Akami saku bluefin tuna – 1 block

AKAMI SAKU – Premium Superfrozen Bluefin Tuna Loin

AKAMI SAKU – Premium Superfrozen Bluefin Tuna Loin represents the pinnacle of sashimi-grade Atlantic bluefin tuna (Thunnus thynnus), wild-caught in the Mediterranean Sea using ICCAT-monitored sustainable purse-seining methods and dispatched via traditional Japanese Ikejime bleeding and neural destruction techniques.

Immediately processed post-harvest, the inner loins undergo ultra-low temperature flash freezing at -60°C (-76°F) to permanently arrest cellular degradation and enzymatic decay. This precise process renders a lean, ruby-red cut that meets the exact sensory and safety criteria required by top-tier Japanese omakase establishments and Michelin-starred seafood programs across North America.

The mmmediterranean Difference

Conventional seafood freezing methods generate macro-ice crystal formation between -1°C and -5°C, rupturing cell membranes, degrading structural firmness, and driving high drip loss (purge) during thawing. By applying -60°C Superfreezing technology within minutes of the Ikejime harvest, our producers instantly freeze the cellular water content into micro-amorphous ice structures.

Combined with Ikejime, which removes blood instantly to prevent iron oxidation, lactic acid buildup, and fishy off-flavors, this process preserves pristine cellular integrity. The result is a dense, muscle-rich cut featuring a high concentration of glutamic acid (natural umami), a clean oceanic palate, and the vibrant, un-oxidized hemoglobin tone typical of freshly landed bluefin tuna.

Operational Impact

• Operational Efficiency: Pre-trimmed, skinless, and bone-free Saku (uniform rectangular block) format totally eliminates raw seafood butchery, yield loss, and carcass disposal. Kitchen staff require minimal knife-skill training to execute precision 3mm to 5mm sashimi slices or clean 1cm tartare dice directly from the block.

• Economic Predictability: Delivers a strict 100% edible yield with zero purge-loss weight reduction upon thawing. Fixed portion weights per 18 oz block allow culinarians to establish stable food-cost percentages per plate, completely hedging against the seasonal market price volatility of fresh whole bluefin tuna.

• Culinary Authority: Fully traceable to ICCAT-regulated Mediterranean vessels, fulfilling strict clean-label standards with zero added carbon monoxide, nitrates, or preservatives. Provides diners with verifiable ethical sourcing documentation while maintaining flawless food safety compliance for raw consumption.

Preparation & Storage

• Ice-Water Bath Defrosting: Keep the block sealed in its vacuum packaging and submerge in a 50/50 ice-water bath for 30–60 minutes. Remove from package, submerge briefly in a 3% sea-salt solution at room temperature for 30 seconds to lock in color, pat completely dry with lint-free towels, and rest in the refrigerator wrapped in absorbent paper for 15 minutes before slicing.

• Sashimi & Nigiri Execution: Slice cross-grain using a long, single-stroke Yanagiba knife at a 45-degree angle to yield clean-edged pieces. Serve raw alongside genuine grated Wasabia japonica, aged soy sauce, or a light citrus-based ponzu.

• Seared Tataki Application: Season exterior lightly with sea salt and high-heat sear for 5–10 seconds per side on a smoking-hot plancha. Shock in an ice bath to arrest cooking, retain the raw center core, and slice thinly over a bed of shredded daikon with yuzu kosho.

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