Products
Our main product OSF Bluefin Tuna is the best quality in the Japanese market. In addition to this magnificent and tasty product we have other types of fish.
akami - toro-saku-chutoro
All pieces of bluefin tuna have a culinary value
Belly fillet
TORO – The epitome of sushi and sashimi, Toro is the juiciest part of Bluefin tuna, prized for its high content of infiltrated unsaturated fats, particularly omega-3. This luxurious cut offers a melt-in-your-mouth experience, making it a favorite among sushi chefs and connoisseurs.
Loin
AKAMI – The lean part of the tuna loin, Akami is known for its very red meat and intense flavor. This versatile cut provides chefs with endless culinary possibilities, from delicate sashimi to bold seared preparations.
Top loin
The final loin cut, the Top Loin, amazes the gastronomic world with its versatility in cooking. Its balanced texture and flavor make it suitable for a variety of dishes, whether raw, seared, or cooked.
Cheekpiece
CHEEK -The masseter part of the tuna’s face, known as the Cheek, is fibrous with a lot of flavor and texture. It’s a delicacy that stands out in gourmet preparations, often highlighted for its unique taste.
HEART
HEART – The heart of the tuna offers a specific flavor that has its particular audience. This cut is celebrated for its robust taste and is often used in traditional and adventurous culinary dishes.
Calluses
CALLUSES – The gut of the tuna, Calluses have a rough texture and are used in cooking for quality winter dishes. This cut is valued for its distinctive texture and ability to absorb rich flavors.
Eye
EYE – The muscular part of the eye, known for its gelatinous texture, is high in protein. This unique cut is often used in gourmet dishes for its distinctive texture and nutritional value.
OSOBUCO
OSOBUCO – This part of the hollow bone has a gelatinous and soft texture, rich in collagen. Osobuco is a prized ingredient in slow-cooked dishes, adding a luxurious mouthfeel and depth of flavor.
SPINE
SPINE – Synovial fluid is extracted from the bone of the spine, known for its soft taste and peculiar texture. This cut is used in various culinary applications, appreciated for its subtle flavor and nutritional benefits.