YELLOWFIN TUNA (Sashimi Grade)

Description

For best results, thaw in the fridge for 24 hours, then cook.

NOTES: Although every care has been taken to remove all bones some may remain.

STORAGE: Store below -18° C. Once thawed, store in a refrigerator at -2° to 2° C and Consume within 3 days of opening the pack. Do not refreeze.