{"id":9839,"date":"2025-06-29T17:24:56","date_gmt":"2025-06-29T17:24:56","guid":{"rendered":"https:\/\/www.newfish.es\/atun\/"},"modified":"2025-11-27T09:14:42","modified_gmt":"2025-11-27T09:14:42","slug":"tuna","status":"publish","type":"page","link":"https:\/\/www.newfish.es\/en\/tuna\/","title":{"rendered":"Tuna"},"content":{"rendered":"\t\t
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SASHIMI-GRADE TUNA -60\u00ba <\/h1>\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Thunnus albacares
Thunnus obesus
Katsuwonus pelamis<\/p>\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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We work closely with leading tuna producers in Japan and South Korea and have extensive and in\u2011depth knowledge of this product.<\/h3>\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We offer the main sashimi tuna cuts at \u201160\u00baC in different grades (A, B, C\u2026) depending on each client\u2019s needs, which vary according to the sales channel (Retail, Food Service\u2026).<\/p>\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tYellowfin, Bigeye & Skipjack Tuna. Always natural (no treatments or additives).<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tArtisanal longline fishing by specialized Japanese and Korean vessels.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tImmediate 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\u2014fundamental aspects of premium sashimi tuna.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tAfter slaughter, the fish is eviscerated and frozen immediately onboard at \u201160\u00baC.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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