melt-in-the-mouth underbelly of the Bluefin Tuna (Toro Maguro) is now one of the most sought after cuts in sushi bars the world over.

And now you can enjoy it at home too! Raised in Australia, our prized Sashimi Grade Bluefin Tuna Belly Loins are favored by sushi chefs around the globe for their fattiness and flavor. Each fish is carefully assessed prior to cutting and freezing to ensure we only obtain the very best marbled toro. Naturally high in fat, our boneless toro is pink to white in color, with the rich, buttery flavor coveted by sushi fanatics. Frozen from fresh, we can guarantee our Bluefin Tuna will retain its fresh, buttery taste. This is because, unlike some suppliers, we do not accept toro that has been smoked or altered using Carbon Monoxide to enhance its natural hue. Toro is at its best eaten raw as sashimi, or used in Nigiri. Sashimi grade Bluefin caught in Australia Sold in 9oz-15.5oz portions Flash-frozen and vacuum packed to preserve freshness Rich and buttery – ideal for use in Nigiri Naturally high in fat with distinctive marbling To ensure your Australian Bluefin Toro is of optimal quality when you are ready to use it, we recommend that you adhere to the following preparatory and defrosting guidelines:

Thin sponge/ cheesecloth (avoid substituting for kitchen towels as they have a tendency to stick to the flesh of the tuna). Remove any plastic packaging before defrosting. If the product has been vacuum-packed, use a pair of scissors to gently cut along one seam, prior to removing the product from the sleeve. Add lukewarm water to the bowl. For best results, ensure the temperature of the water is no higher than 95° F (around 35°C). With the teaspoon, begin adding salt to the water. The ratio should be approximately two     teaspoons for every liter of water. Rinse the entire filet under a cold tap prior to immersing in the salt water solution. Leave the filet to sit in salt water for 3-5 minutes. Remove, and rinse once again under a cold tap to rid the product of any remaining salt that might compromise its flavor. Using a thin sponge or cheesecloth, gently dab the filet to mop up any excess moisture. Wrap the filet in a clean, dry sponge or cheesecloth prior to wrapping it in cling film.