Size: pack of 400g-600g

Storage: keep frozen.

Our Tuna Loin, with its firm texture, is coming from the yellowfin tunas, single-hooked handline by Artesmar, our artisanal fishery in the Philippines! Great source of protein, the Tuna Loin is a great choice for pan-searing with our organic parsnips but also a perfect topping for salads or poke! A no fuss, no muss option!

The post Frozen Yellowfin Tuna Loin, Skin Off appeared first on Seafood Society.

Size: pack of 400g-600g

Storage: Keep refrigerated at 0 ° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Our Tuna Loin, with its firm texture, is coming from the yellowfin tunas, single-hooked handline by Artesmar, our artisanal fishery in the Philippines! Great source of protein, the Tuna Loin is a great choice for pan-searing with our organic parsnips but also a perfect topping for salads or poke! A no fuss, no muss option!

The post Wild Yellowfin Tuna Loin, Skin Off appeared first on Seafood Society.

Honey Lime Glazed Grilled Tuna (for 4 people)

• 1 kg Yellowfin Tuna Belly
• 2 tablespoons lime juice
• 1/4 cup olive oil
• 2 tablespoons rice vinegar
• 1/4 cup honey
• salt and pepper to taste

Mix lime juice, olive oil and vinegar.

Season the Tuna Belly with salt and pepper, marinate for about 30 minutes with half of the lime mixture.

Mix honey into the remaining lime marinade to make the glaze.

In a pan or over charcoal grill the Tuna Belly until done, about 5 minutes per side. Then, it’s ready!

The post 野生黃鰭金槍魚腩 appeared first on Seafood Society.

Sesame Wild Yellowfin Saku Blocks (for 4 people)

• 2 Saku Blocks
• avocado oil
• salt and pepper
• sesame oil
• teriyaki sauce
• white and black sesame seeds
• sprouts for garnish

To start, heat a grill or cast iron skillet to medium-high heat, add avocado oil to coat the pan, and allow to heat up. Sprinkle salt and pepper to taste over your Saku Blocks.

Sear the Saku blocks for 45 seconds to 1 minute to maintain the best texture for your fish.

Mix black and white sesame seeds in a bowl. Roll the Saku blocks in the sesame seed mixture or lightly sprinkle the seeds over them.

Lightly drizzle blocks with sesame oil and teriyaki sauce to taste.

Garnish with sprouts and it’s ready!

The post 黃鰭金槍魚塊 appeared first on Seafood Society.