Preparing Tuna Loins for Sashimi use

Note: Use your sharpest knife and a wooden chopping board to avoid damaging the blade.

Slice the fish diagonally to the grain, so that the little lines of fat run across the cut piece. (Thinner pieces generally preferable to thicker ones). If you try to cut with the grain, you'll likely break up the fish. If you cut across the grain completely, you'll be left with a tougher piece of sashimi.
   Remove tuna from chiller. Firstly remove the skin, then remove any excess moisture with a paper towel.
   Cut the loin horizontally, removing the top section. This section is best used for sushi.
   Then cut the slab length ways.
   These long strips are called 'saku'.
   For sashimi the saku should be cut diagonally to the grain so that the lines of fat run across the freshly cut piece.

Left over flesh on the skin can be scraped off with a teaspoon. This can be used for a number of dishes including "Spicy Tuna Salsa". Combine the Tuna with fresh mango chutney, chillies and herbs. Place on top of rice wrapped in nori.

Click Below To Purchase Our Fresh Tuna Loins:
Bigeye or Yellowfin Tuna
Albacore Tuna