TBAISA exports premium hook-and-line caught Yellowfin Tuna (Thunnus albacares) landed by artisanal longliners in Cochin (Kerala), Tuticorin, and the pristine Andaman & Nicobar archipelago. Selected for ruby-red muscle color, high fat marbled texture, and fresh ocean scent. Processed under strict temperature control into G&G (Gilled & Gutted), skinless/boneless vacuum loins, and calibrated portion-cut steaks for sashimi, grilling, and gourmet foodservice.
| Catch Method | Sustainable Hook & Line / Longline (Dolphin-Safe) |
| Meat Color | Bright Ruby Red (Natural or Tasteless Smoke / CO treated as per buyer permission) |
| Histamine Level | < 10 ppm (Strictly monitored cold chain) |
| Core Freezing | Super-frozen at -60°C for sashimi grade or -40°C deep blast frozen |
| Storage Temperature | Deep Frozen at -18°C (Standard) or -60°C (Ultra-Low Temp) |
We supply 100% natural color tuna (strictly demanded by the EU and Japan) as well as Tasteless Smoke / Carbon Monoxide (CO) treated tuna (permitted and widely utilized across the US and Latin America) per buyer preference.