[Sashimi Grade] Southern Bluefin Tuna Belly

Southern bluefin from Australian waters, cut from the mid-section where the belly meets the loin. That is the part sushi chefs prize, because it carries both textures at once: the creamy, marbled richness of toro and the clean, firm sweetness of akami, in the same slice.

Each portion is frozen using ultra-low temperature technology and held at -60°C. That is the standard the global bluefin trade runs on, and it is the reason the flesh thaws with its colour, texture and flavour intact rather than turning grey and watery.

Why Choose Our Bluefin Belly?

• Toro and akami together: the marbled richness and the clean lean flavour in one cut.
• -60°C ultra-low temperature: the professional bluefin standard, holding freshness, colour and texture.
• Sashimi grade: handled and frozen to a standard that allows raw service.
• Australian southern bluefin: from the fishery Australia is best known for internationally.

Serving Suggestions:

• Sashimi: slice about 8mm thick across the grain while the fish is still very cold.
• Nigiri: thinner slices on a slight angle over sushi rice.
• Seared toro: a few seconds each side in a screaming hot dry pan, then straight onto ice — the fat renders and the centre stays raw.
• Negitoro: scrape the softest belly meat with a spoon, mix with spring onion, serve over rice.
• Tartare: fine dice with sesame oil, soy and a little citrus.

Thawing:
Thaw in the refrigerator (0-4°C), sealed. Slice while still very cold and firm. Never use hot water or a microwave — bluefin is unforgiving about how it is thawed.

Storage:
Keep frozen. This product is stored at -60°C commercially; a domestic freezer at -18°C will hold it well for short-term storage, so plan to eat it within a few weeks rather than months. Use within 1 day of thawing and do not refreeze.

Raw Consumption Note:
If you are pregnant, elderly, very young or have low immunity, cook the tuna through rather than eating it raw.

The cut worth clearing an evening for. Order now.