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Annaliese Keller

Why Sashimi-Grade Albacore is a Standout Feature at Dave’s Gourmet Seafood

Updated: Oct 20


Man holding plate of sashimi grade albacore tuna fillet


At Dave’s Gourmet Seafood, we are committed to delivering the finest seafood products to our customers, and that’s why we exclusively use premium sashimi-grade albacore tuna. But what does this mean for you, the customer?


Sashimi-grade albacore is not only a mark of exceptional quality, but it also represents the highest standards in freshness and safety. This tuna is handled with care from the moment it’s caught, ensuring a firm texture, clean flavor, and optimal freshness. The meticulous process — catching, bleeding, gutting, and immediate freezing — ensures that the fish is not only safe to eat raw but also maintains its delicate taste and texture.


This means that every product, whether enjoyed straight from the tin or integrated into a meal, delivers restaurant-quality seafood that is both rich in flavor and of unmatched purity. Our sashimi-grade albacore guarantees you’re enjoying premium tuna, carefully sourced and prepared for the best culinary experience possible.


Our premium-quality albacore isn’t just an empty promise or marketing hype — it’s been our standard for over 25 years, delivering quality you can see and taste.


What is Sashimi Grade Albacore and What Determines It?

Sashimi-grade albacore refers to albacore tuna that meets specific standards of quality, freshness, and handling, making it safe to be eaten raw in dishes like sashimi or sushi. Sashimi-grade also indicates that the fish has been handled and stored according to stringent standards.


Quality and Freshness

The fish is harvested and processed in a way that maintains its optimal freshness. Albacore for sashimi is typically caught using methods like hook-and-line fishing to minimize stress, which can degrade the quality of the meat.


Temperature Control

From the moment it's caught, sashimi-grade albacore is immediately bled, gutted, and chilled to preserve the freshness and prevent bacterial growth. Maintaining very low temperatures (often around -4°F or lower) ensures the fish is safe for raw consumption.


Parasite Control

Many regions require that sashimi-grade fish be frozen to a specific temperature to kill any parasites that may be present. For example, in the U.S., the FDA mandates that fish to be consumed raw must be frozen at -31°F or below for at least 15 hours, or at -4°F for 7 days.


Appearance and Texture

Sashimi-grade albacore should have a smooth, firm texture and a fresh, mild aroma. It typically appears pinkish in color with a clean, delicate flavor.

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