Thick, even blocks cut from the loin of deep-water tuna, deep ruby through the centre with almost no fat line. Firm enough to sear hard on the outside and still stay pink in the middle.

What It Is

Loin cuts of yellowfin tuna (Thunnus albacares), trimmed of skin, dark muscle and sinew. Each piece is a rectangular steak of uniform thickness, dense and fine-grained, with a mild, clean flavour rather than a strong fishy edge.

Where It Comes From

Line-caught in the open Pacific and landed at a port with an ice slurry on the dock. The loins are cut, trimmed and blast-frozen within hours, which is what holds the colour.

Specifications

• Form: Boneless loin steak, skinless
• Net weight: 2 kg per box
• Portion: 4–6 steaks per box, 300–500 g each
• Cut: Center cut, even thickness

State

Raw and frozen at −18 °C or colder. Vacuum sealed so the surface does not dry or oxidise in the freezer.

Storage & Shelf Life

• Frozen: up to 12 months at −18 °C
• Thawed: 0–4 °C, cook or serve within 24 hours
• Thawing: slow, in the refrigerator, still sealed
• Do not refreeze once fully thawed

Shelf Life & Delivery

Best before date on the pack, counted from production. Shipped in an insulated box with gel ice on a cold chain. Freeze on arrival; if the edges feel soft, that is normal for a thaw in transit and the centre is still solid.

How to Cook

• Sear in a very hot dry pan, 45 to 60 seconds a side, and leave the centre rare
• Slice thin while still cold for a sashimi-style plate with soy and wasabi
• Brush with oil and grill briefly over high heat, then rest before slicing
• Cube and sear for a warm salad with sesame and spring onion

Allergens

Contains fish. Packed in a facility that also handles shellfish. Sold as food only, with no health or medical claims.