Photo of fresh natural sashimi-grade tuna loin product by Sari Cakalang in Bitung, North Sulawesi, Indonesia.

Fresh, Natural, Premium Sashimi-grade Tuna Loin

Tuna is very popular among chefs and sushi lovers for its firm flesh texture and attractive color (clear, deep cherry red). It is widely used for raw applications, such as sashimi and sushi.

We only process tuna that are caught wild using pole and line method. By doing so, we take part in minimizing harm to the ocean ecosystem and maintain healthy fish populations. When you order, you will receive either big eye or yellowfin depending on availability. We remove most of the blood meat and blood line, but usually a bit will still be present. You may choose the loin to be skin-on or skinless.

One section of Sari Cakalang tuna processing facility where we check the temperature, inspect and store the tuna properly.
One section of Sari Cakalang tuna processing facility where we behead and fillet the tuna.
One section of Sari Cakalang tuna processing facility where we remove the belly red meat and any dark tough parts of tuna.
One section of Sari Cakalang tuna processing facility where we vacuum seal tuna loin properly.
One section of Sari Cakalang tuna processing facility where we chill tuna before packaging for shipment to preserve quality and freshness during transport.

Tuna Processing Facility

Our processing facility always adheres to Hazard Analysis and Critical Control Points (HACCP) system standards and Good Manufacturing Practice (GMP) procedures. This food safety and quality management systems is important to ensure the safety and quality of the tuna being processed.