Tuna is a major seller for us. It’s popular for sashimi, the grill and eaten from the tin.
We sell 3 types of tuna. 1. Bluefin tuna, well in fact we don’t stock it yet but will be regularly selling bluefin from April 2022. 2. Albacore tuna which is a small white meat tuna. 3. The ever popular yellowfin tuna.
Some of the topics we run though in the video are as follows.
Q: Why is bluefin tuna so expensive?
In reality there tends to be quite alot of hype around the price of bluefin tuna with stories of £1 million fish being sold in Japan. Swimming gold right? Well, not quite. Sure, bluefin tuna is the most expensive of the tuna species but only a small fraction of fish achieve prices of those heights. The high priced reputation comes from a tradition for the overbidding for the first tuna of the season in the Japanese fish market. The highest bidder wins and with it comes the bragging right for the year.
In reality, we see the bluefin tuna loin price ranging anywhere from £18 - £50/kg. This would put the whole fish pricing in the region of £9 - £25/kg depending on size, origin and quality. Consider that the bluefin typically weighs between 50kg - 400kg, using a mid level pricing of £17/kg - a 250kg whole bluefin tuna would cost £4250. It’s not pocket change, but it is a long way from the heights promoted in the media.
Q. How big do bluefin tuna get?
We believe the world record for a bluefin tuna is around 650kg. The largest specimen that we come into contact with is about 400kg.
Q. Is albacore tuna always white?
The younger fish tend to have a darker orange/pink colour. The large fish are lighter in colour, but not white when raw. The albacore tuna does turn white when cooked.
Q. What are the best ways to eat Albacore tuna?
The most common way that the British public eat albacore tuna is from tins and jars. We think the loins are great when seared and left rare in the middle or put in a sushi roll.
Q. Why is tuna better super frozen?
Freezing tuna at low temperatures like -60c is called super-freezing. The freezing process helps reduce the texture degradation by freezing very fast with less water molecules bursting. Also, with tuina specifically, if it’s not treated with some form of chemical, after about 4-6 weeks it starts to turn an off-putting brown colour. The -60c cold temperature stops this from happening.