FINE & WILD carries AAA-grade Mediterranean Bluefin Tuna from Fuentes, the global leader in bluefin tuna production with over fifty years of experience and a reputation built on supplying the Japanese market — the most demanding and knowledgeable tuna market in the world.
All Fuentes bluefin are wild adult fish, caught using sustainable fishing practices and dispatched using the Japanese ike jime technique to preserve the quality of the flesh from the moment of harvest. Every cut is fully traceable from sea to table.
Our bluefin is cut in-house and blast frozen to –50°C to maintain the highest quality and food-safe standards. The wild-caught Mediterranean season runs from September to May.
About Fuentes
Ricardo Fuentes e Hijos is a family business based in Cartagena, Spain, with operations across Spain, Portugal, Morocco, Malta, Italy and Tunisia. They have been working with bluefin tuna for over half a century and are now the global market leader. Their fish have been the preferred choice on the Japanese market for more than thirty years — a distinction that speaks directly to the quality of their product, given Japan's unrivalled standards for tuna.
Fuentes use sustainable fishing techniques and have full control over their supply chain. Every fish is dispatched using ike jime, a Japanese method that immediately kills the fish with a spike to the brain, preventing stress and lactic acid build-up in the flesh. This produces cleaner flavour, better texture and longer shelf life compared to conventional methods. Each product carries a traceability label tracking the cut from sea to table.
The Cuts
Bluefin tuna is butchered into distinct cuts, each with different characteristics. Understanding the cuts helps you choose the right product for your preparation.
Akami — The Loin
Cut from the main loin of the tuna — the large, lean muscle that runs along the back of the fish. Deep red in colour, low in fat, high in protein, and the most commonly used cut. The flavour is clean, meaty and direct.
Akami is the best choice for tartare, tataki (seared rare), nigiri sushi, and any preparation where you want the pure, concentrated taste of bluefin without the richness of the fattier cuts. Our Akami Saku Block is a precision-cut rectangular portion, ready for slicing.
Chutoro — Medium-Fatty Tuna
Cut from the area between the loin and the belly — the transition zone where lean red meat meets the fat of the belly. Chu means "middle" in Japanese, and that's exactly what this cut delivers: more richness and sweetness than akami, with a slightly pinkish colour graduating to deeper red, but without the full intensity of otoro. The texture is silky yet still has structure.
Chutoro is outstanding as sashimi, sushi or lightly seared. The cut many chefs consider the most balanced and versatile part of the bluefin.
Otoro — The Belly
The most prized cut of bluefin tuna in the world. Taken from the belly — the fattiest section of the fish — it has a pinkish colour, a silky, almost melting texture, and an intensely rich, buttery flavour. Each fish yields only a small amount of otoro, which accounts for both its scarcity and its price.
The undisputed star of raw preparations: sashimi, nigiri and tartare. Some chefs also sear it briefly to create a roasted crust with a molten centre. Otoro is best not served ice-cold — a few seconds with a blowtorch or a flash in a very hot dry pan warms the fat just enough to release its full flavour and improve the texture.
We carry otoro as both individual slices and saku blocks.
How To Prepare Bluefin Tuna
Bluefin tuna is at its best raw or barely cooked. The quality of Fuentes bluefin means the fish needs very little done to it — the flavour and texture speak for themselves.
Sashimi & Sushi
Slice akami or otoro against the grain into clean, even pieces. Use a sharp, wet knife. Serve with soy sauce, freshly grated wasabi and pickled ginger. The difference between good and great sashimi is almost entirely about the quality of the fish — this is where premium bluefin earns its reputation.
Tataki
Season a saku block of akami with salt and sear in a ripping hot pan for 10 to 15 seconds per side, leaving the centre completely raw. Slice thinly and serve with ponzu, sesame and spring onion.
Tartare
Dice akami finely and dress with soy, sesame oil, lime and a touch of chilli. Serve with avocado and a spoonful of caviar for something special.
Freezing & Defrosting
All bluefin tuna is stored at –50°C and shipped in insulated packaging with ice packs via express courier service. Beyond preserving colour, flavour and texture, freezing at this temperature is what makes raw consumption safe — it eliminates any parasites that may be present in the flesh, which is a requirement for fish served raw in the UK. Standard practice across the sushi industry worldwide and one of the reasons premium tuna is always blast frozen at source.
To defrost, remove the tuna from its vacuum packaging and place on a plate lightly covered with cling film. Defrost in the fridge and use the same day for the best colour, texture and flavour. Do not defrost in water or at room temperature.
Oxidisation can cause the surface to darken once exposed to air — this is natural and does not indicate spoilage, but careful handling minimises it.
Delivery
UK next-working-day delivery on orders placed before 2pm. Complimentary weekday delivery on orders over £225. All tuna is shipped in insulated packaging with ice packs to maintain temperature.
