Albacore Tuna Sashimi Loins

Albacore tuna lion, each fish has only two loin meat. 

Accounting for less than one-twentieth of the whole fish, selected the most essential part of the tuna, When making high-end sashimi platter, it is best to use the waist of the fish, because it is close to the abdomen, its taste is fat and not greasy, which can meet those who feel that the fish belly is very fat, Albacore is a type of tuna that can be caught worldwide, but sushi chefs generally agree that albacore caught off the Pacific Northwest coast has the highest oil content and nutritional value,and contains more omega-3s than any other region. 

It is high in omega-3 heart-healthy acids and protein, and low in mercury and sodium. 

It is best when cooked quickly, preserving the moist texture and delicate flavor. 

Steaks and loins are excellent for grilling or searing, or marinate smaller cubes and skewer for kabobs. 

As a highly migratory fish, the fish in the waters of Canada is at their peak consumption of nutrients in preparation for their migration across the Pacific Ocean. 

This makes it more rich in taste, our albacore tuna is immediately bled, skinned and boneless on board after being strictly treated with flash cryogenic freezing, which prevents the loss of its oil and ensures that this product is the highest level of Sashimi.