koko <koko@letscook.com> wrote:

>On Sun, 22 Nov 2009 16:01:38 -0600, Lou Decruss

>>The package says "wild caught product of fiji."

>>Would you use them? I got a sushi kit and a few books as a gift and
>>I'm going to take a stab at it. Raw fish kinda scares me.

>>Thanks for any advice. I gotta go see if I can make the rice now.

>Personally, I'd be dubious about it. I've bought sushi grade tuna at
>TJ's before, I'd feel better using that.

Albacore is one of the least interesting varieties of tuna to
eat raw. Furthermore, this fish (assuming it's fresh) is still
perhaps about 5 days old when you buy it from the TJ's.

(But some so-called "sushi grade" tuna is just as old.)

Unless it's starting to putrify, it should be pretty
safe to eat raw -- tuna caught in the deep ocean (and near Fiji
is deep ocean) is not likely to be contaminated with worms and such.
I generally have no qualms eating raw, non-sushi-grade tuna
or mackerel fished from deep waters if it's sufficiently fresh.

But you're much better off with one of the three recognized maguro
varieties: yellowfin (Ahi), bigeye, or bluefin (the bluefin you're not
going to find for cheap).

A good procedure is to try one bite of the raw fish; if it
does not seem okay to eat raw, then cook the rest of it before eating.

(Tangentially: in Hawaii, they sell normal-grade Ahi, sushi-grade Ahi
at a higher price that looks identical, and cheaper pet-food-grade Ahi
that looks only slightly worse.)

Steve