Sashimi-Grade Tuna Block

Cut from the mid-loin of deep-ocean fish and frozen within hours of landing, this block keeps the clean, sweet depth that sushi counters look for. The flesh reads gemstone red with fine white marbling, so it slices cleanly instead of tearing.

Why it stands out

• Graded for raw service, then frozen ultra-cold to hold that quality
• Bloodline and sinew trimmed away before packing
• Even thickness across the block, so every slice cooks or cures the same

How to serve it

• Raw: slice 8 mm thick against the grain, serve chilled with wasabi and good soy
• Aburi: torch the surface for a few seconds and lay over warm rice
• Tartare: dice finely, fold through mayo and avocado, spoon onto crisp crackers
• Seared: 15 seconds a side in a screaming-hot pan, pink through the middle

Storage

Keep at -18°C or below for up to six months. Thaw overnight in the fridge, then use the whole block — it should not go back into the freezer.