Sushi-grade tuna is eaten raw and is a favorite among sashimi-lovers.
Sushi-grade tuna, also called sashimi-grade tuna is prized for its delicate flesh, subtle flavor and rich red color. To be classes as sushi-grade, the tuna must be hand-caught, killed, bled and stored on ship; this ensures the tuna flesh is protected and no loss of quality occurs through poor handling or butchering. Once you have bought sushi-grade tuna you will need to store it correctly to ensure the high quality is maintained until consumption.
Instructions
1. Wash your sushi-grade tuna carefully in cold water after you unpack it from the store.
2. Pat the tuna dry with paper towel.Don't rub the tuna or apply too much pressure.
3. Fill a plastic container half full with ice then place the tuna pieces on top of the ice. Ensure that the tuna is not touching the lid of the container when you put the lid on.
4. Place the container into the meat section of your refrigerator and store for up to two days before using, changing the ice twice daily in the container.
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