Tuna
Tuna sauce
A tuna block might sound less appealing than, say, a tuna loin, but that's precisely what Saku means in Japanese. These tuna saku, or tuna blocks, are ideal for cutting beautiful, crisp slices. In Japan, they're primarily referring to sashimi: the culinary masterpiece made with the finest fish.
General information
52 weeks a year
10 x 1 kg
Vietnam
Getting started with sashimi with the best tuna saku?
Product details
Scientific name: Thunnus albacares
Shape: Saku
Available sizes: 10 x 1 kg
Grading: 250-350g, length 15-18 cm, width 5-8 cm, thickness 2-3 cm
Freezing/packaging method: IQF (individually quick frozen), IVP (individually vacuum packed)
Processing: Raw, Treated
Production method: Wild caught
Origin: Vietnam
Description
Tuna
Saku refers to the most ideal cuts of tuna for sashimi. Saku means 'block' in Japanese and refers to the way this tuna is cut: straight, compact blocks, perfect for sashimi and sushi. This cutting format originates from Japan, where chefs work with precision to create the finest cuts of tuna.
Taste & Quality
The result of that active lifestyle at a depth of 250 meters is a texture reminiscent of meat and a flavor full of character. These blocks are boneless and skinless and have the highest fat percentage for a delicious piece of fish. Here you taste what character is.
Preparation
This fish is your best friend if you want to get started with sashimi: thinly sliced tuna served raw. A delicacy and culinary masterpiece from Japan, and now also in the rest of the world. Of course, you can also fry this fish for a special piece of seafood, but feel free to take a look at our tuna loins orsteaks. Serve your sashimi with some soy sauce or, for example, sesame oil.
Thawing tip:
For best results, thaw the tuna saku slowly in the refrigerator (8–12 hours). Thawing faster compromises the quality of this fish. Definitely do not use a microwave or lukewarm or warm water.
Packaging
Our Saku blocks are available in 1 kilo pieces, packed per 10 in a box.