Thunfisch Saku Block auf Teller auf grauer Fliese.

Thunfisch-Tatar mit Wasabi-Mayound Kresse von oben fotografiert

Rechteckiger Thunfisch Saku Block auf Teller auf grauer Fliese.

Tuna Saku Block

Sashimi quality

CHF 23.99*

CHF 119.95 / 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 and, thanks to its sashimi quality, is perfect for sushi or pan-frying.

I am also available as Sashimi fish box

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

Perfect rectangular shape, ideal for sushi

Frozen, for a freshly caught taste

Variants:

200 g

CHF 23.99*

CHF 119.95 / kg

Available immediately

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Seafood Store München - available

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.

Ingredients

Variant: 200 g

Ingredients : tuna

Allergens : Fish

Defrosting instructions :

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.
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.
To prevent the tuna from drying out, place the wrapped pieces loosely in a bowl and cover with a lid.
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).
Produced for: HONEST CATCH GmbH, Leopoldstraße 171, 80804 München

Packing & Shipping

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Tuna Saku Block

Sashimi quality

CHF 23.99*

CHF 119.95 /kg

Tuna Saku Block

Sashimi quality

CHF 23.99*

CHF 119.95 /kg

Tuna Saku Block

Sashimi quality

CHF 23.99*

CHF 119.95 /kg

Tuna Saku Block

Sashimi quality

CHF 23.99*

CHF 119.95 /kg

Frequently asked questions

What is a tuna saku block?

A saku block is a precisely cut, rectangular portion of yellowfin tuna. Its uniform shape makes it ideal for cutting into perfectly even slices or cubes. The saku block is completely skinless and boneless.

Which part of the fish is the saku block cut from?

The saku block is cut from the upper loin (top loin) of the yellowfin tuna. This is an especially premium cut taken from the back of the fish, prized for its quality and texture.

Is the tuna saku block suitable for sushi and sashimi?

Absolutely. The tuna saku block is made for sushi and sashimi. Its sashimi-grade quality makes it perfectly safe for raw consumption, and its precise rectangular shape allows for effortless, professional slicing.

How do I cut the tuna saku block for sushi and sashimi?

Use a very sharp knife and cut the block across the grain into slices approximately 0.5–1 cm thick. Slice in one smooth, clean motion rather than sawing. Tip: slightly moistening the knife helps it glide more cleanly through the flesh.

What does the tuna saku block taste like?

The firm yet tender meat has a refined salty, mineral flavor. Because the saku block comes from a particularly lean cut, it tastes very clean and not oily, making it ideal to pair with soy sauce or wasabi without overpowering its natural flavor.

What is the best way to thaw the tuna saku block?

For best results, follow these steps: First, place the sealed block in a bowl of cold water for about 10 minutes. Then remove it from the packaging and wrap it in absorbent paper. To prevent the tuna from drying out, place it in a covered container and let it thaw for several hours in the lower section of the refrigerator. Don’t be surprised if the tuna appears slightly pale after refrigeration—once it reaches room temperature, it will usually regain its vibrant color.