Sashimi Grade Bluefin Tuna (Toro)

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Are you a fan of Nigiri? Then you can’t pass up the opportunity to try one of the most prized cuts of fish used in sushi-making. Once considered unfit for consumption by Japanese Samurais, the buttery, melt-in-the-mouth underbelly of the Bluefin Tuna (Toro Maguro) is now one of the most sought after cuts in sushi bars the world over. And now you can enjoy it at home too!

Raised in Australia, our prized Sashimi Grade Bluefin Tuna Belly Loins are favored by sushi chefs around the globe for their fattiness and flavor. Each fish is carefully assessed prior to cutting and freezing to ensure we only obtain the very best marbled toro. Naturally high in fat, our boneless toro is pink to white in color, with the rich, buttery flavor coveted by sushi fanatics.

Frozen from fresh, we can guarantee our Bluefin Tuna will retain its fresh, buttery taste. This is because, unlike some suppliers, we do not accept toro that has been smoked or altered using Carbon Monoxide to enhance its natural hue. Toro is at its best eaten raw as sashimi, or used in Nigiri.

  • Sashimi grade Bluefin caught in Australia
  • Species: Thunnus Maccoyii
  • Sold in 9oz-15.5oz portions
  • Flash-frozen and vacuum packed to preserve freshness
  • Rich and buttery – ideal for use in Nigiri
  • Naturally high in fat with distinctive marbling
  • Sold frozen
  • Available year-round

To ensure your Australian Bluefin Toro is of optimal quality when you are ready to use it, we recommend that you adhere to the following preparatory and defrosting guidelines:


  • Bowl
  • Cling film
  • Teaspoon
  • Thermometer
  • Thin sponge/ cheesecloth (avoid substituting for kitchen towels as they have a tendency to stick to the flesh of the tuna).
  • Salt


  1. Remove any plastic packaging before defrosting. If the product has been vacuum-packed, use a pair of scissors to gently cut along one seam, prior to removing the product from the sleeve.
  1. Add lukewarm water to the bowl. For best results, ensure the temperature of the water is no higher than 95° F (around 35°C). With the teaspoon, begin adding salt to the water. The ratio should be approximately two     teaspoons for every liter of water.
  1. Rinse the entire filet under a cold tap prior to immersing in the salt water solution.
  1. Leave the filet to sit in salt water for 3-5 minutes. Remove, and rinse once again under a cold tap to rid the product of any remaining salt that might compromise its flavor.
  1. Using a thin sponge or cheesecloth, gently dab the filet to mop up any excess moisture.
  1. Wrap the filet in a clean, dry sponge or cheesecloth prior to wrapping it in cling film. Take care not to wrap it too tightly, as the fish will need to ‘breathe’ to maintain a desirable color. Avoid letting the cling film come    into contact with the fish.
  1. Place the filet in the fridge for 3-5 hours, allowing time for it to breathe and expand prior to use.
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