Sashimi Grade Yellowtail Kingfish Saku Block

Description

We prepare the hiramasa yellowtail kingfish saku blocks by hand using large fillets. Our yellowtail kingfish come from the pristine cold waters of Southern Australia. We aim to prepare saku blocks that are 200g – 450g. As a rough guide you should aim for 15g slices. A little bit of quick maths should help you work out what size saku block you need for your sushi or sashimi preparations. For the best results use an extremely sharp knife and cut fine strips horizontally along the strip to produce delicate slices of hiramasa. When you defrost the block try and absorb any extra water and pat it dry before you do any knife work. For the best results you should defrost the block as close to the time that you want to prepare and eat it (allowing enough time to fully defrost). Whilst you can keep it in your fridge for a few days after defrosting these will not yield the best results. 
Sustainability – Our rating 8/10
 Our kingfish comes from a well-managed sea farm in Southern Australia. The farm practises low-density farming and is accredited by the Aquaculture Sustainability Council. The ‘Good Fish Guide’ recognises this fish as a ‘best choice’ seafood.