Sashimi-grade Ahi Saku blocks work for sushi, sashimi, and quick pan searing. Serve raw and chilled, or use the steps below to thaw and sear.
Thawing
Place your frozen Ahi Saku blocks in the refrigerator the night before you plan to cook them so they have plenty of time to thaw.
In a hurry? Keep the blocks in their sealed packaging and place them in a bowl. Fill the bowl with water that's slightly colder than room temperature — too cold slows the thaw, too hot degrades the texture. Make sure the fish is fully submerged; weight it with a smaller bowl or plate if it floats. Refresh the water every 20–30 minutes until the fish is fully thawed.
Searing
- Heat a grill or cast iron skillet to medium-high heat. Add avocado oil to coat the pan and let it come up to temperature.
- Sprinkle salt and pepper to taste over the Ahi Saku blocks.
- Sear for 45 seconds to 1 minute per side to keep the interior tender and rare.
- Finish with any seasoning, sauce, or garnish of your choice and serve.
Slicing
If you plan to slice the blocks into strips, use a very sharp knife and slice with care so you don't tear the flesh.
