Buying and consuming raw fish can be intimidating, especially if you’re a first timer! That’s why we’re breaking down everything you need to know about sushi grade tuna with our simple, easy-to-follow guide!
Recipe By Seafood Crate
You’ve likely seen sushi grade fish advertised in grocery stores, or on the menu at sushi and seafood restaurants… But what does it MEAN exactly? To put it simply, “sushi grade” is a term often associated with a high level of freshness and quality, as well as its ability to be consumed raw.
Despite its widespread use among grocery stores and restaurants, “sushi grade” isn’t actually regulated by the FDA. Yes, you read that correctly! This means there are no official standards a fish has to meet to qualify as sushi grade. The sad truth is that many times, the term is simply used as a marketing tactic to imply freshness.
It’s therefore important to know what to look for, and what questions to ask before you buy ANYTHING with a sushi grade label. This is where we come into play!
The key difference between our sushi, and what’s available on the market is that some fish is simply NOT sushi grade. Here’s what you need to know before you purchase raw fish:
Tip: the natural progression of tuna is that it browns once it’s been in the freezer. If a tuna is placed in the freezer and it maintains its colour, it has most likely been chemically treated. It’s important to note that although the colour is maintained, its freshness is not. In some cases, tuna can be frozen for up to two years!
So the next time you head to the grocery store, keep these simple tips in mind when you’re strolling through the fish aisle. Even better… order from Seafood Crate, because we do all of the homework for you.
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