|
COMMON NAME |
 |
Southern
Bluefin Tuna |
|
SCIENTIFIC NAME |
|
thunnus
maccoyii |
|
REGION
OF ORIGIN |
|
South
Australian and Southern Ocean Waters, Port Lincoln,
South Australia |
|
AVAILABILITY |
|
February
to September |
|
TASTE |
|
Excellent medium flavoured flesh much sought after for sashimi and
sushi dishes |
|
HARVEST
METHOD |
|
Low
stress "Ike Jime" method for maximum flesh quality |
|
TEXTURE |
|
Soft to
firm flesh with an attractive coarse grain |
|
PROCESSING |
|
From
ocean pens to an Export approved EU certified processing
plant, minimal handling ensures maximum quality and
increased shelf life |
|
|
|
|
