generated image · draft01 / 05
On the hook.
Pacific Ocean. Caught on longlines, with hooks: fish of 25 to 40 kg.
The same tuna, every delivery.
Same colour, same texture, same portions per kilo. Keep it frozen and thaw it only when you need it.
Deep red and firm.
No added water.
Keep scrolling: the Saku is thawing.
Scroll to thaw
What changes in the kitchen
You decide, every service.
- Control
- Thaw only what you serve tonight.
- Consistency
- Monday, same as Sunday: same colour, same texture.
- Waste
- No opened tuna waiting for the weekend. What you don’t use stays frozen, in its vacuum pack.
Ready within a service.
Two cuts: Saku is a block for slicing (sushi, sashimi, nigiri); Chunk is a piece for cutting by hand (tartare, poke). See the products →
From Silvi Marina24h
Across most of Italy, with dry ice.
First case1case
Your first case, covered by the risk-free trial.
Watch how it thaws.
Rinse, salted water, pat dry, cut, fridge. One protocol, one video.
generated image · draftBright red, full yield.
Deep red and firm on the plate. No added water: you use all of it, with the same texture and the same portions per kilo, every delivery.
- Weighed in the cold store
- 7.46 kg
- of which tuna
- 7.46 kg
- water and additives
- 0
- You pay
- €212.61 + VAT7.46 kg × €28.50 per kg
We pre-authorise your card for the maximum case weight (7.5 kg) and charge the weight actually weighed.
What you weigh is what you serve.
One ingredient on the label: tuna. No water, no additives, no colouring. What you thaw is a kilo of tuna, and a kilo is what you serve: you pay the actual weight, written on the delivery note.
Always below zero.
From the sea to your freezer in five stages, never thawed. Every batch has its own QR code.
generated image · draft
generated image · draft02 / 05
−60 on board.
Bled, gutted and frozen to −60 °C on board, right after the catch.
03 / 05
Cut.
Saku and Chunk processed in South Korea, inside the cold chain.
ULT COLD STORE / SILVI MARINA−60,0generated image · draft04 / 05
Silvi Marina.
Our −60 °C cold store in Abruzzo. The batch waits here for your order.
generated image · draft05 / 05
24 hours.
Insulated box and dry ice. It arrives below −40 °C.
Trial
Try your first case at no risk.
Your first case, on your first order only. First order only, one case. If, stored at −20 °C and thawed following the protocol, the tuna doesn’t convince you, report it within 48 hours of delivery with photos and video: we replace it or refund you. Terms of sale, art. 8-bis.
- In the box
- Protocol card, QR codes to the videos, window sticker
- When it applies
- One case only, on your first order
- Terms
- Full terms in art. 8-bis of the terms of sale
Order today. In 24 hours across most of Italy.
Order online. Up to Naples it arrives in 24 hours, in Puglia and Basilicata in 48. For Calabria, Sicily and Sardinia, write to us: we arrange the delivery with you.
| Delivery | Where | How |
|---|---|---|
| 24 h | Central and Northern Italy, down to the Pescara-Naples line | Insulated box, dry ice |
| 48 h | Puglia, Basilicata and the rest of Campania | Insulated box, dry ice |
| On request | Calabria, Sicily and Sardinia | Write to us: we arrange the delivery with you |
The real questions.
What tuna is it?+
Super Frozen tuna kept at −60 °C from the vessel to the cold store in Silvi Marina. Caught in the Pacific and frozen on board right after the catch. No added water: you pay the actual weight.
How long does it take to thaw?+
It depends on the cut: a 200-250 g Saku is ready in about 50 minutes, a 1.2-1.5 kg Chunk in about 2 hours 15 minutes. You thaw it yourself, in your kitchen, and only what you serve.
How does it arrive?+
In an insulated box with dry ice, still deep-frozen. Up to Naples in 24 hours, in Puglia and Basilicata in 48. For Calabria, Sicily and Sardinia, write to us: we arrange the delivery with you.
Does it stay red throughout service?+
Yes: you thaw only what you need, so it stays bright red and firm, at its best. The rest stays frozen in your freezer, in its vacuum pack.
Why does the case weight vary?+
Because Saku and Chunk are cut from the fish, not moulded. We weigh every case and invoice the actual weight.
How long does it keep?+
Until delivery it stays in the −60 °C cold chain. In your kitchen, keep it in the freezer at −20 °C or below, in its vacuum pack, within the times shown on the label and the technical sheet. Once thawed, in the fridge at 0-4 °C, 4 days. It must not be refrozen.
What do I write on the menu?+
The rules for restaurants are not the same as for retail: your adviser can confirm what is mandatory for your venue. For every batch we give you a ready line with species, fishing area and gear: stating that your tuna is natural, safe and traceable is an advantage with your guests.
Is it suitable for sushi?+
Yes. Saku cuts into even slices for sushi, sashimi and nigiri; Chunk works for tartare, poke and maki.
Does fish served raw need to be frozen first?+
Yes. For fish served raw, EU rules (Regulation (EC) 853/2004) require freezing at −20 °C for at least 24 hours, or at −35 °C for at least 15 hours. Maguro San is kept at −60 °C from the vessel to the cold store.
Is there a minimum order?+
The minimum is one case: 7.5 kg for Saku, 6.5 kg for Chunk. Clear prices in the shop, excluding VAT. Order without registering: you enter your VAT number at checkout.
Can I get it from my distributor?+
Where there’s a Maguro San distributor, yes. Where there isn’t, we deliver ourselves. Ask for it by name.
The tuna people ask for by name.
For professional food service only, with a VAT number. Clear prices, excluding VAT; order without registering, you enter your VAT number at checkout.