Riviera Seafood Club's Fresh Bluefin Tuna (Akami), also known as Kihada or Mebachi-Maguro in Japanese, is sustainably and responsibly wild-caught and harvested using the Ikejime method in the coastal waters off of the United States, Marshall Islands, and Panama. 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 with the skin-off and no bones. Fresh Bluefin Tuna is prepared as a Saku (or Block).
Prized around the world for its rich, meaty flavor and delicate features, our Fresh Bluefin Tuna is both sushi and sashimi grade. If you are intending to consume the seafood raw, do not freeze as this will ruin the integrity of the fish.
All orders are individually packed and shipped using overnight express delivery. Our Akami will be delivered to your table in two days (one day for processing, one day for delivery). We guarantee our wild-caught bluefin tuna is the best quality that you can find, perfect for sushi or sashimi.
Alternative Names: Yellowfin Tuna (ahi) or Big Eye Tuna
Source: Wild in or near USA, Marshall Islands, Panama
Method of Harvest: Ikejime
Packaged: Fresh (not frozen)
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
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.
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?
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.
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!