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In Japan the term saku means block. Saku is commonly served as maguro in sushi bars. Because of its uniformity, yellowfin saku is often preferred by Japanese chefs for sashimi and other sliced presentations. Ideal for making ahi sushi or for pan searing, our premium yellowfin saku is boneless and skinless with blood line removed. It has been super-frozen at -40 degrees Celsius in under an hour to eliminate deterioration of the cells in the meat. The result is a noticeably firmer texture. It has also been treated with carbon monoxide (CO) for color enhancement. This wild product originates in Asia and is provided by Krimson, a brand known by chefs for consistent quality and exact portions. Frozen/vacuum packed pieces are approximately 11 oz each.