Each pack of Dinko sashimi-grade Southern Bluefin Tuna loin contains an akami (top) and toro (bottom) loin. And we include enough sheets of specially produced Japanese wrapping paper for the loins to be wrapped tightly, to keep the tuna at its best.
Our innovative tuna farming process delivers on our promise to produce the finest quality Southern Bluefin Tuna.
We own and manage our own fishing vessels and processing facility. We take pride in keeping our standards high when farming the tuna from water to plate.
We know that this results in a better tasting quality product and the confidence to know we care deeply about how we harvest our fish.
Dinko Bluefin Tuna steak portions are fillets of Southern Bluefin Tuna cut into convenient portion sizes of 150-250g.
We harvest our premium Southern Bluefin Whole Tuna in the deep pristine waters of the Great Australian Bight from April to July.
Enjoy a fine dining experience from the comfort of your own home! Del Giorno Chef Karl Blunder shares his easy and simple Bluefin Tuna sashimi recipe.
Del Giorno’s Cafe Restaurant Owner, Kris Blunder, shares his mouth-watering seared bluefin tuna with Pomodoro salad and salsa verde recipe. Simple, healthy, delicious!
This simple seared Bluefin Tuna ceviche recipe from Del Giorno’s Chef, Kris Blunder, is a delicious twist on the popular South American dish.
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