Vietnamese Sashimi Grade Yellowfin Tuna 500–600g/pack｜Sashimi Grade Yellowfin Tuna｜Frozen to Lock in Freshness

Vietnam Sashimi Grade Yellowfin Tuna uses high-quality yellowfin tuna loin. The meat is naturally bright red, with a fine, firm texture and a relatively refreshing oily mouthfeel. It is suitable for guests who enjoy high protein, low fat, and clean seafood flavours. Each pack is approximately 500–600g, vacuum frozen for convenience for daily use by Hong Kong families, Japanese restaurants, fitness enthusiasts, and sashimi lovers.

Compared to bluefin tuna, yellowfin tuna has less fat and a fresher mouthfeel, with a clean fish flavour and firm, non-flaky flesh. After thawing, it can be sliced for sashimi, sushi topping, tuna donburi, Poke Bowl, salad garnish, or lightly seared for half-cooked tuna Tataki. It is suitable for those who want to eat lightly, healthily, and with protein.

Product Features

Sashimi Grade Quality
Suitable for sashimi, sushi, donburi, and Japanese cold dishes. Slice as needed after thawing.

Naturally Bright Red Meat
Yellowfin tuna has a naturally bright red colour. The presentation is attractive after slicing, making it suitable for family gatherings, Japanese bento, restaurant dishes, and holiday parties.

Less Fat, Refreshing Texture
Yellowfin tuna is a leaner tuna variety with lower fat content. It is refreshing and not greasy to eat, suitable for fitness, fat loss, and high-protein diets.

High protein, low fat
Tuna is a high-quality protein source, containing approximately 23–25g of protein per 100g, with relatively low fat content, suitable for pairing with rice, salads, buckwheat noodles, or healthy meal boxes.

Frozen to lock in freshness
Captured and frozen after processing to help maintain the fish's fresh flavour, colour, and texture; suitable for long-term frozen storage in Hong Kong households.

500–600g Bulk Pack
A pack with sufficient quantity, suitable for sharing by 3–5 people, or for use in multiple portions. Suitable for family sashimi platters, sushi parties, prepping fitness meals, or stocking up for restaurants.

Suggested Cooking Methods

1. Tuna Sashimi
   After thawing, pat the surface dry with kitchen paper, cut into slices approximately 0.5–1cm thick, and serve with soy sauce, wasabi, shiso leaves, and daikon radish strips.
2. Tuna Sushi
   Cut into long thin slices and place on sushi rice to make tuna nigiri, gunkan sushi, or hand rolls.
3. Tuna Donburi
   Cut into cubes or slices and place on white rice, sushi rice, or brown rice, adding nori, sesame seeds, cucumber, avocado, and a hot spring egg to complete a simple Japanese tuna donburi.
4. Poke Bowl Healthy Bowl
   Cut into small cubes and paired with avocado, corn, edamame, cucumber, nori, brown rice, or salad greens, suitable for fitness enthusiasts and health-conscious guests.
5. Semi-ripe Tuna Tataki
   Quickly seared or torched on the surface; the outside is lightly cooked while the inside remains pink, served with yuzu vinegar, sesame paste, or Japanese soy sauce.

Thawing and Handling Instructions

It is recommended to thaw the product in its vacuum packaging in the refrigerator at 0–4°C for approximately 6–12 hours. After thawing, remove it and rinse the surface lightly with cold water to remove salt, then pat it completely dry with kitchen paper before slicing or cubing as needed.

If quick thawing is required, place the unopened package in a sealed bag and thaw in running cold water or ice water. Do not use hot water for thawing to avoid affecting the texture and colour of the fish meat.

After thawing, it is recommended to consume on the same day; once opened, it is not recommended to refreeze. Use clean knives and cutting boards when slicing sashimi and maintain low-temperature handling.

Nutrition Facts (per 100g)

Energy: Approximately 105–120 kcal
Protein: Approximately 23–25g
Fat: Approximately 0.5–2g
Carbohydrates: 0g
Sugars: 0g
Sodium: Depends on rinsing level and surface salt content

Actual nutritional values may vary slightly depending on the fish cut batch, cut, and processing method; the above is for reference only.

Suitable for

Suitable for those who enjoy sashimi, sushi, Japanese cuisine, low-fat high-protein diets, muscle building, fat loss and calorie control, family gatherings, restaurant-quality dishes, and healthy meal boxes. Yellowfin tuna has a lighter oiliness and is not overly rich, making it suitable for daily consumption.

Storage instructions

Store at -18°C or below.
After thawing, keep refrigerated and consume as soon as possible.
Do not leave at room temperature for extended periods after opening.
Repeated thawing and freezing is not recommended.

Product Information

Product Name: Vietnam Sashimi Grade Yellowfin Tuna
English Name: Sashimi Grade Yellowfin Tuna
Specification: Approximately 500–600g/pack
Origin: Vietnam
Storage: Frozen at -18°C
Packaging: Vacuum Frozen Packaging
Suggested Uses: Sashimi, Sushi, Donburi, Poke Bowl, Tataki, Japanese Cold Dishes

Friendly Reminder

Images are for reference only; actual product shape, colour, fish texture, and packaging condition may vary slightly by batch. Slight surface salt content is normal preservation processing; please rinse and pat dry before use. Use clean knives and low-temperature environments for handling to ensure the best eating experience.