TUNA & SASHIMI-GRADE

Category

TUNA & SASHIMI-GRADE

Tuna and sashimi-grade refers to ingredients selected for raw consumption, where quality, texture, and handling are crucial.
The products are cut and handled with a focus on food safety and consistent quality. The meat has a firm texture and a clean taste without impurities, making it suitable for multiple servings.
The category includes different cuts of tuna, including akami, chutoro, and otoro, which vary in fat content and texture.
Typical uses:

Sashimi – clean cuts with a focus on quality
Sushi – nigiri, maki, and specialty rolls
Tartare – finely chopped or scraped
Light cooking – e.g., quickly grilled or seared on the surface

Sashimi-grade fish requires proper storage and handling to preserve quality, texture, and food safety.