Proton-Frozen Wild Sushi Grade Pacific Bluefin Tuna (Saku Block)
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.
Wild bluefin is slightly less fatty than farmed bluefin, which results in a sweeter flavor. When serving bluefin, raw is always best. Cooking bluefin beyond medium rare is generally not advised as it produces a strong fish taste and aroma. Note that we hand cut our bluefin saku in house, which may result in blocks that are slightly irregular. Each 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.*
We receive our wild bluefin from local fishermen who catch it off the coast of California and Baja California. Pacific bluefin is highly migratory, moving between Japan and the eastern Pacific off California and Mexico. Though Pacific bluefin historically has been overfished, overfishing in the U.S. is not occurring. According to NOAA FishWatch, although Pacific-wide populations are below target levels, U.S. wild-caught Pacific bluefin tuna is a smart seafood choice because it is sustainably managed under rebuilding and ongoing conservation measures that limit harvest by U.S. fishermen.
*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.