Product description
When Mediterranean fishing traditions meet Japanese craftsmanship
The story of our Akami carpaccio begins where two fishing traditions intersect: in the Mediterranean and in Japan. For our carpaccio, the lean back meat of the bluefin tuna - known in Japan as Akami - is used. Its deep red color and the characteristic, clean flavor of tuna make this cut a true specialty.
The tuna is caught using the traditional Almadraba method. Even the Phoenicians took advantage of the tuna’s natural migration routes to catch them as they passed through the Strait of Gibraltar. To this day, this unique fishing method follows the rhythm of the sea. A sophisticated system of anchored nets guides the migrating tuna through various sections of the nets.
Once the fish is caught, Japanese craftsmanship comes into play. Using the Ikejime method, it is processed with precision to best preserve its meat texture and sensory freshness. For our carpaccio, the lean back meat is shock-frozen and cut into thin slices.
Centuries-old Mediterranean fishing traditions meet Japanese expertise in fish processing. The result is bluefin tuna in sashimi quality - with a history you can taste with every bite. You can find more information about the origin and unique characteristics of bluefin tuna in our blog post.
Preparing Akami carpaccio – a special moment of indulgence with minimal effort
A good carpaccio thrives on letting the product speak for itself. Our Akami carpaccio is already cut into thin, individual slices. So you no longer have to worry about knives, cutting techniques, or time-consuming preparation. Simply thaw gently, plate, and enjoy the special flavor of bluefin tuna.
It's best to let the tuna carpaccio thaw slowly in the refrigerator. Then, carefully arrange it on a chilled plate and season it with some high-quality olive oil, freshly squeezed lemon juice, and a pinch of sea salt. If you like Japanese-style dishes, pair the carpaccio with Ponzu, a little wasabi, or finely chopped spring onions. Toasted sesame seeds and a few drops of sesame oil also add exciting flavor accents. You can cut the carpaccio slices to your liking and portion them out as desired. To do this, let them thaw for about 5 minutes, then cut them into smaller pieces with a large, sharp knife. This way, you can use one package to prepare several plates for your guests - as delicate appetizers, an elegant starter, or something to share with friends.
Perfect for:
Elegant appetizers
Uncomplicated tuna enjoyment
Special dinner evenings
When Mediterranean fishing traditions meet Japanese craftsmanship
The story of our Akami carpaccio begins where two fishing traditions intersect: in the Mediterranean and in Japan. For our carpaccio, the lean back meat of the bluefin tuna - known in Japan as Akami - is used. Its deep red color and the characteristic, clean flavor of tuna make this cut a true specialty.
The tuna is caught using the traditional Almadraba method. Even the Phoenicians took advantage of the tuna’s natural migration routes to catch them as they passed through the Strait of Gibraltar. To this day, this unique fishing method follows the rhythm of the sea. A sophisticated system of anchored nets guides the migrating tuna through various sections of the nets.
Once the fish is caught, Japanese craftsmanship comes into play. Using the Ikejime method, it is processed with precision to best preserve its meat texture and sensory freshness. For our carpaccio, the lean back meat is shock-frozen and cut into thin slices.
Centuries-old Mediterranean fishing traditions meet Japanese expertise in fish processing. The result is bluefin tuna in sashimi quality - with a history you can taste with every bite. You can find more information about the origin and unique characteristics of bluefin tuna in our blog post.
Preparing Akami carpaccio – a special moment of indulgence with minimal effort
A good carpaccio thrives on letting the product speak for itself. Our Akami carpaccio is already cut into thin, individual slices. So you no longer have to worry about knives, cutting techniques, or time-consuming preparation. Simply thaw gently, plate, and enjoy the special flavor of bluefin tuna.
It's best to let the tuna carpaccio thaw slowly in the refrigerator. Then, carefully arrange it on a chilled plate and season it with some high-quality olive oil, freshly squeezed lemon juice, and a pinch of sea salt. If you like Japanese-style dishes, pair the carpaccio with Ponzu, a little wasabi, or finely chopped spring onions. Toasted sesame seeds and a few drops of sesame oil also add exciting flavor accents. You can cut the carpaccio slices to your liking and portion them out as desired. To do this, let them thaw for about 5 minutes, then cut them into smaller pieces with a large, sharp knife. This way, you can use one package to prepare several plates for your guests - as delicate appetizers, an elegant starter, or something to share with friends.
Perfect for:
Elegant appetizers
Uncomplicated tuna enjoyment
Special dinner evenings
Ingredients
Origin
Our Akami carpaccio comes from bluefin tuna (Thunnus thynnus). These fish spend most of the year hunting in the North Atlantic and return to the Mediterranean (FAO 37) in the spring to spawn. There, they are caught alive using the traditional Almadraba method and kept in large marine pens for several months. Their natural diet consists of wild fish - free of antibiotics and additives. During this time, they gain weight and build up fat reserves, allowing their fat content to develop optimally for consumption.
The traditional Japanese “ikejime” method is used for processing. Immediately after harvest, the selected fish are filleted and the cuts are flash-frozen on board at −70 °C. They are then stored ashore in specialized frozen warehouses at −60 °C. This special freezing process helps preserve the tuna’s sensory qualities—ensuring a tender texture and a distinctive flavor.
The fish comes from certified Mediterranean fisheries and meets the traceability requirements of the International Commission for the Conservation of Atlantic Tunas (ICCAT). The corresponding ICCAT documents accompany every piece and every cut, ensuring traceability.
Produced for: HONEST CATCH GmbH, Leopoldstrasse 171, 80804 Munich
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Der HAMMER sehr GUT ;O)
Bester Thunfisch für Sushi!
Großartig
Top Qualität
Perfekte Qualität
Der beste Thunfisch, den ich je hatte.
war sehr zufrieden, weiter so
Top!
Sehr gute, frische Ware.
So lecker und frisch und sehr zart
Ich habe mich an Japan erinnert und Sashimi genossen.
Ich hätte mir noch deutlich röteren Thunfisch gewünscht, so wie ich es in Japan erlebt habe.
Ich liebe saschimi Qualität als Tartar zu genießen.... Die Qualität war hervorragend, zubereitet mit wenigen Premium Zutaten war für ein Gedicht. Ich danke Euch!
Perfekt.