What is Ahi Tuna typically considered?

Ahi tuna is typically regarded as "sushi grade tuna" because it refers to both yellowfin tuna (Thunnus albacares) and bigeye tuna (Thunnus obesus), which are often used in sushi and sashimi dishes due to their rich flavor and firm texture. The term "sushi grade" indicates that the fish is of the highest quality, meant to be consumed raw, and has been processed and handled according to safety standards that minimize the risk of foodborne illness. This ensures that the fish is fresh and suitable for raw consumption, making it a favorite among sushi chefs and enthusiasts.

The other options do not accurately capture the essence of Ahi tuna. While cooked yellowfin tuna does exist, Ahi typically refers to its raw form. Frozen tuna steak and smoked tuna fillet imply a different preparation and usage, as they are often cooked or preserved, which doesn’t align with the primary definition of Ahi tuna in the context of its sushi-grade designation. Thus, the classification of Ahi tuna as sushi grade reflects its quality and intended culinary uses.