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 SteaksDoes sushi-grade fish need to be frozen? The U.S. Food and Drug Administration recommends that sushi-grade fish be stored for at least one week at a temperature of -4 degrees Fahrenheit, according to a PBS report. The reason for freezing fish is to destroy naturally occurring parasites in order to make the fish safe for raw consumption. Can bologna be frozen? What is an optimal freezer temperature? Can pregnant women eat crab legs? Sushi-grade fish should not be stored with non-sushi-grade fish or handled with the same knife, as this can cause cross-contamination. Good fish mongers should follow this freezing process prior to selling sushi to consumers because the freezing process is part of what makes it sushi grade. Unfortunately, however, there are no regulations in the United States that mandate special treatment of sushi-grade fish by fish mongers, the PBS report said.

Learn more about Freezing Food What is the temperature on Mount Everest? According to CNN Travel, the temperature range on Mount Everest is between -31 degrees Fahrenheit and -4 degrees Fahrenheit. May is the most common time fo... What is "body temperature 97"? When written in a medical report or stated verbally by a health care provider, "body temperature 97" means that a thermometer shows that a patient's temper...where can you buy a bamboo mat for sushi Medical Ranges & Levelscan you cook sushi rice in a steamer Can you refreeze defrosted food?jiro dreams of sushi restaurant address According to the U.S. Department of Health & Human Services, foods cannot be safely refrozen after defrosting when held above 40 degrees Fahrenheit for two...sushi online di indonesia

How long can you keep chicken in the freezer? A whole chicken can be stored in the freezer at 0 degrees Fahrenheit or lower for up to a year according the the U.S. Department of Health and Human Servic... How do you freeze fried okra? How do you freeze whole lemons? Can you freeze cooked cabbage? How old does a male dog need to be in order to breed? Can you freeze cauliflower? How do you freeze your garden green beans?Sushi grade fish basically is very fresh fish, free of parasites so that it can be eaten raw. Sushi grade fish basically is very fresh fish, free of parasites so that it can be eaten raw. There are no (inter)national guidelines, laws or standards on ‘sushi grade fish’. But there are guidelines for destroying possibe parasites hidden inside raw fish. How do you know fish is without parasites? The American FDA (Food and Drug Administration) offers these guidelines for destroying possible parasites in raw fish. The fish should be frozen in one of the following ways:

-4ºF (-20ºC) or below for 7 days. -31ºF (-35ºC) or below for 15 hours. Freeze until solid at -31ºF (-35ºC) or below, then store at -4ºF (-20ºC) or below for 24 hours. These guide lines only apply to fish that is less than 6 inches (15 cm) thick. If the fish is thicker, it cannot be guaranteed that the freezing process eliminates all parasites. In general the FDA recommends to cook fish before consuming it. The heat kills more of the possible parasites than freezing does. So if you want to be really really safe, you can’t eat any kind of raw fish. That is of course no good if you want to enjoy raw fish in sushi or sashimi! Just so you know: there are no guarantees. But freezing the fish in one of the above descibed ways is the best solution for eating raw fish. Click here for the complete FDA guidelines on destroying possible parasites in raw fish. Here’s an FDA fish table showing which fish pose possible parasite risks. Where to buy sushi grade fish?

Sushi grade fish sold in stores is usually clearly marked as ‘sushi grade fish’, despite the fact that it’s a marketing term without any precise meaning. Nevertheless, it’s probably the best you can do if you buy fish for sushi or sashimi at your local store. If you can’t find any at your local store, I recommend that you get the freshest fish possible and freeze it in one of the ways described above. If you live in the United States or Europe you can order sushi grade fish online. It will be delivered frozen at your doorstep. Sushi grade fish sellers online How to tell if fish is fresh? There are several ways to tell if fish is fresh. For best results use all these tests. Eyes – the eyes should be bulgy round and clear with deep black pupils. Cloudy looking eyes are a sign of decay. Don’t buy a fish with cloudy looking eyes. Smell – the fish should smell like sea air. If you get a strong smell of fish it’s no good. Flesh – the flesh should be firm with a shiny skin.