Discover the Exceptional Taste of Bluefin Tuna

Experience the depth and elegance of Bluefin Tuna, often called the “wagyu of the sea.”

While prized for its rich, buttery flavor in fatty cuts, the lean red akami we offer delivers a more delicate, clean taste with a firm, meaty texture. Enjoy it raw to appreciate its natural texture or lightly seared for a subtle, savory contrast that highlights its freshness and quality.

Key Features

Premium Flavor & Texture

• Clean, savory, and meaty flavor that highlights the natural umami of the fish, with a firm texture that elevates sushi and sashimi.

Distinctive Quality

• “Sashimi-grade” Bluefin is prized for exceptional freshness and marbling.

Product Size: Over 320g (11.2oz)

Serving Suggestions

Sashimi & Nigiri

• Enjoy raw to appreciate the natural richness.   

• Pair with soy sauce, wasabi, or a simple citrus touch to enhance umami.

• For the best taste, just give it a quick dip in about 3% saltwater and gently pat it dry with a paper towel before enjoying.

Lightly Seared (Tataki)

1. Coat the edges of a tuna block with a mix of black and white sesame seeds, cracked black pepper, and a pinch of sea salt.

2. Heat a cast-iron skillet with a splash of sesame oil. Sear each side for 30–45 seconds.

3. Slice thinly and serve over a ponzu sauce reduction. Garnish with microgreens or sliced scallions.

Bluefin Tartare with Avocado

1. Dice the tuna into small cubes. Toss gently with toasted sesame oil, a splash of lime juice, and finely minced chives.

2. Prepare a base of diced avocado mixed with a touch of wasabi.

3. Layer the tuna on top and serve with fried wonton chips or chilled cucumber rounds for a crunchy texture.

Poke-Style Preparation

Bluefin has a slightly mineral, complex taste. Keep marinades light to let the fish shine.

Marinade:

• 2 parts high-quality soy sauce

• 1 part toasted sesame oil

• Splash of rice vinegar

• 1 teaspoon freshly grated ginger

Method:

• Gently fold 1/2-inch cubes of tuna into the marinade.

• Refrigerate for 15–20 minutes to allow flavor to infuse without “cooking” the fish.