Frozen vacuum-packed yellowfin tuna loins

Tuna loins ready to portion

The loin is the most usable part of the tuna: the clean muscle, with no bones or head, obtained when the whole fish is cut. Receiving it already separated and vacuum-packed saves the buyer the cutting work and the handling of by-products, and means paying only for the meat that will be used.

Our loins come from yellowfin, a species with pink, firm, mild-tasting meat. They are supplied in 1 to 3 kg pieces, a manageable size for cutting cubes, steaks or slices to suit the recipe or the retail format.

Why vacuum packing matters for frozen tuna

Vacuum packing protects the meat from contact with air during freezing and storage, helping to keep its colour and juiciness. Each loin is packed individually, so you can thaw only what you need and keep better control of the cost per portion.

• No cutting and no head or bone waste.
• Easy portioning in the kitchen or the plant.
• Tidy storage and simple stock rotation.

For food service, distribution and processors

Frozen yellowfin loins suit restaurants and catering, retail fish counters and ready meal producers. If your operation works with the whole fish, you can also choose our frozen whole yellowfin tuna.

For applications that call for more fat, compare it with our frozen bigeye tuna. Packing and other specifications are adapted to your needs: get in touch through our contact page.

Storing and thawing the loins

Keep the loins at −18 °C or below. To thaw them, leave them in a chiller at 0–4 °C inside their pack, slowly, until the meat is pliable. This prevents loss of juice and colour. Once thawed, they must not be refrozen and are best used as soon as possible.