(Southern Bluefin Tuna) Known to migrate across the oceans and mainly caught in the cold waters of South Africa, Australia and New Zealand.  Fatty meat of this species is particularly favoured in Japanese Restaurants and "sushi" bars.

(Bigeye Tuna) Distributed widely in all waters of three major oceans.  Frequently confused with Yellowfin, but differs in having a heavier and thickset body.  The name originates from its appearance.

(Yellowfin Tuna) Distribution similar to Bigeye, but characterised by a slim body and belly crossed by vertical lines of light spots.  Largest global catch in commercial tuna fisheries.

(Albacore-Longfin Tuna) Highly migratory species, cosmopolitan in temperature and tropical water.  Characterised by its long sword-shaped pectoral fins.  White meat suitable for canning.

(Skipjack) Cosmopolitan, in tropical and subtropical waters of all oceans and seas.  All year round fishing in southern waters but seasonal in cold waters.  Meat widely used, raw as "sashimi", canned or dried to produce fish bloth for Japanese dishes.

Tuna are glistening blue above, grey spotted with silver below, and resemble the mackerel in general structure; certain species are called horse mackerel.  They are distinguished from other fishes, however, by a series of finlets behind the second dorsal fin and the anal fin.  When hooked, they offer great resistance and are therefore popular as game fish.  During August and September, tuna approach the coastal areas to spawn, returning to deep water at the begining of winter.  They migrate great distances to spawning and feeding grounds; a fish tagged off California was caught off Japan ten months later.  Their diet consists of fishes and squids found in surface waters.  Because the tuna has no respiratory mechanism to ensure the flow of water over the gills, only the current caused by its swimming achieves this, so a tuna will die of anoxia if it stops swimming.

These tunas are graded according to size and quality and in so doing are destined for sashimi, sushi, steak and loin markets locally and internationally.

These products are very price sensitive and at present the majority of the fish are exported to the east where the best prices are being offered.  Product is simply transshipped and dispatched in the gutted and gilled (G/G) form.

We have re-constructed our distribution channels recently and in so doing, will be offering the above products in their G/G and other varied  forms to a wider and more global international market.

Processing operations take place within the port of Cape Town.  Selected HACCP and EU approved processors are outsourced, where these fish are processed, packed and readied for distribution nationally and internationally.

Product on offer includes a variety of Tuna Sashimi's in G/G form and processed Sashimi.  Other Tunas are offered in G/G form, steaks and loins.