Super frozen Yellowfin Tuna Loin Sushi & Sashimi grade

Super Frozen Yellowfin Tuna Loin, Sashimi Grade

Ready to eat raw.  Approximately 3.5 to 4 kg each.

Deep red, clean-tasting and ready for the sushi board. This yellowfin tuna loin is super frozen, which means it's frozen at around -60°C shortly after processing rather than at the -18°C of a standard freezer. At that temperature the flesh keeps its vivid colour, firm texture and fresh flavour far better than conventionally frozen tuna, which is why super freezing is the standard used by sushi restaurants around the world. It's the same quality we've supplied to top restaurants for over three decades, now delivered to your door.

Each loin is trimmed, individually vacuum-sealed and ready to slice for sashimi, sushi, poke or tataki, or to pan-fry or grill as an amazing centre piece. A must for fish lovers!

Why you'll love it

• Super frozen at around -60°C to lock in colour, texture and flavour
• Sashimi grade, trimmed and ready to eat raw
• Individually vacuum-sealed
• Lean, clean flavour with a firm, meaty bite
• Equally good raw or seared

How to defrost

Super frozen tuna is at its best when defrosted quickly, as a slow thaw can dull the colour. Keep the loin sealed in its vacuum pack and submerge it in a bowl of lukewarm, lightly salted water for 5 to 10 minutes, until the surface just softens but the centre is still firm. Remove from the pack, pat dry, wrap in kitchen paper and cling film, then rest it in the fridge for 3 to 4 hours. It will finish thawing evenly and the red colour will deepen as it's exposed to air. Slice while still slightly firm for the cleanest cuts.

Please note individual size and weight is determined by the actual fish we receive.

How to serve and cook

For sashimi, cut across the grain into slices around 1cm thick using your sharpest knife and a single long stroke. For tataki, roll the loin in sesame seeds or cracked pepper, sear for 30 seconds on each side in a very hot pan, then chill and slice. For steaks, cut into portions about 2.5cm thick and grill or BBQ over a high heat for 1 to 2 minutes per side. Yellowfin is lean, so it's best served rare or medium-rare in the middle; cooked all the way through it can become dry.

Delivery & storage

All our seafood is frozen to lock in quality from sea to doorstep. A home freezer can't hold the ultra-low temperature this tuna was frozen at, so for the best colour we recommend using it within a couple of days of delivery. Once defrosted, eat within 24 hours and don't refreeze.

Free delivery Tuesday to Friday on orders over £75, or collect from us if you're near South Ruislip.

FAQs

What does "super frozen" mean?
Super frozen tuna is frozen at around -60°C, well below the temperature of a domestic freezer. This stops the chemical changes that cause tuna to turn brown, so it keeps its natural red colour and fresh taste until you defrost it.

Is it safe to eat raw?
Yes. This loin is prepared to sashimi grade, and freezing at very low temperatures is the method used by sushi chefs to make fish safe for raw consumption. Our site is BRCGS approved to AA+ standard for processing and storage of fresh and frozen seafood. The + means we have been inspected without an appointment, showing our high standards are kept on a daily basis.

Why does my tuna look darker before it's defrosted?
Frozen tuna often looks deep red or slightly dark straight from the pack. The colour brightens once it's thawed and exposed to the air for a short while. Tuna oxidises quickly; oxidisation does not mean it is no longer safe to eat. Please read handling instructions carefully.

What's the difference between yellowfin and bluefin?
Bluefin is richer and fattier, prized for its belly cuts. Yellowfin is leaner, with a cleaner flavour and firmer texture, which makes it a versatile choice for both sashimi and grilling.

Allergen information: Contains fish.