Species: Pacific Bigeye Tuna
Scientific Names: Thunnus obesus
Japanese Names: Maguro
Cut: 1 lb loin
Flavor: Distinct bold flavor with light umami
Texture: Semi-firm; skin-off, no bones
Source: USA, Marshall Islands, Fiji
Method of Harvest: Long-line
Sushi Grade: No
Recommended Preparation: poke, grilling, poaching, pan fry
Superfrozen Bigeye Tuna can be stored in a conventional home freezer for approximately 1.5 weeks before oxidation occurs (change in color).
Method I: Place superfrozen product in cold water (preferably an ice bath) 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.
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.
Riviera Seafood Club's Fresh Bigeye Tuna is known as a great all around tuna. Our Bigeye tuna are long-line caught in the wild and delivered directly to our warehouse. Each and every Bigeye Tuna is individually graded for color and clarity.
Our Bigeye Tuna selections are searing and poke grade, but we also recommend other methods for cooking including grilling, poaching, and pan fry. 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 cut into a 1 pound portion of pure meat, ready to be cut into poke or steaks for grilling.
Note: It is common practice to inject carbon monoxide in Bigeye Tuna to prevent a change in color after long storage. We DO NOT agree with this method and NEVER inject our bigeye 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.
If you like Yellow fin Ahi.....you will love this Tuna. I find it better for dicing into a Poke or a thin Sliced sashimi. When grilled/Seared it can be a bit tough and pungent. I prefer Bluefin for grilling/Searing. I also found Rivieras Albacore great for grilling.The packing was excellent and after defrosting seemed almost fresh! I would be interested in the Big eye Tuna Belly cuts. Favorite cut from my tuna fishing days. Much favored by the Portugese and Italian crew members.