Species: Bluefin Tuna
Scientific Name: Thunnus orientalis
Japanese Name: Hon Maguro
Cut: Saku (Block)
Flavor: Full rich flavor with very high umami
Texture: Soft and buttery; skin-off, no bones
Source: Ranched in or near Baja, Mexico
Method of Harvest: Ikejime
Packaged: Fresh (never frozen) or Superfrozen
Sushi Grade: Yes
Recommended Preparation: Sashimi or Sushi
For Fresh Bluefin Tuna (never frozen): Fresh Bluefin Tuna can be stored in the refrigerator for sashimi use immediately upon arrival. For raw consumption, eat within 1-2 days. Any longer and the tuna will become searing, poke, or cooking grade. You can also freeze these portions immediately upon arrival and store for up to one week for sashimi use or 10 days for poke, searing, and cooking preparations (keep in mind that freezing sashimi grade fish in a conventional home freezer diminishes the quality of the fish. Rule of thumb-- eat it while it's fresh!
For Superfrozen Bluefin Tuna: Superfrozen Bluefin Tuna can be stored in a conventional home freezer for approximately 1.5 weeks before oxidation occurs (change in color).
Place superfrozen product in cold water for 15 to 30 minutes, until thawed. Remove the portion from the plastic, pat dry and wrap with our white butcher paper provided. Cut and enjoy within 24 hours.
Bluefin Tuna Otoro is prized around the world for its buttery soft, umami flavors and extremely delicate features. Our Bluefin tuna are responsibly caught in the wild, and then ranched in the pristine waters of Baja by Bluefiná. Each and every Bluefin is harvested to order, always utilizing the Ike Jime method to maximize flavor and texture.
Otoro is the belly cut the Bluefin Tuna featuring intense fat marbling resulting in a rich, melt-in-your-mouth buttery flavor and tenderness not found with any other fish. With each bite your palate is pleased with waves of full and rich umami flavor, complemented by a soft and buttery texture. These cuts are typically only found at highest-end sushi bars.
Each piece is perfectly cut as a Saku (or Block), individually packed and shipped using overnight delivery to your door.
**WE ALWAYS RECOMMEND EATING FRESH OTORO THE SAME DAY IT IS RECEIVED**
Note: It is common practice to inject carbon monoxide in Bluefin Tuna to prevent a change in color after long storage. We DO NOT agree with this method and NEVER inject our bluefin tuna with carbon monoxide.
By superfreezing our fresh seafood, in special ultra-cold -60°C freezers, we are able to lock in the freshness and texture of our sushi-grade seafood, while also allowing you to store our products in your conventional freezer for later consumption.
Also, to help many of our customers, most of our superfrozen seafood is shipped out in 8oz portions so you can order more at one time to save on shipping costs, and so you can thaw only the amount you need.
A big huge hit with the family. On our second order now and gearing up for monthly deliveries (although we can only afford mostly the lesser and even imperfect cuts for the most part, nevertheless it's all good and yummy for our raw fish loving tummies). Just don't tell everybody as we don't want it going to their heads or their prices. 😁
Tuna I received was a pale pink color when I received it. Didn't look reddish like the first time I ordered. The first time I ordered it wasn't frozen this time because it was I think that's why the color was off. I thought it was spoiled and not fresh so I tossed it.
Thank you for your feedback! O-Toro is actually the fattiest cut of the Bluefin Tuna, giving it that more marbled pink color as opposed to a ruby red Akami (lean cut) or deep pink Chu-Toro (fatty and lean blend)-- So long as your portion arrived on time with all refrigeration intact (and no noticeable damage or spoilage), it should be ready for it's sashimi purposes.