Cooking Bluefin Tuna Saku is Easy

Bluefin Tuna Saku is prized for its deep flavour, buttery richness, and smooth, melt-in-your-mouth texture.

Storage
  • Keep frozen at -18°C (0°F) or lower until ready to use.
  • Avoid moisture exposure.
  • Store thawed product in the refrigerator (3°C) and consume within 4 days.
Thawing
  • Overnight: Place in the refrigerator 8-10 hours before cooking.
  • Quick: Seal in a plastic bag and submerge in cold water for 20-30 minutes.
Quick Prep Method
Ready in 2 minutes
  1. Pat tuna dry and lightly season with salt and pepper. Brush with a little sesame oil or olive oil.
  2. Heat a pan over high heat until very hot. Sear each side for about 20–30 seconds.
  3. Let rest briefly, then slice against the grain. Finish with soy sauce, citrus, sesame seeds or green onion.
Quick Prep Method
Tips

Treat bluefin like premium steak - hot pan, short sear, and pull early to keep it tender and silky.

Recipes

Quick weeknight wins and crowd-pleasers built around wild-caught Canadian seafood.
No recipes found.

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