When making sushi with raw tuna can I use regular tuna that I've bought from the fish mongers?

Question

If it has started to freeze a little in my fridge, is this a problem?

In reply to 'puffy' I was wondering if the tuna had to be especially fresh - never frozen, killed in a certain way etc..

Answer 1

No that's fine, my husband is making sushi at this moment and has used some of his tuna and frozen the rest for later.

Answer 2

i wouldn't take the risk. Raw tuna is not the same as sushi grade tuna. There may be some cross contamination with other raw fish that isn't as fresh and you could get sick.

There are places that sell sushi grade raw fish (eg some Japanese provision shops) and their sushi grade fish is kept separate from the other raw fish.

I don't know where you live, but in North London there is a shop called Atari-ya that sells raw fish for Sushi. Maybe there is a similar place near you.

Answer 3

I love sushi and sashimi but I would only eat very fresh fish raw. My Japanese friend who taught me how to make sushi properly will only use raw fish that's no more than 2 days out of the water if she cannot get that she will use tinned salmon or tuna or just vegetables and omelet.

Answer 4

For sashimi, you need high grade fresh tuna, selected for its transluscent appearance and the absence of visible blood vessels etc. Don't use frozen tuna. If you have some, why not flash fry it leaving it rare in the centre. serve with a nice balsamic based dressing or wasabi if you can get it.

Answer 5

I only use fresh fish, it makes a big difference in the taste. you miss the whole sushi experience if it's canned or frozen and i'm not sure how safe it is to eat raw fish if it's not fresh.

Answer 6

you do want to make sure the tuna is as fresh as possible, but remember all the fish you get were frozen before they get back to the port. one very very fine sushi chef once told me that he cures his raw fish with vinegar just to kill the bacteria.

Answer 7

It should be as fresh as you can get it, check with the fishmonger when it comes in and get it that day. Freezing fish if you plan to eat it raw is not a good idea, it gets slimey and the taste is not the same.

Answer 8

As long as it's very fresh, sushi grade. Ask the fishmonger if it is, any hesitation from them then don't eat it raw. I would never never freeze for later raw eating.

Answer 9

only use the freshest fish best fish to use are tuna and salmon better not to use fish more than 2 days old make a dip with soy sesamae ginger garlic and wasabi paste careful its quite hot though

Answer 10

Try tinned tuna , you dont want eat raw fish .