All skipjack products are from wild harvest fisheries. Skipjack is heavily fished yet is abundant and very resilient because it is fast-growing, short-lived and very fecund.

Lower half of body clearly marked with horizontal black bars. Fins are black or dark sometimes with silvery edging. Upper body is black to purple.

Product Specification

Distribution

Skipjack is an important tuna species. Skipjack is caught in the Asia-Pacific region and contribute nearly half of total world tuna catch (all species) and about 80% of world skipjack catch.

Application

Skipjack is the species most commonly used in canned tuna. It is mainly sold as “canned light” or “chunk light” tuna, and it is also available fresh and frozen. Skipjack has the most pronounced taste of all the tropical tunas and when it is raw, good-quality skipjack meat is deep red. Smaller fish is lighter red. Cooked skipjack becomes light gray. Some canned skipjack maybe be mixed with yellowfin tuna when the species aren’t separated at harvest. Some sushi markets prefer skipjack tuna because it’s comparable to yellowfin tuna when fried or grilled.

Texture: Firm

Flavor: Rich

Suggested Preparations: Raw (sashimi, poke), Seared (tataki), Broiled, Fried, Sautéed, Dried

Benifit Nutrition

Skipjack Tuna is an excellent source of healthy, extra lean protein. It is also low in saturated fat and low in sodium. It is rich in niacin, vitamin B6, vitamin B12, iodine, phosphorus, and selenium.

Processing and Packing

Skipjack normally can process on land or on sea. Because its size is usually big, so usually process as IQF.

Packing by bag or carton without plastic bag.

Longtail tuna is (Thunnus Tonggol) has a torpedo-shaped shape, smooth skin and streamlined fins. The main characteristics of this fish are, the first dorsal fin is deep yellow, the second dorsal fin is light yellow. The extremely long, crescent-shaped caudal fins on both sides of the pectoral fin facilitate high speed swimming, with a dark blue metallic luster on the back and silvery white edges and belly.

Product Specification

Food includes: Swords, anchovies, crustaceans, squid, anchovies, and anchovy. Feasting varies with the season in the region. At any given time, anchovies make up 96 percent of their diet, and some studies have found that albacore tuna attack scattered schools of windtail fish and move vertically through the water day and night, chasing prey.

Natural enemies: sharks, rays, manta rays, large tuna, albacore.

Benifit

Whether you have it fresh or canned, tuna has several health benefits to offer.

Tilapia fish

It is the key scientific research and cultivation of freshwater aquaculture fish in the world aquaculture industry, and is known as one of the main sources of animal protein in the future. 

Product Specification

Application

Tilapia has a strong ability to tolerate low oxygen. When the asphyxiation point is 0.07 ~ 0.23 mg/l and the dissolved oxygen in water is 1.6 mg/l, tilapia can still live and reproduce. Dissolved oxygen in water 3 mg/l above, the best growth. This standard of dissolved oxygen is generally easy to achieve in cultured environments. During cultivation, the remaining bait and tilapia feces will become fertilizer to support the algae, which not only provide the tilapia with vegetables and fruits, but also improve the dissolved oxygen in the water through the photosynthesis of the algae. Sometimes the dissolved oxygen in the water with good algal phase is even higher than the oxygen content in the air!

Product packing

Dishes

The yellowfin tuna (Thunnus albacares) is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide.

Product Specification

Distribution

Yellowfin tuna is found throughout the Pacific, Atlantic and Indian Oceans. Yellowfin tuna is highly migratory and travels long distances. They are a pelagic species that can be found in 250 metres of water. Yellowfin tends to school by size, as well as with other tuna species.

Application

Yellowfin tuna has a mild, meaty flavor. The meat is bright red when raw and turns brown to grayish-tan when cooked and is firm and moist with large flakes. Bleed yellowfin tuna has better value than no bleed. Bleed yellowfin tuna often made into sashimi is caught by jigger normally. And lower quality can send to factory processing again for cans.

Processing information

It’s no secret that tuna has extremely delicate flesh. How yellowfin tuna is caught, killed, bled, gilled and gutted, chilled, processed, stored, and cooked all have a major effect on its final eating qualities.

As with a lot of fish, using an ‘iki jimi’ (spike to the brain) is the quickest, most humane and effective method to kill yellowfin tuna. A lot of times when a tuna is hit on the head with a fish bat, the fish will go into a full body spasm as all the fast twitch fibres shake uncontrollably. This releases large amounts of lactic acid into the muscles and flesh around the tuna’s core. Flesh is also damaged due to a rapidly elevated body temperature.

Bleeding improves the appearance of uncooked tuna flesh, helps initially to reduce the fish’s body temperature and also gets rid of all the bacteria located in the fish’s blood stream that may foul the flesh. All tuna should be bled for 10 to 15 minutes after iki-spiking and then immediately chilled. This is most effective when done immediately after the fish is landed, and when the heart is intact, taking advantage of its pumping action.