Bluefin is the world’s largest species of Tuna, and the most coveted in Japanese cuisine. No other mackerel marbles nearly as intensely as the Bluefin, whose fatty underbelly evokes such richness and decadence that the biggest, best examples are known to sell for hundreds of dollars per pound in Tokyo. Among the world’s most exacting, revered chefs of Asian cuisine, this fish lends an unparalleled degree of succulence to a phenomenal sushi service.
Although Bluefin Tuna has been overfished in the Pacific, driving up its price point and threatening the species' regional sustainability, our fishing partners in New England continue to responsibly manage their Atlantic population. Every bit as excellent as those found anywhere else in the world, we are thrilled to represent this wild-caught example at Regalis.
Saku indicates that this is a precisely executed block cut directly from the loin, perfect for raw presentations, but equally poised for a rapidly seared, Tataki preparation. This Saku is rapidly chilled to well below freezing temperatures in order to minimize cellular deterioration in the flesh, ensuring that this fish arrives to you with perfect texture and integrity of flavor once it has thawed.
Caught off the coast of Boston, Massachusetts, United States
Blocks are 3-4oz