How are Bigeye and Yellowfin Tuna Cut for Sashimi?

Posted: Jul 20 2013

Ever wonder how Bigeye and Yellowfin Tuna are cut into slices for sushi and sashimi?  

All our Bigeye and Yellowfin Tuna stored superfrozen below -70F and cut to size while superfrozen.  This ensure that the tuna sashimi you'll get is the best quality tuna.  Here are the steps taken to cut tuna loin into Saku サク, Japanese for a block of fish cut specifically for the purpose of sashimi.  For tuna it's typically cut into 1 inch thick Saku slices.


1. Here are the tuna loins

frozen tuna loin | FishforSushi

2. The head and tail portions are removed, and then the rest of the loin cut into 7 to 9 inch long chunks.

large chuck of cut frozen tuna loin | FishforSushi

3. The chunks are then cut into 1 inch Saku slices, here are 2 views of the Saku cut.

frozen tuna saku cut | FishforSushi


frozen tuna saku cut | FishforSushi

4.  Here are the Saku cuts laid out as individual piece.

frozen tuna saku cut | FishforSushi


5. Lastly, here are the Saku cut of tuna defrosted.  Notice because these are superfrozen tuna, when defrosted properly the color is a beautiful red color.

tuna sashimi saku cut | FishforSushi

Enjoy all natural Bigeye and Yellowfin tuna sashimi from Fish for Sushi!


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