: Thawing Instructions (Two Methods)
Method 1: Simple Refrigerator Thaw (Standard)
Place the frozen saku on a paper towel-lined tray and thaw slowly in the refrigerator until just pliable. This helps maintain texture and minimizes excess moisture loss.
Before use, give the surface a very quick rinse under cold water to remove any thaw purge, then pat dry thoroughly with paper towels. Let it rest briefly in the fridge until fully thawed and ready to slice.
Method 2: Japanese-Style Salt Rinse (Advanced)
Prepare a light salt water bath (about 3-4%, similar to seawater) using cold water. Submerge the frozen saku briefly (1–3 minutes) to lightly season the surface and help firm the exterior proteins.
Rinse immediately under cold water, then pat dry thoroughly. Wrap in paper towels and finish thawing in the refrigerator.
This method is used in some Japanese kitchens to help reduce surface drip and refine texture before slicing. It should be quick and gentle, never prolonged or warm.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
: All-natural, un-treated tuna. It has not been gassed with carbon monoxide to prevent discoloration.

Bluefin Tuna Belly Saku

Name: Bluefin Tuna Belly Saku
Brand: Wulf's Fish
SKU: BFST68
Price: 48.0 USD
Availability: InStock

$48.00 USD - $59.00 USD

Rich, buttery, and deeply flavorful, Bluefin Tuna is prized by chefs and sushi lovers worldwide. The belly cut, known as toro in Japanese, is beautifully marbled with fat, creating a melt-in-your-mouth texture and exceptional umami. Perfect for nigiri, sashimi, crudo, or lightly torched preparations.

Caught and processed onboard Japanese vessels, each fish is handled using the traditional ikejime method and frozen to -60°C within an hour of harvest. This ultra-low-temperature freezing preserves the tuna's color, texture, and fresh-caught flavor while preventing oxidation and moisture loss, ensuring premium quality in every cut.

Sold in two sizes: 6 to 8 oz or 8 to 10 oz, super frozen and vacuum sealed

Note: saku block shapes may vary slightly between pieces, some might be rectangular, while others might have a slight taper. This is simply how the fish is shaped (like a torpedo) and will have no taste or quality differences.

Origin: Spain (wild caught)

SUSHI FAVORITE Try this for sushi or other raw dishes. Want to make rolls at home? Watch this video. Learn more about what makes a fish sushi-grade.

: Thawing Instructions (Two Methods)
Method 1: Simple Refrigerator Thaw (Standard)
Place the frozen saku on a paper towel-lined tray and thaw slowly in the refrigerator until just pliable. This helps maintain texture and minimizes excess moisture loss.
Before use, give the surface a very quick rinse under cold water to remove any thaw purge, then pat dry thoroughly with paper towels. Let it rest briefly in the fridge until fully thawed and ready to slice.
Method 2: Japanese-Style Salt Rinse (Advanced)
Prepare a light salt water bath (about 3-4%, similar to seawater) using cold water. Submerge the frozen saku briefly (1–3 minutes) to lightly season the surface and help firm the exterior proteins.
Rinse immediately under cold water, then pat dry thoroughly. Wrap in paper towels and finish thawing in the refrigerator.
This method is used in some Japanese kitchens to help reduce surface drip and refine texture before slicing. It should be quick and gentle, never prolonged or warm.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.
: All-natural, un-treated tuna. It has not been gassed with carbon monoxide to prevent discoloration.