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 to 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.
Although superfrozen seafood is extremely convenient for many of our customers, some people still prefer fresh seafood.
If you would prefer fresh cuts, feel free to reach out to place a custom order with us.
Note: "Fresh (never frozen)" seafood needs to be consumed as soon as possible. Do not re-freeze seafood as this will ruin the integrity of the fish.
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.
It was a solid OK...very meaty...hard to describe honestly
The salmon and the big eye tuna smells after thawing. The hamachi wasn’t sashimi quality. The imperfect cut blue fin was only good for soup not sushi. Have to buy fresh fish from Tokyo Central for my sushi dinner.
Otoro was great
Chutoro was family favorite.
Toro not so good.
Made great pokes
Wild Bigeye Tuna
While I appreciate having another variety of tuna from Riviera, the one I received was not great. It was received frozen solid and stored for 5 days before consuming in a freezer. The tuna didn’t have good color and had some fishy smell to it. Consistency of the flesh was average. Nothing special, will not purchase again.
Subpar quality is never acceptable at RSC! This feedback was given to our quality and products team for review, remedies with customer have been pursued privately.
Wild Bigeye Tuna
Couldn't ask for a creamier, smoother, fleshy sashimi dinner than the most recent order from RSC just provided. Thank you all so much. Makes me feel good to deal with a family owned company.
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.