Bigeye tuna is the second largest species of tuna after bluefin tuna with almost as much demand. Our tuna comes from the cool waters off the coast of Hawaii. Bigeye tuna was originally used by sushi chefs and restaurants concerned about the declining population of wild bigeye tuna but it has become a staple for sushi due to its flavorful meat and supple texture. Bigeye tuna is leaner than bluefin tuna which results in a clean, pure flavor that is full of umami. These saku blocks vary between lean (akami) and medium fatty (chutoro) based on the catch. Bigeye can vary in color from ruby red to light pink with a lighter color indicating more fat.
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.