Bluefin Tuna has a clean, pronounced flavor with a firm, meaty texture that holds up beautifully in both raw and cooked preparations. Its deep red color and natural richness make it ideal for sashimi, sushi, or a quick sear with a simple seasoning. Try slicing it thin for crudo, or give it a hot pan and a flash of heat to keep the center tender and vibrant. If you need inspiration, I want to share these three wonderful recipes so you can enjoy them:

• Garlic Herb Tuna Steak Marinade - a flavorful blend that complements the tuna beautifully.
• Pan Seared Tuna Steak Recipe - a simple, classic preparation that highlights the quality of Bluefin Tuna.
• Six-Minute Seared Ahi Tuna Steaks

Bluefin Tuna Belly is a great choice because it's very soft, rich, and full of flavor. It comes from the fattest part of the tuna, which gives it a smooth, almost creamy feel when you eat it. People love using it for sushi or a quick sear in a hot pan. It’s a top pick when you want something extra tasty and a bit more special than other cuts.

Bluefin Tuna Trim is perfect for making poke. It’s made up of smaller, flavorful pieces from the tuna that are great for cutting into bite-sized cubes. The trim has a nice mix of lean and fatty parts, giving your poke bowl a tasty balance of texture and flavor. Just toss it with soy sauce, sesame oil, and your favorite toppings for an easy and delicious meal.

With gratitude - Jenn, Alan, and the Real Good Fish family