Know Your Tuna!

Grade #1 Tuna:

•  The highest grade of tuna. Sometimes called sushi grade or sashimi grade.
•  #1 grade tuna should have bright red, shiny and translucent meat. 
•  There should not be any discoloration or brown under the skin where the fat  is located.
•  #1 grade tuna should have a fine and smooth texture, not coarse or grainy.
•  Bluefins and some Bigeyes are known for their fat content. Yellowfin are a much leaner fish with normally little to no fat. Fish with high fat content are generally regarded as more valuable and are priced higher.
•  The fat is visible in the meat like the “marbling” seen in beef.

Grade #2+ Tuna:

•  The next grade of tuna following #1 grade. 
•  Grade #2+ tuna might be close to Grade #1 tuna in skin color.
•  The loin cut is slightly less bright than Grade #1.
•  Less consistency in color throughout the loin.
•  #2+ has less fat so the texture feels less sticky and leaner.
•  It should still feel wet and smooth as in Grade #1.
•  It should still have good and solid feel to the touch.

Grade #2 Tuna:

•  This is the tuna of choice of many restaurants who don’t want to pay Grade #1   money for tuna dishes that will be cooked. Although not really considered   sushi grade, some low-end restaurants may use it raw.

Grade #3 Tuna:

•  This is a cooking grade, and the color has already turned brown or greenish.