Wild Bigeye Tuna (Imperfect Cut)


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
Responsible: Yes
Packaged: Superfrozen
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).


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 Bigeye Tuna "Imperfect Cut" 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 8 ounce portion, ready to be cut into poke or steaks for grilling. The imperfect cut are the same great taste and flavor as our regular cuts, just not cut perfectly.

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.

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.

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