Sashimi grade tuna
Submitted by Shane O on Wed, 2018-02-07 16:46
Hi fishos
brian off here have me a piece of tuna caught locally,
he is away on holidays so can’t ask him. Is the tuna caught of WA sashimi grade?
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Sashimi grade tuna
Submitted by Shane O on Wed, 2018-02-07 16:46
Hi fishos brian off here have me a piece of tuna caught locally, he is away on holidays so can’t ask him. Is the tuna caught of WA sashimi grade? |
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Feral
Posts: 1508
Date Joined: 01/11/06
all tuna can be sushimi
all tuna can be sushimi grade.. If it's looked after properly
The way we do it (probably better ways out there is you have a corer etc)
Just behind the pectoral fin are some large scales (make a small cut behind each side) usually one side will pour out blood.
Spike the fish in the brain (if you want you can core the brain and feed a wire down the spine but I can't be farked)
Remove gills and stomach, including the heavy blood area in the stomach area around the spine..
Pack on ice (we pack upside down) and fill stomach cavity with ice. You really need to chill the fish as fast as possible.
Don't bother doing this to mack tuna (nothing you do is going to make that sushimi quality)
Shane O
Posts: 926
Date Joined: 22/01/10
Fillet
its just a fillet of tuna, anyway of telling from that
Feral
Posts: 1508
Date Joined: 01/11/06
if it's been frozen.. I
if it's been frozen.. I wouldn't
But if it's fresh it should be a pink colour (border line red)
If it's fresh and a deep red to almost black with blood I'd think twice
You can always just slice a tiny sliver off (1-2mm thick) and test it if it's fresh
If the flesh near the skin has turned brown I'd cook it before eating as that's usually a sign it wasn't chilled fast enough
Shane O
Posts: 926
Date Joined: 22/01/10
Light pink
it is light pink in colour, i do remember Brian saying that they sealed the tuna and didn’t cook
all the way through
kirky79
Posts: 1354
Date Joined: 13/01/12
Feral is on it.
That was the way we used to do it from a commercial boat over east for the best chance of it being Japanese grade. I.e the core and wire through the backbone.
Not sure if you can tell from the fillet alone.
Matt T
Posts: 875
Date Joined: 19/11/07
Taste it
Are you checking if you can eat it raw?
Pretty sure all fish can be eaten raw, i've tried heaps, fresh whiting is great.
Another one i tried the other week was those little pippies in the sand, raw they are like a sweet little clam.
timboon
Posts: 2961
Date Joined: 14/11/10
Good advice Feral.... Give
Good advice Feral....
Give it a crack, you can't go far wrong regardless!!
If not just wasabi and soy the shit out of it....