Bluefin tuna is the tuna species most prized by chefs for its texture, taste and high fat content. Reserve your portion of Bluefin tuna, in the desired cut. We will cut a nice portion of about 200 gr in the freshly arrived tuna, either a steak or saku cut (Japanese style block cut). It is now the season for wild Canadian Bluefin Tuna! Our tuna is caught by line and hook fishermen in Prince Edward Island.
Steak: A steak sliced in the whole loin. You will have a nice progression from the leanest part to the fattiest part of the tuna loin. The steak is perfect for grilling, searing or serving raw.
Akami Saku: Premium saku cut from top of the tuna loin, least fatty part of the tuna with firm texture and dark red color. Excellent in sashimi, sushi, tartare, or tataki.
Chu-toro Saku: Premium saku cut from the part near the belly in the loin, very fatty, medium firm texture and excellent for sashimi or nigiri.
O-toro Saku: Premium saku cut from the fattiest part of the tuna, located below the belly. Soft texture that melts in the mouth, with maximum taste. The smallest proportion of tuna is classified o-toro, and therefore it is the most expensive part and the most prized by tuna lovers.