4 Things to Know About Tuna for Tataki

Use sushi-grade ahi or bigeye tuna Canned tuna, frozen grocery blocks, or fishy “fresh” tuna won’t work. Only sushi-grade ahi (yellowfin) or bigeye is safe for tataki.

Sushi-grade means parasite-safe Tataki is seared rare, leaving the inside raw. Sushi-grade tuna has been deep-frozen per FDA guidelines to kill parasites.

Look for deep red flesh with no blemishes Choose tuna that is deep red or maroon, with no brown spots or gaping. It should smell like clean ocean, not fishy or metallic.

Buy from a trusted source Japanese markets or specialty fishmongers are your best bet. Ask when it arrived, or buy frozen to be safe. Tataki is not the dish to cut corners on.