Because excellent quality is not a goal,
but a condition in and of itself.
If you want to enjoy the optimal quality of Tuna, it is important to defrost the Tuna in the right way.
This ensures the preservation of the red color and taste.
In order to show the process as clearly as possible, we have made an instruction movie for you. By simply following the steps you can defrost the Saku block in a very short time.
This can also be very useful if you need an extra block or when you want to defrost small quantities to prevent any residual waste.
The quick defrost process helps to use the tuna more sustainably and efficiently.
Fill a container with hand warm water of 25 °C – 30 °C.
Add over 3.5% – 4.0% salt, just like the ocean, and gently stir.
Place the tuna in the water. Leave the saku for about 5 minutes in the water.
Turn the tuna halfway.
When defrosting several blocks at the same time, do not let them stick together. This negatively affects the end result.
Remove from the container and rinse the tuna with cold water from the tap.
Dry the surface by wrapping the tuna into thick kitchen paper for example.
Place the tuna in a container with a drip plate. Do not close the lid completely, as oxygen is important.
Put it in the refrigerator and after approximately one hour you can cut the tuna into toppings!
The firm structure means it is pre-rigor mortis. It is as fresh as it can be, just like in Japan.
Do not refreeze after thawing.
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