SASHIMI-GRADE TUNA -60º

Thunnus albacares
Thunnus obesus
Katsuwonus pelamis

We work closely with leading tuna producers in Japan and South Korea and have extensive and in‑depth knowledge of this product.

We offer the main sashimi tuna cuts at ‑60ºC in different grades (A, B, C…) depending on each client’s needs, which vary according to the sales channel (Retail, Food Service…).

Yellowfin, Bigeye & Skipjack Tuna. Always natural (no treatments or additives).
Artisanal longline fishing by specialized Japanese and Korean vessels.
Immediate onboard slaughter using the traditional Japanese IKEJIME technique (controlled perforation of the central nervous system, minimizing stress and preventing lactic acid release). This preserves color, texture and flavor—fundamental aspects of premium sashimi tuna.
After slaughter, the fish is eviscerated and frozen immediately onboard at ‑60ºC.