|Freezing Process||Cold Storage|
|Ingredients||Tuna Meat, Water, Salt, Oil.|
|Standard for Tuna in Oil||60% Oil + 40% Brine (water and Salt)|
|Standard Oil Used||Soya Bean Oil (sunflower and Olive Oil Versions Available)|
|Max Flakes Allowance||30% for Tuna Chunks, 10% for Tuna Solid Pack|
This is generally the variety of choice for fresh tuna connoisseurs. It has a bit more fat—thus more flavor—than the other varieties. When the bluefin is mature, the flesh is dark red, with an appearance similar to raw beef. This variety is the largest, with the biggest fish recorded as to have grown to about 1,600 pounds.
Standard LID without easy open Most of the bluefin harvest is exported to Japan and sold at a premium price for sashimi.
Cooking With Tuna
Everybody knows about the tried-and-true tuna salad, tuna melts, and tuna casserole. But there are so many other ways to cook tuna, including salad Nicoise (a composed salad of tuna, olives, green beans, potatoes, and hard-boiled eggs with a delicious anchovy dressing), seared ahi tuna steaks, and spicy tuna sushi burgers. If using raw tuna steaks, it is important that you don’t overcook—the fish tastes best when rare in the center (but of course, cook to your liking). If looking to make something out of the ordinary with canned tuna, consider deviled eggs with tuna, tuna risotto, or stuffed peppers with tuna.
These are Are all Our Sizes and Types Available
1×20 ft. Fcl.
|Chunks in Vegetable Oil||185/130g||48||EOE||1850|
|Chunks in Vegetable Oil||170/120g||48||EOE||1850|
|Chunks in Vegetable Oil||160/112g||48||EOE||2000|
|Chunks in Vegetable Oil||140/98g||48||EOE||2100|