Our sashimi grade albacore tuna is caught by the MSC Certified F.V. Pachena No. 1. In Canada: 50 miles offshore, southwest of Haida Gwaii (Queen Charlotte Islands) In the US: 100 miles offshore of the Oregon Coast (Newport)
Our BC spot prawn tails are coast wide prawns, caught from the US to Alaskan border and frozen at sea in salt water.
Our halibut (including the cheeks!) and black cod are caught between Victoria and the top of Haida Gwaii (Queen Charlotte Islands).
Our petrale sole and spring salmon are caught on the west coast of Vancouver Island.
Our tuna was frozen at sea at –50°C within minutes of being caught. It remains frozen through processing and delivery. This means we can preserve the fresh-caught quality.
Our airtight packaging has been selected to ensure freshness and maintain the sashimi grade quality of our tuna. When you pick up your Mitch’s Catch tuna, it comes wrapped to support maintaining cool temperatures. We also recommend bringing a small cooler when you come for pick up if you have significant travel time.
If the vacuum seal appears to have come loose, this will not impact the quality of your tuna. If you want to take it out of the plastic, you can put it in the fridge to thaw and enjoy within 24 hours.
You will be able to tell if your tuna has been oxidized if you sense any rancid or “fishy” smells when you thaw the tuna (ensure tuna is thawed out of the plastic!). The omega-3 fats are vulnerable to oxidation, this is why it is paramount to have an airtight seal. If, for any reason, the seal is broken when you receive Mitch’s Catch tuna, please contact us right away.
Always take your frozen seafood items out of the sealed packaging to thaw!
We recommend taking it out of the sealed packaging & placing it in a glass or ceramic container in your fridge the night before you want to enjoy it (morning of works to!). If you are thawing for same day enjoyment, thaw in your fridge for 2 to 4 hours.
Tuna Note: for tuna or toro sashimi, thaw partially, slice, and wait for it to thaw completely before enjoying (easier to slice when partially thawed).For tuna poke, we recommend adding The Marinade (or another marinade mixture) in the last 20 minutes of thawing.
First, check to see if your loin has a ‘belly’ on it. This part is called the Toro (see below for more info).
To pan sear, lightly oil each side of your tuna. Set your burner to high and heat up your pan so when you add a drop of water, you hear a sizzle. Place your tuna loin in the pan and watch how the bottom will start to lighten. Turn the loin and repeat on each side until they are all white. Fry your loin longer if you want it to be less rare. On our pan, about 30 seconds on each side will be rare, 1-2 mins on each side will be medium rare, 2-4 mins on each side will be well done. Move your seared loin to a cutting board, and let rest for 1 minute, then slice into 1/4” thick slices. Add your desired garnishes and sauce (see Pan Seared Tuna recipe).
For sashimi, we suggest removing your tuna from your fridge while still partially frozen. Slice to your desired thickness and wait for it to thaw completely before enjoying. You can also use the sashimi in sushi rolls or put the 1/4-inch sashimi slices in between 2 pieces of parchment and, using a mallet or rolling pin, pound down to create carpaccio!
For poke, we suggest removing your tuna from your fridge while still partially frozen. Slice into poke cubes and add 2–3 tbsp of The Marinade and mix to coat the poke. Before serving, mix around again to ensure all pieces are coated, then add to a bowl with your fav toppings, and enjoy!
You can also bake your tuna loin and enjoy in tuna melts or a salad. Preheat your oven to 350° and place your whole tuna loin on a lined cookie sheet (aluminum foil or parchment paper both work!). Brush your loin with a small amount of canola oil, and sprinkle with salt and pepper. Bake for 20-25 minutes, then cut into it to check and see if it is white all the way through. Let it cool, then crumble into chunks then have fun creating amazing tuna dishes!
If your loin has the Toro (belly) you want to slice off. The tuna loin sears a lot more evenly when the belly is removed. You can also purchase the Toro separately, as this delicacy is something meant to be enjoyed on its own!
As proud partners of the Ocean Wise Seafood Program, we are extremely passionate about sustainable fishing practices, and knowing exactly how and where our tuna is caught. In fact, it is our mission.
Our fishing partners are MSC certified. Our Sashimi Grade Albacore Tuna is caught off the coast of Haida Gwaii and Oregon and frozen at –50 C within minutes of being caught, it remains frozen in recyclable airtight plastic until delivered to our customers.
To us, ‘feel good food’ means food that contributes to the health and well-being of our bodies, our oceans, and our communities. It is our commitment to minimize our impact on the ocean and maximize our impact in the community.
Troll Albacore Tuna caught between Oregon and British Columbia and landed in Canada by the BC Fleet is tested on behalf of the CHMSF by IEC International. Both frozen and tuna canned in water is randomly tested at CANTEST laboratories, a facility that is approved by the Canadian Food Inspection Agency for the testing of metals in seafoods.
Results from this testing were well below the mandated levels regulated by the Canadian Food Inspection Agency of 0.5 pm and the US FDA regulation of 1.0 ppm.