Introducing Our Bluefin Tuna 'Otoro' Sashimi (Japan Grade) Saku Block!

Indulge in the exquisite taste of bluefin tuna sashimi saku block, a seafood delicacy that will captivate your palate. The sashimi-grade quality of this otoro is truly exceptional, making it a sublime choice for enjoying raw sushi or sashimi presentations, showcasing its exquisite flavours and textures.

The bluefin tuna, the largest of its kind and capable of reaching weights up to 680kg, is prized for its mesmerising deep-red hue and melt-in-the-mouth consistency. Its flesh possesses a richness unrivalled by other fatty tuna varieties, boasting generous marbling, large flakes and an abundance of flavour. 

To ensure the utmost freshness and sashimi-grade quality, our tuna belly undergoes a meticulous freezing process. The fish is frozen at sea, reaching an astonishing -60 degrees and carefully maintained at the same temperature here at Fine Food Specialist. This exceptional technique guarantees the elimination of any parasites that may reside within the flesh. We advise enjoying this fatty delicacy promptly, as its peak condition cannot be preserved for extended periods in a regular home freezer, typically lasting 2-3 days.

Our 'wild-caught farm-raised bluefin tuna' is harvested through the ancient Almadraba method. During the spring months of April and May, as the bluefin tuna migrates from the Atlantic to the warmer Mediterranean waters for spawning, they are captured in nets. These majestic creatures, aged 10-12 years and having spawned multiple seasons, are then transferred to marine pens. Here, they are monitored for ideal fat content and size. To ensure a swift and humane process, we employ the Japanese method known as ike-jime for slaughtering, providing minimal stress for the fish.

Bluefin Tuna 'Otoro' Sashimi Saku Block Cooking Suggestions

• Sear: Quick sear on high heat, leaving the centre rare.
• Grill: Lightly grill for a smoky flavour, keeping it medium-rare.
• Tataki-style: Briefly sear, then slice and serve with ponzu.
• Torch: Lightly torch for a caramelised surface and enhanced umami.
• Sous vide: Cook at low temp (e.g. 104°F/40°C) for a buttery texture.
• Pan-fry: Tuna steak for a crusty exterior while keeping the centre pink.

Bluefin Tuna 'Otoro' Sashimi Saku Block Serving Suggestions

• Sashimi: Wasabi & soy sauce for a classic, enhances umami.
• Sushi: Add to sushi rice and seaweed (nori or kombu) to enhance the umami flavour.
• Sauces: Ponzu sauce, which adds brightness.
• Sides: Shiso leaves for a refreshing herbal contrast or pickled ginger to cleanse the palate or Daikon radish for a crisp, refreshing texture.
• Drinks: Serve with sake or white wine.