How To Grade Fresh Tuna - A Comprehensive Look

Chris W. shows you exactly how to grade fresh tuna which has taken him over 25 years to learn; his company grades over 200,000 pounds of tuna a month and his largest accounts are in NY and the Midwest; the batch you see here was the complete boat load of over 18,000 pounds. To grade the fresh fish, a sliver of meat is cut out by the tail end area, and a center plug is extracted from the middle of the fish; both samples are then placed on a white foam board and graded in natural sunlight. Samples are never graded indoors under florescent lighting because the tuna always looks better than it truly is.
The scale from best to worst goes as thus:
1+ 1 1- 2+ 2G 2 2- 3
Other Terms:
Plus Strong - This is the same thing as 2+ Strong. This terms are customer specific terms that are used to separate the same type of fish for customers that are much more pickier.
Plus Plus Green - This means that there is a plus plus fish in the box that weighs exactly the same as the other fish so they label one of them with a green tag so they know which fish to pull.
Plus Plus - This is a 1- fish and also a used for certain customers.
We always get to choose our fish before anyone else does, so you're assured the freshest tuna anywhere on whole eastern coast of the United States. Imagine this: after we choose our tuna, NY and the Midwest get their tuna 2-3 days later; talk about fresh.
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at [email protected] or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com