Tuna

Sashimi grade is the highest honour that can be bestowed on a tuna, indicating that it is worthy of being eaten raw. When the tuna are landed they are inspected and a sample is taken from the fish. The colour determines whether they may be sold as sashimi or not. Rest assured that we will always sel...

Combining two of our best-selling sashimi products, we have paired yellow-fin tuna with salmon. They are hand-cut into the perfect sized thin slices, which can be presented and embellished with micro-herbs and soy sauce to create a beautiful platter. This is the perfect sashimi platter for a sushi d...

The chutoro is part of the loin, one of the most popular cuts of tuna. Chutoro is delicious eaten raw, in sushi or ceviche dishes. The chutoro has a more pink colour than akame, due to a higher level of fat. Bluefin is the largest of the tunas, and can reach up to 680kg in weight. Bluefin tuna is a...

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. T...

Bluefin tuna chutoro comes from the loin, one of the most popular parts of the fish. Chutoro is best eaten raw, in sushi and sashimi dishes, or ceviche. The chutoro has a pinker colour than akami, due to a higher level of fat. This 225g piece is a smaller portion of saku (the Japanese term for block...

Tuna loin has a completely different flavour than the canned tuna you can buy in a supermarket. In the Mediterranean, tuna supremese are often served as a whole steak, served with grilled vegetables. For a lighter option, they can be seared and sliced to be used in salads, or can be served with a cr...

Bluefin tuna belly, or 'otoro' as it is also known in Japan, is one of the most prized cuts of the highly regarded fish. Only a small portion of it is available on each tuna so it commands a high price, but when it melts like butter in your mouth you will see why it is so sought after. This toro is ...

This fish is hand cut to create a platter of thin slices of the highest quality sashimi. Bringing the best sushi experience to your table with ease and so much flavour! We have paired delicious wild-fin yellow tuna with sea bass (also known as Suzuki), which is slightly sweet and often enjoyed with ...

Yellowfin tuna takes its name from the bright yellow fins that dot its back and side. It is one of the larger tuna species and is also known as ahi, a name borrowed from Hawaii. Perfect for sushi and sashimi, slice this fillet in clean motions with a very sharp knife and try with wasabi, really good...

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 th...

In Japan the cheeks are called Hoho-niku, also described as the ‘filet mignon of tuna’, and truly is a cut to be savoured. The fatty tissue in the cheek is rarely utilised, so it is best cut for slow cooking and perfect for stews and casseroles. Alternatively, the cheeks are sometimes grilled o...

Also known as the ‘Zumiko’ in Japan, bluefin tuna head meat is famous for its’ succulent texture, which has a great balance between flesh and fat. We recommend grilling or baking in salt, or using for ceviche dishes if you are looking for a zingy dish.  Bluefin is the largest of the tunas, a...

The three finest parts of the bluefin tuna – this platter of otoro, akami and chutoro allows you to try the very best tuna on the market. The difference in texture and flavour of this stunning fish can be tasted in each different cut. The flavour of bluefin tuna is stronger than regular tuna, with...

Similar to the cubes of fresh fish you would find in a poke bowl, these sashimi-grade cubes of tuna are an easy solution to making your own impressive, delicious dishes. Around 2cm squared in size, these squares of fresh tuna can be used in the traditional tartare, or even used in some Peruivan-inps...

Perfect for slicing into steaks and brushing with a little olive oil before grilling on a BBQ, with roasted vegetables and a squeeze of lemon, for a delicious Mediterranean dinner. This tuna is still sashimi grade, just like our other bluefin tuna, however it has lost its vibrant red colour due to ...

We have cut down our stunning Saku blocks in half to let you try this amazing fish. The Saku block are appropriately cut so that it is easy to slice and perfect for sushi.  Bluefin tuna akami is next to the dorsal fin, which gives this part of the fish an intense red colour, due to its lower levels...

This is a stunning sashimi platter that allows you to try the very best cuts of Bluefin Akami tuna and salmon. 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. Bluefin tuna is a prize...

Cut from the Saku of Akami, this platter of sashimi-style bluefin sashimi is the perfect plate for sushi dinner parties. Bluefin tuna Akami is a delicious and very special cut, due to its intense red colour and low levels of fat. This part of the fish comes from next to the dorsal fin. Bluefin is t...