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Bluefin Top Loin (Akami Maguro), Farmed Pacific Sashimi Grade Tuna
The sushi chef's favorite tuna, revered for its deep red color and highest fat content of any other tuna
$38.99 – $44.99
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 searedm medium-rare. Cooking bluefin is generally not advised as it produces a strong fish taste and aroma. Our sashimi grade farmed bluefin loins are cut in house from whole “ranched” Pacific bluefin (Thunnus orientalis). This capture-based farming 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 Mexico where they are fed until time of harvest. Ranched tuna provides a much higher fat content than its strictly wild counterpart, making it ideal for maguro. We offer this product in both fresh and frozen form as available. Frozen portions utilize our Proton-freezing technology to preserve color and texture with out any additives. Note that 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. When ready to eat, slowly defrost in refrigerator and consume within same 24 hours. Sustainability Pacific bluefin is highly migratory, moving between Japan and the eastern Pacific off California and Mexico. Though Pacific bluefin historically has been overfished, stocks are being rebuilt. As a result of the U.S. and Mexico reducing catch limits by more than 40% in recent years, Southern California is seeing the highest numbers of bluefin in over three decades.
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