Brochetas de atún rojo fresco del Atlántico (recorte)

• Wild or Farmed: Wild
• Availability: Year Round
• Species: Bluefin or Yellowfin, depending on stock
• Package Size: 2 Lb
• Harvest Area: Massachusetts mostly, but tuna comes from all over the world.
• Scientific Name: Thunnus albacares

This cut of tuna is frozen and prepared for cooked applications—like searing, grilling, or stir-frying, it is not intended for raw sashimi or sushi consumption.

We freeze our tuna without artificial preservatives or color fixatives. Because of this, the meat’s natural deep-red tone will gradually oxidize and turn a brownish hue during long-term freezer storage. This color change is entirely natural, safe, and does not affect the freshness, safety, or rich flavor of the fish once cooked.

Defrosting Instructions (for best results):

1. Prepare the Ice Bath: Fill a bowl with ice water. This creates a gentle, cold environment that thaws the tuna evenly while preserving its texture.
2. Defrosting: Place the package (still in their vacuum-sealed packaging) into the bowl of ice water. Allow them to defrost for approximately 4-6 hours, depending on the thickness of the steak.
3. Final Preparation: Once defrosted, remove the tuna from its packaging. You will notice the color might be slightly darker. This is normal. Let the tuna sit for a few minutes to allow oxygen to hit the surface, which will help the natural redness to brighten up.

Asian Sesame-Soy

• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp lime juice
• 1 tsp freshly grated ginger
• 1 clove garlic, minced

Mediterranean Herb

• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh rosemary and thyme, finely chopped
• 2 cloves garlic, crushed

Spicy Citrus

• 3 tbsp high-heat oil (like avocado or canola)
• 2 tbsp fresh orange juice
• 1 jalapeño, finely diced
• 1/2 tsp ground cumin
• 2 tbsp fresh cilantro, chopped

Tip: Keep acidic marinades (citrus, vinegar) under 30 minutes. Excess acid cooks the fish chemically, leaving it mushy when seared.

Tuna kabobs are essentially seafood "steak tips"—dense, meaty, and perfect for hot, fast high-heat cooking.

• Cut Uniformly: Cut into consistent 1- to 1.5-inch cubes so every bite cooks evenly without drying out.
• Skewer Strategy: Use double parallel skewers (or wide flat metal ones) to prevent the tuna cubes from spinning when flipped on the grill. If using wooden skewers, soak them in water for at least 30 minutes first.
• Separate the Veggies: Don't thread raw onions or peppers on the same skewer as tuna. Veggies need 10–12 minutes to soften, while tuna 1/2 that time to cook. Grill veggie skewers separately or pre-cook them slightly.

Frozen items are shipped with dry ice to ensure the arrive fully frozen. Please place them directly into your freezer upon arrival.

If you order fresh and frozen items together, we package your shipment using gel ice packs instead of dry ice to protect your fresh goods. As a result, frozen items may partially thaw during transit. You can safely place them straight back into your freezer, or allow them to finish defrosting and enjoy right away.

Defrosting Guidelines

1. Overnight in the Fridge: Small packs take 6–12 hours; large packs take 12–48 hours.
2. Cold Water Bowl: Submerge sealed items in cold water for a faster thaw.

• Note: Do not use hot water or attempt to thaw by cooking, as this ruins the natural texture and flavor.