what is sushi grade tuna?

Answer 1

I always thought it was the best and safest to eat raw--gourmet magazine though had other info
"If you love tuna, you've probably walked into a fish store and seen the fish labeled "sushi grade" or, more correctly, "sashimi grade." (Sashimi refers to sliced raw fish; sushi preparations include rice.) That would be the most impeccably fresh fish going, right? Not necessarily, says seafood guru Jon Rowley. In America, these are merely marketing terms. Most Japanese sushi chefs would not consider the quality tuna offered by American distributors good enough. Especially if you are serving tuna raw, rare, or medium-rare, buy it from a fishmonger whom you trust and who has a brisk turnover. Use all your senses when shopping. The flesh should be firm to the touch and should smell of the ocean, not fishy. Opalescent flesh is dangerous, pointing to poor temperature control during handling."

Answer 2

"Sushi grade" tuna is tuna that is suitable for sushi. That said, the tuna is uniform in color, without fat marbling, and good quality. If you were to cut-into the tuna, it would be a perfect-looking slice of tuna.

Answer 3

It is raw tuna but it is a specific kind of tuna. In Japanese it is call Toro. It is a fattier tuna.

Answer 4

Sushi grade means it has been flash frozen to a specific temperature to kill all bacteria.

Answer 5

Tuna that can be eaten raw

Answer 6

Tuna that can be eaten raw

Answer 7

I guess raw tuna but that is what you get in the can.

Answer 8

It is super fresh and inspected to be sure it's good enough for sushi