Yellowfin Tuna, graded, cut and packed for export.

Center loins, Grade A / B

Yellowfin Tuna Loins

Hand-cut from fresh Yellowfin. Deep red and firm, with little drip loss. Used for sashimi, grilling, or cutting into steaks and portions.

Sashimi-grade blocks

Yellowfin Tuna Saku Blocks

Center-cut, uniform blocks trimmed for sashimi and sushi. Cut from Grade A loins for a deep red colour and firm texture.

Center-cut portions

Yellowfin Tuna Steaks

Cut from the centre of the loin to an even thickness. For grilling, searing or the oven.

The richest cut

Yellowfin Tuna Belly

The fattiest part of the fish, soft and rich. Grill it, sear it or serve it raw.

Cut to your size

Yellowfin Tuna Chunks

Cut from centre loins, for cooked dishes or further processing.

15–45 kg whole fish

Whole Yellowfin, Gilled & Gutted (G&G)

Whole Yellowfin Tuna, gilled and gutted, delivered fresh and chilled, ready for further processing or wholesale.

10–35 kg, ready to loin

Yellowfin, Headed & Gutted (H&G)

Wild-caught Maldivian Yellowfin, headed and gutted, ready for loining, filleting or cutting into steaks and sashimi blocks.

High-yield offcuts

Yellowfin Tuna Trims

Offcuts from cutting loins and steaks. Good for processing, cooking and ready meals.

Specifications on request.

Bone-in, skin-on

Yellowfin Tuna Tail

The rear section of the fish, bone-in and skin-on. Firm and meaty, for grilling, stews and traditional cooking.

Specifications on request.