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 frozen, boneless sashimi grade bluefin (thunnus maccoyii) belly loins originate
from tuna. The toro from these bluefin 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. Toro is best enjoyed as sashimi or in sushi. We do not recommend
For this product
to maintain its highest quality, we recommend adhering to the following defrosting instructions:
Plastic Food Wrap
Cheesecloth or thin sponge (do not substitute with soft
papers such as paper towels or napkins as they may stick to the product)
If the product is vacuum packed, remove the
packaging prior to defrosting.
Prepare lukewarm water (approx 95 degrees
Fahrenheit) and add salt at a rate of 2 teaspoons per liter of water.
Gently rinse surface of product with cold water.
Immerse the product into the prepared lukewarm
saltwater solution for 3-5 minutes, depending on size.
Remove from saltwater solution and gently rinse
with cold water to remove salt from product surface.
Gently remove excess moisture from product.
Wrap product in sponge or cheesecloth (or hard
material kitchen paper). Finish by wrapping in plastic food wrap. Use care to
ensure the product is not wrapped too tightly.
It is necessary to allow the product to “breathe”
to achieve appropriate color. Plastic food wrap should not come in direct
contact with the product.
Refrigerate 3-5 hours, depending on size.
Additional notes: Product should be consumed within 1 day of defrosting.
Color will be compromised after 2 days. During defrosting, you might see the product's shape is
partly changing, but this action is a natural phenomenon. Do not freeze the
product once it has been defrosted. This will affect the color of the product.