Bluefin Tuna Akimi Saku Block
Akami is the loin of the Atlantic bluefin tuna (Thunnus thynnus) — the lean, deep-red cut that makes up the main body of the fish. Where otoro and chutoro are prized for their fat, akami is valued for its clean flavour, firm texture, and high protein content. It is the most widely used cut of bluefin tuna in Japanese cuisine, and the one most people picture when they think of tuna sashimi: vivid colour, a clear mineral note, and none of the butteriness that defines the belly cuts.
The saku block format — a uniform rectangular portion — is the standard in professional sushi kitchens. It allows for precise, even slicing whether you are cutting for sashimi, nigiri, or tartare. This is the format chefs work with daily, and the reason saku blocks are the default for high-quality raw preparations.
This akami is supplied by Fuentes (Ricardo Fuentes e Hijos S.A.), the Cartagena-based Spanish producer and the world's largest exporter of bluefin tuna. Fuentes bluefin are wild adult fish caught by purse seine in the Mediterranean and Eastern Atlantic under ICCAT-regulated quotas, then transferred to open-sea farms where they are fed a natural diet of sardine, mackerel, and herring. Each fish is dispatched individually using the Japanese ike jime technique and is fully traceable from sea to table. FINE & WILD inspects each whole tuna for freshness, grade, and colour before selecting cuts. The akami is blast frozen to −50°C and stored at −60°C to lock in quality. This freezing protocol also eliminates parasites, making the tuna safe to eat raw without further treatment.
Akami is also the most versatile of the bluefin cuts. It excels raw, but its lean, firm structure means it takes well to searing (tataki), grilling, and even brief braising without falling apart — something the fattier belly cuts cannot do as reliably. Frozen tuna may appear slightly darker after defrosting due to natural oxidation; this does not affect flavour, texture, or safety.
Producer: Fuentes (Ricardo Fuentes e Hijos S.A.), Cartagena, Murcia, Spain
Ingredients: Atlantic bluefin tuna (Thunnus thynnus)
Storage: Store frozen. Once defrosted, refrigerate and consume within 24 hours. Do not refreeze.
Allergens: Fish (tuna)
Original: $33.84
-70%$33.84
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Description
Akami is the loin of the Atlantic bluefin tuna (Thunnus thynnus) — the lean, deep-red cut that makes up the main body of the fish. Where otoro and chutoro are prized for their fat, akami is valued for its clean flavour, firm texture, and high protein content. It is the most widely used cut of bluefin tuna in Japanese cuisine, and the one most people picture when they think of tuna sashimi: vivid colour, a clear mineral note, and none of the butteriness that defines the belly cuts.
The saku block format — a uniform rectangular portion — is the standard in professional sushi kitchens. It allows for precise, even slicing whether you are cutting for sashimi, nigiri, or tartare. This is the format chefs work with daily, and the reason saku blocks are the default for high-quality raw preparations.
This akami is supplied by Fuentes (Ricardo Fuentes e Hijos S.A.), the Cartagena-based Spanish producer and the world's largest exporter of bluefin tuna. Fuentes bluefin are wild adult fish caught by purse seine in the Mediterranean and Eastern Atlantic under ICCAT-regulated quotas, then transferred to open-sea farms where they are fed a natural diet of sardine, mackerel, and herring. Each fish is dispatched individually using the Japanese ike jime technique and is fully traceable from sea to table. FINE & WILD inspects each whole tuna for freshness, grade, and colour before selecting cuts. The akami is blast frozen to −50°C and stored at −60°C to lock in quality. This freezing protocol also eliminates parasites, making the tuna safe to eat raw without further treatment.
Akami is also the most versatile of the bluefin cuts. It excels raw, but its lean, firm structure means it takes well to searing (tataki), grilling, and even brief braising without falling apart — something the fattier belly cuts cannot do as reliably. Frozen tuna may appear slightly darker after defrosting due to natural oxidation; this does not affect flavour, texture, or safety.
Producer: Fuentes (Ricardo Fuentes e Hijos S.A.), Cartagena, Murcia, Spain
Ingredients: Atlantic bluefin tuna (Thunnus thynnus)
Storage: Store frozen. Once defrosted, refrigerate and consume within 24 hours. Do not refreeze.
Allergens: Fish (tuna)
