In Japan the term saku means block. Saku is commonly served as maguro in sushi bars. Because of its uniformity, it is preferred by Japanese chefs for sashimi and other sliced presentations.
Ideal for making ahi sushi or for pan searing, this premium yellowfin saku is boneless and skinless with blood line removed. It has been super-frozen at -40 degrees Celsius in under an hour to eliminate deterioration of the cells in the meat. The result is a noticeably firmer texture. It has also been treated with carbon monoxide (CO) for color.