Product description
Akami Saku Block: The Pure Side of Bluefin Tuna
Bluefin tuna is a delicacy with many facets. In Japan, Akami is a classic in sushi culture and is prized for its authentic flavor. The dark red meat from the back of the bluefin tuna is pleasantly lean, has a fine texture, and boasts an intense aroma. A pure delight where the characteristic flavor of the tuna takes center stage.
What makes our bluefin tuna so special starts before it's even caught: The fish comes from traditional Almadraba fishing in the Mediterranean. This centuries-old fishing method takes advantage of the tuna’s natural migration routes during spawning season to guide adult fish into a sophisticated net system of marine enclosures, where they are caught humanely. After being caught, the fish are processed using the Japanese Ikejime method. This precise technique, performed immediately after being caught, reduces the fish’s stress response - a key factor in preserving its delicate flesh texture and distinctive flavor. The tuna is then shock-frozen at −70 °C. Traditional Mediterranean fishing methods and Japanese processing techniques come together to best preserve the delicate texture and sensory freshness of the Akami. Learn more about the origin, the traditional almadraba fishing method, and the Japanese Ikejime method - as well as which bluefin tuna cut is best for you - in our blog post.
After decades of intensive fishing, bluefin tuna stocks in the Mediterranean were under severe pressure for a long time. However, the introduction of strict catch quotas and improved monitoring has contributed to a significant recovery of the stock. This is an important example of how responsible fisheries management can secure the future of a special fish species.
Japanese sashimi enjoyment at home
With Akami, the preparation can be kept simple. After all, it’s precisely when only a few ingredients are combined that the flavor of the bluefin tuna really shines.
Thaw the saku block gently according to our defrosting instructions, then pat it dry carefully. Using a long, sharp knife, cut the meat against the grain into even slices. Akami is particularly delicious served the classic way as sashimi: served plain, accompanied by a little wasabi and soy sauce. As a general guideline, you can count on about 80 g per person for sashimi. Served on lightly seasoned sushi rice, it makes for an aromatic nigiri. This lean cut also works wonderfully in a poke bowl with edamame, avocado, and a little sesame, or as a tartare.
Perfect for:
Sushi and sashimi lovers
Anyone, who prefers a flavorful, leaner cut
Sushi bowls & Japanese-inspired dishes
Akami Saku Block: The Pure Side of Bluefin Tuna
Bluefin tuna is a delicacy with many facets. In Japan, Akami is a classic in sushi culture and is prized for its authentic flavor. The dark red meat from the back of the bluefin tuna is pleasantly lean, has a fine texture, and boasts an intense aroma. A pure delight where the characteristic flavor of the tuna takes center stage.
What makes our bluefin tuna so special starts before it's even caught: The fish comes from traditional Almadraba fishing in the Mediterranean. This centuries-old fishing method takes advantage of the tuna’s natural migration routes during spawning season to guide adult fish into a sophisticated net system of marine enclosures, where they are caught humanely. After being caught, the fish are processed using the Japanese Ikejime method. This precise technique, performed immediately after being caught, reduces the fish’s stress response - a key factor in preserving its delicate flesh texture and distinctive flavor. The tuna is then shock-frozen at −70 °C. Traditional Mediterranean fishing methods and Japanese processing techniques come together to best preserve the delicate texture and sensory freshness of the Akami. Learn more about the origin, the traditional almadraba fishing method, and the Japanese Ikejime method - as well as which bluefin tuna cut is best for you - in our blog post.
After decades of intensive fishing, bluefin tuna stocks in the Mediterranean were under severe pressure for a long time. However, the introduction of strict catch quotas and improved monitoring has contributed to a significant recovery of the stock. This is an important example of how responsible fisheries management can secure the future of a special fish species.
Japanese sashimi enjoyment at home
With Akami, the preparation can be kept simple. After all, it’s precisely when only a few ingredients are combined that the flavor of the bluefin tuna really shines.
Thaw the saku block gently according to our defrosting instructions, then pat it dry carefully. Using a long, sharp knife, cut the meat against the grain into even slices. Akami is particularly delicious served the classic way as sashimi: served plain, accompanied by a little wasabi and soy sauce. As a general guideline, you can count on about 80 g per person for sashimi. Served on lightly seasoned sushi rice, it makes for an aromatic nigiri. This lean cut also works wonderfully in a poke bowl with edamame, avocado, and a little sesame, or as a tartare.
Perfect for:
Sushi and sashimi lovers
Anyone, who prefers a flavorful, leaner cut
Sushi bowls & Japanese-inspired dishes
Ingredients
Origin
Our Akami saku block 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.