The Majestic Bluefin… the largest of all tuna species, and the world’s most luxurious and sought-after fish.

Millions of dollars are traded in yen at the famous Tsukiji Fish Auction in Tokyo among dealers and fisherman who know the value of this supreme delicacy. But these fast swimmers are experts at evading the fishermen’s lines and hooks—thus getting a chance to experience the taste of Bluefin tuna is, for most seafood lovers, just a dream. Today, however, Luxe Gourmets is making it possible for those who enjoy luxury cuisine in America to taste any of three different cuts of the Bluefin: The Otoro, the Chutoro, and the Loin, in the comfort of their homes. The Otoro and Chutoro are the most expensive cuts—they are also the fattiest. For a lean, muscular cut of tuna that is red and firm (as close to resembling a cut of beef in texture, taste, and appearance, as fish can get), your choice should be our Bluefin Tuna Loin. Like all of our seafood, our Bluefin Tuna Loin is Grade #1 (the highest grade of fish). In the recent past, Grade #1 Bluefin was almost exclusively reserved for Michelin-starred restaurants. Today, we at Luxe Gourmets are providing our luxury-loving customers with five-star room service.

We offer two varieties of Tuna Loin: SuperFrozen and Fresh Farmed. Both products are custom cut to order by lb. Please read the product detail to see which is best for you.

In the sacred pantheon of luxury fish, Bigeye tuna reigns as the second most important deity (only the Bluefin tuna has more glory). Yet in Hawaii, Bigeye is by far the most popular and revered tuna species. Hawaiians call Bigeye “ahi” (along with Yellowfin tuna), and consider it a supreme delicacy that makes any cooked or raw fish recipe taste like absolute paradise.

Many tuna connoisseurs consider Bigeye, with its deliciously mild flavor, as the choice tuna for cooked recipes—such as hot steaks seared on each side, left raw (or “bleu”) in the middle, or else broiled and cooked through. Yet because it has a fair amount of excellent tuna fat, it also tastes wonderful when eaten raw as sashimi or sushi.

All of our seafood is Grade #1, so you can be certain that our Bigeye Tuna will please even the most discriminating palates no matter how luxurious the occasion. We do not use artificial preservative techniques or ingredients on our seafood, and its superior freshness is guaranteed.

This product is custom cut to order by lb.

To the experienced chef, the beauty of Yellowfin tuna is its versatility … its firm, mild, and lean meat lends itself perfectly to raw dishes such as tuna tartare, seafood salads, sushi and sashimi—as well as thick broiled steaks, and grilled filets. In Hawaii, this popular fish is called “ahi” and is often used in the delicious Hawaiian dish “poke” (click here for a perfect poke recipe, courtesy of chef Marc Matsumoto). Because Yellowfin is less fatty than the revered Bluefin tuna, it demands a lower price. This makes Yellowfin the ideal tuna for the everyday arsenal of a gourmet chef. While we recommend the more luxurious Bluefin Otoro or Chutoro for important dishes, which call for an unbelievable tuna that will mesmerize your guests, we suggest you try Yellowfin for everyday gourmet seafood recipes, as you can safely reach for Yellowfin with the certainty that your dishes will come out beautifully.

Yet not all Yellowfins are created equal: Note that we at Luxe Gourmets offer exclusively Grade #1 Yellowfin, which is the highest grade, (a “luxury sashimi grade” tuna). Grade #1 tunas are rare and in high demand—they are usually only offered in Michelin-starred restaurants—while the lesser grades (which you are apt to find in even the finest sushi bars and fish markets), pale in comparison to the quality of the Grade #1 fish that Luxe Gourmets delivers right to your home.

We at Luxe Gourmets offer both Fresh Yellowfin and SuperFrozen Yellowfin. Both products are custom cut to order by lb.