Yellowfin Tuna Saku
Contains one 10-12 oz. portion
- $20 off all new orders | Use code KS20
In Japan, “Saku” means block. Due to its uniformity, Tuna Saku is the preferred product for sashimi, ahi sushi, and pan searing. Our thin, center-cut Yellowfin Tuna Saku is prized for its tenderness and sweetness, making it particularly ideal for nigiri.
Our KS Signature Yellowfin Tuna Saku has a more pronounced taste than other tuna species due to the higher fat content and because we harvest and process within hours of being landed. In fact, Yellowfin sashimi is a delicacy that is often served in high-end seafood restaurants.
We all know how healthy seafood is to eat; however, to enjoy it fully, we recommend the following suggestions to Make It Easy!
Fish Fillets
- Sear Medium to High
- 3 to 5 minutes
- Max Finish Temp 145°F
Fish Portions (6-8oz)
- Broil or Bake (350°F Pre-Heated)
- Bake Time 12-20 mins (Thickness)
- Max Finish Temp 145°F
- Seafood Should be Flaky
Shrimp
- Sear Medium to High
- 3 to 5 minutes
- Finish Temp 130-140°F
DON'T OVERCOOK...SHRIMP IS LOW IN FAT & COOKS FAST
SCALLOPS
- Sear Med. High to High
- 45-90 Seconds per side
- Finish Temp 120°F
DON'T OVERCOOK... SCALLOPS ARE LOW IN FAT & COOK FAST
LOBSTER - BAKED
- Pre-Heat Oven to 350°F
- Baked for 15 minutes
- Use a meat thermometer (140-145°)
- Brush with butter frequently
LOBSTER - BOILED
- Boil Salted Water
- Reduce to Low Bubbling
- 3 to 5 Minutes (3-6oz Tail)
- Add 1 minute for each additional ounce
- Cool immediately in ice water
Please Note: The above guidelines are suggestions only. The average time depends on the size/amount of seafood portions. Stoves and pans also vary in performance, so check color and texture regularly to achieve perfectly cooked seafood. Please use a meat thermometer for accuracy.
Thawing frozen seafood properly is significant not only to ensure the quality of the seafood but also to prevent health risks. For example, all of our seafood has a protective glaze of water to prevent freezer burn-in to ensure quality. Once thawed, gently pat away any excess moisture from the glazing as soon as possible.
We recommend that you follow the USDA’s instructions on safe food handling, which can be found here. We also recommend that all cooking instructions are followed and that you use a food thermometer to ensure that all seafood and other applicable items are cooked to the USDA’s recommended internal temperatures, which can be found here.
Here are a few simple ways how to defrost:
The Refrigerator Method
It might be the longest, but thawing seafood in the refrigerator is undoubtedly the safest way to thaw any protein such as seafood. It also protects the quality of the seafood, providing the best quality-control method. For example, for our Individual Frozen Portions (IFP) or Individually Quick Frozen (IQF) bags like our shrimp and scallops, it can take up to 12- 24 hours to thaw. Please remove from the original package, plate, and cover, or at a minimum, puncture the plastic packaging. Once melted, seafood lasts up to three days in the original packaging. Do not refreeze after thawing.
The Water Method
Here’s how it works:
IFP Portions: Place the seafood in a bowl of cold water (not warm or hot as that starts the cooking process) in the kitchen sink. Change the water now and then or place a constant drip/spray of water to control the temperature. Check the seafood after one hour – it should be fully thawed by then. Cook immediately after thawing.
IQF bags:
Place the desired quantity of seafood (scallops/shrimp) that you will use into another resealable bag.Replace unused IQF seafood immediately back into the freezer.Submerge the sealed bag in a bowl of cold tap water.Let the bag sit in the water until it’s completely thawed, changing the water every 30 minutes, if necessary.
We don’t recommend running under cold water outside of the bag. Cook immediately after thawing.
The Microwave Method
Not always the favorite way, but it’s fast, and the microwave method is undoubtedly the quickest of the three. Still, it’s the least preferred method to preserve the seafood’s quality. But if you forgot to take it out of the freezer and are in a hurry, here’s what you do: make sure you puncture the plastic before placing it in the microwave. Use the “Defrost” function and set the time according to weight. Cook immediately after thawing.
When will my order ship?
If your location is in the western half of the United States, and your order is received by Tuesday at 9:30 AM EST, your order will shipped on Tuesdays to arrive by Thursday. (Locations nearest our shipping facility in Salt Lake City may receive your order the next day.)
If your location is in the eastern half of the United States, and your order is received by Wednesday at 9:30 AM EST, your order will shipped on Wednesday to arrive by Friday.. (Locations nearest our shipping facility in New Jersey may receive your order the next day.)
If you need help or have any questions, please get in touch with us at GetFish@KnowSeafood.com or send a text to +1-877-820-0987.
We will keep you updated via email regarding your order. You'll receive an email with tracking information when your order ships, is out for delivery, and arrives to your door.
Orders must be $129 or more after all discounts and before any tax. All Orders receive FREE SHIPPING.
We can offer expedited shipping at a additional cost. Please contact customer support here.
Where do you ship?
We ship anywhere in the continental U.S., as long as it has a street address, not a PO Box
FOR MORE INFORMATION ON ORDERS AND TRACKING GO HERE.
