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Pacific bluefin tuna (Thunnus orientalis) is especially prized for sashimi and sushi maguro. We receive our wild bluefin from local fishermen who catch it off the coast of California and Baja California. Also known as Northern bluefin, this species is the darkest red and fattiest of any tuna, with a distinctive flavor and firm texture. Cooking bluefin is generally not advised as it produces a strong fish taste and odor. If you prefer to cook it, we recommend searing rare only. Bluefin are the largest tunas but wild bluefin tend to be slightly smaller in size than a typical farm-raised tuna. They are also slightly less fatty which gives them a sweeter flavor. Due to this being a wild catch, color and fat content may vary between multiple portions. Product arrives skin on, bloodline out. Sustainability Pacific bluefin is highly migratory, moving between Japan and the eastern Pacific off California and Mexico. Though Pacific bluefin historically has been overfished, overfishing in the U.S. is not occurring. According to NOAA FishWatch, although Pacific-wide populations are below target levels, U.S. wild-caught Pacific bluefin tuna is a smart seafood choice because it is sustainably managed under rebuilding measures that limit harvest by U.S. fishermen. 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 three decades.
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