Tuna sashimi supplier usually offers tuna meats with different qualities and grades. Sashimi tuna grades are important in the seafood industry especially when the industry needs to serve raw seafood products for sushi and sashimi restaurant. Sashimi as one of Japanese traditional dishes needs to be served with good quality tuna fish. The tuna that used to make sashimi dish need to be the fresh one if you want to give the best sashimi presentation and taste for the customers. Of course there are sashimi restaurants that serve their menus from frozen or previously thawed tuna when they make the sashimi, but still the fresh tuna is the best one.
How to choose tuna fish from tuna sashimi supplier?
Tuna sashimi grade fish along with salmon is the main ingredient to make the dish and they tend to be served as raw fish. The terms of tuna grade is often used by the best tuna sashimi supplier when they offering their tuna products. However, there are no clear standards or rules or terms from FDA or other agencies used by those tuna vendors when serving tuna grades and in the end, they usually make their own terms and conditions when processing and serving sashimi tuna products. In addition, it is also depends on how the suppliers freezing and storing the tuna fish.
Since sashimi restaurants need to get the best quality tuna meats then the tuna need to be delivered as fresh as possible to the restaurant. However, some of the restaurants may not know or not sure whether the tuna fish sent to them is really a fresh tuna or thawed tuna and then simply claims that they use fresh tuna sashimi. That’s why, it is important to choose trusted tuna sashimi supplier when you want to order tuna meats for your sashimi products. You can follow these tips to find a good supplier, maybe one or two to become your source of great tuna sashimi meats:
- First you need to choose the types of the tuna fish to serve as the main ingredient of your sashimi. Common tuna types that are used such as Bluefin tuna, Yellowfin tuna, Skipjack, and albacore tuna fishes. They are regarded as icons of sashimi dishes. Bluefin tuna may become the most expensive of them all since it is rare and already considered to be overfished.
- Be careful with the parasites. What are parasites? This is a fact or organism that life when it comes to meat as well as tuna meats, this is why most of people tend to cook the meats before consuming them to kill the parasites. However, tuna fish sashimi and sushi is served as raw or at least slightly cooked. That is why this is important for tuna sashimi supplier to ensure their products free from parasites and other contamination. And the term of “sushi or sashimi grade fish” means that the fish is safe to be eaten raw.
To ensure this safety, you should ask the vendors how they manage and store the tuna fish. The fish should be stored in temperature about 0 degrees Fahrenheit for 7 days or flash-frozen at minus 35 degrees Fahrenheit for 15 hours. Before, the tuna fish need to be cleaned and gutted and then iced thoroughly. With this management, the parasites can be killed so consumers can save to eat raw tuna sashimi.
- You need to pick whether you want to order fresh or frozen tuna fish for the sashimi
It is true that fresh tuna delivered for you just few hours has been caught will serve as the best sashimi ever, but this case is very rare. That’s why many sashimi and sushi restaurants choose frozen fish. Not to mention the price is more affordable than fresh tuna. There is nothing wrong with frozen tuna since it can still offer great taste. However, if you still want to use fresh tuna fish then you should check their appearance, texture, and smell. Make sure the fish does not have strong fishy odor with translucent to dark red color of the flesh. In addition, if you buying from the shelf instead of tuna sashimi supplier then you need to pick tuna fish without broken shells as the broken one tends to spoilage quickly.
That’s information which hopefully helps you finding out the best tuna fish products and vendors for your sashimi restaurant.