Bluefins are the largest species of tuna and the most coveted fish for sushi due to its delicious taste that is mild, flavorful, and packed with umami. It is the only type of tuna that has significant fat marbling due to its large size: each individual fish can grow as large as 2,000 pounds! There are three species of bluefin: Atlantic (the largest and most endangered), Pacific, and Southern. This is wild Southern bluefin tuna caught in the pristine waters of the Indonesian sea. Wild bluefin tuna has less fat than their farmed counterparts but more flavor and texture.
The belly cut is the least plentiful and most prized portion of the fish. It has the highest fat content which makes it great for torching or searing lightly before being used for nigiri sushi or sashimi. It tastes best when eaten warm or at room temperature when the rich marbling softens and becomes texture that melts in the mouth.
These sashimi blocks (saku) are trimmed and ready for use in various raw or cooked preparations such as sashimi, sushi, or poke bowls. For best taste, we recommend eating it within 2 days or freezing it for up to two weeks.