{"id":299,"date":"2026-10-13T15:27:37","date_gmt":"2026-10-13T15:27:37","guid":{"rendered":"https:\/\/dev.artkweb.com\/uncategorized\/fresh-tuna-saku-bali\/"},"modified":"2026-10-25T07:27:17","modified_gmt":"2026-10-25T07:27:17","slug":"fresh-tuna-saku-bali","status":"publish","type":"post","link":"https:\/\/pasificmakananlaut.id\/id\/fresh-tuna-saku-bali\/","title":{"rendered":"Fresh Tuna Saku in Bali \u2014 Sashimi-Grade Buying Guide 2026"},"content":{"rendered":"

Where can you buy fresh, sashimi-grade tuna in Bali?<\/strong> For sashimi, poke and seared tuna, the safest source is a specialist seafood supplier that handles tuna under sashimi-grade cold-chain conditions. Pasific Makanan Laut<\/a> supplies fresh tuna saku<\/a> dan steak tuna<\/a> across Bali, same-day, with a 4.9-star rating across 81 reviews.<\/p>\n

Apa itu tuna saku?<\/h2>\n

Tuna saku is a clean, rectangular block of tuna loin cut specifically for slicing into sashimi, nigiri and poke. Because it is trimmed into an even block, you get consistent slices with almost no waste \u2014 which is why it is the cut professional sushi chefs prefer. A steak tuna<\/a>, by contrast, is a thicker cross-cut ideal for searing and grilling.<\/p>\n

What makes tuna sashimi-grade?<\/h2>\n

Sashimi-grade means the tuna has been handled and frozen in a way that makes it safe to eat raw. The key factors are speed and temperature: tuna caught, bled and chilled quickly, then kept under continuous cold-chain control, keeps its deep red colour, firm texture and clean taste. Always confirm sashimi-grade handling with your supplier before eating tuna raw.<\/p>\n

How to choose fresh tuna in Bali<\/h2>\n
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  1. Colour<\/strong> \u2014 deep, even red or pink; avoid brown edges or a dull grey tone.<\/li>\n
  2. Texture<\/strong> \u2014 firm and dense, not soft or watery.<\/li>\n
  3. Smell<\/strong> \u2014 clean and ocean-fresh, never sour or ammonia-like.<\/li>\n
  4. Supplier<\/strong> \u2014 ask whether it is sashimi-grade and how the cold chain is maintained.<\/li>\n<\/ol>\n

    Ways to use tuna saku and steak<\/h2>\n