Sushi-grade tuna is one of the most sought-after types of seafood available, prized for its flavor, texture, and safety for raw consumption. But what does “sushi grade” actually mean, and how is tuna evaluated before it earns that label? In this blog, our MA butcher shop will break down the factors that define sushi-grade tuna, how it’s handled, and what you can make with it beyond just sushi rolls.
What Does “Sushi Grade” Mean?
“Sushi grade” is not a regulated term by the FDA, but in the seafood industry, it refers to fish that is safe to eat raw and of the highest quality in terms of freshness, texture, and appearance. For tuna, this typically means a firm, vibrant red or pink flesh, minimal odor, and proper handling from ocean to butcher.
Butcher shops and seafood suppliers use strict criteria to determine whether a piece of tuna meets sushi-grade standards. These include how quickly the tuna was frozen after being caught, the temperature it was kept at during transport, and visual grading based on color, fat content, and structure.
How Sushi-Grade Tuna Is Handled
To be safe for raw consumption, tuna must be frozen to specific temperatures to kill any parasites. The FDA recommends freezing fish at -4°F or below for seven days, or at -31°F or below for 15 hours. Most sushi-grade tuna is flash-frozen at sea shortly after being caught to preserve its freshness and eliminate parasite risks.
Once it arrives at a butcher shop, maintaining the cold chain is crucial. Tuna must be stored and cut in clean, sanitized environments to prevent contamination. Butchers trained in proper handling techniques ensure that the quality and safety of the tuna remain intact until it reaches your plate.
It’s Not Just for Sushi
While sushi and sashimi are the most well-known uses for sushi-grade tuna, this premium fish can be enjoyed in many other ways. Here are a few ideas:
- Tuna Tartare: Finely diced tuna mixed with ingredients like avocado, sesame oil, and soy sauce.
- Seared Tuna: Lightly seared on the outside and raw in the center, often served with a sesame crust.
- Poke Bowls: A Hawaiian dish featuring marinated raw tuna over rice with vegetables and sauces.
- Tuna Carpaccio: Thinly sliced raw tuna, served with olive oil, lemon, and capers.
- Tuna Ceviche: Cubes of raw tuna marinated in citrus juice, often with onions and chili.
Maine Course Market | MA Butcher Shop
Sushi-grade tuna is all about quality, safety, and flavor. At our MA butcher shop, we take pride in sourcing and handling tuna that meets the highest standards. Whether you’re making classic nigiri or a fresh poke bowl, sushi-grade tuna opens up a world of culinary possibilities.