This is not your average chicken of the sea. Our Saku Tuna is Premium, AAA #01 Tuna. It is a precision-cut portion of center-cut tuna loin, perfect for making sushi, sashimi, and tataki.

This premium yellowfin saku is boneless and skinless with blood line removed. 

SAKU?

Saku roughly translates into block. So effectively this is a Tuna Block!

Because of its uniformity, it is preferred by Japanese chefs for sashimi and other sliced presentations. The reason is that tt has been flash-frozen at -40 degrees Celsius in under an hour to eliminate deterioration of the cells in the meat. The result is a noticeably firmer texture.

#1 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. 

THAWING INSTRUCTIONS

Keep Frozen at -18C or Colder. When ready to eat, thaw under refrigeration for 4-6 hours or place under running water until thawed. 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.