Premium Southern Bluefin Tuna
As fishermen, we would never eat fish that wasn’t fresh… and we wouldn’t expect our customers to, either.
Our technique of super freezing the tuna steak within hours of harvest means you can get the highest quality Southern Bluefin Tuna steaks all year round.
- Size range from 150g – 250g
- Steaks are cut to order
- Steaks available from akami (top) and toro (bottom) loin.
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.
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SHOP THE RANGE
Bluefin Tuna portions
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!
Bluefin Tuna loin
Each pack of Dinko sashimi-grade Southern Bluefin Tuna contains an akami (top) and toro (bottom) loin.
Bluefin Whole tuna
We harvest our premium Southern Bluefin Whole Tuna in the deep pristine waters of the Great Australian Bight from April to July.
BLUEFIN TUNA RECIPES
Sesame Crusted Bluefin Tuna
This sesame crusted bluefin tuna recipe will impress your dinner guests with its appetising appearance and melt-in-your-mouth flavour.
Southern Bluefin Tuna, Avocado and Mango Sushi
This light and flavoursome take on the classic bluefin tuna with avocado sushi recipe will delight your taste buds. Easy, healthy and delicious…a must try!
Spicy Bluefin Tuna Sashimi
Bluefin Tuna connoisseur Carl Semmler shares his spicy Bluefin Sashimi recipe. Quick, easy and delicious!
CONTACT
DINKO TUNA
for all product enquiries
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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