Yellowfin Tuna

Maldives yellowfin tuna is renowned for its exceptional freshness, flavor, and vibrant color. Perfect for sashimi, poke, gourmet dishes, or grilling, it sets the global standard for quality and sustainability.

Primary Cuts

Primary cuts

Yellowfin tuna is processed into four loins, two top (akami) loins and two bottom (otoro) loins, each type is distinct and used for specific dishes.

Akami

Akami, or top loin, has leaner meat with a slightly more intense flavour. It's ideal for sashimi carpaccio, gourmet, and grilling.

Otoro

Otoro is the fattiest part of a tuna, especially near the belly. It has a sophisticated taste and distinctive fat marbling .

Head chunk

The portion closest to the head of the fish. It has less size variances at the ends, and provides better yield compared to the tail loin.

Centre Cut

The middle part of loin, and has uniform thickness on both ends. It has the highest yield and is the most costly part of the loin.

End chunk

The portion of the loin that is closest to the tail of the fish. It has the most size variance on both ends , and is the least costly part of the loin.

Fresher

Maldivian yellowfin tuna is as fresh as it gets. Caught by artisanal handline fishers during short trips of 5 to 7 days, it's airflown the day it arrives at our facility.

Full loin

Either Akami or Otoro, a full loin is essentially 1/4th of the loin yield from a yellowfin tuna. The weight of a full loin can be anywhere between 2 to 8 kg depending on the size of the fish.

Head chunk

The portion closest to the head of the fish. It has less size variances at the ends, and provides better yield compared to the tail loin. The weight range for head chunks varies between 2 to 4 kg .

Centre cut

The middle part of loin, and has uniform thickness on both ends. It has the highest yield and is the most costly part of the loin.

End chunk

The portion of the loin that is closest to the tail of the fish. It has the most size variance on both ends , and is the least costly part of the loin.