“Perfectly Wild”

It’s no secret that Southern Bluefin Tuna is the most prestigious and luxurious fish money can buy.

In the depths of the Port Lincoln waters is where you’ll find the majestic Southern Bluefin Tuna, where its natural surroundings have a direct result on its pure taste and texture. Known as the “Seafood Capital” of Australia, Port Lincoln produces some of the world’s best seafood; and for good reason. The high quality of the Southern Bluefin Tuna is sought after by chefs around the world who prize the untouched environment where the fish are harvested.

KIN take pride in not only following global guidelines on tuna stock sustainability and production, they are widely recognized as pioneers in worlds-best fishing practices. While other fish stocks are dwindling. the Southern Bluefin Tuna Industry is thriving - especially those captured and matured in Port Lincoln’s pristine environment. This is due to it being closely government by strict internationally agreed quota system to ensure the future of the industry.

And above all, KIN has great respect for the harvested fish as they strive to use the entire body. Using careful butcher techniques, KIN ensures nothing is wasted; right down to the heart to create a unique delicacy used in Spanish culture.

Three varieties of cuts available in:

• Whole loin: Top loins, Akami, Otoro
• Portions: Top loins, Akami, Chutoro, Otoro
• Saku blocks: Akami, Chutoro, Otoro
• Whole Fish (G&G): 20kg+ (45lb+)

TRANSPORTATION & STORAGE

The product is transported and stored in super frozen conditions (-60C / -80F) to maintain the premium quality. The product can be stored in standard frozen conditions for up to 2 weeks without impacting product quality.

TASTE

AKAMI

Taken from the back, this has a low fat content, with a firm and crisp texture with a slightly sweet and fresh taste.

CHUTORO

From the middle part of the stomach of the fish, this cut as a medium fat content and marbling. It’s texture can be described as lightly firm with a sweet, clean and balanced flavor.

OTORO

The ‘wagyu of the sea’, this cut from the belly has a high fat content and marbling, with a soft and buttery texture and sweet, intense flavor.