Superfrozen, Recommended for Cooking
Locally caught wild big eye tuna belly parts. It's not the same as bluefin tuna belly as there's no "o-toro" or "chu-toro" as the belly parts are significantly smaller and have a lot of tendons. It can be used as sashimi, however, the meat can be a little hard and a little chewy due to the tendons. So we highly recommend marinating it with our shiokoji for a few hours and grill it. The combination is unbelievable.