The Artisan Way: Quality Over Quantity In an era of industrial fishing, we champion a different approach: the artisanal method. A significant portion of our export-grade tuna is secured via traditional "pole-and-line" or deep-sea "hand-line" fishing.

Why does this matter to a global buyer? Because the method defines the meat.

A tuna caught by a single hook and line is a tuna respected. It is landed individually, immediately stunned, bled, and chilled on board within minutes of capture. This meticulous handling prevents the build-up of lactic acid and adrenaline that can ruin the meat's flavor (known as "burnt tuna"). Unlike net-caught fish that are often crushed in the hold, our hand-line tuna maintains pristine physical integrity—firm flesh, clear eyes, and undamaged skin.

The Grading Standard: Ruby Red Perfection When our tuna arrives at the processing facility, it undergoes rigorous grading by master graders. We are looking for specific indicators of excellence that our international clients demand:

Color: Deep, vibrant ruby-red flesh, indicating freshness and proper handling.

Texture: Firm to the touch with excellent elasticity, essential for precise slicing in raw applications.

Fat Content: Depending on the species and season, we select for the desirable marbling that provides a rich, melt-in-the-mouth experience, particularly for our sashimi-grade Bigeye selections.

The Cold Chain Promise The journey from a remote fishing vessel in Sulawesi or Maluku to a high-end restaurant in Tokyo or New York is a race against time. We bridge this gap with an unbroken, sophisticated cold chain. From onboard slurry ice to sub-zero processing and ultra-low temperature logistics, we lock in the "just-caught" freshness, ensuring that the tuna you receive retains the ocean's true essence.