Tuna is one of the most sought after fishes out there, it is used in all types of cuisine. You can eat raw, cook into a burger patty, sear it or eat like a steak. That said... as a consumer it is hard to differentiate between the different types of Tuna.
As you would expect from Meat N' Bone we offer the best of the best. But we sell #1 AAA Tuna sourced from Costa Rica and Trinidad & Tobago.
You can find Tuna almost in any supermarket, but real Sashimi Grade Tuna is hard to source.
Our Tuna is sourced from the Caribbean, in the waters of beautiful Trinidad & Tobago which is known for its high quality Yellowfin Tuna.
#1 TUNA?
Like Red Meat Tuna is strictly graded, the highest grade is #01... but you can find Tuna that grades #2+, #2, and #3. The grade is meant to guide pricing and fairness and takes into account five factors: Appearance (how fresh does it look?), Size/Shape (Loin size), Color (looking for an exact degree of red in the bloodline and tail), Texture and Fat content.
FROZEN?
This Tuna is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture.
THAWING INSTRUCTIONS
Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state.
DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.
IS IT SUSHI-GRADE?
There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog) (https://meatnbone.com/blogs/the-clever-cleaver/there-is-no-such-thing-as-sushi-grade-nor-sashimi-grade) . However, this is as safe as raw fish gets from consumption.
