Tuna steaks are the new beef steak. Members Mark™ Center-Cut Ahi Tuna Steaks (2 lbs. ) are easy to prepare with your favorite rub or marinade. Also, adding salt and pepper is a great way to bring out the natural flavors of this high-quality seafood. These tuna steaks are sure to become your new favorite dinner staple.
As a sushi lover on a budget, I was intrigued when I saw packages of “sashimi grade ahi tuna fillets” at my local Sam’s Club. Sushi grade fish can be expensive, so I wondered if these tuna steaks truly met the standards for making sushi or sashimi at home.
I did some digging to find out if the ahi tuna sold at Sam’s Club is of high enough quality and freshness to be considered authentic sushi grade tuna. Here’s what I discovered.
Sam’s Club Labels Their Ahi as “Sashimi Grade”
In the seafood section at Sam’s Club, you can find vacuum sealed bags of frozen yellowfin ahi tuna labeled as “sashimi grade.” This term is meant to signify that the tuna is safe and suitable to eat raw.
On the packaging, Sam’s Club provides information about the source of the tuna, indicating it is wild caught in the Pacific Ocean. There are also instructions for thawing the fish in the refrigerator overnight before use.
However, the label lacks some key details about freshness and handling that would verify the fish as sushi grade. I wanted to dig deeper to understand how Sam’s Club tuna compares to sushi restaurant quality.
Checking Rigorous Sushi Grade Standards
To be considered high quality sushi grade tuna, several strict standards have to be met. The FDA requires that fish labeled sushi grade must be frozen to destroy any parasites. But top sushi chefs also look for:
- Extreme freshness, frozen very soon after catch
- Proper tuna species (usually Bigeye, Bluefin, or Yellowfin)
- Clean tasting, without fishy odor
- Bright red color with little to no browning
- Optimal fat content between 10-30%
High end sushi restaurants also meticulously track handling from catch to plate ensuring the tuna is kept well below 41°F during transportation and storage.
With these criteria in mind I looked for clues about how Sam’s Club tuna is handled and how fresh it really is.
Comparing Tuna Quality and Handling
I contacted Sam’s Club to ask some questions about their sashimi grade ahi tuna:
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Where is it caught? Sam’s doesn’t disclose the exact origin, just that it is wild caught in the Pacific. Other retailers provide more traceability.
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When is it frozen? Sam’s states their tuna is frozen shortly after being caught to maintain freshness. But no exact timeline is provided.
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What species of tuna is used? Sam’s confirmed that the ahi they sell is Yellowfin tuna. This species is often used for sushi, though Bluefin is preferred by sushi chefs.
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How is the tuna handled? Sam’s could not provide specifics on handling temperatures and transportation methods used. Sushi restaurants meticulously monitor these factors.
While Sam’s tuna seems to meet basic sushi grade requirements, the lack of supply chain transparency makes it hard to know exactly how fresh the tuna is when frozen, and whether optimal handling procedures are used.
Customer Reviews Are Mixed on Quality
To help gauge the tuna’s true quality, I looked at customer reviews of Sam’s Club ahi tuna steaks. Out of over 600 reviews, around 75% gave 5 or 4 stars. But there were some concerning complaints:
- Fish had strong fishy odor
- Color was brownish rather than bright red
- Texture was mushy rather than firm
- Taste was not clean and fresh
These comments indicate that while some customers find the tuna acceptable, there is inconsistency in the product. Based on sushi standards, the tuna described in these complaints would not qualify as high grade.
The Verdict: Not Equivalent to Top Sushi Restaurant Tuna
After researching handling practices and quality assurance, I don’t have enough confidence to consider Sam’s Club’s ahi as equivalent to what you’d get at a top sushi restaurant. While the Sam’s tuna is likely safe and reasonably fresh thanks to flash freezing, it does not seem to fully meet the demanding criteria that sushi chefs use when selecting tuna.
For home cooking needs like seared tuna steaks or tuna salads, Sam’s Club ahi is probably decent for the price However, to get the absolute best quality tuna for making impeccable sushi and sashimi at home, I’d recommend buying from a specialty provider with transparent, verified handling The difference in freshness and taste is worth the higher cost for lovers of exceptional sushi.
That said, if your budget is tight, Sam’s tuna may be satisfactory for homemade sushi when you don’t have the funds for sushi chef approved tuna. Just make sure to thoroughly inspect for any off smells or textures before use. With reasonable expectations, Sam’s Club ahi can still make for tasty sushi meals on a budget.
How Much Is One Serving?
One serving of Members Mark Center-Cut Ahi Tuna Steaks is 3. 5 ounces, which equals about nine servings per two pound bag. Because fish come in different sizes, each bag is packed by weight instead of number of pieces. There are approximately 4-7 pieces of tuna per bag.
What’s the Difference between Wild Caught and Farm Raised Seafood?
Wild caught seafood is just what it sounds like: fish caught in the wild, like in a lake, river, or the ocean. The nutritional quality of the fish depends largely on what it eats. Wild fish eat what they naturally need to eat, so they tend to have a little less saturated fat than farm-raised fish. Some fish raised in farms may have a little more omega-3 fatty acids than wild fish. This is likely because fish farms use fortified feed.
We know that seafood is an important source of nutrition and income for people all over the world. That’s why we work with partners all along the supply chain to get low-cost goods to people in a way that doesn’t hurt the environment or people. Our promise to our members is to make the supply chain clear and to uphold high standards for sustainability. This way, we can do our part to help protect and preserve ocean ecosystems for future generations.
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FAQ
Is Sam’s Club ahi tuna Steak sashimi grade?
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