Albacore Loin (Shiro Maguro), Wild Pacific Northwest Sashimi Grade Tuna

Albacore (Thunnus alaunga) is the only tuna species which may be marketed as “white meat tuna” in the U.S. When prepared for sushi, it is known as shiro maguro. Albacore offers a rich yet mild flavor profile and desirable texture that’s firm like other tunas but less so than Ahi. Harvested from the cold waters of the Pacific Northwest, this albacore boasts a higher fat content than Ahi or our local albacore/tombo. Its richer taste and melt-in-your mouth texture that makes it an excellent less expensive alternative to bluefin toro. Suitable for a variety of preparation methods both cooked and raw, this catch is idea for sashimi, sushi, crudo, confit or searing in a skillet or on the grill. When cooked, its pink meat turns white and provides dense texture with large, moist flakes. The Fishery Our sashimi grade albacore is harvested from the U.S. Northern Pacific at “the cold-water edge,” where the warm tropical water meets cold arctic currents. “Surface Catch” out of these areas produces some of the highest oil content albacore tuna in the world. Fish are brought aboard the vessel live, immediately bled and Frozen at Sea (FAS) by being placed in blast freezers within minutes of being caught. In the blast, heat is quickly extracted, and the core temperature of the whole fish is pulled down to a minimum of – 20° F. Stringent handling and rapid freezing guarantee this product is of the highest sashimi-grade quality. Sustainability This particular sashimi grade Pacific albacore is certified to the MSC Fisheries Standard, a science-based set of requirements for sustainable fishing.