[Sashimi Grade] Ootoro (Fatty Bluefin Tuna) from Misaki Fishing Port
Free delivery above $120 from J Passport Singapore Warehouse.
$10 delivery fee applies for orders below $120.
Date of delivery will be emailed to you.
Follow the instrucions in the email to reschedule your delivery.
- Order placed: Weekday, 12am to 1:59pm,
Email sent same working day, by 6pm
- Order placed on other days and timings,
Email sent next working day, by 6pm.
From one of the famous Maguro wholesaler in Japan - Misaki Megumi Suisan
"Super-frozen Maguro" - a mark of freshness and quality.
Each maguro (bluefin tuna) is processed and stored in a super freezer warehouse (-60℃) to maintain its freshness.
It is difficult to achieve this storing conditions for usual warehouses, and we are finally ready to introduce this same sashimi grade frozen maguro to you, with our logistics partner!
Misaki Megumi Suisan, as one of the pioneer of maguro wholesale, brings maguro direct from the sea to the restaurants.
In Singapore, they had established Maguro Donya restaurant, with 4 outlets, specializing in fresh, quality maguro.
Now, with our logistics partner, you can now try this maguro, at home!
One of the Best Parts Tuna
- Ootoro -
Of all the types of tuna, the Ootoro, with its melt-in-your-mouth texture and rich umami flavor, is a delicacy that once you try it, you will become addicted to it.
Compared to Chutoro, only a small amount of Otoro can be obtained from a single tuna, making it a rare part of the tuna.
Ootoro (Fatty tuna)
Melt-in-your-mouth texture and rich umami flavor. It is a delicacy that once you try it, you will become addicted to it.
Chutoro (Medium Fatty Tuna)
It has a balance of fatty and lean meat, which gives the perfect texture when you bite in your mouth!
Negitoro (Minced Tuna)
Negitoro is often cited as favorite sushi topping in Japan. made from the part of the tuna called "Nakaochi", which makes it fatty and delicious.
Traditional Dark Soy Sauce
The no.1 traditional soy sauce from Japan! It adds a deep flavor to sashimi, sushi, and many other dishes.
Best Bluefin Tuna from Misaki Fishing Port
Located on the tip of the Miura peninsula, in southwest Kanagawa Prefecture, Misaki Fishing Port is well known as a platform where rapidly frozen Maguro (tuna) and fesh fish is traded live. It is a well-positioned natural harbor as Jogashima, an island facing it to the south, forms a natural breakwater.
Deep-sea fishing vessels depart for the Pacific, Atlantic and Indian Oceans from Misaki, and come back to the port a few months later after fishing. Over one hundred Maguro wholesalers, including large and small ones, support Misaki’s fishing industry and have built a system that enables us to deliver high-quality Maguro to consumers throughout Japan.
"Super-frozen Maguro" has been rapidly frozen to the ultra-low temperature of -60℃ immediately after being caught in order to maintain the fresh, high quality, and is stored in a super freezer warehouse to keep freshness.
In the Misaki market, a lot of professional brokers are enrolled; high quality Maguro is selected by bidding through an auction system; cutting is done according to need by advanced processing technology. In recent years, brokers go abroad to purchase Maguro, there are also demands for farmed Maguro which is tastefully appealing to people in many countries around the world. We have defined it as "Misaki MAGURO".
In addition, in the spring of 2018, a new market called "Misaki Wholesale Seafood Market, Miura City" was established. The market has thoroughly advanced hygiene management. Its purpose is to help build up the "Misaki Maguro" brand.-
How to enjoy Sashimi Grade Tuna
In order to keep the maguro fresh, the chips that adhere to the maguro during processing are intentionally attached to the delivered maguro.
Remove the frozen maguro from the vacuum pack, rinse the surface lightly with water, wipe off the water with a dish towel/paper towel, and defrost.
*Usually household freezers have a temperature range of -15°C, the maguro deteriorates quickly, please enjoy it within 14 days of arrival.
Method 1 : Refrigerator defrosting (Easiest)
- Rinse off any attached chips and pat dry with a dish towel.
- Place on the absorbent paper provided, cover with plastic wrap, and let thaw in the refrigerator for 3 to 4 hours.
- Check the state of defrosting in the refrigerator.
The tuna is half-defrosted when you can feel its elasticity by pressing it gently with your finger.
- When the tuna is half thawed, you can cut it into pieces.
- Place the tuna back in the refrigerator until it is completely thawed.
Method 2 : Ice and water defrosting (Fastest)
- Rinse off the adhering chips and wipe off the water with a dish towel/paper towel.
- Place in a tight ziplock bag and soak in iced water for about an hour.
- Check the degree of ice water during the process.
To determine if it's half defrosted you can feel the elasticity of maguro when you gently press it with your finger.
- When the maguro is half defrosted, you can cut it into pieces easily!
- Then let it sit in the refrigerator again until it is completely defrosted.
- Check the maguro in the ziplock bag occasionally.
Usually it takes an hour to get half defrosted.
Tips to cut maguro block perfectly
When cutting maguro, it is best to cut when it is half-defrosted while you can feel the core.
*Maguro has fibers and striations in it.
*It is best to cut the maguro perpendicularly to these striations for the best flavor.
Step 1 : Insert the knife perpendicular to the half defrosted maguro and use the edge of the knife pull backward rather than pushing forward.
Step 2 : If you cut maguro straight into pieces, cutting it from the side with the same thickness, it will be suitable for sashimi.
Step 3 : If cut against the grain, so that the cross section is wide, it is suitable for sushi.
Story of Misaki Megumi Suisan
To be the Best Maguro Tonya (Maguro Wholesaler) in the World
We only catch Maguro that are allocated in the catch quota and are well managed. We do not deal with Maguro "less than 10kg of bluefin maguro" and ones caught by "round haul vessels". We consider this is one of the reasons decreasing fisheries resources.
We use the waste from the Maguro to make organic fertilizer, and pass it on to local farmers for their crops. Our desire is to use the entire fish and not waste the gift from the ocean.
We try to offset even the enormous energy consumption required for a super freezer warehouse. We set up a solar power generation system on the top of the office after the 2011 Tohoku earthquake and tsunami.Sifted to supply of renewable energy of the second processing plant and super freezer warehouse in 2020.
We set our goal to achieve RE100 as corporate responsibilities.
We offer lectures on food education for elementary school students who come to the warehouse for field trips. We also employ a local younger generation, and overseas trainees as well, and provide human resources for them.
|Product Name||[Sashimi Grade] Ootoro (Fatty Bluefin Tuna)|
|Country of Origin||Japan|
|Best Eaten by||
Within 14 days upon receiving.
Consume as soon as possible once defrosted.
|How to store||Keep frozen (under -18°C)|
|Sold by||REGINAA PTE.LTD|