Tuna Saku

Yellowfin tuna meat has a mild, meaty flavor and has large flakes. It’s more flavorful than albacore. The meat firm and moist when cooked and bright red in its raw state but, when cooked, turns brown to grayish-tan. Yellowfin is also served raw as sashimi and in sushi.

Yellowfin Tuna Saku block are uniformly cut which make it a great choice for slicing pieces for sashimi. Premium Saku is a uniformly precision-cut portion of centre-cut tuna loin. Can be packed in any form of packaging as per customer requirement.

Cooking Tips:

Yellowfin is mostly famous raw, but for grilling and broiling the tuna needs little flavor enhancement; just brush with olive oil and sprinkle with seasoning. For a milder taste. Tuna can also marinate for several hours without becoming “cooked.” Try a marinade of white wine, a little oil and some brown sugar for an hour or two before grilling.