Pacific Bluefin Tuna Imperfect Cut

10 total reviews

Details

Species: Bluefin Tuna
Scientific Name: Thunnus orientalis
Japanese Name: Hon Maguro
Cut: Saku; skin-off, no bones
Flavor: Distinct medium-full flavor ranging from light to rich umami
Texture: Ranging from soft to semi-firm
Source: Ranched in or near Baja, Mexico
Sustainable: No
Responsible: Yes
Packaged: Frozen
Sushi Grade: Yes
Recommended Preparation: Sushi or Cooked

Storage

For a quality seafood experience and maximum freshness, we recommend defrosting and using as soon as possible. If the superfrozen fish is not going to be consumed immediately, it can be stored in a conventional freezer for approximately up to 2 weeks before losing quality (change color/oxidation).

Fresh, (not frozen) Tuna can be stored in the refrigerator for sashimi use immediately upon arrival. For raw consumption, eat within 1-2 days. Any longer, the portion will be 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 does slowly diminish the quality of the meat as the cell membrane is not well maintained in conventional home freezers). Rule of thumb-- eat it while it's fresh!

Defrosting

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.

Riviera Seafood Club's Bluefin Tuna Buffet Cut also known as Hon Maguro in Japanese, are responsibly ranched in Baja California, Mexico by Bluefiná. With every bite of this delectable sushi-grade fish you are greeted with a distinct medium-full flavor shifting between light to rich umami, complemented by a sophisticated texture ranging from soft to semi-firm with the skin-off and no bones.

Pacific Bluefin Tuna, scientifically named Thunnus orientalis, is prepared in small cuts.

What is Superfrozen Technology and How Does it Work?

Conventional Freezing

We all know that if you put a bottle of water into a freezer the ice EXPANDS, breaking the bottle.  On a cellular level, when fish freezes the ice crystals break through the membrane of the cell, and later when the fish is thawed there’s an accompanying pool of water, and a “spongy” texture to the thawed fish.

Superfrozen Technology

Maximum ice expansion occurs at -5°C, but CONTRACTS at lower temperatures.  Superfrozen technology takes advantage of this property, wherein  fish “flash frozen” at -60-70°C (superfrozen) temperatures, pass through the -5°C phase so quickly that ice DOESN’T HAVE TIME TO EXPAND THEN CONTRACT, thus never lysing the cell membrane.  The result is firm, springy texture to the meat, with minimal loss of freshness and nutrients.

The most dramatic example of this technology is that after being stored at superfrozen temperature for 2 YEARS some pieces of tuna in fact can “curl up” into rigor upon thaw--as they didn’t have time to go into rigor at time of capture or harvest !

Time your defrost process to a couple of hours before your meal for the optimal outcome.

Yes and no. Yes, you can refreeze it for a future cooking preparation. No, if you plan on using it for raw preparation.

Yes! We suggest that most super-frozen products may be stored in a conventional freezer for up to 2 months upon usage.

The United States is late to the game... Many countries, including Japan, depend on this technology to assure minimal loss in quality and maximum gain in shelf life.

Customer Reviews

Based on 10 reviews
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D
David Rossi
Imperfect Cut Bluefin

It’s bluefin tuna so it’s definitely delicious, although it does seem to be very “wet” after thawing. These pieces are great fair making rolls, stacks, basically anything that requires chopped or diced tuna.

D
Danny
Good deal

Reasonable price and good quality

S
Scott W.
Great flavor, but they are imperfect

I have had 2 one pound portions of this product so far and I will order again. The quality is excellent but you don’t know exactly what you will receive. Small scraps mixed with connective tissue pieces and some larger pieces. These are good for making sushi in rolls, spicy tuna salad, topping rolls etc. I use these along with the akami portion to make additional food items. From the pictures, I thought that they were just off angles but you get a mix of stuff including some bones and connective tissue pieces.

J
Janet Oshiro

Pacific Bluefin Tuna Imperfect Cut

C
Charlie Vallesteros

My family really enjoyed the tuna.. Sadly we were missing the wasabi..

G
George Lau

Bluefin Tuna "Imperfect Cut"

Y
Yuki
Simply the Best

Orderd first time and we were so amazed the quality of the Tuna. So fresh melts in my mouth. We are sure will be ordering ordering again.

T
Toshiko Stone
Surprisingly nice

Very tasty, we enjoyed this as sashimi so much, but it is not often that I can find this item on the website. I will definitely reorder when available.

E
Evan
Better than expected.

Some of the best bluefin I've ever had. Buttery fatty melts in your mouth.

R
Russell Ching
Best bluefin tuna around

I was more than pleasantly surprised when I got my "imperfect cuts." The fish was absolutely fresh, and delicious as sashimi. I'm not concerned with the cosmetic appeal. The quality is top notch. I would definitely order again (and again).