Going to a fresh market or a local fishmonger is your best bet, but most Asian or Japanese supermarkets also sell raw tuna for sushi. While there isn’t a particular organization that indicates if a fish is “sushi-grade” or not, some telltale signs will indicate if that tuna you’re eyeing is high-quality raw consumption. Fresh tuna should be a bright red or pink color. All fish give off a seafood smell, so give your fish a whiff and if it smells sour or rancid, put it away and keep looking. Read more about handling raw fish in my Poke Bowl recipe.