Pacific Ocean Deep Sea processed in Singapore
200-300g per packet
Ideal for making Ahi sushi or for pan searing, this premium yellowfin saku is boneless and skinless with blood line removed. It has been super-frozen at -40 degrees Celsius in under an hour to eliminate deterioration of the cells in the meat. The result is a noticeably firmer texture.
Frozen/vacuum packed pieces are approximately 200g-300g each.