Southern Bluefin Tuna Sashimi

Southern Bluefin Tuna Sashimi slices are a “melt in the mouth” sashimi-grade product. The Port Lincoln (SA) wild-caught & farm-fattened tuna is prized by chefs around the world for displaying exceptional color and fat quality – being high in O-toro and Chu-toro fatty meat (the pale color) and Akami (rich red color). Harvested using the Japanese iki jime method, the most humane and respectful way to kill the fish, which also preserves the quality, and vacuum-packed immediately, these portions have had minimal exposure to oxygen. Sustainability: Certified sustainable with Friend of the Sea, Australia has the most sustainably managed Southern Bluefin Tuna species in the world. Government monitoring and best practice by the fishermen have resulted in Australia having the largest allowable catch for the Southern Bluefin Tuna globally. The Commission for the Conservation of Southern Bluefin Tuna (CCSBT) determines the Southern Bluefin Tuna quota globally. In Australia these quotas are further monitored by the Australian Fisheries Management Authority. Preparation: Thaw unopened in cold water (45-60 minutes). Do not refreeze. For optimum color presentation, store in refrigerator on a plate covered with cling wrap for 45 minutes before serving. Designed for consumption raw. About the producer: The icy, cold waters off the coast of southern Australia are known for being some of the least polluted and most pristine marine environments in the world - resulting in exceptionally high-quality seafood. Warmer water from the north converging with cooler water from the Southern Ocean creates a unique habitat which is home to lots of unique species like the Southern Rock Lobster, King George Whiting, Southern Bluefin Tuna, and many more. Australia recognizes the value of this majestic environment and has been one of the world’s most committed governments to sustainable fishing practices, closely monitoring fish stocks for long term viability with strong enforcement of sustainability regulations. The Ferguson family have been fishing in these waters since the 1960s, and are well known throughout Australia for their commitment to quality. Starting off as fishermen, they later expanded into the processing and export operations (developing award-winning packaging solutions along the way) to ensure their products’ quality remained as high as possible from the ocean to your plate. One part of Ferguson’s approach that we especially appreciate at Paleo Robbie: In addition to the famous Southern Rock Lobster or King George Whiting, Ferguson also make an effort to offer a range of lesser-known (but very delicious) fish species to develop a market for these abundant & highly sustainable varieties.