Japanese Tuna Saku | Bluefin Akami Butcher's Favorite Iberico Pork

Iberico Pork

Its marbling keeps it juicy over high heat

Do not leave it soaking in water

Thaw completely in the refrigerator before cooking

Japanese Tuna Saku | Bluefin Akami Butcher's Favorite Iberico PorkThis is Bluefin Akami at its finest clean, lean, and brilliantly red. Cut into saku blocks (perfect rectangular loins), this is the prized back muscle of the Bluefin tuna: deep in color, firm in texture, and ideal for sashimi, sushi, or tataki. Akami () is the lean, deep red meat from the back and sides of the tuna specifically the Bluefin in this case. It's the most abundant part of the fish and the go to cut for those who appreciate clean, meaty