|How to Store|
|Best To Consume|
Within 3 days once received
Air Flown Bluefin Tuna Akami Saku
▼Air Flown Bluefin Tuna Akami Saku Guidence▼
*PLEASE TAKE NOTE*
Sashimi Grade, Frozen, Sold by piece.
Weight will be between 500-600g.
Our Air Flown Bluefin Tuna Akami Saku is flown in upon request. This is to ensure that you get the freshest quality.
Order by the end of Friday for delivery on Tuesday or Wednesday in the following week or,
Order by the end of Monday for delivery on Friday in the same week.
We do not deliver on Public Holiday.
Product images are for illustrative purposes only.
Actual products may be differ in size due to cutting.
Our Bluefin Tuna Akami Saku is Ten Nen(天然) which means “Wild-Catch” in English.
How to store Air Flown Bluefin Tuna Akami Saku
Step 1. Put it in the freezer immediately.
Place Bluefin Tuna Akami Saku in the freezer as soon as you receive it from FISK.
The ideal temperature required to freeze tuna is below -50 degrees Celsius,
so be aware that the quality will deteriorate rapidly if you put it in a household refrigerator (-15 to -20 degrees Celsius). The shelf life will be reduced.
Step 2. Defrost the tuna
Please check our “How To Cook?” page for defrosting instructions.
Do not re-freeze once thawed, as the taste will be significantly degraded in terms of quality.
Step 3. Its recommended to consume within 3 days
To be consumed within 3 days of delivery.
Tuna loses its freshness as time goes by even if it is frozen state.
It is not advisable to refreeze tuna once it has been thawed, as it will lose its flavor and color significantly.
Thawed tuna should be stored in the refrigerator, covered with plastic wrap to prevent it from drying out.
It is important to cut the tuna just before eating so that it is not exposed to air.
After thawing, any leftover tuna should be dipped in soy sauce or cooked.
- Frozen Product
- Sashimi Grade
- Weight will be between 500-600g. Sold by piece.
- Wild Catch
- Vacuum Packed
- Weight indicated is the minimum what you will receive
How To Defrost Bluefin Tuna Akami Saku
Step 1 Prepare warm salt water
Prepare warm brine ( salt water ) for defrosting tuna.
Remove the tuna slices from the vacuum-packed container.
Prepare warm salted water by adding salt (30 grams of salt to 1 liter of water) to hot water (40-50°C), which is hotter than a bath.
The salt water (brine)is used to prevent drips and flavor from escaping during thawing.
Step 2 Wash the tuna in warm salted water
Wash the tuna in warm salted water.
Wash the tuna in warm salted water for about 2-3 minutes, and when the surface starts to thaw a little, wipe off the water with a paper towel or clean cloth.
Step 3 Store in the refrigerator
Store the tuna in the refrigerator.
Wrap the tuna in kitchen paper.
Place the tuna on a tray or plate, cover with plastic wrap, and store in the refrigerator for 3 to 4 hours.
Step 4 Serve the same day
Eat the thawed tuna within the same day.
The fat in tuna oxidizes, so it is best to eat it the same day after thawing.
The fat of tuna oxidizes very quickly, especially in the toro part.