Description
Our Pacific Albacore Tuna is harvested from the cold, nutrient-rich waters of the Pacific and carefully handled from the moment it comes aboard. The fish are kept whole—not gutted—and blast frozen within 24 hours of harvest to preserve their clean flavor, firm texture, natural moisture, and exceptional quality. Processed to sashimi-grade standards, our whole frozen Albacore gives professional chefs complete control over cutting, portioning, and utilization.
Pacific Albacore is distinctly different from the large tropical tuna species commonly used in restaurants. Its flesh is lighter in color, with a clean, mild flavor, delicate richness, and tender texture. When served raw or lightly seared, high-quality Albacore offers an elegant alternative to conventional yellowfin and bigeye tuna and is particularly well suited to contemporary Pacific Northwest, Japanese, and Mediterranean-inspired menus.
The whole-fish format provides chefs with exceptional versatility. Premium loins can be reserved for sashimi, crudo, tataki, and center-of-the-plate preparations, while the belly offers a particularly rich cut for raw or lightly seared applications. Trim can be utilized for tartare, poke, sauces, and other menu applications.
Product Specifications
- Pacific Albacore Tuna
- Whole Fish
- Not Gutted
- Sashimi Grade
- Blast Frozen Within 24 Hours of Harvest
- Product of the USA
Flavor & Texture
- Clean, mild tuna flavor
- Delicate natural richness
- Tender yet firm texture
- Fine grain
- Pale pink to ivory flesh
- Richer belly meat
- Clean finish particularly suited to raw preparations
Culinary Applications
Sashimi-grade Pacific Albacore offers chefs exceptional versatility across raw, lightly cooked, and fully cooked preparations.
Ideal preparations include:
- Sashimi
- Nigiri
- Crudo
- Tataki
- Tartare
- Poke
- Carpaccio
- Light charcoal searing
- Olive oil poaching
- Confit
- Grilling
- Wood-fire cooking
Chef Benefits
- Whole-fish format provides maximum cutting and portioning flexibility
- Sashimi-grade quality supports premium raw preparations
- Loins and belly can be utilized separately for distinct menu applications
- Excellent yield with opportunities to utilize trim
- Blast frozen shortly after harvest to preserve peak quality
- Frozen inventory allows chefs to thaw only what is needed
- Consistent year-round availability
- Distinctive Pacific species with strong menu provenance
Why Blast Frozen?
Our Pacific Albacore is blast frozen within 24 hours of harvest, preserving the fish close to the condition in which it was caught. Rapid freezing minimizes the formation of large ice crystals, helping protect the delicate muscle structure while retaining moisture, texture, and clean flavor.
For sashimi-grade tuna, careful handling and temperature control are especially important. Freezing the fish shortly after harvest arrests the gradual quality deterioration that occurs even when fresh fish is properly iced. For professional kitchens, the result is consistent quality, dependable inventory, reduced waste, and access to premium Pacific Albacore throughout the year.
Why Pacific Albacore?
Pacific Albacore offers chefs a different eating experience from conventional yellowfin and bigeye tuna. The flesh is lighter, more delicate, and naturally rich, with a subtle flavor that works particularly well with citrus, high-quality olive oil, fresh herbs, Japanese seasonings, and preparations where the character of the tuna remains prominent.
The belly is especially prized for its richness, while the loin provides clean, uniform portions for sashimi, crudo, tataki, and cooked preparations. Using the whole fish gives chefs the ability to showcase multiple cuts and textures from a single premium species.
Suggested Pairings
Yuzu, ponzu, sudachi, Meyer lemon, preserved lemon, green yuzu kosho, white soy, tamari, ginger, wasabi, shiso, scallions, cucumber, avocado, radish, fennel, capers, Castelvetrano olives, extra virgin olive oil, sesame, cilantro, chives, basil, tomatoes, Champagne, Albariño, Grüner Veltliner, dry Riesling, and Junmai Ginjo sake.
Recipe: Pacific Albacore Tataki with White Soy, Yuzu, Green Yuzu Kosho & Sesame
Yield: 4 Appetizers
Ingredients
Albacore
- 12 oz sashimi-grade Pacific Albacore loin
- Kosher salt
- Neutral oil
- Toasted white and black sesame seeds
Yuzu Kosho Dressing
- 2 tbsp fresh yuzu juice
- 1½ tbsp white soy
- 1 tsp rice vinegar
- 1 tsp green yuzu kosho
- 3 tbsp extra virgin olive oil
- ½ tsp toasted sesame oil
Garnish
- 4 radishes, very thinly sliced
- 1 small cucumber, thinly sliced
- Scallions, finely sliced
- Shiso leaves, finely sliced
- Toasted sesame seeds
- Flaky sea salt
Preparation
Whisk together the yuzu juice, white soy, rice vinegar, and green yuzu kosho, then slowly incorporate the olive oil and sesame oil. The finished dressing should be bright and citrus-forward with restrained salinity and heat.
Season the chilled Albacore loin lightly with kosher salt. Heat a heavy sauté pan until very hot, add a small amount of neutral oil, and sear the tuna for approximately 15–20 seconds on each side, leaving the interior completely rare. Immediately chill to stop the cooking, then slice thinly with a sharp knife.
Arrange the sliced Albacore on chilled plates and spoon the yuzu kosho dressing around and lightly over the fish. Finish with shaved radish, cucumber, scallions, shiso, toasted sesame seeds, and a small amount of flaky sea salt. Serve immediately.
Wine & Sake Pairing
- Junmai Ginjo Sake
- Albariño
- Grüner Veltliner
- Dry Riesling
- Blanc de Blancs Champagne
