Bluefin Tuna Loin - Fresh Sashimi Grade

All bluefin tuna loins arrived to the customer skin off and bloodline off, ready to be prepared for your own convenience. We offer 3 loin sizes for you to choose from:

• 2–3 lb Loin: Ideal for 4–6 dinner servings, perfect for home chefs crafting fresh nigiri, poké bowls, or pan-seared tuna steaks.
• 5–6 lb Loin: Designed for larger family meals, dinner parties, or meal prepping high-protein sashimi platters.
• 10–11 lb Loin: The ultimate entertainer's size, ideal for large events, catering, or culinary enthusiasts aiming to break down custom cuts.
  

Other Product Details

• Wild or Farmed: Wild
• Availability: Seasonal (June - December) on and off depending on fishing quotas.
• Species: Bluefin
• Harvest Area: Massachusetts State Waters
• Scientific Name: Thunnus thynnus

Bluefin Tuna Sashimi (Raw)

1. Prep the Blade: Use a sharp 8- to 10-inch knife (a long, non-serrated chef's knife or yanagiba works best).
2. Slice Smoothly: Slice across the grain of the loin into thin rectangles (approx 1/4 inch thick). Pull the knife toward you in one single, smooth stroke rather than sawing back and forth.
3. Serve: Arrange slices on a chilled plate with a dollop of fresh wasabi, pickled ginger, and a small bowl of tamari or high-grade soy sauce.

Classic Bluefin Poké

1. Cube the Fish: Cut a segment of raw loin into 1/2 inch cubes.
2. Dress: In a mixing bowl, gently toss the cubes with soy sauce, a dash of toasted sesame oil, finely sliced green onions, and toasted sesame seeds.
3. Assemble: Serve over a bed of warm sushi rice or crisp cabbage. Top with sliced avocado and a drizzle of spicy mayo.
   

Crudo with Citrus & Olive Oil

• Slice Thin: Cut raw tuna into ultra-thin, translucent slices.
• Plating: Lay the slices flat on a chilled platter without overlapping.
• Finish: Drizzle with high-quality extra virgin olive oil and fresh yuzu or lemon juice. Sprinkle with flaky sea salt (like Maldon) and thin slices of fresh jalapeño or microgreens right before serving.

All fresh seafood ships via overnight delivery in insulated packaging with gel ice packs to ensure it arrives properly chilled and at peak freshness.

Upon delivery, transfer your seafood immediately to the coldest part of your refrigerator and consume within 1 to 2 days for optimal quality and flavor.