Tuna Steaks, Yellowfin 1 lb - Skinless

South Pacific

Tuna Steaks, Yellowfin 1 lb - Skinless

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$34.95

High-grade Yellowfin Tuna Steaks: skin off & bloodline out.

**Seafood Watch**

Origin: Seychelles

Method of Capture: Long-Line Caught

Wild or Farmed: Wild
MBA "Good Alternative", MSC Certified Fishery
Vibrant red to pink with visible muscle striations with a meaty, hearty texture and a very mild flavor, this fish is best when lightly seared and still undercooked in the middle as the delicate flavor and meaty texture diminish significantly when overcooked. While it is high in fat it can dry out very quickly. Takes to marinades very well. Grilled, seared or broiled this fish is a real delicacy.

"The #1 Ahi tuna that we grade every morning is really vibrant, has great fat content and sears really well. This glaze is a blend of soy, rice vinegar, sesame oil and a little sugar with a mixture of garlic, ginger, scallions and chili. It’s finished with butter to tie together all of the sweet, umami, and tangy notes. Basting the tuna briefly after it’s seared and before its sliced really compliments it and lets it stand out with anything it’s served it with."
-Chef Sean Schoeben

It's a very good question! In general, there is nothing regulatory that either makes something sushi-grade or not. We use our best judgement from being chefs to now being intimately connected to the seafood industry and also being a huge fan of sushi to determine whether or not something is sushi-grade. Some things help us make our decision.
  • One might be how the fish was bled. If a fish is not bled properly, it won't be good for sushi. Not because it isn't fresh, but the blood imparts a flavor that is undesirable for raw seafood.
    • Surprisingly, most of the fish used for sushi here is previously frozen for convenience. When served raw, the freezing doesn't affect the texture or flavor of the fish very much. However, we prefer tuna that hasn't been frozen.
  • Generally, we will recommend something as sushi-grade if we personally know how long the fish has been out of water, how well it eats raw (some fish will never be sushi-grade, because it doesn't have a nice mouthfeel), and how it's been treated after it was caught.

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