<!---<iframe width="560" height="315" src="https://www.youtube.com/embed/WRlROP2OZIQ" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe><br><br>----> <p>Riviera Seafood Club's Fresh Pacific Bluefin Tuna Akami <em>('Hon-Maguro' in Japanese</em>) is prized around the world for its rich, meaty flavor and delicate features. Our Bluefin tuna are responsibly caught in the wild, and then ranched in the pristine waters of Baja by <a title="Bluefina Pacific Bluefin Tuna from Baja Mexico" href="https://bluefina.com/">Bluefiná</a>. Each and every Bluefin is harvested to order, always utilizing the <a title="Michelin Guide to Ike Jime Technique" href="https://guide.michelin.com/sg/en/article/dining-out/what-is-ike-jime">Ike Jime</a> method to maximize flavor and texture. </p> <p>The Akami Cut is the least fatty of the Bluefin Tuna cuts. Our Bluefin selections are sushi and sashimi grade, but we also recommend lightly searing this specific cut--it's also delicious. Upon introduction to your palate, notes of a distinct bold flavor with a hint of light umami will wash over your taste buds, complemented by a semi-firm texture.</p> <p>Each piece is perfectly cut as a Saku (or Block), individually packed and shipped using overnight delivery to your door.</p> <p>Note: It is common practice to inject carbon monoxide in Bluefin Tuna to prevent a change in color after long storage. We DO NOT agree with this method and NEVER inject our bluefin tuna with carbon monoxide.</p>