To cut sashimi tuna, use a sharp knife to slice the fish against the grain into thin, even pieces, typically around 5mm thick. Ensure the tuna is fresh and chilled for clean cuts, and serve immediately for optimal taste and texture. For premium sashimi-grade tuna, visit our seafood product page to explore our selection of sustainably sourced options.

To cut tuna for sashimi, use a sharp knife to slice the fish against the grain into thin, even pieces, typically about 5 mm thick. Ensure the cuts are smooth and clean to maintain the texture and flavour, and consider visiting our seafood product page for premium sashimi-grade tuna options.