As fishermen, we would never eat fish that wasn’t fresh… and we wouldn’t expect our customers to, either.
Protecting the environment lies at the heart of what we do. We feel strongly about having sustainable Bluefin Tuna farming practices that preserve fish stocks for the future.
That’s why we use our innovative tuna farming process to capture wild caught tuna and feed them to increase their fat content and weight before harvest. This keeps the numbers that we take from the wild in check and means that we can produce a superior quality seafood product.
Our Southern Bluefin Tuna portions are frozen as fresh, sustainably farmed and bursting with flavour. Serve it in a poke bowl or make a sushi roll; however you eat it, you’ll love the moreish taste!
Each pack of Dinko sashimi-grade Southern Bluefin Tuna contains an akami (top) and toro (bottom) loin.
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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