Tuna is one of the most sought-after fishes out there, it is used in all types of cuisine. You can eat it raw, cook it into a burger patty, sear it, or eat it like a steak. That said... as a consumer, it is hard to differentiate between the different types of Tuna.

Wild-caught from long-line fleets in Indonesia, this premium cut of #2-quality tuna is guaranteed to make a delicious meal.

Each steak is perfectly center-cut for an optimal texture and flavor. Enjoy the juicy, tender, and buttery taste of this delicious fish! Discover the culinary delight that can come from #2+ quality tuna.

If you are looking for the best Tuna at this price point. Look no further.

#2+ Tuna?

Like Red Meat, Tuna is strictly graded, the highest grade is #01... but you can find Tuna that grades #2+, #2, and #3. The grade is meant to guide pricing and fairness and takes into account five factors: Appearance (how fresh does it look?), Size/Shape (Loin size), Color (looking for an exact degree of red in the bloodline and tail), Texture and Fat content.

Frozen?

This Tuna is flash frozen right after being harvested, meaning frozen at its peak of freshness, all of its flavor and nutrition, as well as its texture.

Thawing Instructions

Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state.

DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed out fish in vacuum sealed bag for more than 24 hours. Consume within 24 hours for best results.

Is It Sushi-Grade?

There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog). However, this is as safe as raw fish gets from consumption.

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