Tuna Loins - Grade #1 Sashimi & Grade A Series
GRADE #1 SASHIMI SERIES
Scientific Name :Thunnus albacares , Thunnus Obesus Origin: Sri Lanka (Zone FAO 57) Indian Ocean
Raw Material : Fresh Yellowfin Tuna / Fresh Bigeye tuna 30 kg up
Finest Product For Serving Shashimi & Sushi
GENERAL SPECIFICATION Shiny Reddish, Pink colour & Translucent Meat with Glass like cut surface. Fresh and delicate mouth feeling taste. Skinless, Boneless, Dark meat (Bloodlines) removed, Natural Shape (triangular), Firm texture. Cuts: Super cut, Half cut & Centre cut, Saku blocks and Full loins.
PRODUCTS :
Grade #1 Supper cut
Supper cut without fiber band
supper cut Chunk.
cross section
Grade #1 Center Cut
Grade #1 center Cut
Grade #1 Center cut
Center Cut
Grade #1 Full loin
Full loin
Grade #1 Half Cut
Grade #1 Sashimi Loin Half Cut
Tuna Grade A Loins Series
Standard Product For Cook And Serve
Grade A Half Cut
Grade A loin
Gade A Center Cut
Packing Method Loins
Primary Packing : Vacuumed or Non Vacuumed Products. Wrapped with Wasabi paper & Cotton cloth full or with open window according to the customer preference. Vacuumed packed LLDPE Nylon or Cryovac (Sealed Air)
Specification vacuum packs : LLDPE + Nylon – Food Grade
Material strength is very high , Sealing strength is high
Barrier properties - Bacteria, Oil, Protection - Moisture, Aroma,
Very high vacuum forming strength.
Master packing: 20-25kg in Regiform Boxes with gel ice packs.
Can be changed according to the requirement
Instruction for storage & transportation : At 0 oC to +2 oC
Vacuum Packed Loin wrapped with White wasabi paper
Vacuum Packed Loin wrapped with green wasabi paper
Non vacuum Grade #1 sashimi full loins full wrapped with wasabi paper & stretch film
Nice safe Master packing 20kg
Master Packing 20 kg to 30 kg
Half cut loin Retail box packing 5-6 kg
Half cut loin retail pack 5-6 kg
Half cut grade AA loin vaucum packed .Wrapped with Wasabi green paper and Cotton cloth ,Cryovac
Grade A loin wrapped with Cotton cloth Open window