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Yellowfin Tuna Specification

Product Description

ItemSpecification
Product NameYellowfin Tuna
Scientific NameThunnus albacares
Product FormsWhole, G&G, Loin, Steak, Saku, Fillet
Processing TypeFresh Chilled / Frozen
OriginIndian Ocean / India
Flesh ColorBright red to pink-red
TextureFirm and meaty
OdorFresh clean marine odor

Product Forms

FormMeaning
WRWhole Round
G&GGilled and Gutted
LoinBoneless tuna section
SteakCross-cut slice
Saku BlockSushi-grade rectangular cut
FilletBoneless side cut

Standard Size Specification

Whole Fish

Size GradeWeight
Small5–15 kg
Medium15–30 kg
Large30–60 kg
Premium60 kg+

Loin / Steak

ProductTypical Weight
Loin2–8 kg
Steak200–500 g
Saku Block200–700 g

Freezing & Storage

ParameterSpecification
Freezing MethodBlast Frozen / ULT
Storage Temperature-18°C to -60°C
Glaze5%–20%
Shelf Life12–24 months

Example Glaze Calculation

Gross WeightGlazeNet Weight
1 kg20%800 g

Net Tuna Weight=1 kg×(1−0.20)=0.80 kg\text{Net Tuna Weight}=1\text{ kg}\times(1-0.20)=0.80\text{ kg}Net Tuna Weight=1 kg×(1−0.20)=0.80 kg

Quality Parameters

ParameterRequirement
Flesh ColorBright red
TextureFirm
HistamineWithin export limits
Foreign MatterNil
OdorFresh sea smell
ParasitesAbsent

Export Quality Grades

GradeUsage
Sashimi GradePremium raw consumption
Sushi GradeHigh-quality raw use
Cooking GradeGeneral processing

Packing Specification

ParameterDetails
Inner PackingVacuum packed
Outer PackingCorrugated export carton
Packing StyleBulk / IQF
LabelingSpecies, grade, catch area, batch no.

Certifications

  • HACCP

Commercial Description

Frozen Yellowfin Tuna Loins, sashimi grade, vacuum packed, 20% glaze, Product of India.

Common Export Terms

TermMeaning
CO TreatedCarbon monoxide treated
ULTUltra Low Temperature
SakuSushi-grade tuna block
AAA GradePremium export quality