Product made from tuna (Thunnus albacares, Thunnus obesus) which has been thawed, bled, eviscerated and cut up into clean loin pieces with skin.
These segments are then vacuum
packed, ensuring that all organoleptic qualities are maintained up to the
end of its shelf life.
Product made from tuna (Thunnus albacares, Thunnus obesus) which has been thawed, bled, eviscerated and cut up into clean loin pieces without skin.
These segments are then vacuum
packed, ensuring that all organoleptic qualities are maintained up to the
end of its shelf life.
Product made from the ventral section of the tuna (Thunnus albacares and Thunnus obessus), that has been thawed, cleaned and vacuum packed with the addition of some antioxidants to ensure that all organoleptic qualities are maintained up to the end of its shelf life.
Product made from swordfish (Xiphias Gladius) which has been thawed, bled, eviscerated and cut down to completely clean loin segments. These pieces are then vacuum packed, thereby ensuring that all its organoleptic qualities are retained for the duration of its shelf life.
Product made from tuna (Thunnus albacares, Thunnus obesus) which has been deboned and chilled.
The steaks are then vacuum packed with added antioxidants to ensure that all
the organoleptic qualities of the pro
duct are maintained for the duration
of its shelf life.
Product made from tuna (Thunnus albacares, Thunnus obesus) which has been thawed, bled, eviscerated and cut up into clean loin pieces with skin.
These segments are then vacuum
packed, ensuring that all organoleptic qualities are maintained up to the
end of its shelf life.
Product made from tuna (Thunnus albacares, Thunnus obesus) which has been thawed, bled, eviscerated and cut up into clean loin pieces without skin.
These segments are then vacuum
packed, ensuring that all organoleptic qualities are maintained up to the
end of its shelf life.
Product made from the ventral section of the tuna (Thunnus albacares and Thunnus obessus), that has been thawed, cleaned and vacuum packed with the addition of some antioxidants to ensure that all organoleptic qualities are maintained up to the end of its shelf life.
Product made from tuna (Thunnus albacares, Thunnus obesus) which has been deboned and chilled.
The steaks are then vacuum packed with added antioxidants to ensure that all
the organoleptic qualities of the pro
duct are maintained for the duration
of its shelf life.