A strict selection of raw material, rapid freezing after slaughter and Ultra Low Temperature storage (-50°C) allow you to preserve the initial freshness of the flesh. Red flesh. Special format for cutting sashimi slices - standardized format (Length 14-18cm/ Width 5-8cm / thickness 2,5-3,0cm). Species available: Yellowfin and Bigeye. Packaging : in polystyrene boxes in order to avoid thermal shocks during transportation.
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