01 / 05
Line-caught in the Pacific.
Pacific Ocean. Caught on longlines, with hooks: fish of 25 to 40 kg.
Consistent quality. Every delivery.
Consistent colour, texture and portion yield, batch after batch. Keep it frozen and thaw it only when you need it.
Bright red and firm.
No added water.
Keep scrolling: the Saku is thawing.
Scroll to thaw
A new standard for your kitchen
Quality on your terms.
- Control
- Thaw only what you serve tonight.
- Consistency
- Consistent quality, every day of the week: the same colour and texture.
- Less waste
- No opened tuna waiting for the weekend: what you don’t thaw stays frozen.
Ready when your kitchen needs it.
Two cuts: Saku is a block for slicing (sushi, sashimi, nigiri); Chunk is for hand cutting (tartare, poke). See the products →
From Silvi Marina24h
Across most of Italy, with dry ice.
First case1case
Your first case, covered by the risk-free trial.
Watch how it thaws.
Rinse, salted water, pat dry, cut, fridge. One protocol, one video.
Bright red and firm.
That’s how it reaches the plate. No added water: consistent texture and portion yield, delivery after delivery.
- Weighed in the cold store
- 7.46 kg
- of which tuna
- 7.46 kg
- water and additives
- 0
- Per 60 g portion
- €1.71
- You pay
- €212.61 + VAT7.46 kg × €28.50 per kg
We pre-authorise the maximum case weight (7.5 kg) on your card and charge only the actual weight.
Pure tuna. No added water.
One ingredient on the label: tuna. No water, no additives, no colouring: you pay only for tuna, at the actual weight shown on the delivery note.
Protected by the −60 °C cold chain.
From the sea to your freezer in five stages, never thawed. Every batch has its own QR code.
02 / 05
Frozen at −60 °C on board.
Bled, gutted and frozen to −60 °C on board, right after the catch.
03 / 05
Cut.
Saku and Chunk processed in South Korea, inside the cold chain.
ULT COLD STORE / SILVI MARINA−60,004 / 05
Silvi Marina.
Our −60 °C cold store in Abruzzo. The batch waits here for your order.
05 / 05
24 hours.
Insulated box and dry ice. It arrives below −40 °C.
Trial
Try your first case at no risk.
First order only, one case. If, stored at −20 °C and thawed following the protocol, the tuna doesn’t convince you, report it within 48 hours of delivery with photos and, if possible, a video: we replace it or refund you. Terms of sale, art. 8-bis.
- In the box
- Protocol card, QR codes to the videos, window sticker
- When it applies
- One case only, on your first order
- Terms
- Full terms in art. 8-bis of the terms of sale
Order today. In 24 hours across most of Italy.
Order online. Up to Naples it arrives in 24 hours, in Puglia and Basilicata in 48. For Calabria, Sicily and Sardinia, write to us at info@magurosan.it: we arrange the delivery with you.
| Delivery | Where | How |
|---|---|---|
| 24 h | Central and Northern Italy, down to the Pescara-Naples line | Insulated box, dry ice |
| 48 h | Puglia, Basilicata and the rest of Campania | Insulated box, dry ice |
| On request | Calabria, Sicily and Sardinia | Write to us: we arrange the delivery with you |
Frequently asked questions.
What tuna is it?+
Super Frozen tuna kept at −60 °C from the vessel to the cold store in Silvi Marina. Caught in the Pacific and frozen on board right after the catch. No added water: you pay the actual weight.
How long does it take to thaw?+
It depends on the cut: a 200-220 g Saku is ready in about 50 minutes, a 1.2-1.5 kg Chunk in about 2 hours 15 minutes. You thaw it yourself, in your kitchen, and only what you serve.
How does it arrive?+
In an insulated box with dry ice, still deep-frozen. Up to Naples in 24 hours, in Puglia and Basilicata in 48. For Calabria, Sicily and Sardinia, write to us at info@magurosan.it: we arrange the delivery with you.
How do I serve it bright red?+
Thaw only what you need, shortly before service, following the protocol: that way it reaches the table bright red and firm. The rest stays frozen in your freezer.
Why does the case weight vary?+
Both formats are cut from whole tuna loins, which means individual pieces and case weights may vary naturally. We weigh every case and invoice the actual weight.
How long does it keep?+
Until shipping it stays in our −60 °C cold store; it travels in an insulated box with dry ice and arrives below −40 °C. In your kitchen, keep it in the freezer at −20 °C or below, within the times shown on the label and the technical sheet. Once thawed, in the fridge at 0-4 °C, 4 days. It must not be refrozen.
What do I write on the menu?+
The rules for restaurants are not the same as for retail: your adviser can confirm what is mandatory for your venue. For every batch we give you a ready line with species, fishing area and gear: stating that your tuna is natural, safe and traceable is an advantage with your guests.
Is it suitable for sushi?+
Yes. Saku cuts into even slices for sushi, sashimi and nigiri; Chunk works for tartare, poke and maki.
Does fish served raw need to be frozen first?+
Yes. For fish served raw, EU rules (Regulation (EC) 853/2004) require freezing at −20 °C for at least 24 hours, or at −35 °C for at least 15 hours. Maguro San is kept at −60 °C from the vessel to the cold store.
Is there a minimum order?+
The minimum is one case. The weight varies, from 4 to 7.5 kg for Saku and from 4 to 6.5 kg for Chunk, and you pay the actual weight. Clear prices in the shop, excluding VAT. Order without registering: you enter your VAT number at checkout.
Can I get it from my distributor?+
Where there’s a Maguro San distributor, yes. Where there isn’t, we deliver ourselves. Ask for it by name.
The tuna worth asking for by name.
For professional food service only, with a VAT number. Transparent pricing, excluding VAT; order without registering, you enter your VAT number at checkout.