Sushi has, for a long time, been a visual art form. Much of the dish’s appeal is found in its presentation, with a pleasing array of colors used to reflect the pleasing taste that the diner is about to experience. Sushi chefs aspire to combine the white of the rice with the green of the vegetables, the black of the nori, and the pink coloration that tuna fish is known for.
After so many years of having perfect, pink tuna presented to us, many people come to expect the strong pink color as an indicator of a properly fresh piece of tuna. However, this is not necessarily going to be the case. If you are ever in the market for high quality tuna, don’t be put off by anything so long as it is not yet turning brown along the edges. Occasionally, fish vendors will actually treat lower quality tuna with carbon monoxide to replicate the pink color that people like.
If you are looking for good quality tuna, there are many good ways to indulge in this favorite fish at our Japanese restaurant in Lynnwood.