I'm looking to make a dish with seared tuna. I'd like to buy sushi grade tuna, since it'll be mostly raw. Anyone know where to get sushi grade tuna in Brooklyn or Manhattan?
"Sushi grade" doesn't have an official definition. The best you can expect is that it designates that it's been previously frozen (a necessary step for some fish to ensure the absence of parasites). Tuna is relatively free of parasites (salmon, on the other hand, should never be consumed raw unless it has been previously frozen).
The key to tuna is cut and quality. For a seared tuna look for a tuna loin cut at least 2" in diameter. Much of the "sushi garde" tuna that I see is frozen in small blocks that are fine for slicing into sashimi but are too thin for searing.
When we lived in Pittsburgh the instructions were
A) Go when it is quiet
Ask the counter to 1) sharpen their knife, 2)wash down the cutting board with hot water and b) cover the cutting board to 2 sheets of the paper used to wrap the fish and cut on that.
Remember to thank profusly. Although as I writing this, I wonder about your local Shoprite...ours in paramus does kosher sushi and has a fish department, so maybe the Shopright in Brooklyn can be helpful.
The fish counterpeople in Shoprite in Brooklyn are really nice, but I've never been happy. I'm not really a fish person, but my husband is, and when I do cook it I'm looking to get the highest quality. My mother, however, swears by the fish at Shoprite. I'll be there tonight to pick up a few things... maybe I'll stake out the fish counter and ask.
Thanks! I never really thought of Shoprite.
Yellowfin is also known as ahi and is commonly used for seared tuna. The other one, I'm guessing is shiro maguro, also known as albacore, although some people also refer to escolar as shiro maguro.
As far as previously frozen, that's what most people refer to when they say "sushi grade", but as I pointed out above it's not so necessary with tuna (but if it was frozen soon after it was caught it's likely better than one sitting around for a few days).
As for eating with your conscience, yellowfin is less "endangered" than bluefin, but it's "at risk" for what that's worth.
In any case, given your choices, go yellowfin.