I'm looking to make dinner on Saturday but I won't have time on Saturday to pick up the fish. Would it be OK to buy fresh/frozen sushi grade tuna 2 days before cooking? If it is sushi grade tuna, should I just defrost in the fridge?
Thanks for all the help. I'm a new cook! :)
Also, if you can recommend a place to purchase sushi-grade tuna, that would be great!