Calories from Fat
The yellowfin tuna is among the larger tuna species, reaching weights of over 180 kg (400 lb), but is significantly smaller than the Atlantic and Pacific bluefin tunas, which can reach over 450 kg (990 lb), and slightly smaller than the bigeye tuna and the southern bluefin tuna.
The second dorsal fin and the anal fin, as well as the finlets between those fins and the tail, are bright yellow, giving this fish its common name. The second dorsal and anal fins can be very long in mature specimens, reaching almost as far back as the tail and giving the appearance of sickles or scimitars. The pectoral fins are also longer than the related bluefin tuna, but not as long as those of the albacore. The main body is a very dark metallic blue, changing to silver on the belly, which has about 20 vertical lines.
Raw Material can reach 150kg
As per your requirement
Available in Skipjack Tuna
Solid in Brine,Soy or sunflower oil
in 60x80g, 48x142g, 48x170g Can
in 48x85g, 48x200g, 16x1000g or 5x3kg Pouch
20% to 30% Flakes
According to the Hawaii Seafood Buyers Guide, yellowfin tuna is widely used in raw fish dishes, especially sashimi. This fish is also excellent for grilling. Yellowfin is often served seared rare.
Yellowfin buyers recognize two grades, “sashimi grade” and “other”, although there are variations in the quality of “other” grades.
Tuna, water and oil
COUNTRY OF ORIGIN
Origin of the material
BRC, IFS, ISO