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Saku is the Japanese term for fish that is cut into a rectangular block. Sushi chefs favor saku for its uniformity, which is ideal for sashimi and other sliced presentations. We offer our own proton-frozen ahi saku as a local, all-natural alternative to chemically-treated saku.
Fully processed in house, our proton frozen ahi saku originates from U.S. wild caught Pacific bigeye or yellowfin. Unlike most imported saku tuna in the U.S., which is machine cut and CO-treated for maximum visual appeal, our saku is hand cut and proton frozen. The quick-freeze technology combines evenly distributed electromagnetic waves and cold air to reduce ice crystal formation and cell membrane damage. As a result, taste and texture are preserved naturally, without any additives or chemicals. Color is also comparable to fresh if fish is properly stored and defrosted*.
*Certain species, like tuna, naturally turn brown once exposed to air or if stored in a traditional freezer. Proton freezing technology slows this process but does not prevent it. For best results, we recommend placing proton frozen tuna in the coldest part of your freezer and storing for no more than 7 days. When ready to eat, slowly defrost in refrigerator and consume within same 24 hours.
Did You Know?
In the Hawaiian language, both yellowfin and bigeye are also known as ahi. The term translates to "fire" and originates from a time when the islanders harvested yellowfin from outrigger canoes. The handlines would go over the edge of the boats so fast that they smoked and left burn marks. There is a difference in the flavor between the two species, but it's so slight that most people can't taste it.