Pacific Ocean Deep Sea processed in Singapore
Frozen and vacuum-packed pieces are approximately 200g-300g each.
Ideal for making Ahi sushi or for pan searing, this premium yellowfin Saku is boneless and skinless with bloodline removed. It has been super-frozen at -40 degrees Celsius in under an hour to eliminate deterioration of the cells in the meat. The result is a noticeably firmer texture.
Frozen
