Nairagi
Visible fat marbling makes it a shame to cook this grade of Nairagi. Extremely rare and reminiscent of Ahi Toro for its valuable oil content, this is a sashimi lover's dream. When cooked, its presentation-like cream orange color turns to a mild pink and maintains moisture. Raw Nairagi is a little-known secret of the Hawaiian Islands. Texture qualities offer a dancy-smooth firmness which makes great tartar, poke or simply sliced.
- Characteristics:
- Color: Creamsicle orange
- Texture: Moist, steak
- Flavor:
- Oil Content: High
- Water Content:
- Translucency:
- Shelf Life:
- Taste: Mild, buttery, citrus
- Compare To: Hebi, Kajiki, Ahi
- Cooking:
- Bake: Creamsicle orange
- Saute: Excellent
- Sear: Excellent
- Grill: Fantastic
- Sashimi: Excellent
- Other Uses:
- Ordering:
- Nairagi loins are always fresh, never frozen. Each portion is vacuum-sealed with dry lock fresh guard. Minimum order for this species is 2lb. units. Loin cuts are skin-off, bone-out and bloodline trimmed. Loin sections range from 2lbs. to 15lbs.