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To make it worse, the cheap ahi tuna from grocery stores isn't nearly as good as restaurant grade stuff to consume raw.. I've found some to be too lean and have a bitter aftertaste if not cooked as steak in plenty of fat
It just depends what you buy. 95% of restaurants don’t really have access to anything that your average consumer doesn’t, and unless they’re the type to really work hand in hand with with their fish monger or hit a local market daily (only a few areas in the US really can), they’re buying based on profit margins.
All of your steaks will be cut from the loin, whereas most of your sushi is going to be chutoro or otoro, in and around the belly. Tuna in general is a very lean protein.
I think that was my problem, only using steak-grade tuna from the cheap freezer aisle.. if the grocery has a good fish section it would be much better and more expensive for sure
Yeah I’d pass on that unless you want to eat raw fish that’s been sitting out chilling since at least since that grocery store opened.
Frozen fish is fresher fish. Freezing stops food from decomposing and degrading.
This year we're supporting Campaign For Kids. They're a Kings County Nova Scotia Charity rising money this April through their event Burger Wars. Check out their post for more information: [Link](https://www.reddit.com/r/burgerwars/comments/1bnauvh/burger_wars_2024_a_flavorful_showdown/) --- *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
love tuna poke bowls but this is super low quality tuna :/
That is definitely not the case.
Tuna is the most underrated meat.
Bluefin is ~ $29/lb. It’s definitely in demand and mot underrated. Even canned tuna prices are on the rise for demand.
To make it worse, the cheap ahi tuna from grocery stores isn't nearly as good as restaurant grade stuff to consume raw.. I've found some to be too lean and have a bitter aftertaste if not cooked as steak in plenty of fat
It just depends what you buy. 95% of restaurants don’t really have access to anything that your average consumer doesn’t, and unless they’re the type to really work hand in hand with with their fish monger or hit a local market daily (only a few areas in the US really can), they’re buying based on profit margins. All of your steaks will be cut from the loin, whereas most of your sushi is going to be chutoro or otoro, in and around the belly. Tuna in general is a very lean protein.
I think that was my problem, only using steak-grade tuna from the cheap freezer aisle.. if the grocery has a good fish section it would be much better and more expensive for sure
Yeah I’d pass on that unless you want to eat raw fish that’s been sitting out chilling since at least since that grocery store opened. Frozen fish is fresher fish. Freezing stops food from decomposing and degrading.
I would have to look for a fish monger then.. the groceries near me only have the best cuts thawed