What's going on with my ahi tuna?
Today I bought some sushi-grade ahi tuna at Whole Foods to prepare for dinner this evening. I just took it out of the fridge to look at it, and noticed a number of blood-red lines running at the end of both pieces. Honestly, they look like dark red worms, which is what I'm worried about.
I've never heard of tuna having worms, but does anyone know what this is? It's not throughout the pieces, just at the end. And this is not just the normal yellow fin fillets they sell---I bought the $29.99/pound sashimi tuna.