Frozen Steak Bluefin Tuna Japan [180g]

IIf you're looking for sophisticated flavours with delicate balance, bluefin packs an umami punch that's hard to beat. Admittedly, the fish is priced at a premium - one that's well worth it, in our opinion.

The Difference in Taste: Bluefin vs Yellowfin

• Bluefins: Tuna with the darkest and fattiest flesh, making it the only tuna to yield the iconic trio of cuts - akame, chutoro and otoro.
• Yellowfins: Leaner with lower fat content and a lighter taste. It might be preferred by those who'd prefer alternatives to the richness of its bluefin counterpart.

What exactly is Sashimi-Grade? Tuna Grading Explained.

"Sashimi-grade" corresponds to grade #1 tuna - top-tier catches with the highest fat content. In total, the scale has 4 grades, #1, #2+, #2, and #3, fin decreasing order of quality based on five indicators:

1. Initial appearance: Of the fish's collar, skin, scales, fins and belly 
2. Size and shape: Larger fish produce larger loins and fatty portions that increase their value
3. Colour: Where a specific level of redness determines the grade
4. Texture: Graded by the pastiness of the fish's core and the smoothness of its cut
5. Fat content: Measured from the core sample, belly wall, tail cut and the nape

Fishmonger FAQs

Here's an article from our blog for anyone contemplating between our fresh and frozen catches:

• Fresh vs Frozen Fish: Which is Better?

  Is fresh fish better than frozen fish? Read our latest post to find out each of their benefits and we'll work out which works best for you!
  

Need a Fishmonger's Advice?

Feel free to email us at info@greenwoodfishmarket.com for instructions on speciality products to get the best out of your seafood. We're always more than happy to help!