In Japan, bluefin tuna is regarded as the king of tuna: the ultimate highlight of sushi and sashimi cuisine.
Worldwide, it is also considered the most exclusive and prized type of tuna.
Our tuna comes from Spain and is ICCAT-certified. When we place an order, the fish is still swimming in the sea. Just a day later, the whole tuna is already on our cutting table — it hardly gets any fresher. Within a few hours, our expert carefully cuts the finest blocks, ready for the best dishes.
Akami literally means “red meat” in Japanese.
This is the leanest part of the tuna, which gives it a beautiful deep red color. Most of the tuna consists of red meat, which is why it is also the least exclusive cut. Want to sear or grill a tuna steak? Always choose akami.
We recommend consuming the tuna within three weeks of purchase; this is not the printed best-before date, but after that time the tuna begins to oxidize and may turn slightly brown. This does not affect the flavor.
