Skipjack tuna (katsuo) is the cornerstone of Japanese cuisine, celebrated for its robust flavor and lean meat. Its popularity extends beyond Japan, featuring in dishes worldwide and reflecting its enduring global appeal.
100% Pole & Line
Sashimi-grade skipjack is only achievable with pole-and-line caught fish, as it requires immediate processing while fresh. This level of quality is not possible with purse-seine caught tuna.
We are among the few companies outside Japan capable of producing high-quality, super-frozen, sashimi-grade skipjack tuna.
Super Frozen
Lowering the core temperature of tuna to -60°C, also known as its Eutectic Point, causes all cellular activity in the fish to stop.
This prevents any natural decomposition and effectively suspends the fish in time. As a result, the fish retains its freshness, flavor, and texture unlike standard frozen tuna.
Packaging
OurKatsuobrand offers sashimi-grade skipjack tuna loins in premium packaging. We provide flexible solutions tailored to both the retail and food service sectors, including private label options.
Contact us to reimagine skipjack tuna for your seafood portfolio.
Skin pack
Individual loins in biodegradable skin pack before freezing
So much more than a sandwich
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Katsuo no Tataki - seared to perfection, with a tender center and rich umami flavor, enhanced by a touch of ponzu
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Grilled Skipjack Tuna with Lemon Garlic Sauce – seared and served over asparagus and roasted potatoes, finished with tangy lemon garlic sauce.
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Skipjack Poke - succulent poke, marinated in a savory blend of soy and sesame, with a touch of citrus.
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Baked in zesty salsa - blending rich, tender fish with the tangy kick of fresh tomatoes and spices.
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Grilled Skipjack Tuna with Chimichurri – with chimichurri sauce of parsley, garlic, and red pepper flakes, served with roasted potatoes.
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Skipjack Tuna Stew – a hearty stew of slow-cooked skipjack tuna in a rich tomato broth with potatoes, carrots, and celery, garnished with fresh parsley.
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Tuna Patties with Lemon Aioli – golden brown tuna patties, mashed potatoes, and herbs, served with zesty lemon aioli and fresh arugula salad.
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Grilled Skipjack Tuna Tacos – in soft corn tortillas, topped with a fresh slaw of cabbage, cilantro, and lime, garnished with avocado, and pickled red onions.
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Skipjack and Eggplant Bake – roasted eggplant in a Mediterranean-style bake, topped with breadcrumbs, and Parmesan in a rich tomato sauce.
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Skipjack Tuna Curry – simmered in a creamy coconut milk base with turmeric, chili, bell peppers, and tomatoes.
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Grilled Skipjack Tuna Kebabs with Mediterranean Herbs – grilled with Mediterranean herbs, skewered with bell peppers, zucchini, and red onions, served with tzatziki and warm pita bread.
