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BLUEFIN TUNA - OTORO SLICE 

Bluefin Tuna Otoro Slice

Sale price£35.00
Mediterranean Sea & Eastern Atlantic Wild-caught, ICCAT quota-regulated Ike jime dispatched for peak quality

The fattiest, most sought-after cut of the entire bluefin tuna. Otoro comes from the belly — pale pink, densely marbled, and so rich it dissolves on the tongue. Supplied by Fuentes, the world's largest bluefin producer, from wild-caught Mediterranean fish dispatched by ike jime. Safe to eat raw.
BLUEFIN TUNA - OTORO SLICE 
Bluefin Tuna Otoro Slice Sale price£35.00

Otoro is the belly cut of the Atlantic bluefin tuna (Thunnus thynnus) — the fattiest, most highly prized section of the entire fish. Cut from the base of the lower loin, it has the highest fat content of any tuna cut, with a pale pink colour, dense marbling, and a soft, almost creamy texture that dissolves on the palate. In Japanese cuisine, otoro sits at the very top of the hierarchy. Each bluefin yields only a small amount, which is why it commands a premium and remains difficult to source outside professional kitchens.

This otoro is supplied by Fuentes (Ricardo Fuentes e Hijos S.A.), the Cartagena-based Spanish producer and the world's largest exporter of bluefin tuna. Fuentes bluefin are wild adult fish caught by purse seine in the Mediterranean and Eastern Atlantic under ICCAT-regulated quotas, then transferred to open-sea farms off the coast of Murcia where they are fed a natural diet of sardine, mackerel, and herring until optimal fat levels are reached. Each fish is dispatched individually using the Japanese ike jime technique and is fully traceable from sea to table. FINE & WILD inspects each whole tuna for freshness, grade, and colour before selecting cuts. The otoro is then blast frozen to −50°C and stored at −60°C to lock in quality. This freezing protocol also eliminates parasites, making the tuna safe to eat raw without any further treatment.

Otoro is at its best served raw — as sashimi, nigiri, or in tartare — where its marbling and richness can be fully appreciated. It also takes well to a brief, hard sear (tataki-style), developing a caramelised crust while remaining raw at the centre. Frozen tuna may appear slightly darker after defrosting due to natural oxidation; this does not affect flavour, texture, or safety.

Producer: Fuentes (Ricardo Fuentes e Hijos S.A.), Cartagena, Murcia, Spain

Ingredients: Atlantic bluefin tuna (Thunnus thynnus)

Storage: Store frozen. Once defrosted, refrigerate and consume within 24 hours. Do not refreeze.

Allergens: Fish (tuna)

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