This product is available during these seasons:
One of the most prized of all types of tuna used by sushi chefs, Pacific bluefin is the darkest red and fattiest of any tuna. It provides a distinctive flavor and firm texture. It is best served raw for sashimi and nigiri sushi, or seared no more than medium-rare. Cooking bluefin is generally not advised as it produces a strong fish taste and aroma.
Proton freezing is a unique technology that combines an environment of evenly distributed electromagnetic waves and cold air. This quick freeze system reduces ice crystal formation and reduces cell membrane damage. As a result, your sushi grade Pacific bluefin tuna loin will look just like fresh if enjoyed within 30 days of purchase.
Our sushi grade bluefin loins are cut in house from whole “ranched” Pacific bluefin tuna (Thunnus orientalis), also known as Northern bluefin. This capture-based farming method starts with the harvest of smaller wild-caught tuna during a short time of the year. Fish are then transferred to ocean pens off the coast of Mexico where they are fed until time of harvest. Ranched tuna provides a much higher fat content than its strictly wild counterpart, making it ideal for maguro.
Pacific bluefin is highly migratory, moving between Japan and the eastern Pacific off California and Mexico. Though Pacific bluefin historically has been overfished, stocks are being rebuilt. As a result of the U.S. and Mexico reducing catch limits by more than 40% in recent years, Southern California is seeing the highest numbers of bluefin in three decades.