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Love sushi? Then you’ve most likely enjoyed tuna (maguro) as part of your meal. Sushi chefs are masters but how does one determine what is considered “sashimi grade” – raw and safe to eat– versus what isn’t? Grading tuna is an art. The process is pretty much the same for yellowfin and bigeye – both are ranked almost exclusively on color – while the mighty bluefin is more often graded for its fat content. Bigeye may also be graded for fat content but typically fish 100-pounds and up. Examining a notch out of the tail and a core sample from…