Pacific Bluefin Tuna Akami

39 total reviews


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
Source: Mexico
Method of Harvest: Ikejime
Responsible: Yes
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: 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.

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.

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 39 reviews
Chris Ess

Food quality and selection is fantastic. Received my fresh Tuna Fin and it was absolutely amazing

Kevin Robinson
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.

Herbert Ishikawa
Bluefin Akami

The akami was fantastic! I usually buy big eye but there is no comparison between the two. Will definitely order more soon.

Robert Sexson
Good fish

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.

Minh Nguyen
Minh Nguyen

It’s very fresh and professionally handled and packed.
We really enjoy it and appreciate your works.
I also received your hand written thank you notes that’s very nice!

Rachel Handley

Fresh Bluefin Tuna (Akami)

S Lin
Best in the business

This was my first time ordering from Riviera and there is no. The quality of the products and customer service simply are the best in the business. I am a fan and there is no gong back.

Stan Jacinto


Shunji Tomatsu
RE: excellent and delicious

We bought Fresh Bluefin Tuna (Akami) and Chutoro this time. Since I am a Japanese and have eaten many kinds of tuna at sushi restaurants or at home in Japan for over 60 years in my life, I can easily judge which tuna the best is.
I came here to USA 25 years ago. I have never ordered any tuna or sashimi grade fish via website. I have reviewed many sites to sell the fresh fish (especially tuna) during the past several months. I have encountered your Riviera seafood club and believed this could be the best one to have fresh tuna. Many stores sell Ahi tuna (Yellowfin tuna) instead of bluefin (hon-maguro in Japanese). In general, Ahi tuna is not fit for sushi or sashimi at the 1st class restaurant in Japan. We Japanese love bluefin more since it is more sweet and jucy texture compared to watery ahi tuna. Many resaurants in USA serve Ahi tuna with a poor quality (although it is red and pink meat).
After I have received tuna from you, it was not in a frozen condition, but raw condition. I am a little bit surprised and concerened since it is so difficult to have raw tuna in a unfrozen condition and deliver it to the customer as it is.
When we (6 people) have tasted your both tuna, chutoro is one of the best quality in USA which we have met (sweet and delicious). Since my kids have grown up here in USA, they did not have any experience to eat bulefin tuna (chutoro). They were so impressed and pleasd to have such a highest grade tuna compared with Ahi tuna in ordinary USA restaurants. Therefore, we definitely give the highest score to chutoro including the price. We have also tasted Akami. I have checked akami when it was delivered immediately since Akami is more difficult to keep the texture in a good condition with blood. My impression is much better (jucy and no waterly) overall compared with ahi tuna; however, I have smelled some fishy. We have decided to make shouyu zuke (soy source marinated) tuna this time for several hours. Turned out, it became perfect zuke maguro served at Japanese sushi restaurant. It was so delicious and tasty. Overall the rate was the highest we have met in USA. It would be helpful for the customer to provide some recipi on how to cook tuna including what is the difference between toro and akami.
In the last word, in general, salmon is the most popular fish in USA (cost is cheaper and delicious), while Japanese sushi restaurants and people love fresh tuna more. It is not easy to serve fresh and high qulaity bluefin tuna.
I hope you can keep your fresh high grade tuna to the people here!