Japan Grade Yellowfin Tuna Loin, super-frozen at -60°C to preserve colour, texture and integrity. Sustainably caught and handled using the traditional ikejime method, then cut at sea for consistent format and quality. Ideal for sashimi, sushi and light searing. Shapes may vary.
Thawing & Preparation
Remove from vacuum bag only when ready to use. Rinse under cold water, gently removing any surface residue. Immerse fully in salt water (35–40 g per litre) at room temperature for 5–7 minutes. Rinse again and dry thoroughly. Wrap in clean absorbent paper and cling film. Rest at room temperature for 30 minutes if using immediately, or finish defrosting under refrigeration for a few hours.
