Yellowfin Tuna Saku Block - Sashimi Grade
Wild yellowfin tuna, trimmed into a neat saku block for sushi and sashimi, and kept at -60°C from the moment it's frozen until it leaves us.
- One strip of wild yellowfin tuna saku, weighed and priced individually (choose your weight)
- Slice it raw for sashimi, nigiri, sushi rolls or a poke bowl
- Allow about 150g each for a sushi or sashimi main, or 50–60g as a starter
Saku is what sushi chefs call the trimmed, rectangular block they slice from, which is why it looks more like a domino than a steak. There's no skin, no bloodline and nothing to do but slice.
Fish you're going to eat raw must be frozen first. UK rules say -20°C for at least 24 hours, to deal with any parasites. Ours goes much colder. It travels to us in -60°C containers and waits in our own -60°C store, because at that temperature the colour and texture hold as well.
One honest warning. We don't treat our tuna with carbon monoxide, which much of the market uses to keep tuna permanently red. Once it's in your -20°C freezer, the colour can dull over a few weeks. The taste doesn't change, but if it's for a dinner party, order it close to the day. Defrosted properly, we'd defy you to tell it from fresh, and if you can, we'll give you your money back.
How to prepare it
Defrost it in its packaging in the fridge, following the timings on the label. Slice it while it's still very cold, across the grain, with the sharpest knife you own. A blunt one tears it.
Questions
Is it safe to eat raw?
It's frozen to -60°C, well beyond the -20°C for 24 hours UK rules require for fish served raw.
Why has my tuna gone darker?
It's untreated, so it oxidises naturally in a home freezer. The flavour is unaffected.
How much do I need?
About 150g per person for a main, 50–60g for a starter.
How you've been using our yellowfin tuna saku...
"I used this to do sushi crispy rice cakes, was amazing 👌"
"I didn't think frozen would work but it absolutely does…makes fish so much easier as you can keep it so much longer"
"This is going to become one of my go to appetizers for dinners at home."
Try something new
Product Details
Wild yellowfin tuna, trimmed into a neat saku block for sushi and sashimi, and kept at -60°C from the moment it's frozen until it leaves us.
- One strip of wild yellowfin tuna saku, weighed and priced individually (choose your weight)
- Slice it raw for sashimi, nigiri, sushi rolls or a poke bowl
- Allow about 150g each for a sushi or sashimi main, or 50–60g as a starter
Saku is what sushi chefs call the trimmed, rectangular block they slice from, which is why it looks more like a domino than a steak. There's no skin, no bloodline and nothing to do but slice.
Fish you're going to eat raw must be frozen first. UK rules say -20°C for at least 24 hours, to deal with any parasites. Ours goes much colder. It travels to us in -60°C containers and waits in our own -60°C store, because at that temperature the colour and texture hold as well.
One honest warning. We don't treat our tuna with carbon monoxide, which much of the market uses to keep tuna permanently red. Once it's in your -20°C freezer, the colour can dull over a few weeks. The taste doesn't change, but if it's for a dinner party, order it close to the day. Defrosted properly, we'd defy you to tell it from fresh, and if you can, we'll give you your money back.
How to prepare it
Defrost it in its packaging in the fridge, following the timings on the label. Slice it while it's still very cold, across the grain, with the sharpest knife you own. A blunt one tears it.
Questions
Is it safe to eat raw?
It's frozen to -60°C, well beyond the -20°C for 24 hours UK rules require for fish served raw.
Why has my tuna gone darker?
It's untreated, so it oxidises naturally in a home freezer. The flavour is unaffected.
How much do I need?
About 150g per person for a main, 50–60g for a starter.
How you've been using our yellowfin tuna saku...
"I used this to do sushi crispy rice cakes, was amazing 👌"
"I didn't think frozen would work but it absolutely does…makes fish so much easier as you can keep it so much longer"
"This is going to become one of my go to appetizers for dinners at home."
- Wild
- Raw
- Western Pacific Ocean
- Surrounding nets
