<div> <!----<iframe title="YouTube video player" src="https://www.youtube.com/embed/84sKFfCqYVc" height="315" width="560" allowfullscreen="" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" frameborder="0"></iframe>---> <p>Bluefin Tuna Otoro is prized around the world for its buttery soft, umami flavors and extremely delicate features. Our Bluefin tuna are responsibly caught in the wild, and then ranched in the pristine waters of Baja by <a href="https://bluefina.com/"><span class="s1">Bluefiná</span></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"><span class="s1">Ike Jime</span></a> method to maximize flavor and texture. </p> <p>Otoro is the belly cut the Bluefin Tuna featuring intense fat marbling resulting in a rich, melt-in-your-mouth buttery flavor and tenderness not found with any other fish. With each bite your palate is pleased with waves of full and rich umami flavor, complemented by a soft and buttery texture. These cuts are typically only found at highest-end sushi bars.</p> <p>Each piece is perfectly cut as a Saku (or Block), individually packed and shipped using overnight delivery to your door.</p> <p>**WE ALWAYS RECOMMEND EATING FRESH OTORO THE SAME DAY IT IS RECEIVED**</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> <h3></h3> </div>