Bluefin Saku (Maguro), Frozen Farmed Sashimi Grade Pacific Tuna
In Japan the term saku means block. Because of its uniformity, the saku form is often preferred by Japanese chefs for sashimi and other sliced presentations. Our Pacific bluefin tuna (Thunnus orientalis) is equally prized for sashimi and sushi maguro. Also known as Northern bluefin, it is the darkest red and fattiest of any tuna, with a distinctive flavor and firm texture.
Our sushi grade bluefin saku are 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.
Each saku block is vacuum packed and Proton frozen to preserve its sushi grade quality. This quick freeze method reduces ice crystal formation and reduces cell membrane damage. As a result, fish looks just like fresh upon defrost.*
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 over three decades.
*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.