Sashimi Grade Tuna Loin Block
A single boneless block cut from the loin, frozen hard on the boat while the fat is still cold and the colour is still deep crimson inside the muscle.
What It Is
Tuna loin, skin removed and the dark bloodline cut away, squared off into one block and vacuum sealed. The grain runs the length of the block, so it can be sliced across into clean, even sheets without tearing.
Where It Comes From
Taken by longline vessels working the warm central Pacific and landed to a shore plant within days. The loins are trimmed, graded for colour and fat, then frozen through at ultra-low temperature in a plate freezer so the muscle sets evenly with no ice crystals inside the block.
Specifications
| Species | Tuna, Thunnus species |
| Form | Boneless loin block, skin off, bloodline removed |
| Net weight | 2 kg per box |
| Grade | Sashimi grade |
| Packing | Vacuum sealed, boxed |
State on Arrival
Frozen solid throughout. The block arrives rigid with a flat, even surface; the cut face shows a clean, deep red with fine pale streaks of fat and no grey patches at the edges.
Storage and Thawing
Hold at -18 C or colder, in its vacuum bag. Thaw in the refrigerator for 12 to 18 hours, still bagged, on a tray. Open the bag only when the block has fully softened, then pat it dry and slice at once. Do not thaw in water and do not refreeze.
Shelf Life and Delivery
Best within 6 months of the production date stamped on the box. Ships in an insulated liner with dry ice and arrives hard frozen; put it straight into the freezer, or into the refrigerator if you plan to use it within two days.
How to Cook It
The block is dense and lean at the centre with fat along one edge, so slice it thin for raw service and cut the fattier corner thicker.
- Sashimi take the block out of the refrigerator 20 minutes before slicing, cut across the grain into 8 mm sheets, and serve cold with wasabi and light soy.
- Seared cut a 3 cm square baton, press it into a screaming hot dry pan for 20 seconds a side, then rest it and slice for a rare centre.
- Tartare dice the lean portion by hand, dress with sesame oil, lime and a little soy, and serve immediately on something crisp.
- Poke cube the fattier corner, fold through sliced onion and a soy-sesame dressing, and let it sit for 10 minutes before serving.
Allergen Information
Contains fish. Packed in a facility that also handles crustaceans and molluscs.