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<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>
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<!---<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: Place superfrozen product in cold water for 15 to 30 minutes, until thawed. Remove the portion from the plastic, pat dry with a paper towel, cut and enjoy within 24 hours.</li>
<li>Method II: Remove the portion from the plastic bag, wrap with a paper towel and place in the refrigerator overnight. Cut and enjoy within 24 hours.</li>
</ol>
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<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. 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. Superfrozen technology takes advantage of this property, wherein 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. 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>
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