Japan · Bluefin O-Toro · Super Frozen
Super Frozen O-Toro (Bluefin Tuna)
Brought directly from Japan — only by Hokkaido Uni Shop.
What is O-Toro?
O-toro (大トロ) is the fattiest cut of bluefin tuna, taken from the belly. It's the richest part of the fish — heavily marbled, pale pink, with a buttery texture that melts on the tongue. This saku (柵) is a block cut ready to slice for sashimi and sushi.
"Super frozen" means it's flash-frozen at ultra-low temperature — around -70°F — right after cutting. At that temperature the fat and texture are held in place, so it thaws close to fresh rather than watery. It's how top-grade tuna is kept between the boat and the counter.
Specifications
| Origin | Japan |
| Type | Bluefin tuna (本鮪) |
| Cut | O-toro (大トロ) — fatty belly |
| Format | Saku (柵) block, sashimi-ready |
| Weight | approx. 1.0 lb per saku |
| State | Super frozen (flash-frozen, about -70°F) |
| Best for | Sashimi, sushi, nigiri |
How to enjoy
Thaw it properly and it eats close to fresh. The classic use is raw — sliced against the grain for sashimi or laid over rice for nigiri, where the fat melts as you eat it. A light sear on the surface (aburi) also suits o-toro. It needs little more than soy and wasabi. Slice only what you'll eat and keep the rest cold.
Pairing notes — soy and wasabi, warm sushi rice, grated daikon, and a dry sake.
Thawing: Ships super frozen. Thaw in the refrigerator, or for a saku block, thaw quickly in lightly salted ice water then pat dry — this protects the color and texture. Do not thaw at room temperature or refreeze after thawing. Use raw preparations the day it's thawed. Any transit damage should be reported to the carrier directly.
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