Sashimi Yellow Fin Tuna, Red Saku 400g

Yellowfin Tuna Sashimi 400g is a 400g red saku block of sashimi-grade yellowfin tuna — the clean, lean and vibrant tuna known as ahi in Hawaiian tradition and as maguro in Japanese sushi culture. Yellowfin tuna sashimi 400g is the benchmark sashimi fish. As a result, the deep red colour, clean flavour and firm texture of yellowfin tuna makes it the first reference point for any sashimi or nigiri preparation. Furthermore, the red saku block format is the professional sushi kitchen standard for portioning consistent sashimi slices. In particular, yellowfin tuna is more sustainable than bluefin and delivers an outstanding flavour at a more accessible price.

About Yellowfin Tuna Sashimi 400g

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 Yellowfin Tuna Sashimi 400g 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 Yellowfin Tuna Sashimi 400g

To get the very best from it:

• Defrost overnight in the fridge and slice on the day of serving.
• Slice across the grain into 5 to 7mm pieces for classic maguro sashimi.
• Furthermore, yellowfin tuna sashimi 400g suits a tataki preparation — sear the outside for 10 seconds per side in a screaming hot pan then slice immediately.
• Additionally, dice into cubes for a Hawaiian poke bowl with soy, sesame oil, spring onion and avocado.

Perfect Pairings

This product pairs beautifully with:

• Good soy sauce, wasabi and pickled ginger for classic sashimi
• Ponzu, sesame oil and spring onion for a tataki or poke preparation
• Seasoned sushi rice for maguro nigiri
• A glass of chilled sake, crisp Chablis or a cold Pinot Gris 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.