5 Ways to Judge Tuna for Sashimi Without a "Sushi-Grade" Label

Ignore the “sushi-grade” label. It is an unregulated marketing term that only guarantees the fish was frozen to kill parasites, not freshness or flavor.

Check the color. For bluefin or bigeye tuna, look for deep ruby red to crimson. Avoid brown or gray flesh.

Examine the texture. The flesh should be translucent, not dull. Press it with a finger—it should spring back. Avoid fish with pooling liquid on the tray.

Smell it. A clean ocean scent is good. A fishy or metallic smell means it is past its prime.

Buy from a trusted fishmonger. A butcher counter that lets you smell and touch the fish is worth the trip. Pre-packaged fish in plastic is a gamble.