Species: Pacific Bluefin Tuna
Scientific Names: Thunnus orientalis
Japanese Names: Hon-Maguro
Cut: Saku (Block)
Flavor: Distinct bold flavor with light umami
Texture: Semi-firm; skin-off, no bones
Method of Harvest: Ikejime
Packaged: Fresh (never frozen) or Superfrozen
Sushi Grade: Yes
Recommended Preparation: Sashimi, Sushi, or Light Searing
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: Store in conventional freezer, for best results and to reduce chance of oxidization (color change) please consume immediately or within 1-2 weeks of receiving product. Once thawed, consume within 24 hours.
Keep product in package, place in cold water for 15 to 30 minutes, until thawed. Pat dry with paper towel to remove excess moisture. Enjoy immediately or refrigerate and consume within 24 hours.
Pro Tip: Keep product in package, defrost in running water. Once thawed, remove from package, pat dry with paper towel to remove excess moisture. Enjoy immediately or refrigerate and consume within 24 hours.
Riviera Seafood Club's Fresh Pacific Bluefin Tuna Akami ('Hon-Maguro' in Japanese) is prized around the world for its rich, meaty flavor and 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.
The Akami Cut is the least fatty of the Bluefin Tuna cuts. Our Bluefin selections are sushi and sashimi grade, but we also recommend lightly searing this specific cut--it's also delicious. Upon introduction to your palate, notes of a distinct bold flavor with a hint of light umami will wash over your taste buds, complemented by a semi-firm texture.
Each piece is perfectly cut as a Saku (or Block), individually packed and shipped using overnight delivery to your door.
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.
This company never disappoints with the freshness and quality of their fish. No matter which cut of bluefin tuna you choose, you will not be disappointed!
Super tasty and fresh. My best friend who grew up in Hawaii is visiting so wanted to get one of her favorites. Super pleased with your product.
As good as it gets
Best flavor of the cuts offered!
I'm very impressed by the quality of both the tuna and the packaging/shipping. I will definitely order more, and recommend Riviera to others.
Good but Different
Compared to the bluefin tuna (Akami) I am accustomed to, it is different and does not have the depth in taste, which makes bluefin tuna more desirable than other species of tunas. Also, some of akami saku are close to ahi tuna in color and taste. Still, any fresh-tasting tuna sashimi is better than no tuna sashimi!
Food quality and selection is fantastic. Received my fresh Tuna Fin and it was absolutely amazing
Second order review
I also purchased chutoro in the same order. I ate the akami first followed by one of the pieces of chutoro. I still have three more pieces of the chutoro in my chest freezer. So far I’ve made nigiri and fotomaki from each. I also made some hand rolls using my home grown Green Shiso Leaves. Everything was EXCELLENT.
The akami was fantastic! I usually buy big eye but there is no comparison between the two. Will definitely order more soon.
Made some sushi and it was some pretty dang good fish. Delivered quick!
Still taste fresh and good even after 3 days in the fridge. Better than what you get from most of the Japanese restaurant around here. No CO2 spray to make it colorful and attractive.