Sashimi Tuna, Saku Otoro, Blue Fin, 400g

Bluefin Tuna Otoro Sashimi is 400g of sashimi-grade bluefin tuna otoro — the prized fatty belly section of the most celebrated fish in Japanese cuisine. Bluefin tuna otoro sashimi is the most sought-after cut in all of sushi. As a result, otoro commands the highest prices at the finest sushi restaurants in Tokyo and barely appears outside specialist suppliers. Furthermore, otoro has an extraordinary marbling of fat that produces a melt-in-the-mouth texture unlike any other fish. In particular, a 400g saku block provides enough for 8 to 10 sashimi slices or nigiri for a special occasion.

About Bluefin Tuna Otoro Sashimi

We source our sashimi-grade and sushi-grade seafood from specialist Japanese and international suppliers who maintain the cold chain and handling standards that raw consumption demands. In particular, sashimi grade is not a regulated term — it is a commitment by the supplier to a standard of freshness, handling and parasite control that makes the fish safe and outstanding to eat raw. As a result, we work only with suppliers whose standards we have verified and whose products professional sushi chefs trust and use. Furthermore, every product in this category arrives in the correct frozen or chilled state for safe raw consumption. However, safe sashimi requires correct defrosting and immediate consumption once thawed. In particular, we select each species for its flavour profile, texture and suitability for raw serving. Additionally, the Japanese tradition of appreciating each fish on its own terms informs every selection we make. That commitment to authentic quality drives every sourcing decision. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Bluefin Tuna Otoro Sashimi From Us

Serving sashimi and sushi-grade seafood well requires confidence, a sharp knife and an understanding of how each species behaves at the cutting board. In contrast to cooked seafood, raw fish demands precision above all else. As a result, a sharp knife that glides through clean cuts is the most important tool in any sashimi preparation. Furthermore, temperature matters enormously — serve immediately after slicing while the fish is still very cold but not frozen. However, defrost all frozen sashimi products overnight in the fridge rather than at room temperature. In particular, slice against the grain of the muscle for the most tender result and the cleanest presentation. Moreover, high-quality soy sauce, freshly grated wasabi and pickled ginger are the only accompaniments most species need. Additionally, serve on cold plates or a chilled slate to keep the fish at the correct temperature throughout. That attention to temperature and technique separates outstanding sashimi from an ordinary one.

How to Serve Bluefin Tuna Otoro Sashimi

To get the very best from it:

• Defrost overnight in the fridge and slice at the last possible moment before serving.
• Slice across the grain into 5 to 8mm pieces for classic otoro sashimi presentation.
• Furthermore, bluefin tuna otoro sashimi suits a very light brush of ponzu or simply a drop of premium soy sauce.
• Additionally, serve as nigiri with a small finger of body-temperature sushi rice and the barest touch of fresh wasabi.

Perfect Pairings

This product pairs beautifully with:

• Premium aged soy sauce and freshly grated wasabi — nothing more
• Ponzu and a sliver of yuzu zest for a lighter preparation
• Body-temperature sushi rice for nigiri as the definitive preparation
• A glass of the finest cold sake or a premier cru white Burgundy alongside

Storage: Keep frozen and defrost in the fridge overnight before use. Once defrosted, consume within 24 hours and do not refreeze. Furthermore, always defrost slowly in the fridge — never at room temperature or under running water. However, consume immediately after slicing for the finest flavour and food safety. Delivered frozen and ready to defrost and slice.

However you serve it, this product brings a quality and purity that only carefully sourced sashimi-grade seafood can deliver. Moreover, the finest raw fish always rewards the sharpest knife and the simplest presentation.