This sashimi-grade bluefin is sustainably farmed and a favorite among white-table cloth restaurants. We're offering the same high-quality tuna we sell to our chefs and deliver to your door! Beautiful Akami, Chūtoro and ōtoro (the most desired). Incredibly fresh. Remarkable flavor. Extremely tender and mild. Preferably eaten raw or slightly seared.
- Akami sashimi saku ('Akami' is less fatty, deep red meat)
Chūtoro sashimi saku (Not as fatty as Otoro, pinkish colored meat)
- Otoro sashimi saku (Most popular of cuts. Like Wagyu for tuna. Fattiest part. Light pink.)
What is Sashimi Saku?
'Saku' is the Japanese term to describe a uniformly cut block of skinless, boneless seafood, ready for slicing into perfect sashimi portions. Not only is it a great choice for sashimi it also allows the cook to easily prep for pan searing, cutting for salads, poke and more! A no fuss, no muss option and an excellent source of protein.