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Bluefin Tuna 'Otoro' Sashimi (Japan Grade), Saku Block, Frozen, +/-200g

£30.00
Description
Bluefin tuna belly, or 'otoro' as it is also known in Japan, is one of the most highly sought after cuts of this special species of tuna. Only a small...
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Bluefin tuna belly, or 'otoro' as it is also known in Japan, is one of the most highly sought after cuts of this special species of tuna. Only a small portion of it is available on each tuna, hence it's high price, but when it melts like butter in your mouth you will see why it is so sought after. This toro is sashimi grade and the quality is such that it’s superb eaten raw in sushi or sashimi, rather than cooked.

This 225g piece is the perfect size to try this cut of stunning cut of bluefin tuna at your next dinner party - truly delicious sashimi! 

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. The slaughter method used is a Japanese process called ike-jime, which is a quick and painless for the fish.

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. 

Origin: Malta

NB: 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.

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