Superb tuna starts at the source.
Raised in the pristine waters of the Pacific Ocean, our sashimi-grade tuna, branded and known worldwide by its name BLUEFINA, is famed for its well-marbled flesh, fatty texture, and balanced flavor profile.
Responsibly raised. Responsibly harvested.
Doing the right thing is good for the planet.
Doing right for the planet, is doing right for us.
That’s why we raise our bluefin tuna in the oceanic waters off the coast of Baja California, Mexico, at locations painstakingly selected by our team for the outstanding quality of its waters and current flow. Over 3000 acres of safe ocean space for our Bluefin tuna to swim and thrive for 12 to 16 months, until they reach maturity. Under the watchful eye of our farmers, our strong and healthy fish enjoy a 100% natural, fresh, and sustainable diet, locally sourced by a dedicated sardine fleet that adheres to the MSC Standard and is part of the ITM (in-transition to MSC) Program.
At every step of the way, we utilize methods and techniques that takes care of our oceans and environment, as they take care of us. From responsible fishery management, supply-chain efficiency and traceability to innovation and scientific research, we work tirelessly to do what’s right for our customers, our planet – and our souls.
Akami is the leaner meat from the sides of the fish. If you ask for ‘Maguro’ at a restaurant or from your wholesale distributor, or order any kind of tuna roll or sushi without requesting ‘toro,’ you will get this cut. This is most common cut and the most versatile in the kitchen.
Toro is the term for the fatty part of the tuna, found in the belly portion of the fish. Toro is further broken up into two distinct subtypes, and they are more expensive due to their relative scarcity as a proportion of the entire fish.
- Chutoro is the belly area of the tuna along the side of the fish between the akami and the otoro. It is often preferred because it is fatty but not as fatty as otoro.
- Otoro is the fattiest portion of the tuna, found on the very underside of the fish. This cut is fatty almost to the point of falling apart and can literally melt in your mouth. The unique and delicious taste of otoro charms the majority of people as soon as they sample it. The amazing sirloin feel of raw tuna fuses together with the fatty tissue from the belly to generate a rich and creamy experience inside your mouth.
Although sushi includes many various tuna types such as yellow tail as well as big eye, excellent quality Otoro is ONLY obtained from only the Bluefin Tuna.
An exceptional part of Otoro is going to be soft pink together with vibrant white colored lines. Otoro comes with a lot of delicious oily lines, which typically give it that distinctive and magnificent tastiness. Chutoro is normally much less veined by means of fat, even though it remains a lot more oily compared with pieces from the higher area from the fish, Akami.
As we inspire creativity with our brand loyal customers and chefs, we will begin a short video web series to see the cuts our of beautiful Bluefina Bluefin processed in real time and menu ideas and concepts to be developed in the kitchen and at home! Stay tuned!