Fresh Bluefin Tuna (Chu-Toro)

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  • Riviera Seafood Club's Fresh Bluefin Tuna (Chu-Toro), scientifically named Thunnus orientalis, is responsibly ranched and harvested using the Ikejime method in the waters surrounding Baja, Mexico. With each bite your taste buds are greeted with a distinct medium-full flavor that shifts from light to rich umami, complemented by a texture ranging from soft to semi-firm with the skin-off and no bones. Bluefin Tuna, called Hon Maguro in Japanese, is prepared as a Saku (block).

    Our Chu-Toro is sushi and sashimi grade with intense fat marbling, resulting in a smooth, buttery taste with melt-in-your-mouth texture that is up to par with top sushi bars. Each of Riviera's Bluefin Tuna begin as a juvenile, wild-caught and are transported to Baja Aqua Farms where they are raised into healthy adults. Every purchase is harvested to order guaranteeing the quality of your tuna. 

    All orders of Fresh Bluefin Tuna are individually packaged and shipped using overnight express delivery. We guarantee our Bluefin Tuna is the best quality that you can find, perfect for sushi, sashimi or a light searing. We highly recommend to eat our Chu-Toro fresh within a one to two day window; freezing will cause color change.

    • Species: Bluefin Tuna
    • Scientific Name: Thunnus orientalis
    • Japanese Name: Hon Maguro
    • Cut: Saku (Block)
    • Flavor: Distinct medium-full flavor ranging from light to rich umami
    • Texture: Ranging from soft to semi-firm; skin-off, no bones
    • Source: Ranched in or near Baja, Mexico
    • Method of Harvest: Ikejime
    • Sustainable: No
    • Responsible: Yes
    • Packaged: Fresh
    • Sushi Grade: Yes
    • Recommended Preparation: Sashimi, Sushi, or Light Searing
  • 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).

    Superfrozen Defrosting Instructions

    1. Method I:  Place superfrozen product in cold water for 15 to 30 minutes, until thawed.  Remove the portion from the plastic, pat dry with a paper towel, cut and enjoy within 24 hours.
    2. Method II:  Remove the portion from the plastic bag, wrap with a paper towel and place in the refrigerator overnight.  Cut and enjoy within 24 hours.


    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 !

  • Arrives in a 1/2, 1, 2 or 4 pound fresh portion, wrapped in food-grade absorbent paper, then in an individualized loin bag. 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!

Customer Reviews

Based on 34 reviews
Impeccable freshness, beautiful texture

It’s sad to say I can’t find this grade of seafood in Tampa, Florida. I had almost cried when I had this pink, tender sashimi in my mouth. Thank you RSC !

Eva vonSeggern
Just as good as otoro

If you want otoro and don’t want to pay the price get this it is excellent stuff and great for making sushi

Bob Zito

The order process was easy and delivery was quick. The chu toro was fantastic and I even used the video for preparation ideas. Would definitely order again!! Thank you!

Worth every penny

Very good quality sashimi grade Toro, very fresh and fatty.

Are Es

Even better than expected! The reviews don’t lie! The attention to detail is amazing! I ordered a 8 oz. piece and it arrived in amazing packaging to keep its freshness! The balance of taste was superb! Fortunately I’m the only one in my household that eats sashimi so there’s no need to share. Thx again!!