Tuna Saku Block
Tuna Saku Block
Tuna Saku Block
Tuna Saku Block
Tuna Saku Block
Tuna Saku Block
Tuna Saku Block
Tuna Saku Block

Tuna Saku Block

Sashimi quality

CHF 22.99*

CHF 11495 / kg

The muscle pack, Tuna, has firm yet tender meat that can also be enjoyed raw. The color is light to dark red. The taste of the AAA grade tuna is characterized by a salty, mineral aroma. The saku block is boneless and skinless, making it ideal for sushi or pan-frying.

Sashimi quality, salty mineral taste, can even be enjoyed raw

Immediate shock freezing within 30 minutes of capture at -60° degrees

Perfect rectangular shape, ideal for sushi

Pure enjoyment, low in fat and high in protein for a balanced diet

Variants:

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Product description

Our Yellowfin Tuna is shock-frozen at -60°C immediately after being caught and is transported to us constantly at this temperature. We then store the Saku block at -45°C. To preserve the quality as best as possible, you should not store the tuna in the freezer (approx. -22°C) for longer than three to four weeks.

Thunfisch Tatar wird mit Nikiri-Soße beträufelt

For the preparation of sushi and sashimi, it is essential that your fish is of sashimi quality and is defrosted safely. First place the fish in a water bath and then defrost it in the fridge. You can find detailed information in our guide to defrosting sashimi fish.

Our Yellowfin Tuna is shock-frozen at -60°C immediately after being caught and is transported to us constantly at this temperature. We then store the Saku block at -45°C. To preserve the quality as best as possible, you should not store the tuna in the freezer (approx. -22°C) for longer than three to four weeks.

For the preparation of sushi and sashimi, it is essential that your fish is of sashimi quality and is defrosted safely. First place the fish in a water bath and then defrost it in the fridge. You can find detailed information in our guide to defrosting sashimi fish.

Thunfisch Tatar wird mit Nikiri-Soße beträufelt

Ingredients

Variant: 200 g

Ingredients : tuna

Allergens : Fish

Defrosting instructions :

  1. Remove the tuna from the packaging and check for residue. If it is a cut piece, it may still have residue from cutting on it. Remove these carefully to avoid discoloration that may occur when thawing.
  2. Wrap the tuna in absorbent paper, making sure it is completely wrapped. Do you have several pieces of tuna to defrost? Then wrap each piece individually. The meat should not come into contact with plastic, metal or other parts of the tuna meat as this can cause discoloration.
  3. To prevent the tuna from drying out, place the wrapped pieces loosely in a bowl and cover with a lid.
  4. Place the bowl in the refrigerator overnight. The temperature in the refrigerator should be between 2-5 °C.

Note : The tuna from the refrigerator is often slightly pale, but at room temperature it usually takes on a nice color. A correctly thawed piece of tuna should show no loss of yield.

Storage & Shelf Life :

Store this product in the freezer at at least -18°C. We guarantee a best before date of 3 months after delivery. You can find the exact best-before date on the product label.

Nutritional table (per 100 g)

Calorific value (kJ/kcal) 459/108
Fat (g) 0.3
- of which saturated fatty acids (g) 0.17
Carbohydrates (g) 0.94
- of which sugar (g) 0
Protein (g) 25.0
Salt (g) 0.11

Origin

The Tuna, with Latin term Thunnus albacares , was caught using trapping and lifting nets in the Eastern Pacific Ocean (FAO 71 and 77).

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