Tuna - Bluefin

Bluefin tuna is often called the Rolls Royce of seafood. Compared to its cousins, yellowfin and bigeye, bluefin is revered for its large size, deep red flesh, desirably fatty texture, and rich flavor.

Our sashimi-grade bluefin is farmed using sustainable practices and a favorite among white-table cloth restaurants. This is the same high-quality tuna we sell to our chefs. Incredibly fresh. Remarkable flavor. Extremely tender in texture, mild to moderate flavor. Preferably eaten raw or slightly seared.  

Akami vs Toro

In the sushi world, akami refers to the majority of deep red colored meat found on a bluefin loin. Bluefin also feature a smaller percentage of 'toro' which refers to fattier meat. Chutoro is the moderately fatty flesh near the skin, and Otoro is the richest, fattiest flesh found near the belly. All are best enjoyed raw. Akami and chutoro may be lightly seared. Otoro is considered a luxury food and is typically found in high-end sushi bars and restaurants. It is not recommend for cooking due to its extremely soft texture.

What is Sashimi Saku?

'Saku' is the Japanese term to describe a uniformly cut block of skinless, boneless sashimi-quality seafood. This chef-loved shape makes easy work of sashimi and sushi - simply slice and serve!

Not only are saku cuts ideal for sashimi, sushi, and other raw presentations like crudo, they can be pan seared and easily sliced for a salad or entrée.