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Sly · 12-30-2012, 10:20 AM

First let me start out by saying that when I cook a tuna steak, I go for a very pure flavor, as I absolutely love the taste of tuna. Usually a very quick sear on each side with a little salt and olive oil and nothing more. Always a lot of pink.

Over Christmas I got some yellowfin tuna straight off of a fisherman's boat. It's absolutely beautiful. Bright pink. I vacuum packed it for later use.

Yesterday I took out one of the steaks to defrost. As I am looking at this gorgeous chunk of fish, all I can think of is eating it raw. I was feeling under the weather as is so decided this wasn't the time to experiment, but now I would like to know for the next time I take one out.

Is it okay to eat raw? What is different about sushi grade tuna?

12-30-2012, 10:20 AM
Sly Let's do some business! Industry Role: Join Date: Sep 2004 Location: Austin, TX Posts: 31,323	Eating fresh yellowfin raw First let me start out by saying that when I cook a tuna steak, I go for a very pure flavor, as I absolutely love the taste of tuna. Usually a very quick sear on each side with a little salt and olive oil and nothing more. Always a lot of pink. Over Christmas I got some yellowfin tuna straight off of a fisherman's boat. It's absolutely beautiful. Bright pink. I vacuum packed it for later use. Yesterday I took out one of the steaks to defrost. As I am looking at this gorgeous chunk of fish, all I can think of is eating it raw. I was feeling under the weather as is so decided this wasn't the time to experiment, but now I would like to know for the next time I take one out. Is it okay to eat raw? What is different about sushi grade tuna? __________________ Vacares - Web Hosting, Domains, O365, Security & More - Paxum and BTC Accepted Windows VPS now available Great for TSS, Nifty Stats, remote work, virtual assistants, etc. Click here for more details.