Saku of Yellowfin Tuna (Thunnus albacares) is a premium pelagic species widely exported from the Indo-Pacific and other major tuna fishing regions in frozen form. It is valued for its firm texture, vibrant red color, and clean, refined flavor profile, making it particularly suitable for sashimi and sushi applications.
Saku blocks are precision-cut portions prepared under hygienic conditions from carefully selected loins. The product is processed as fresh-cut or frozen-cut and is available as CO-treated or non-CO-treated, depending on market requirements.
Rapid freezing preserves natural color, structure, and eating quality after thawing. Its consistent grain and uniform cut dimensions make Yellowfin Tuna Saku a highly versatile product for premium foodservice and retail use.
Scientific Name:
Thunnus albacares
FAO Catch Area:
FAO 51
FAO 57
FAO 71
Saku of Yellowfin Tuna (Thunnus albacares) is a premium pelagic species widely exported from the Indo-Pacific and other major tuna fishing regions in frozen form. It is valued for its firm texture, vibrant red color, and clean, refined flavor profile, making it particularly suitable for sashimi and sushi applications.
Saku blocks are precision-cut portions prepared under hygienic conditions from carefully selected loins. The product is processed as fresh-cut or frozen-cut and is available as CO-treated or non-CO-treated, depending on market requirements.
Rapid freezing preserves natural color, structure, and eating quality after thawing. Its consistent grain and uniform cut dimensions make Yellowfin Tuna Saku a highly versatile product for premium foodservice and retail use.
Scientific Name:
Thunnus albacares
FAO Catch Area:
FAO 51
FAO 57
FAO 71
Available Sizes:
15–20 cm x 5–8 cm x 2–3 cm
15–20 cm x 8–10 cm x 2–3 cm
15–20 cm x 10–12 cm x 2–3 cm
Packaging:
IQF or IVP
10 lbs/master carton
Customisation & Availability
Specifications can be customised to meet individual client requirements. All sizes, weights, and presentations are subject to availability and catching conditions.
