Southern Bluefin Tuna (Thunnus Maccoyii) are wild caught in the Great Australian Bight before being towed back to the pristine waters of Port Lincoln very slowly. Southern Bluefin Tuna are wild caught and then held in large sea cages where they are fed their natural diet to enhance their taste and value.
While harvesting takes place over a 3 month period, the fish is fattened with wild caught sardines, which is its natural food. Southern Bluefin Tuna are harvested using the Japanese iki jime method, the most humane and respectful way to kill the fish, which also preserves the quality.
Australia has the most sustainably managed tuna species in the world. Government monitoring and best practice by the fishermen have resulted in Australia having the largest allowable catch for the Southern Bluefin Tuna globally.
The Commission for the Conservation of Southern Bluefin Tuna (CCSBT) determines the Southern Bluefin Tuna quota globally. In Australia these quotas are further monitored by the Australian Fisheries Management Authority (AFMA).
Ocean to Plate
Southern Bluefin Tuna is harvested fresh between March to September and at this time gilled, gulled or headed whole tuna is available. Chef loin packs are available year round.
Gilled & Gutted, Headed or Gutted
20 – 25kg
25 – 30kg
30 – 35kg
Chef portion packs Mori Tuna packs – See PDF to view cuts of Tuna to choose from
vacuum packed for convenience
Loins: 1 – 4kg