Concerned about radiation in your Bluefin? We've addressed it here
LIMITED SUPPLY- This is a very popular item that sells quickly. Check
back regularly as we update inventory throughout the day.
In Japan, a bluefin tuna is graded by the quality of the
cuts of meat which can be obtained from it, particularly the prized belly fat
known as toro. Our fresh farmed bluefin tuna
(Thunnus orientalis) are caught in nets, then transported to open water
pens and fed for almost a year in tuna farms in Mexico.
The belly loins are used to make the highest quality toro
maguro in sushi bars. The high fat content of bluefin toro results in meat that
is pink to white color with a rich, buttery taste that melts in your mouth.
Toro is best enjoyed as sashimi or in sushi. We do not recommend cooking it.
While Pacific bluefin is considered overfished in some
areas, it is not considered threatened. The U.S is working with ICCAT to
rebuild wild bluefin stocks and adheres to strict catch regulations. U.S
fisheries generally harvest a small fraction of the total Pacific-wide bluefin
harvest, and represent only two percent of the average annual landings from all
fleets fishing in the Eastern Pacific Ocean. Please read the following material
on Pacific bluefin to gain a better idea of why we have decided to continue to
offer this species: