This stunning block of bluefin tuna askami is Japan grade sashimi, and comes in a Saku (Japanese term for block) so that it is the perfect shape to cu...
This stunning block of bluefin tuna askami is Japan grade sashimi, and comes in a Saku (Japanese term for block) so that it is the perfect shape to cut for sushi. Bluefin tuna akami is next to the dorsal fin, which gives this part of the fish an intense red colour, due to it's lower levels of fat than other parts of the fish.
Akami is the perfect cut of fish served raw, as sushi, ceviche or tartar, but is also fabulous barbecued and grilled if you prefer cooked fish.
Bluefin is the largest of the tunas, and can reach up to 680kg. Bluefin tuna is a prized fish (more so than Yellowfin tuna), known for it’s melt-in-the-mouth texture and stunning deep-red colour. Bluefin tuna also has the fattiest flesh of all the tuna varieties, with large flakes and a lot of flavour, making it the perfect option for sashimi and sushi dishes.
The bluefin tuna is frozen down to -60 degrees at sea, and is kept at -60 degrees here at Fine Food Specialist. This process then allows us to maintain the fish’s sashimi grade title, as any parasites within the flesh will be neutralised at this cold temperature. Please note, these fish are very fatty and will not last in their best condition in a regular home freezer for longer than 2-3 weeks, so please enjoy as soon as possible.
The ‘wild-caught farm-raised’ bluefin tuna are harvested using an ancient method called Almadraba. The large bluefin tuna are caught in the nets, as they migrate from the Atlantic into the warmer Mediterranean in the Spring months of April and May, where the fish come to spawn. The fish caught are 10-12 years old when they are at full-size, and have spawned for multiple seasons. Once they have been caught, they are taken to marine pens where they are monitored for the perfect fat content and size.
This method is traceable and sustainable, and all fish are caught to order, to allow a speedy freeze at sea, and maximum freshness for the customer.
Are you looking for seafood platter ideas for Sunday Roast? Look no further. Our food experts at Fine Food Specialists are giving you their best tips on how to build the perfect platter using all types of seafood.
https://www.finefoodspecialist.co.uk/bluefin-tuna-akami-sashimi-japan-grade-saku-block-frozen?___store=default4968Bluefin Tuna 'Akami', Sashimi (Japan Grade), Saku Block, Frozen, +/-400ghttps://www.finefoodspecialist.co.uk/media/catalog/product/a/k/akami_new_.jpg47.9547.95GBPInStock/Seafood/Seafood/Sushi Food Ingredients/Sashimi/Seafood/Frozen Fish & Seafood/Seafood/Sushi Food Ingredients/Seafood/Fresh Fish/Sashimi Grade Fish/Seafood/Frozen Fish & Seafood/Frozen Fish/Seafood/Tuna/Seafood/Tuna/Bluefin Tuna/Catering Food Supplies/Food Service Products for Wholesale & Catering/Spring Sale602801903013394184814825294541260301160190481509<p>This stunning block of bluefin tuna askami is Japan grade sashimi, and comes in a Saku (Japanese term for block) so that it is the perfect shape to cut for sushi. Bluefin tuna akami is next to the dorsal fin, which gives this part of the fish an intense red colour, due to it's lower levels of fat than other parts of the fish. </p>
<p>Akami is the perfect cut of fish served raw, as sushi, ceviche or tartar, but is also fabulous barbecued and grilled if you prefer cooked fish. </p>
<p>Bluefin is the largest of the tunas, and can reach up to 680kg. Bluefin tuna is a prized fish (more so than Yellowfin tuna), known for it’s melt-in-the-mouth texture and stunning deep-red colour. Bluefin tuna also has the fattiest flesh of all the tuna varieties, with large flakes and a lot of flavour, making it the perfect option for sashimi and sushi dishes.</p>
<p>The bluefin tuna is frozen down to -60 degrees at sea, and is kept at -60 degrees here at Fine Food Specialist. This process then allows us to maintain the fish’s sashimi grade title, as any parasites within the flesh will be neutralised at this cold temperature. Please note, these fish are very fatty and will not last in their best condition in a regular home freezer for longer than 2-3 weeks, so please enjoy as soon as possible.</p>
<p>The ‘wild-caught farm-raised’ bluefin tuna are harvested using an ancient method called Almadraba. The large bluefin tuna are caught in the nets, as they migrate from the Atlantic into the warmer Mediterranean in the Spring months of April and May, where the fish come to spawn. The fish caught are 10-12 years old when they are at full-size, and have spawned for multiple seasons. Once they have been caught, they are taken to marine pens where they are monitored for the perfect fat content and size. </p>
<p>This method is traceable and sustainable, and all fish are caught to order, to allow a speedy freeze at sea, and maximum freshness for the customer. </p>
<p> </p>
<p><strong> </strong></p> <p><strong>Origin:</strong> Malta</p>
<p><strong>NB:</strong> Every fish will vary in colour from light pink to dark red. This does not mean that the quality of the fish has been impacted.</p>
<p> </p>00https://www.finefoodspecialist.co.uk/media/catalog/product/t/u/tuna_akame_blick.jpghttps://www.finefoodspecialist.co.uk/media/catalog/product/a/k/akami_.jpgadd-to-cart
The Taste of Time: 45-Day Dry-Aged Rubia Gallega Ribeye Steak!
This beef is dry-aged for 45 days from cattle up to 8-12 years, a process that delivers an exceptional depth of flavour unlike any other. Rubia Gallega is a rare and prized breed of cattle indigenous to Galicia, in northwestern Spain. T...
35-Day Dry-Aged Galician Rib Steak – A Bold, Rich Experience!
Sourced from 100% Galician beef (Frisona), our 35-day dry-aged Galician ribeye steak is the pinnacle of premium steak. Hailing from the Northwest of Spain, this beef is cut from retired Frisona dairy cows aged between 6 and 8 years. Th...
Discover the Unique Taste of Physalis: A Tropical Delight from Colombia!
Physalis, also known as goldenberry or cape gooseberry, is a small, vibrant fruit wrapped in a delicate, papery husk. Grown in the high-altitude regions of Colombia, these golden gems are a treasure trove of flavour, boasting ...
Discover the Delicate Flavour of Italian Veal Osso Buco!
Italian veal osso buco, traditionally sourced from veal calves slaughtered at less than 8 months old, is a dish celebrated for its tenderness and subtle, luxurious flavour. The youth of the animal imparts a uniquely mild, almost buttery taste...