Freshly long line caught tuna, gilled/gutted, is been carefully graded and selected in order to prepare sashimi grade tuna loins. These loins are boneless, skinless, belly off, with all viscera and black meat removed. Each loin is individually vacuum packed in LLDPE bags, depending on the customer requirement each loin is being wrapped with food grade white fabric or wasabi paper and vacuum packed in LLDPE bags.

  • Species

    Yellowfin Tuna (Thunnus Albacares)
    Bigeye Tuna (Thunnus Obesus)

  • Texture

    Firm texture, not grainy/sandy,
    mushy or pasty

  • Physical Condition

    Each end product is kept at chilled Kgs
    temperature (2-4 degrees Celsius) to be
    air freighted to destination for consumption

  • Loin Cuts and Specifications

    Chilled Tuna Loins
    Center Cut
    Diamond Cut

  • Odor

    Characteristics of the species
    No off odors indicative of decomposition
    oxidation or contamination

  • Dimensions

    Loin weights approximately 2-5 Kgs