Albacore, Wild PNW Sashimi Grade Tuna (Shiro Maguro)

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.

Please note that this product is sold by the piece and each piece is approximately 1.1 lbs.

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.

Abalone (Awabi), Live Sashimi Grade

Please note that we do not guarantee that live abalone will be alive upon delivery. Also, live abalone is typically not in stock during lobster season, which runs each year from early October to mid-March.

Our live, farm-raised, small red abalone (Haliotis rufescens) are responsibly grown in abalone farms in Baja California. Live and raw abalone is used for awabi sushi or eaten as sashimi. It may also be served steamed, salted, boiled, chopped, or simmered in soy sauce. A true delicacy, abalone is popular for its chewy texture.

Typically you will receive 3-5 abalone per pound (in their shells), and they are 1-2″ in length. Once harvested from the farm, our red abalone are kept alive in tanks at our facility until they are shipped. They are packed with extra oxygen and proper insulation, so they arrive at your door fresh and ready to eat!

Bluefin, Wild Pacific Sushi Grade Tuna

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.

Gold Uni (Baja)

Due to the high demand of this product, orders are limited to 3 trays per customer.

Our Gold uni (A Grade) from Baja is about the closest you can get to our California Gold uni. This is due to it being the same species of sea urchin and our sharing the Southern California coastline with Baja California. The only real difference between this uni is its country of origin. Like our California uni, it provides a sweet, ocean fresh flavor and succulent texture that melts in your mouth. It’s great right out of the package, or as part of any sushi experience!

For maximum enjoyment, consume within 3-5 days upon delivery. Please note that slight variations in color and texture may occur within the same package.

Did You Know?

Commonly referred to as roe, the bright orange to pale yellow “tongues” of uni found in every urchin are actually the urchin’s reproductive organs. Uni has long been considered a delicacy in Japan and sushi bars worldwide, and in some cultures is considered an aphrodisiac!

Uni Grades*

Gold (A-Grade): Bright gold, yellow or orange color. Creamy yet firm texture. Fresh ocean scent and ocean-sweet taste. Uni pieces are large and complete intact. This is exceptionally high-grade uni for use for top-quality sashimi and sushi.

Premium (B-Grade): Gold, yellow or orange color but less brilliant than A-Grade. Creamy yet firm texture. Uni pieces are smaller but primarily intact. Fresh ocean scent and ocean-sweet taste. Used for sushi and other dishes as the featured item.

Vana (C-Grade): Dark yellow or orange or even tending toward brown in color. Melty texture and slightly nutty flavor. Uni sections may be intact but are mostly broken pieces. Typically shipped frozen. Due to its ultra-soft consistency, vana is typically used in dishes where it is mixed with other ingredients, such as soups and sauces.

*Grades are relative to where the uni was harvested. For example, gold uni from the Pacific Northwest is typically darker and smaller than gold uni from California due to water temperature and the urchins’ food sources.

FISH LOVERS’ BOXES

FISH LOVERS’ BOXES “I had 16 pounds of Tuna and Halibut FedEx overnight for a weekend family party. I will never buy my fish anywhere

Albacore/Tombo, Wild SoCal Sushi 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.

Generally, albacore offers a rich yet mild flavor profile and desirable texture that’s firm like other tunas but less so than Ahi. Caught off the coast of Southern California, our local albacore are less fatty than cold water Pacific Northwest albacore. Flavor and texture-wise, they fall somewhere between Pacific Northwest albacore and albacore found throughout the South Pacific, which is leaner and more commonly referred to as tombo.

Depending on fat content, the color of our local catch ranges from a whitish pink-peach to deeper pinkish-red. Suitable for a variety of preparation methods both cooked and raw, it’s an excellent choice for sushi, crudo, confit or searing in a skillet or on the grill.

Sustainability

U.S. wild-caught Pacific albacore tuna is considered by NOAA to be a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.

My Account/Login

Order by 11am PST to receive next-day delivery. $50 minimum on all orders

Search Results for: sashimi – Page 2

Albacore, Wild PNW Sashimi Grade Tuna (Shiro Maguro)

Abalone (Awabi), Live Sashimi Grade

Bluefin, Wild Pacific Sushi Grade Tuna

Gold Uni (Baja)

FISH LOVERS’ BOXES

Category

Albacore/Tombo, Wild SoCal Sushi Grade Tuna

Ways To Use Fresh Sea Urchin (Uni)

5 Ways to Eat More Seafood

Have yourself a Merry Little Fishmas!

Contact Us

Navigation