Description

Yellowfin Tuna Saku Block (Sashimi Grade): Fresh or Super-frozen

Clean, precise, and ready to slice. Our Saku Block is trimmed from wild-caught local Yellowfin or Bigeye (depending on availability) into a neat rectangular portion — the same format used by sushi chefs, so all you have to do is cut and serve. Whether you’re making sashimi, poke bowls, or tuna tartare at home, this is the freshest, most convenient way to do it properly. Sustainably sourced from local Cape waters, delivered fresh.

Super-frozen version:

The loins have been stored in a “super frozen” state, read all about that process HERE  and then trimmed to form the perfect block of high quality yellowfin tuna, ready to be cut at home and served. 

The sashimi blocks have been specifically packaged to be defrosted within the vacuum bag. Cut the corner of the vacuum bag, breaking the airlock allowing the fish to be exposed to oxygen and ensure the product isn’t under pressure whilst defrosting. 

Each block is resting on an absorbent pad, which will catch moisture as the tuna defrosts. This prevents the tuna from sucking up any moisture which causes discolouration and the meat to go soft, known as “Sashi”. 

Ideally you want to defrost the product in your fridge over a 12-hour period. If you are pushed for time, you can defrost at room temperature. Fully cut open the vacuum bag, exposing the tuna to circulating air to help extract moisture, also making sure that the block remains on the absorbent pad. Never place the tuna in a bath of water. Never refreeze after defrosting.