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Saku, tuna blocks from the centre loin generated image · draft

Blocks from the centre loin

Saku

Even blocks from the centre loin. Even slices, from the first nigiri to the last.

Case of 7.5 kg

€213.75+ VAT

Per portion, 60 g

€1.71+ VAT

60 g

125 estimated portions from one case. €28.50 per kg, on net weight.

You pay the actual weight of the case: we authorise up to 7.5 kg and charge what it weighs.

Number of cases
Estimated weight: 7.5 kgInitial total: €213.75
Cold chain−60°C

From the vessel to the cold store in Silvi Marina, never thawed.

Ready in50’

Ready in about 50 minutes, in the salted-water bath.

60 g portions125

In a 7.5 kg case: you know your dish cost in advance.

Ingredients1

Tuna. No added water: you pay the actual weight.

Ideal for

What you make with a case of Saku.

Indicative portions: you decide them. The cost is worked out on today’s price per kg, excluding VAT.

  • Sashimi

    Five even slices per plate.

    60 g
    per portion
    125
    per case
    €1.71
    per portion

  • Nigiri

    One thin slice for each piece.

    10 g
    per piece
    750
    per case
    €0.29
    per piece

  • Hosomaki

    The strip for six pieces.

    30 g
    per roll
    250
    per case
    €0.86
    per roll

  • Carpaccio

    Thin slices, served raw.

    80 g
    per portion
    93
    per case
    €2.28
    per portion

  • Tataki

    Seared outside, raw inside.

    100 g
    per portion
    75
    per case
    €2.85
    per portion

  • Steak

    A whole block, on the griddle.

    180 g
    per portion
    41
    per case
    €5.13
    per portion

What is Saku

Tuna nigiri at the pass

The cut for anyone making sushi, sashimi and nigiri who wants every portion the same.

Even blocks from the centre loin. Even slices, from the first nigiri to the last.

Cut
Blocks from the centre loin
Pieces
200-250 g per block
For
Sushi and sashimi, nigiri, carpaccio, tataki, steak
Case
7.5 kg
Price
€1.71 per portion · €213.75 per case · €28.50/kg, excluding VAT

How to thaw it

50 minutes

From the freezer to the board. You thaw it when you need it: take out only what you need for service.

Watch how it thaws
Hands placing the tuna in the salted-water bath

  1. Rinse

    Cold running water, while still frozen.

  2. Salted water

    40 g of salt per litre.

  3. Pat dry

    Kitchen paper, then rest.

  4. Portioning

    Cut what you need for service.

  5. Fridge at 2-4 °C

    Covered, until service.

In the box

  • Case of 7.5 kgof Saku, vacuum-packed pieces
  • Freezing certificatefor raw dishes
  • Protocol cardwith the QR code to the video
  • Window stickerAsk what tuna it is.
  • Batch QR codefishing area, dates, vessel, arrival
  • Dry icearrives below −40 °C
Maguro San sticker on a sushi restaurant windowgenerated image · draft

Delivery

When it reaches you.

Enter your restaurant’s postcode: we’ll tell you when it arrives.

24 hCentral and Northern Italy, down to the Pescara-Naples line
48 hPuglia, Basilicata and the rest of Campania
On requestCalabria, Sicily and Sardinia · Write to us: we arrange the delivery with you

Insulated box with dry ice, express courier. You choose the delivery time slot at checkout.

Technical sheet

Category
Super Frozen yellowfin or bigeye tuna: the species is stated on each batch sheet
Fishing area
Pacific Ocean; the FAO area is on the batch sheet
Fishing gear
Hooks and lines
Ingredients
Tuna. No added water, no additives
Storage
At −20 °C or below, in its vacuum pack
Once thawed
4 days at 0-4 °C
On the menu
“Previously frozen product”, with the species, area and fishing gear of the batch
Batch
Traceable by QR code

Questions about Saku

How many pieces are there in a case?+
About 30-37 blocks of 200-250 g in a 7.5 kg case.
Can I thaw just one?+
Yes: the pieces are separate. You take out only what you need for service.
Does it stay red throughout service?+
Yes: you thaw it when you need it and it keeps its bright colour and texture. That’s why you portion only what you need.
Is it suitable for sushi?+
Yes. Saku cuts into even slices for sushi, sashimi and nigiri; Chunk works for tartare, poke and maki.
How do I store it?+
Until delivery it is in the −60 °C cold chain. In your kitchen, 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.
When does it arrive?+
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.
How do I pay, and how is the invoice issued?+
By card, in four steps. You order: we pre-authorise the maximum case weight on your card, without charging it. We weigh the case in the cold store. We charge only the actual weight, shown on the delivery note, and send the electronic invoice to your SDI code or PEC. Then we ship.
Is there a minimum order?+
One case. Order without registering: you enter your VAT number at checkout.

The trial

Try your first case at no risk.

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.

Order the case
AlsoChunkTartare, poke, maki, tagliata.
Saku case €213.75 · from €1.71 per portion
Order the case