Tide | Fishes | Yellowfin tuna, red, fillets, sashimi...

Selected by Le Delas' Tide experts, this fillet of fresh whole yellowfin tuna offers optimum quality and freshness for professional kitchens. Ideal for quality establishments, this tuna can be used in a variety of dishes, grilled or pan-fried tuna steaks, summer kebabs, tatakis... Perfect for your seasonal menus or catering events, this yellowfin tuna fillet will delight the most demanding customers with its tender, delicate flesh, pleasant texture and mild, slightly sweet flavour. Its vacuum-packed packaging guarantees optimum preservation of flavours and textures.

French bluefin tuna fillet (Thunnus thynnus) is an exceptional fish, highly prized by professionals for its firm, rich flesh and intense flavour. This fillet is ideal for cutting into steaks or tataki. It is prepared by our team at the Marée Le Delas workshop in Rungis the night before your order is shipped, guaranteeing optimal freshness. Professional culinary uses: Bluefin tuna is perfect for raw preparations such as sushi, sashimi and tartare (provided it has been frozen for 24 hours beforehand). It can also be cooked very quickly in a frying pan on each side to sear it and leave the inside pink. Its strong flavour goes wonderfully with Asian flavours such as soy sauce, ginger and sesame. Storage and preparation tips: As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared the night before shipping, so it is recommended that you use it quickly to enjoy its quality to the fullest. The product can be frozen upon receipt.

This special sashimi tuna has been frozen to destroy parasites so that it can be eaten raw. It is ideal for tartars, carpaccios, ceviche, talaki, etc.

Albacore tuna (Thunnus alalunga) is a fish of choice, prized for its light, delicate flesh, which has a more subtle flavour than other types of tuna. With an average weight of over 5kg, it is perfect for professional cutting. This fish is prepared by our fishmongers at the Le Delas fish market in Rungis the night before the order is shipped, ensuring optimal freshness. Professional culinary uses: The flesh of white albacore tuna is ideal for raw preparations such as sashimi or tataki. It can also be pan-fried, grilled or roasted in the oven, retaining a pink centre. It goes wonderfully with Asian flavours, soy-based sauces or citrus fruits. Storage and preparation tips: This product is fresh and must be kept refrigerated. It is recommended that you consume it quickly to preserve its taste. The product can be frozen upon receipt.

This defrosted yellowfin tuna loin is a premium product for professionals, offering excellent value for money. Sold in 3.5kg pieces, this tuna loin is ready to use. It is caught in various areas of the Atlantic, Indian and Pacific Oceans, then processed to ensure a skinless, boneless and bloodline-free product. This seafood product is a must-have for your gourmet preparations. It is vacuum-packed to preserve its freshness and taste. Professional culinary uses: ► Tartares and sashimi: Once heat-treated, this tuna loin can be used to prepare tartares or sushi. ► Bistro dishes: Tuna can be served grilled, pan-fried or roasted, with vegetables or grains. ► Salads: Tuna can be added to rice, bean or vegetable salads. ► Sandwiches: Tuna can be used in sandwiches, wraps or burgers. Storage and preparation tips: This product must be stored in the refrigerator between 0°C and 2°C. It is important not to refreeze it. Once opened, it must be consumed within 48 hours after cooking.

A prime seafood alternative for distinctive, local, and responsible cuisine. The Atlantic tuna (Euthynnus alletteratus) is a wild fish from the Scombridae family (tuna and mackerel), carefully selected for chefs in traditional restaurants, seafood bistros, and fine fish shops. Characterized by a blue-black back adorned with sinuous dark lines and typical spots under the pectoral fins, the Atlantic tuna offers dense, deep red flesh that is particularly flavorful and rich in nutrients. Less well-known than some of its pelagic cousins ​​(herring, sardines, anchovies, mackerel, and tuna, which generally inhabit the middle and upper layers of the oceans, protected by their bluish sheen), but gastronomically excellent, it represents a remarkable opportunity for professionals wishing to diversify their seafood offerings with a distinctive fish, while promoting sustainable and economically advantageous fishing practices. Professional Uses, Preparation, and Storage: ► Culinary Applications: Tuna can be prepared in many ways and adapts to contemporary culinary trends. Whether raw or lightly cooked, its firm flesh is perfect for making flavorful seafood tartares (with capers, red onions, and citrus fruits), ceviches marinated in lime, or tataki seared briefly on the grill and coated in spices. For traditional hot dishes, it is ideal cooked in a Provençal or Sicilian-style stew, simmered slowly with tomatoes, olives, garlic, and aromatic herbs, which preserves the tenderness of its flesh. Tuna steaks or fillets can also be grilled on a griddle or barbecue, provided they are cooked to a pink center to retain their juiciness. Finally, it is excellent when confit at low temperature in premium olive oil to garnish gourmet salads or premium pan bagnats. ► Preparation: Presented whole with an average size of 3 kg per piece, this fish offers excellent handling on the cutting board. It allows for the removal of beautiful, meaty fillets, the cutting of even steaks, or the preparation of meat for delicate stuffings or seafood terrines, guaranteeing excellent overall yield for the kitchen. ► Storage: Ultra-fresh product from daily deliveries. Store immediately upon receipt in a refrigerated room between 0°C and +2°C, kept under ice to preserve the firmness of its flesh and its optimal organoleptic qualities. This wild-caught fish can be found at our Seafood Workshop at Le Delas in the Rungis International Market.