Bluefin Tuna
Washington DC

Our Bluefin Tuna comes from Nagasaki Prefecture, specifically the Goto Islands — one of Japan's finest Bluefin fishing grounds. It is processed by Hosei Suisan in Miyazaki under full NOAA SIMP catch certification, then flown Fukuoka–Haneda–IAD and available at our DC shop within approximately 48 hours of leaving Miyazaki.

Ikejime (活け締め) is a Japanese slaughter technique: the fish is instantly dispatched via a brain spike, then exsanguinated (bled out), then the spinal cord is destroyed (shinkei jime). This stops stress hormones and lactic acid buildup immediately, preserves umami and firm texture significantly longer than conventional slaughter, and produces cleaner, more complex flavor. Without ikejime, passive suffocation stresses the fish — stress has a smell, and that smell stinks. Learn more at the Ikejime Federation.

Never frozen at any stage. Our Bluefin Tuna is processed Ikejime at the farm, super-chilled during air shipment, and arrives at our shop within approximately 48 hours of leaving Miyazaki. We do not freeze it — slow domestic freezing creates ice crystals that rupture the cell walls and destroy the texture that makes sashimi-grade Bluefin worth eating. What freezing does to fish →

All three come from different sections of the same fish. Otoro (大トロ) is the fatty lower belly — the richest, most marbled cut, with a buttery texture that melts at body temperature ($74 / ~8 oz). Chutoro (中トロ) is the mid-belly — medium fat, balancing richness with clean tuna flavor ($60 / ~8 oz). Akami (赤身) is the lean red loin — deepest umami, firm texture, and the cut sushi chefs use to judge a fish's true quality ($55 / ~8 oz).

Beyond the standard four (Otoro, Chutoro, Akami, Sujitoro), we offer rare cuts when available: Hohoniku (頬肉 — cheek meat, only two small medallions per fish), Kama (鎌 — collar, exceptionally fatty), Nakaochi (中落ち — meat scraped from the backbone), and Zuniku (頭肉 — head meat). These cuts are listed on the shop when in stock and sell out quickly.

Yes. Order online at shop.sashimidc.com for same-day delivery across Washington DC and parts of Maryland and Northern Virginia. Delivery runs 1:00 pm – 8:00 pm daily, $30 minimum. Pickup is also available daily at Rice Market, 1608 14th St NW, Lower Level.

Yes. All Bluefin Tuna at Sashimi DC is imported in full compliance with NOAA's Seafood Import Monitoring Program (SIMP) — a US federal regulation requiring catch documentation at every step: vessel name, fishing area, gear type, catch date. This means 100% traceable from vessel to our shop. Every piece we carry meets these requirements.

Each cut (~8 oz) yields approximately 15 slices of sashimi — enough for 2–3 people. Sasshu Salmon (~9 oz) yields approximately 18 slices.

As a main course: 150–200g per person. As part of a multi-fish spread: 80–100g per variety per person. For a tasting across multiple cuts (Otoro + Chutoro + Akami), one standard portion covers two people comfortably. When in doubt, order more — Bluefin holds well vacuum-sealed in the fridge for 1–2 days.

Keep vacuum-sealed and store in the coldest part of your refrigerator (back of the bottom shelf, 1–2°C). The TTI seal on each pack turns color if the cold chain is broken — a green TTI means the fish is within safe temperature range. Consume within 1–2 days of receipt. Do not freeze — it irreversibly damages the texture of never-frozen Ikejime fish.

No. Sashimi DC never uses CO treatment. CO reacts with myoglobin to form a permanently bright cherry-red or pink color — making tuna look fresh for weeks regardless of actual condition. CO treatment is banned in Japan, the EU, and Canada; permitted in the US. The same practice is used on beef, pork, and poultry via Modified Atmosphere Packaging (MAP). Our Akami is naturally dark red-purple — the true, unaltered color of fresh Bluefin Tuna. Vivid cherry-red tuna is a warning sign, not a quality signal. Full guide: CO treatment, Japan's MHLW ban criteria, and global regulatory status →

Ikejime-processed Bluefin Tuna keeps well vacuum-sealed at 1–2°C — the best-by date is set 15 days from processing at Miyazaki, accounting for transit time. The fish often reaches its umami peak several days after arrival: ATP converts to IMP (inosine monophosphate, the primary umami nucleotide in fish) through a purely autolytic, enzyme-driven process that continues predictably inside the vacuum pack. Thursday delivery is excellent to eat Saturday or Sunday. Once at home, consume within 1–2 days of opening. The TTI seal indicates if the cold chain was maintained during delivery.

Yes, like all tuna, Bluefin contains some mercury — but Sashimi DC's Goto Islands Bluefin is farm-raised from wild-caught juvenile seed stock (天然種苗) and reaches harvest size in 2–3 years. Wild-caught Bluefin can take up to 15 years to mature, accumulating mercury throughout that time. The shorter grow-out period means measurably lower mercury bioaccumulation compared to fully wild-caught Bluefin. Adults in good health can enjoy Bluefin in moderate quantities as part of a varied diet. Pregnant women, nursing mothers, and young children should follow FDA guidelines on tuna consumption.

Each pack includes a TTI (Time-Temperature Indicator) seal — check it first. If the TTI has not triggered, the cold chain is intact. Fresh sashimi-grade fish should smell clean and oceanic, not fishy or sour. Akami (lean tuna) will be naturally dark red-purple — never vivid cherry-red, which signals CO treatment. Otoro and Chutoro have white fat marbling but should never appear vivid pink; the flesh between the fat lines will be the same natural dark tone. Salmon will have bright, defined fat lines. If anything seems off on arrival, contact us — temperature-compromised deliveries receive a full refund.

Check the best-by date on the label — that is your outer limit. Keep the pack vacuum-sealed in the coldest part of your fridge (back, away from the door) to avoid temperature swings. The green TTI window confirms that time-temperature exposure stayed within the Skinner-Larkin curve for Botulinum toxin — your assurance that the cold chain held. Once you open the vacuum seal, consume within a couple of days. Once you slice the fish, consume that day.

Akami is the classic poke cut — lean, firm, and clean-flavored, it holds its shape under soy and sesame marinade. Chutoro works for a richer, more luxurious bowl but should be marinated briefly (under 10 minutes) and served immediately, as its fat softens quickly. Both are available at Sashimi DC, never frozen and never CO-treated. Cut into ¾-inch cubes, marinate to taste, serve over sushi rice.

Yes. Akami is the recommended cut for crispy tuna rice — its firm, lean texture holds up on the crispy rice base and doesn't turn mushy. The intense umami cuts through spicy mayo or ponzu. Sashimi DC's Akami is sashimi-grade Goto Islands Bluefin — more than the dish strictly needs, but the quality is immediately apparent. Spoon on raw; do not torch the fish.