Sushi-grade ahi is the only choice for tuna tataki.

Yes, you need sushi-grade tuna, specifically ahi (yellowfin) or bigeye. Canned tuna, frozen blocks from the grocery store, or “fresh” tuna that smells fishy? Don’t even think about it.

Tataki is seared rare, so the inside stays raw. That means the tuna has to be sashimi quality — handled, frozen, and stored to kill parasites. That’s what “sushi-grade” means: it’s been deep-frozen per FDA guidelines. You can usually find it at Japanese markets or specialty fishmongers, sometimes frozen in vacuum packs.

Look for deep red, almost maroon flesh with no brown spots or gaping. It should smell like clean ocean, not fishy or metallic. If it’s pale or rainbow-y, skip it. Fresh ahi is firm but not tough.

A good fishmonger will tell you when it came in. Trust them — or buy frozen to be safe. Tataki is not where you cut corners.