JAPAN GRADE
Since 2018. A method that helps to maintain the quality of freshly caught fish. Perfectly preserving its qualities, textures and nuances.
JAPAN GRADE PRODUCTS
In our facilities, equipped with an immediate freezing system at -60ºC, we process an infinite number of precise and personalised cuts for each client. Each ronqueo produces unique pieces of incalculable gastronomic value.
SAKU OTORO
The ōtoro is the most prized part of the bluefin tuna belly. It is the most mellow cut of tuna, with an exquisite flavor and a texture that melts in the mouth.
SAKU AKAMI
Umami, texture and color. The akami is the best expression of bluefin tuna, and corresponds to the inner part of the loin, next to the spine. It is characterized by its red color and intense flavor.
SAKU CHUTORO
Because of its fat content, close to 30%, it is one of the most coveted parts of the tuna due to its intense flavor.
VENTRESCA CARPACCIO
Also known as sorra, ijada or, in Japan, toro, it is perfect to eat raw in order to savor all its essences; roasted, at most it can be grilled, turned and turned or in tataki.
CHUTORO CARPACCIO
140G - 180G
Soft but firm, with a powerful yet subtle flavor.
T-BONE STEAK CARPACCIO
140G - 180G
Thin cut that unifies in one piece areas of landings, tarantelo and ventresca.
It allows to taste in a single preparation the main textures and flavors of the tuna.
AKAMI CARPACCIO
Akami is known for its deep red color and firm texture, making it a perfect choice for this raw dish.
WHOLE BELLY
This area is highly valued for its fat content in the form of veins, which is also called ijar, ijada or barriga.
CHULETON
This area is highly valued for its combination of textures and flavors. It unifies unloading, tarantelo and ventresca zones.
BLUEFIN DICE
Storage at -60ºC guarantees the freshness and integrity of the tuna cubes, preserving their natural flavor, firm texture and nutritional properties.
TENDER TIP
The loin tip is the final cut of the loin, and is a product that can be surprisingly versatile in the kitchen. In addition, it has no shrinkage and can be used in its entirety.
PALADAR
Located in the upper part of the mouth of the tuna (weight approximately 200 grams), it has an intense flavor, similar to beef tenderloin, and shows its full potential when raw.
YELLOWFIN PRODUCTS
Its flesh is compact and deep red. It is usually eaten raw, especially in sushi or sashimi. It is also excellent grilled.
SAKU YELLOWFIN
Precise custom cuts preserved in chambers at -60ºC delivered on customer's request.
YELLOWFIN LOINS
Being smaller than Bluefin, the fish caught do not contain as much fat.
WHOLE LOIN
Its flesh is deep red, visually very attractive.
YELLOWFIN DICE
Storage at -60ºC guarantees the freshness and integrity of the tuna cubes, preserving their natural flavor, firm texture and nutritional properties.
