AAA INTERNATIONAL SEAFOODWHOLESALE SEAFOOD DISTRIBUTOR
AAA INTERNATIONAL SEAFOODWHOLESALE SEAFOOD DISTRIBUTOR
A short guide for chefs and restaurant buyers deciding how to buy Bluefin for sashimi, nigiri, and crudo.
Most kitchens buying Bluefin choose between a whole loin and saku blocks. Both come from the same fish. The difference is how much of the work happens in your kitchen.
A loin is one of the long, boneless sections cut from the fish along the backbone. Your kitchen trims it, takes off the skin and bloodline, and cuts it into blocks or portions. The belly side holds most of the fatty toro; the upper side is mostly lean akami.
Saku is a rectangular block trimmed from a loin, with the skin and bloodline already removed. It’s ready to slice for sashimi and nigiri, so there’s nothing to break down.
You have a sushi chef or a skilled knife, you want to cut toro and akami your own way, and you can put the trim to work.
You want blocks that are ready to slice, less prep time, and the same portions every service.
A loin for the sushi counter, and saku for steady menu items like crudo, poke, and seared dishes.
Our fresh Bluefin is #1 grade and comes as whole loins, from Mexico and Spain. Our AAA Branded Frozen Tuna line adds frozen Bluefin loins, saku, and ground tuna.
Yes. Saku is cut from the loin, so it’s the same fish. The difference is how much trimming is already done.
Our fresh Bluefin comes as whole loins. Saku comes from our AAA Branded Frozen Tuna line.
Our fresh Bluefin comes from Mexico and Spain.
Bluefin pricing moves with the market, so we quote each order by product and quantity.
Routes run from Santa Barbara and Bakersfield down through Los Angeles, the Inland Empire, and San Diego County. See delivery areas
Buying in larger quantities? Pallet orders are available. Learn more
Bluefin pricing moves with the market, so we quote each order. Ask for a quote
Tell us whether you need loins or saku and how much, and our sales team will quote you.