The akami saku cubes come from the dorsal fillet, the dorsal fillet is in turn divided into 3 technical parts, part 1 sekami (back piece at the head), part 2 skana (middle part of the back), part 3 seshimo (tail piece of the back). To make saku cubes, the tuna must first be cut into fillets. The fillets must then be cut into blocks. Saku is a Japanese name for small block. Think of lxbxh 40x10x3. Sakubrans are used in Japanese cuisine to prepare sushi and sashimi. Saku Akami is the red lean meat of the tuna, usually cut from the back of the tuna. Saku Akami is a completely clean piece of meat without bones and bones. Bluefin Akami has a rich and fleshy taste with a firm and tender texture. Saku Akami is available as fresh. High quality is also available when frozen at -60.