Hon Maguro Akami (Lean Tuna)
Akami in Japanese means red meat. In this case, it refers to the part of the tuna that is cut from the upper part of the back and the inside of the fish. The Hon Maguro Akami has a deep red color and is, unlike Chu-toro and O-toro, very low in fat but yet very tasteful. This fish is perfect for sashimi and sushi, but it is also delicious as seared or soy-marinated..
Please pay attention:
What makes blue fin tuna so delicious is its richness of fatty parts. This does however make it prone to discoloration. Because of this, tuna has a short “best before” date of about three weeks. Keep in mind that this is not the same as an “expiry” date, and even if a frozen piece of tuna changes color, this does not mean it cannot safely be consumed. You make it into “Zuke” (marinade). To make “Maguro no Zuke”, boil off the alcohol of some cooking mirin, and marinate the tuna for 15 minutes in a mixture of 3 parts soy sauce and 1 part cooking mirin.
Defrost Maguro :
With sashimi it is important that defrosting takes a short time. This way you prevent condensation and the colour stays at its most beautiful. If defrosted in the refrigerator or at room temperature, over time the fish may discolour. It is better to defrost sashimi by placing it in cold water, in the unopened package. Place a ziplock bag around the packaging first, to ensure that no water gets in.
Weight: 200 g
Country of origin: Spain
* Keep in freezer (-18℃)