<!---<center><div style="margin: auto;"><img alt="buy one, get one 50% off Bluefin Chutoro. Use code CHUT50. Click to buy now." src="https://cdn.shopify.com/s/files/1/0075/4234/1743/files/bogo-50-bluefin-chutoro_copy.jpg?v=1652080577"></div></center>--> <p>Riviera Seafood Club's Pacific Bluefin Tuna Chu-Toro is a renowned cut, most famous for the mixed gradient of Akami and Toro/Otoro. Our Bluefin tuna are responsibly caught in the wild, and then sustainably ranched in the pristine waters of Baja, Mexico by <a href="https://bluefina.com/" title="Bluefina Pacific Bluefin Tuna from Baja Mexico">Bluefiná</a>. Each and every Bluefin is harvested to order, always utilizing the <a href="https://guide.michelin.com/sg/en/article/dining-out/what-is-ike-jime" title="Michelin Guide to Ike Jime Technique">Ike Jime</a> method to maximize flavor and texture.</p> <p>The Chu-Toro Cut is sushi and sashimi grade with perfectly balanced fat content, resulting in a smooth, buttery taste with melt-in-your-mouth texture typically found at high-end sushi bars. With each bite your taste buds are greeted with a distinct medium-full flavor that shifts from light to rich umami, complemented by a texture ranging from soft to semi-firm.</p> <p>Each piece is perfectly cut as a Saku (or Block), individually packed and shipped using overnight delivery to your door. If you are intending to consume the seafood raw, do not re-freeze bluefin tuna as this will ruin the integrity of the fish.</p> <p>We offer our Bluefin tuna two ways, either arriving fresh (never frozen) which needs to be consumed as soon as possible or Superfrozen. Superfreezing is a method of freezing foods below -60°C, locking in the freshness and texture, while also allowing you to store in your freezer for later consumption making this option extremely convenient.</p> <h3></h3> <!---<p>For a quality seafood experience and maximum freshness, we recommend defrosting and using as soon as possible.</p> <p>If the superfrozen fish is not going to be consumed immediately, it can be stored in a conventional freezer for approximately up to 2 weeks before losing quality (change color/oxidation).</p> <h2>Superfrozen Defrosting Instructions</h2> <ol> <li>Method I:&nbsp; Place superfrozen product in cold water for 15 to 30 minutes, until thawed.&nbsp; Remove the portion from the plastic, pat dry with a paper towel, cut and enjoy within 24 hours.</li> <li>Method II:&nbsp; Remove the portion from the plastic bag, wrap with a paper towel and place in the refrigerator overnight.&nbsp; Cut and enjoy within 24 hours.</li> </ol> <p>&nbsp;</p> <h2>What is Superfrozen Technology and How Does it Work?</h2> <h3>Conventional Freezing</h3> <p>We all know that if you put a bottle of water into a freezer the ice EXPANDS, breaking the bottle.&nbsp; On a cellular level, when fish freezes the ice crystals break through the membrane of the cell, and later when the fish is thawed there’s an accompanying pool of water, and a “spongy” texture to the thawed fish.</p> <h3>Superfrozen Technology</h3> <p>Maximum ice expansion occurs at -5°C, but CONTRACTS at lower temperatures.&nbsp; Superfrozen technology takes advantage of this property, wherein&nbsp; fish “flash frozen” at -60-70°C (superfrozen) temperatures, pass through the -5°C phase so quickly that ice DOESN’T HAVE TIME TO EXPAND THEN CONTRACT, thus never lysing the cell membrane.&nbsp; The result is firm, springy texture to the meat, with minimal loss of freshness and nutrients.</p> <p>The most dramatic example of this technology is that after being stored at superfrozen temperature for 2 YEARS some pieces of tuna in fact can “curl up” into rigor upon thaw--as they didn’t have time to go into rigor at time of capture or harvest !</p> </li>--->