Do you know a lot about fish? Can you help me?
Years ago, I was introduced to Ahi Tuna in Whistler BC.
Since then, the only time I've ever had it was at a restaurant.
All of the receipes I've seen for Ahi Tuna refer to sushi grade tuna. I've gone to local fish markets including asian fish markets and asked for "sushi grade" tuna.
The fish mongers always point to the yellow fin tuna and say "this is the finest tuna we carry". No one ever says "it's sushi grade".
Should I assume that "all - high quality of course" yellow fin tuna is considered "sushi grade" and proceed with the receipe?
Do I continue to look for the elusive "sushi grade"?
Am I just being paranoid?