Bigeye tuna is the second largest species of tuna after bluefin tuna with almost as much demand. Originally used by sushi chefs and restaurants concerned about declining wild bluefin tuna populations; bigeye tuna has become a staple for sushi due to its flavorful meat, supple texture, and moderate fat content. Bigeye tuna is leaner than bluefin tuna which makes its lean meat (akami) have an incredibly pure flavor that is a must-try for tuna enthusiasts. In Hawaii, ahi tuna actually refers to two separate species: bigeye tuna and yellowfin tuna. Don't be fooled! Although they are both similar in appearance and name; bigeye tuna is superior in flavor, color, and fat content due to its habitat being in cooler waters.
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.