Tuna scrape, also known as nakaochi, is tuna back meat that has been scraped off the fish's bones after the filets have been taken from the spine.
Tuna scraping is rarely sold to US customers. Instead, it's marketed to restaurants and shops for spicy tuna rolls and other sushi meals.
But should you be eating scrape tuna? Is it safe to consume? Are there any risks associated with it?
The CDC notes that in 2012, an outbreak of salmonella affected more than 400 people in 28 states, with 55 requiring hospitalization.
The FDA traced the epidemic to frozen raw yellowtail tuna scrape from Moon Marine USA Corporation.
Parasites in raw fish can be killed by freezing, but NPR warns that germs, such the salmonella that caused the outbreak in 2012, can survive.
It's also not clear if raw fish that has been ground up is more dangerous than raw fish that has been cut into whole pieces.
Food Safety News says that raw whole cuts of tuna, including raw ahi tuna in 2007 and 2010, have also caused salmonella outbreaks in the past.
Tuna scraping is, at the end of the day, still raw tuna, and eating it entails the same inherent risk as eating any raw fish.
Whether you prefer your fish scraped or fileted, you should only eat raw fish from a trustworthy supplier that you know and trust.