How are Bigeye and Yellowfin Tuna Cut for Sashimi?
Posted: Jul 20 2013
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
2. The head and tail portions are removed, and then the rest of the loin cut into 7 to 9 inch long chunks.
3. The chunks are then cut into 1 inch Saku slices, here are 2 views of the Saku cut.
4. Here are the Saku cuts laid out as individual piece.
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.
Enjoy all natural Bigeye and Yellowfin tuna sashimi from Fish for Sushi!