Like any premium product, fresh tuna is priced based on how it is graded. This is especially true for tuna headed to the sushi kitchens of the world, where appearance and taste are scrutinized with every bite. Like the 3 C's in diamond, each fish is graded - by experienced tuna grader with fifteen to thirty years experience - based on five indicators.
Based on the grading system that I outlined in my previous post, Grade #1 is as high as it gets. The perfect scenario is quite simple. Fish is caught, drained of blood, treated and chilled immediately, with no issue and the fish being in perfect undamaged condition with no internal sicknesses, which is not easy. Everything else just gets a little worse from this pristine condition and is either damaged here and there, temperature abused, decomposing, etc. These are the parts that need to be minimized in order to save the fish from being down-graded from a #1 to lets say a #3.
How can merchants consistently provide their customers with the quantity and grades they want? The answer is simple to explain but very hard to accomplish.
There is no other fish whose quality rivals this bluefin otoro. Whether you’re a Michelin starred chef or an aspiring home gourmand, our otoro will be the star attraction for any of your recipes. This is the best portion of the best fish in the sea.The best Bluefin Toro are caught in the winter when their fat content is highest and their flesh is softest. SuperFrozen processes allow us to offer you this rarity year round.When you’re looking for succulence, decadence and outstanding quality, this is the tuna you should be purchasing.We pride ourselves on not using any artificial methods to preserve the color of tuna. Never gassed or colored, this Bluefin Toro will arrive to you perfectly chilled and waiting your preparation.