SASHIMI Tuna: loin, center cut, saku, ceviche, tartare, carpaccio

Our range Ultra Low Temperature SASHIMI offers you a quality « fresher than fresh » with the convenience of frozen. A strict selection of raw material, a fast freezing after harvest and a storage in Ultra Low Temperature (-50°C) allow you to recover the initial freshness of the flesh.

The tuna is taken care of following the SASHIMI procedure designed by the Japanese: Caught alive, the fishes are individually bled and eviscerated to be immediately frozen @ Ultra Low Temperature at sea. On land the fish is processed into loins, saku, portions etc ensuring the t° is maintained below -20°C during the whole operation. The finished product is stored @ Ultra Low Temperature at the origin and in our -50°C coldstore in France.

The products are 100% natural, 0 additive, 0 coloring. Natural Red Color thanks to the Ultra Low Temperature.

Tuna Saku: the special cut for sashimi slices or nigiri.

Sashimi loins & center cut loins: for the sushi or demanding chef

Yellowtail Hamashi : the must have of Japanese gastronomy, “Japanese cut” : skin on, bone in & collar or boneless loi (Seriola quinqueradiata)

Ceviche, Tartare, Carpaccio : Albacore tuna (thunnus alalunga), Mahi Mahi (Coryphaena hippurus) & Wahoo (Acanthocybium Solandri)