Bluefina Bluefin Loin, Ranched Sashimi Grade Tuna

Pacific bluefin tuna is one of the most prized of all types of tuna used by sushi chefs, and always in high demand. Also known as Northern bluefin, it is the darkest red and fattiest of any tuna, with a distinctive flavor and firm texture. It is best served raw as sashimi or nigiri sushi, or seared rare to medium-rare. Cooking bluefin “well done” is generally not advised as it produces a strong fish taste and aroma. Our sashimi grade bluefin top loin (akami/maguro) is hand cut in house from whole ranched Bluefiná Pacific bluefin tuna (Thunnus orientalis). This specialized aquaculture method starts with the harvest of smaller wild-caught tuna during a short time of the year. Fish are then transferred to ocean pens off the coast of Baja California where they are fed until time of harvest, resulting in a much higher fat content that strictly wild tuna. Proton Frozen for Sashimi Quality Our frozen bluefin portions are Proton Frozen to preserve color and texture with out any additives. Certain species, like tuna, naturally turn brown once exposed to air or if stored in a traditional freezer. Proton freezing technology slows this process but does not prevent it. For best results, we recommend placing proton frozen tuna in the coldest part of your freezer and storing for no more than 7 days. To defrost, place the packaged frozen portion in cold water for 15 to 30 minutes, until thawed. Remove from packaging, then pat dry, and enjoy. Alternatively, remove frozen fish from packaging, wrap with a paper towel and place in the refrigerator to defrost overnight. About Bluefiná In 2020, Baja Aqua Farms trademarked its bluefin to Bluefiná to highlight the sophistication of its operations, logistics & sustainable practices & the exceptional nature of the fish it produces. Bluefiná is a delicacy of meticulous standard. It is what a bluefin lover would expect of only the highest quality sashimi grade bluefin.