In the spotlight

Our Tuna Day!

In 2023, we had a “Tuna day” that consisted of a tuna filleting session and tuna meal preparation.

A Tuna-Tastic Team!

Our team is growing significantly, it consists of 13 enthusiastic colleagues! We believe it’s important that everyone in our organization has a good understanding of our products, especially our best-selling product: Tuna! That’s why on Thursday September 28th 2023, we invited Master Filleter Arie Kuijt to fillet a tuna for our team. This filleting session took place at MOOD Strijp-S, a beautiful Asian restaurant in Eindhoven with a spacious kitchen. For this ‘Tuna day’ day, he brought along an impressive yellowfin tuna weighing 36 kilograms!

Which Tuna is the best?

Although there are actually about 40 different tuna species, yellowfin tuna is the only tuna species we have in our range.

The yellowfin tuna gets its name from the beautiful yellow fins on both the top and bottom of its body. This tuna has a richer flavour compared to Albacore tuna and is sustainably caught.

The back part is usually considered the most valued part

Let's fillet a Yellowfin tuna!

Arie expertly placed the tuna on the worktop. Once all our colleagues had gathered and the three cameras were rolling, the “master fillet expert” began filleting this impressive tuna. For an hour and a half, he carefully removed every part of the tuna and shared his knowledge with us.

He explained that after each tuna is caught, a sample is taken by inserting a Sashibo under the fin. This Sashibo is similar to a narrow iron pin. The sample reveals the redness of the flesh, which directly affects the price. Because in the world of tuna, it is known that the redder the colour, the higher the price.

We were also taught the difference between the back and belly of the tuna. The belly part is often a bit fatter and therefore lighter in colour, while the back part is usually considered the most valued part because of its darker red colour.

During this informative session, our team had the chance to taste all parts of the filleted tuna, and as always: tastes differ!

Know more about this filleting session? Reach out to us!

From poke bowls to tacos!

Once Arie finished filleting, Eveline Wu took over. Eveline is the owner of MOOD Strijp-S and is renowned as one of the best chefs in the region where our office is based: Eindhoven. She’s also known from the (Dutch) TV program 24Kitchen, where she regularly creates the most beautiful and delicious Asian dishes. During our ‘Tuna Day’ she prepared several gorgeous, simple, and delicious tuna dishes, including a poke bowl, tuna tacos, and tuna maki. Each dish was a feast for the eyes and incredibly tasty. We would like to thank Eveline Wu and her team for their hospitality!

Watch the video below to see what Eveline Wu created or copy this link:

Learn more about our tuna!
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Jerrold Giesen
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