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Yellowfin Tuna
From the pristine waters of the Maldives, our yellowfin tuna offers unparalleled quality for discerning palates. With its vibrant deep red flesh, it promises not just a feast for the eyes but an explosion of flavor and texture. Ideal for sashimi, carpaccio, grilling, and gourmet recipes, it is a versatile choice that meets the highest standards of sustainability and culinary excellence.
Primary Cuts
Primary cuts
Yellowfin tuna is processed into four loins, two top (akami) loins and two bottom (otoro) loins, each type is distinct and used for specific dishes.
Akami
Akami, or top loin, has leaner meat with a slightly more intense flavour. It's ideal for sashimi carpaccio, gourmet, and grilling.
Otoro
Otoro is the fattiest part of a tuna, especially near the belly. It has a sophisticated taste and distinctive fat marbling .
Head chunk
The portion closest to the head of the fish. It has less size variances at the ends, and provides better yield compared to the tail loin.
Centre Cut
The middle part of loin, and has uniform thickness on both ends. It has the highest yield and is the most costly part of the loin.
End chunk
The portion of the loin that is closest to the tail of the fish. It has the most size variance on both ends , and is the least costly part of the loin.
Fresher
Learn why Maldives tuna in general, and our tuna in particular, is fresher compared to almost any other tuna supplier on earth.
Full loin
Either Akami or Otoro, a full loin is essentially 1/4th of the loin yield from a yellowfin tuna. The weight of a full loin can be anywhere between 2 to 8 kg depending on the size of the fish.
Head chunk
The portion closest to the head of the fish. It has less size variances at the ends, and provides better yield compared to the tail loin. The weight range for head chunks varies between 2 to 4 kg .
Centre cut
The middle part of loin, and has uniform thickness on both ends. It has the highest yield and is the most costly part of the loin.
End chunk
The portion of the loin that is closest to the tail of the fish. It has the most size variance on both ends , and is the least costly part of the loin.
Saku
Steak
Cubes
Full loin
- Provides a skin-tight, oxygen permeable barrier for freshness.
- Helps maintain colour of fresh tuna.
- High gloss and sheen for improved appearance.
- Leak-proof package helps retain weepage .
FoodTouch® Paper
- Active packaging alternative - fresher longer.
- Retains Color: Delays oxidization & promotes blooming.
- Shields Texture: Wicks excess moisture. Wet Strength.
- Reduces off Odors: Active Properties. Interleave Layer.
Cling wrap
- Non-Vacuum option, adheres to itself.
- Protects loins while keeping it fresh.
- Low permeability to flavor and oxygen.
- Retards spoilage and retains favour and aroma.
Air-laid Paper
- Food grade non-woven white fabric made from fluff pulp.
- High level of water and moisture absorbency.
- Porous for improved breathability.
- Strong and soft for versatile wrapping options.
Base only
Full cover
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