Premium Southern Bluefin Tuna
When it comes to premium seafood, there are few that inspire as much respect and enthusiasm in Australian chefs as Southern Bluefin Tuna (SBT).Among the most reputable suppliers in the country, Dinko Seafoods has built a reputation as one that chefs can trust.
From fine-dining restaurants to top-tier sushi bars, Dinko’s Southern Bluefin Tuna is the preferred choice for those who demand the best.
Here’s why Australia’s leading chefs are choosing Dinko’s Southern Bluefin Tuna, and why it’s fast becoming a benchmark for tuna across the country.
Sustainably Sourced from the Pristine Waters of South Australia
In modern Australian restaurants, chefs don’t just care about quality; they care about provenance. Dinko Seafoods operates out of Port Lincoln, the heart of Australia’s Southern Bluefin Tuna industry.
The fish are responsibly raised in the pristine waters of the Great Australian Bight and harvested using practices that prioritise environmental sustainability.
Kris Bunder, Chef and Co-Owner of Del Giornos Café and Restaurant in Port Lincoln: “Having spent 36 years in Port Lincoln, I’m a huge fan of seafood from the Eyre Peninsula and of Dinko Tuna’s premium bluefin. It’s an incredible tuna and the only one we use in our restaurant.”
A member of the Marine Stewardship Council (MSC) program, Dinko Seafoods is committed to sustainability policies and strictly adhere to strict quotas set by the Commission for the Conservation of Southern Bluefin Tuna. This commitment ensures that every fish served supports the long-term viability of wild stocks and ocean ecosystems.
Unrivalled Freshness and Flavour
Southern Bluefin Tuna is prized for its rich flavour, high fat content, and deep red flesh, all of which are vitally important in sashimi, tataki, and crudo dishes.
What sets Dinko’s Southern Bluefin Tuna apart is its fast, efficient processing operation, which ensures the fish is harvested, bled, and frozen at ultra-low temperatures within hours of harvest. This locks in flavour and texture, preserving the fish at its peak.
“The new nitrogen freezing technique is an incredible technology. I can serve it to Japanese customers and they have no idea that this is a frozen product. The colour and texture are amazing, and the taste is incredible.”
Each and every Dinko Southern Bluefin Tuna is handled with the utmost care and meets rigorous criteria for fat content, colour, and flesh integrity. This means chefs can confidently serve it raw, knowing the product meets the highest safety and quality standards.
Versatility Across Culinary Styles
Whether it’s traditional Japanese sashimi, Mediterranean grilled tuna steaks, or modern Australian fusion, Dinko’s Southern Bluefin Tuna adapts beautifully to a wide range of preparations. The buttery texture of the toro (belly cut) is a standout on any raw menu, while the akami (leaner cut) offers clean, bold flavour that shines when lightly seared or smoked.
This versatility allows chefs to experiment confidently, knowing the quality of the fish will enhance any dish. Dinko Seafoods has earned a loyal following among top chefs and restaurateurs across Australia.
Many of them cite the consistency, provenance, and integrity of the product as key reasons for their continued partnership.
As one Sydney-based executive chef puts it: “Dinko’s bluefin is the best I’ve worked with. The marbling is world-class, and the fact that it’s sustainably raised makes it a no-brainer.”
A Cut Above the Rest
In a competitive culinary landscape, chefs can’t afford to compromise on quality or values. Dinko’s Southern Bluefin Tuna offers both. Sustainably sourced, expertly processed, and consistently exceptional, it’s no wonder Dinko has become the go-to for Australia’s top kitchens.
For chefs who want to elevate their seafood offering, Dinko’s Southern Bluefin Tuna is more than an ingredient; it’s an advantage.
To make your wholesale order, contact us today.
Head Office
112-120 Proper Bay Road,
Port Lincoln
South Australia, Australia
Postal address
PO Box 2013,
Port Lincoln SA 5606
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