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Proton-Frozen Farmed Sashimi Grade Pacific Bluefin Tuna Belly (Toro)

Proton-Frozen Farmed Sashimi Grade Pacific Bluefin Tuna Belly (Toro)

$ 59.99

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Toro is the fattiest portion of the tuna belly. Especially prized by sushi chefs and sushi aficionados for sashimi and sushi maguro, it presents pink to white color with a rich, buttery taste. Because of its high fat content and distinctive flavor, toro is best reserved for raw presentations. We do not recommend cooking bluefin toro.

Our bluefin toro is hand cut in house from whole “ranched” Pacific bluefin tuna (Thunnus orientalis). 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.

Proton-freezing our toro maintains its sashimi quality. This 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.


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 has been seeing the highest numbers of bluefin in three decades.

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