I am assuming the ahi tuna at Costco is not sushi grade. I am wanting to make ahi poke, and most of the recipes call for sushi grade tuna. Any problems with using the Costco Ahi in it? Want to stay up to date with this post? Sign Up Now › Log In or Sign Up to comment Log In or Sign Up to Comment › The Easiest, Tastiest Homemade Hummus You Will Ever Make The 16 “Must Include” Superfoods for Weight Loss Missy Chase Lapine | ArticleWhen Whole Wheat Flour Goes Bad ArticleCan You Cook with Sprouted Garlic? ArticleIs It Safe to Leave Butter Out at Room Temperature? Updated 3 months ago  |   Bouncing around the big box!! Updated 6 months ago  |   Costco Food Finds - 4th Quarter 2016 Updated 10 days ago  |   Bon Appetit writes a love letter to Costco Updated 4 months ago  |   See All Latest Discussions ›This is an archived post. You won't be able to vote or comment. 123Best place to buy sushi grade fish?

(self.vancouver)submitted by I want to do some DIY sushi, tuna specifically, where is a good place to get quality raw fish. Nearer DT is better. π Rendered by PID 17728 on app-515 at 2017-01-11 12:50:52.780025+00:00 running 35e3b26 country code: SG.Can you guess which types of tuna are on this plate?I’ll tell you in a minute, but first let’s talk about tuna’s success story.In the matter of a decade, this Rockefeller of fish, rose from rags to riches (or cans to sushi as we say in the fish world), drawing the looks of contempt, admiration, and envy from other fish. While salmon became the middle class of a fish – affordable, reliably available in any supermarket, and the token fish on restaurant menus – tuna has been making it big. It has grades, it has types, and it has that sexy rare center daring you to eat raw fish outside of a sushi restaurant.“It’s sushi grade, right?” we ask our waiter as if to make sure it was blessed by the local sushi board similar to a rabbi declaring meat to be kosher.

“Absolutely,” he replies nodding his head so confidently, you’d think he saw the sushi board stop by just a few hours ago to inspect the fish.I still remember the first time I ordered a tuna steak, and the waitress asked me how I wanted it cooked. No restaurant has ever asked me to make that important decision about fish before and I was at a loss. After a few moments of hard thinking, I chickened out and ordered it medium-well. I felt as if one of my college friends offered me a joint and I turned it down trying to be the good kid. I'd eaten raw fish for years in sushi restaurants, but that was a totally different story. That was like drugs with prescription from a doctor. Raw fish in a regular restaurant, or God forbid in my house, seemed every bit as scary and illegal as recreational drugs.Curiosity, of course, won over the fear of “unsupervised” raw tuna and I’ve been happily consuming it for the past 5 years with no adverse side effects besides temporary euphoria and random bursts of giggles.

But besides gobbling up tuna tartare, sashimi, and steaks, I’ve also been reading a lot about this fascinating fish and bothering fishmongers with my never-ending questions.Have you ever wondered what sushi grade really means? And what about all those other words like bluefin, yellowfin, big-eye, ahi, Number 1, Grade 1, etc. When I have a question that all my fish books fail to answer, I pick up the phone and call Carl Fantasia at the New Deal Fish Market. jiro dreams of sushi camera usedIt’s amazing how much light a 10 minute conversation with Carl can shed on pretty much any seafood topic. sushi cat 3 play it on not dopplerHere is what I learned about tuna:When it comes to top tier tuna (the steak kind you pay big bucks for vs. the stuff in a can), there are 3 species you are most likely to see in fish markets and restaurants:yo sushi dubai marina mall delivery

Yellowfin (also sold as Ahi)Big-eyeBluefin is fairly lean, least flavorful, and thus the cheapest, retailing for about $16/Lb. is much fattier and more flavorful than yellowfin. It retails for low $20s/Lb and at its prime can rival bluefin. is the Rolls-Royce of all tuna, prized for its bright red color, fattiness, and flavor. At its prime (the end of summer and early fall) when it swims north and fattens up, it can retail for close to $30/Lb. sushezi sushi maker ukNot even the sushi restaurants can market this tuna effectively to the US consumers, and 99% of this lovely bluefin that we catch in the North Atlantic waters gets whisked off to Japan.Correction about Ahi posted on August 7, 2006: I have written incorrectly in the original version of this post that Ahi is another name for Big-eye. jiro dreams of sushi advice

That's what happens when you use Internet sources -- they aren't always right (except for Beyond Salmon of course ;) Thanks to Carl for finding this mistake. Ahi is a marketing term used for Yellowfin, not Big-eye tuna.Of course, how good your tuna tastes depends not only on the species, but also on the season and even on each particular fish. That’s where the “grade” comes into the picture. where can i buy sushi grade fish in nashvilleWhen each tuna is caught, it gets pierced with a long probe and evaluated for color and fat content. sushi online bestellen helmondThe greasier the probe comes back, the higher the grade. Of course, it’s not a very scientific process, and what one distributor calls #1, the other might call 2+. The grades range from 1 (the best) to 3 (the worst).

#1, 2+, and 2 all taste good enough to eat raw and can be sold for use in rare steaks, and sushi. This has nothing to do with the freshness of the fish, only with its taste. Since “#2+ Grade Tuna” sounds like they are serving you second grade fish, the restaurant menus will never use that terminology. They’ll either say “#1 Tuna”, or use the species name to describe it, like “Ahi Tuna.” Of course all these words don’t mean much, and you don’t really know how good that tuna is until you taste it. If this wasn’t complicated enough already, another variable in this tuna equation is the cut. The mid-section near the belly is the fattiest and most expensive, and the tail is the cheapest.But what about the sushi grade? “Sushi grade” or “sushi quality” simply means the fish is fresh and has been properly kept on ice. A good fish market will take such care of all their fish and will be able to advice you on which fish are the freshest and good enough to eat raw. So “sushi grade” is more of a marketing term than a grade really.

No authority gives this ephemeral “grade” out. Think about it this way. If you buy sushi carry out at a sushi restaurant, then take it home in a hot car on a summer day, and store it in your 42 degree fridge for a few hours, is that fish still “sushi grade”? So don’t worry about the grade. A really fresh tuna is easy to spot since it has no pearly rainbow discolorations, no smell, and no sleazy discharge. Buy it from a reputable fish market. Bring it home in a cooler with ice-packs, store it in the fridge (yes, still between ice-packs), and eat it that day. If you’d like a “sushi grade” certification, just give me a call. I’d be happy to issue one, after a thorough tasting of your tuna.Keep in mind that the above advice only applies to tuna and a few other salt water fish. Most fresh water fish and some salt water fish are prone to parasites and are not safe to eat raw. So if you go fishing in the river, don’t serve that fish for sushi no matter how fresh it is.Now that I’ve tortured you long enough, here is the answer to the tuna mystery…