Chu-toro Saku bluefin tuna – 1 block

CHU-TORO SAKU – Premium Superfrozen Bluefin Tuna Loin

CHU-TORO SAKU – Premium Superfrozen Bluefin Tuna Loin represents the ideal equilibrium of medium-fatty Atlantic bluefin tuna (Thunnus thynnus), wild-caught in the Mediterranean Sea using ICCAT-certified sustainable methods and dispatched via traditional Japanese Ikejime bleeding and neural destruction procedures.

Harvested from the middle-belly section where rich intramuscular marbling meets the firm muscle of the inner loin, the cuts undergo immediate ultra-low temperature flash freezing at -60°C (-76°F) to halt cellular oxidation and lipid breakdown. This process delivers an extraordinary, melt-in-your-mouth texture balanced by a clean oceanic acidity, meeting the rigorous quality standards required by top-tier Japanese omakase establishments and high-end seafood programs across North America.

The mmmediterranean Difference

Fatty tuna cuts with high lipid concentrations are exceptionally prone to rapid oxidation, freezer burn, and thermal degradation under standard refrigeration (-18°C). By executing -60°C Superfreezing directly post-harvest, our producers immobilize moisture and stabilize the delicate intramuscular fats before lipid auto-oxidation can occur. Combined with humanely executed Ikejime—which prevents lactic acid accumulation and preserves cellular ATP levels—this ultra-low temperature processing guarantees that the distinctive pink marbling, structural density, and delicate umami profile of the middle-belly cut remain completely intact through thawing.

Operational Impact

• Operational Efficiency: Delivered as a pre-trimmed, skinless, bone-free Saku (uniform rectangular block), this format eliminates intensive butchery time, yield loss, and carcass waste. Back-of-house staff can execute precise, uniform slices for nigiri, sashimi, or tartare with minimal prep time and maximum knife-stroke accuracy.

• Economic Predictability: Provides a guaranteed 100% edible yield with zero drip-loss weight shrinkage during defrosting. Standardized 18 oz portions enable kitchen managers to maintain precise plate-cost controls and hedge against the sharp price fluctuations of fresh whole bluefin.

• Culinary Authority: Sourced exclusively from ICCAT-monitored Mediterranean fisheries with complete chain-of-custody documentation. Offers high-end dining establishments a fully traceable, clean-label product free of carbon monoxide treatments or artificial color enhancers.

Preparation & Storage

• Ice-Water Bath Defrosting: Submerge the sealed package in a 50/50 ice-water bath for 30–60 minutes. Remove from plastic, submerge briefly in a 3% sea-salt brine at room temperature for 30 seconds to lock in color and bloom fat marbling, then pat dry with lint-free towels. Wrap in absorbent paper and rest in the refrigerator at 0°C–2°C for 15 minutes prior to slicing.

• Nigiri & Sashimi Slicing: Slice cross-grain with a single pull-stroke using a sharp Yanagiba at a 45-degree angle. Serve raw with freshly grated Wasabia japonica, aged tamari, or a crisp dry sake to cut through the rich lipid profile.

• Seared Tataki Application: Flash-sear the exterior for 3–5 seconds per side on an ultra-hot cast iron skillet or plancha to render the surface fat while keeping the core chilled and raw. Slice thinly and finish with sea salt flakes and yuzu kosho.

Shipped frozen with dry ice from our New Jersey warehouse. Maintain in freezer upon reception to preserve IQF quality.