Fresh Bigeye Tuna

In the sacred pantheon of luxury fish, Bigeye tuna reigns as the second most important deity (only the Bluefin tuna has more glory). In Hawaii, however, where they call Bigeye tuna “ahi” (along with Yellowfin which is also called ahi), no tuna can surpass the taste of Bigeye, whether it is cooked or eaten raw. the single most popular species of tuna. Two species of tuna to be called “ahi” (Yellowfin is ) is the single most popular species of tuna. Hawaiians call Bigeye “ahi”.

Many tuna connoisseurs consider Bigeye, with its deliciously mild flavor, as the choice tuna for cooked recipes—such as hot steaks seared on each side, left raw (or “bleu”) in the middle, or else broiled and cooked through. Yet because it has a fair amount of excellent tuna fat, it also tastes wonderful when eaten raw as sashimi or sushi.

All of our seafood is Grade #1, so you can be certain that our Bigeye Tuna will please even the most discriminating palates no matter how luxurious the occasion. We do not use artificial preservative techniques or ingredients on our seafood, and its superior freshness is guaranteed.