SUPER FREEZING TO THAWING

Fish is always best fresh. That is why our innovative super freezing technology, which captures the Southern Bluefin Tuna’s ocean flavour and freshness, is so remarkable.

With a few simple steps, you can preserve the superior quality and freshness of your Southern Bluefin Tuna at home.

Defrost instructions

Step 1

Remove loins from carton and place in 0-4 ̊C refrigeration, still in cryovac bags, for 12–15 hours.

Step 2

Remove from cryovac bags, pat dry, break down loins and wrap in Japanese wasabi paper.

Step 3

Place wrapped loins in an airtight container and store in the coldest part of the fridge.

Step 4

Change wasabi paper every two days. Consume within four days of opening vacuum bag or five days from defrosting.

Step 5

Loins should not be refrozen after defrosting. Keep loins in vacuum bag during refrigerated storage.

Ocean fresh Bluefin Tuna, always

Dinko Southern Bluefin Tuna is super frozen to minus 60 degrees Celsius within hours of harvest, to guarantee culinary excellence. We use this unique process to ensure the highest integrity of the flesh is maintained without the need for nasty heavy chemicals, such as CO2 gases, to preserve the fish.

Enjoy sustainably harvested Bluefin Tuna at home

You will love nothing more than serving up a side of our sashimi-grade Bluefin Tuna or trying your hand at a traditional bluefin sushi roll. Our Southern Bluefin Tuna products are easy to keep fresh at home.

 

BLUEFIN TUNA RECIPES

Simple Bluefin Tuna Sashimi

Simple Bluefin Tuna Sashimi

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.

Bluefin Tuna Steak with Salsa Verde

Bluefin Tuna Steak with Salsa Verde

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!

Seared Bluefin Tuna Ceviche

Seared Bluefin Tuna Ceviche

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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DINKO TUNA

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