Yellowfin Tuna – As its name implies, yellowfin tuna is a type of tuna with yellow fins. When it comes to flavor, this is unlike the canned tuna you typically purchase. It is dark red in color and has a sweet, mild taste. Many have compared its texture to beef, as it is quite dense and firm. 
Which tuna is suitable for sushi?
Fish that are safe to eat raw – Any variety of tuna, including bluefin, yellowfin, skipjack, and albacore, may be consumed raw. It is one of the oldest sushi ingredients and is considered by some to be the symbol of sushi and sashimi. Salmon is one of the most commonly used ingredients in sushi and sashimi, but in order to ensure its safety, it should not be previously frozen or improperly farmed.
Surf clams (akagai) have a mild ocean scent and a tender, chewy flesh. Clams are frequently presented in a flower-like pattern with a white base and red tips. Yellowtail (hamachi): This species of jack fish is a favorite in the finest Japanese restaurants. Halibut or Flounder (hirame): Halibut has a delicate flavor and is frequently served as one of the first courses.
Additionally, squid, gizzard shad (kohada), mackerel, sea bass, porgies, and snapper are frequently employed. These must typically be treated before being consumed raw. In general, fish farmed in the United States, Norway, the United Kingdom, New Zealand, Canada, or Japan should be safe to consume.
Ahi is the name for two types of tuna: yellowfin, which has a mild flavor and firm texture, making it ideal for sashimi, and bigeye, which has a higher fat content and a buttery flavor. 
How is tuna selected for sushi?
For sushi enthusiasts, nothing compares to Edo made with orhonmaguro “black diamond” tuna. The simplest type of sushi, Edo, consists of a rectangle of sticky rice topped with a piece of raw fish wrapped in seaweed. As the fish is consumed raw, it must be sushi-grade and incredibly fresh.
- The best tuna for sushi should have been caught very recently in cold fishing waters and have a skin that is distinctively cobalt-blackish-blue.
- Orhonmaguro tuna, also known as bluefin, inhabits cold oceans in the extreme north and south.
- This results in a more flavorful flesh due to its lower fat content and robust muscles.
It also makes the flesh firmer and imparts a delicious flavor to the highly prized belly section. A variety of nigiri sushi with tuna nigiri in the center. Fishermen and sushi chefs are so certain that orhonmaguro is the best tuna for sushi that it is almost always eaten raw.
The belly meat, known as toro, is particularly prized. While the remainder of a bluefin has a robust flavor, the buttery toro has a silky texture. When bluefin is not readily available from the docks, the best alternative source for tuna for sushi is a reputable fishmonger who sells sushi-grade fish. If nothing else is available, tuna steaks can also be bought flash-frozen.
However, this type of tuna is not available in cans. Sushi connoisseurs will be tempted to call the food police on any naive home cook who fries, broils, or grills bluefin tuna without understanding its mystic appeal. Sushi enthusiasts favor “black diamond” tuna frequently.
Anyone who enjoys sushi is aware of the inherent risk of food poisoning when consuming raw meat. Sufficiently fresh sushi-grade orhonmaguro will exhibit a deep, rich red flesh. The meat of bluefin tuna for sushi must be firm to the touch and appear firm to the eye. If the flesh still bears the imprint of a finger, it must be returned to the kitchen and discarded.
Toro, a type of fatty tuna used for sushi, originates from the blue fin’s belly. Sushi is frequently consumed in a specific order. Typically, the first course is sushi made with white, mild fish. The sushi made with black diamond tuna comes next. The palate is then prepared for the richer flavors of sea urchin and Spanish mackerel.
- The essence of sushi is its freshness and simplicity.
- A small amount of wasabi blended with tamari and perhaps pickled ginger are the only accompaniments.
- Food poisoning symptoms may include severe abdominal cramping and pain.
- Ahi tuna, also known as yellowfin tuna, swims in currents that are milder and closer to the equator.
Although many people enjoy yellowfin fillets and steaks, their flesh lacks the firmness of orhonmaguro tuna. Although it is not favored for Edo sushi, many chefs use it for Nigiri sushi. Yellowfin tuna is frequently breaded, fried, and served with salsa or chutney heavily flavored with hot sauce in nonsushi recipes. 
Can Costco’s Raw Salmon Be Used For Sushi? Yes. The cost-effective and high-quality raw salmon sold by Costco is an excellent option for sushi. Before purchasing, check the label to ensure it reads “sushi grade.” Sushi is a Japanese dish consisting of sticky white rice and typically raw fish.
Sushi is typically considered a healthy food because it is high in protein and low in fat. Nevertheless, improperly prepared sushi can also be hazardous. Utilizing fresh, high-quality fish is an essential element of sushi preparation. This is due to the fact that raw fish may contain bacteria that can cause food poisoning.
Therefore, only sushi-grade fish should be used when making sushi at home. Although this type of fish can be costly, it is an investment worth making for your safety.
Can I use Costco tuna for sushi?
Nothing compares to making sushi at home. And ahi tuna is one of the best sushi ingredients. I am aware that Costco offers great deals on ahi tuna, but I was wondering if their ahi tuna is sushi-grade. Here’s what I’ve found: Yellowfin tuna, one of the two fish commonly referred to as ahi tuna, is available at Costco in sashimi-grade, ultra-frozen form.
- Bigeye tuna is the other species that is typically unavailable at Costco.
- In addition, they provide wagyu sashimi-grade Hamachi, also known as yellowtail.
- This is also suitable for sushi.
- However, not even sushi-grade fish is risk-free.
- But yellowtail and yellowfin tuna should not be confused.
- Yellowtail/hamachi is not a type of tuna.
Therefore, this is merely a brief response that does not tell the whole story. In fact, most grocery stores do not label fish as “sushi-grade” because they fear being held liable if someone eats it, gets sick, and claims it was the tuna. Exists any Federal regulation regarding the terms “sushi-grade” and “sashimi-grade”? Sushi chefs at home DO have options.