Premium Sashimi Grade Tuna Block

Cut from the prime mid-belly and loin of bluefin and bigeye, these blocks are flash-frozen at -60°C within hours of landing, holding a vivid gemstone-red colour and clean white marbling.

Why It Stands Out

• Raw-grade quality, assessed against Japanese sashimi standards
• Bloodline and sinew fully trimmed, so no chewy edge
• No additives, no preservatives, no colouring
• Fat that softens and melts at room temperature

How to Serve

Slice 8mm thick and eat with wasabi and soy, or press onto vinegared rice and torch the surface for aburi nigiri. Cubed with mayonnaise and avocado it becomes a tartare, and 15 seconds a side in a hot pan leaves a rare pink centre.

Storage

Arrives on a -60°C cold chain. Keep at -18°C for up to six months, thaw overnight in the refrigerator, and never refreeze.