Drei Stücke Blauflossenthunfisch Otoro, Chutoro und Akami im direkten Vergleich

Bluefin tuna - Akami, Chutoro & Otoro

Bluefin tuna, also known as Pacific bluefin tuna, is considered a unique delicacy among gourmets worldwide. The interplay of flavor, texture, and fat content makes it particularly popular for sushi and sashimi. Our bluefin is caught using Almadraba, a centuries-old fishing method off the Spanish Atlantic coast, and then processed using the Japanese Ikejime method. Shock frozen at −70 °C, it is ideal for raw consumption and special culinary moments.

Bluefin tuna - Akami, Chutoro & Otoro

Bluefin tuna, also known as Pacific bluefin tuna, is considered a unique delicacy among gourmets worldwide. The interplay of flavor, texture, and fat content makes it particularly popular for sushi and sashimi. Our bluefin is caught using Almadraba, a centuries-old fishing method off the Spanish Atlantic coast, and then processed using the Japanese Ikejime method. Shock frozen at −70 °C, it is ideal for raw consumption and special culinary moments.

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Draufsicht des Akami Saku Block vom Blauflossen Thunfisch

Bluefin tuna Akami saku block

without skin, sashimi quality | 220 g - 300 g

from CHF 38.99*

Draufsicht des Chutoro Saku Block vom Blauflossen Thunfisch

Bluefin tuna Chutoro saku block

with skin, sashimi quality | 230 g - 305 g

from CHF 43.99*

Draufsicht des Otoro Saku Block vom Blauflossen Thunfisch

Bluefin tuna Otoro saku block

with skin, sashimi quality | 235 g - 280 g

from CHF 48.99*

Draufsicht auf das Akami Carpaccio vom Blauflossen Thunfisch

Bluefin tuna Akami carpaccio

ready to serve | 55 g - 110 g

from CHF 11.99*

Thawing Bluefin Tuna properly – enjoy sushi & sashimi safely

The professional way - in salt water: Rinse the saku block under cold water, pat dry, and submerge it completely in room-temperature salt water (35–40 g salt per liter) for 5–7 minutes. Then rinse briefly, pat dry again, and wrap in fresh paper towels and plastic wrap. Let rest at room temperature for 30 minutes, then slice and serve. The easy way - in the refrigerator: Rinse the saku block under cold water, pat dry, and wrap it in plenty of fresh paper towels and plastic wrap. Let it thaw slowly in the refrigerator (about 4–6 hours). Pat dry again, then slice and serve.
You can find detailed defrosting instructions in our blog post.

Thawing Bluefin Tuna properly – enjoy sushi & sashimi safely

The professional way - in salt water: Rinse the saku block under cold water, pat dry, and submerge it completely in room-temperature salt water (35–40 g salt per liter) for 5–7 minutes. Then rinse briefly, pat dry again, and wrap in fresh paper towels and plastic wrap. Let rest at room temperature for 30 minutes, then slice and serve. The easy way - in the refrigerator: Rinse the saku block under cold water, pat dry, and wrap it in plenty of fresh paper towels and plastic wrap. Let it thaw slowly in the refrigerator (about 4–6 hours). Pat dry again, then slice and serve.
You can find detailed defrosting instructions in our blog post.

Eine Hand die Thunfisch Sahimi mit einem scharfen Messer schneidet

World ofEnjoyment

Weißes Fischfilet knusprig gebraten, garniert mit Schaum und Kräutern, serviert mit grüner und orangener Sauce

World ofEnjoyment

Drei panierte Sardinenfilets auf einer Jogurt-Zitronensoße, garniert mit Petersilie und Zitronenspalten

Fisch

Stuffed sardine fillets with yogurt-lemon sauce

Ein Teller mit einem Doradenfilet mit knusprig gebratener Haut auf Pastinaken-Kartoffelpüree, garniert mit Mandelblättchen und Salbeiblättern

Fisch

Sea bream with parsnip and potato mash

Fisch

Fish stew

Teller mit knusprig gebratenem Wolfsbarschfilet auf Mangold und Kartoffeln, weißer Teller auf grauem Hintergrund

Fisch

Sea bass with chard and potatoes

Fisch

Yakitori with grouper belly and daikon

Tandoori-Zackenbarsch Seite mit Mandeln, Minze, Zitrone & Chili garniert auf einem ovalen weißen Teller

Fisch

Tandoori fish with giant grouper

Frequently asked questions about Bluefin Tuna

What makes bluefin tuna so special?

Bluefin tuna, also known as red tuna, is bolder and richer in fat than, for example, the milder yellowfin tuna. Our bluefin comes from the Almadraba fishery off Spain’s Atlantic coast, where only large, mature fish are harvested at the right time. After being caught, it is processed using the ikejime method and flash-frozen at −70 °C. Depending on the cut, the meat ranges from lean and intensely flavored to tender and melt-in-the-mouth, with a pleasant bite, and finally to buttery-soft, rich meat with a unique aroma.

Akami, Chutoro, Otoro: Which Bluefin cut is right for you

Akami from the back is lean, deep red, and clear in tuna flavor. Chutoro is more finely marbled and creamier. Otoro, the belly, is mild, slightly sweet, and so tender that it hardly needs any accompaniment. Thanks to the sashimi-grade quality, all cuts are suitable for raw consumption and are ideal for sushi, sashimi, and more.

Prepare Bluefin tuna carpaccio: Italian or Asian style

For the Italian version, season the Akami carpaccio with olive oil, sea salt, capers, and lemon zest; for the Asian version, use ponzu, sesame seeds, and scallions. Add the acid and salt just before serving, otherwise the acid will cook the fish.

Bluefin as sashimi, nigiri, and aburi: how to cut a saku

A saku is a uniform block from which you cut slices for sashimi or nigiri in one long stroke across the grain. For sashimi, you should allow around 80 g per person. For aburi, you sear chutoro or otoro with a torch for just a few seconds, so that it is roasted on the outside and raw on the inside.