Frozen Yellowfin Tuna Loin, CO treated
Product Code:
Product Code:
Frozen Yellowfin Tuna Loin, CO treated
Latin name: Thunnus albacares
Size: 1-2 kg, 2-4 kg, 4-8 kg
Packing: IVP, 20 kg/ctn
Frozen Yellowfin Tuna Loin, CO Treated (Thunnus albacares) – Vietnam Supplier
Frozen Yellowfin Tuna Loin, CO Treated (Thunnus albacares), skin off and bones off, is supplied wholesale from Vietnam by Baseafood. Known as Cá ngừ vây vàng loin in Vietnamese, this large-format cut is sourced from the Vietnam ocean and processed to preserve freshness and nutritional value, ideal as a raw material for foodservice operations and processors who portion their own steaks or sashimi cuts.
For quotations or samples of Frozen Yellowfin Tuna Loin, CO Treated, please contact:
Ms. Nguyen
Email: nguyen.thao@baseafood.net
WhatsApp: +84 702 520 288
Key Takeaways
- Species:Thunnus albacares — Yellowfin Tuna.
- Cut: loin, skin off, bones off, CO treated.
- Sizes: 1–2 kg, 2–4 kg, 4–8 kg.
- Packing: IVP, 20 kg/CTN.
- Import compliance: CO-treated tuna is legal in the US but banned in the EU, Japan, Canada, China, Singapore and Taiwan.
- Origin: Vietnam — wholesale B2B supplier & exporter.
Important: CO Treatment & Import Compliance by Market
Carbon monoxide (CO) treatment binds with myoglobin in tuna flesh to preserve its fresh red color for an extended period. It is a legitimate, controlled technique widely used in the global tuna trade, but its legal status varies significantly by destination market:
| Market | CO-treated tuna status |
|---|---|
| United States | Legal — FDA classifies CO treatment as Generally Recognized as Safe (GRAS); the product must be labeled as "treated with carbon monoxide" |
| European Union (all 27 member states) | Banned — only vitamin/antioxidant treatments are permitted |
| Japan | Banned |
| Canada | Banned |
| China | Banned |
| Singapore | Banned |
| Taiwan | Banned |
What Is Yellowfin Tuna Loin?
Yellowfin Tuna Loin is a large, skin-off and bones-off cut of the tuna body — the raw material from which smaller cuts like steaks and saku blocks are portioned. It offers processors and high-volume foodservice buyers full control over their own cutting specifications.
| Market | Common name |
|---|---|
| Vietnam | Cá ngừ vây vàng loin |
| Korea | 황다랑어 허리살 (Hwangdalangeo Heorisal) |
| China | 黄鳍金枪鱼里脊 (Huángqí jīnqiāngyú lǐjí) |
| Japan | キハダマグロロイン (Kihada Maguro Loin) |
| France | Longe de thon jaune |
Loin vs Steak vs Saku — Which Cut Do You Need?
| Loin (this product) | Steak | Saku | |
|---|---|---|---|
| Format | Large whole loin, 1–8 kg | Portion-cut, 50g–200g+ | Block cut for slicing |
| Best for | In-house cutting, high-volume processors | Cooked preparations — grill, sear, bake | Raw — sashimi, sushi, poke |
| Persona | Processors, large restaurant chains | Steakhouse, retail, home cooking | Sushi bar, sashimi-focused foodservice |
See our Frozen Yellowfin Tuna Steak or Frozen Yellowfin Tuna Saku pages if you require pre-cut formats instead.
Product Specifications
| Product | Frozen Yellowfin Tuna Loin, CO Treated |
| Scientific name | Thunnus albacares |
| Processing | Skin off, bones off |
| Sizes | 1–2 kg; 2–4 kg; 4–8 kg |
| Packing | IVP, 20 kg/CTN |
| Origin | Vietnam |
Sourcing & Processing
Yellowfin Tuna Loin sourced from the Vietnam ocean is known for its superior quality, thanks to the rich marine biodiversity of the region. Processing is handled by Baseafood, a reputable Vietnamese company that employs advanced techniques to preserve freshness and nutritional value.
Yellowfin Tuna Nutrition (per 100 g, raw)
| Nutrient | Per 100 g |
|---|---|
| Calories | 108 kcal |
| Protein | 23.4 g |
| Fat | 0.5 g |
| Saturated fat | 0.13 g |
| Cholesterol | 45 mg |
| Sodium | 37 mg |
| Potassium | 450 mg |
| Vitamin A | 50 IU |
| Calcium | 8 mg |
| Iron | 1 mg |
Yellowfin tuna is particularly valued for its lean protein content, low fat, and abundance of essential vitamins and minerals, making it a healthy choice for various diets.
How to Cook Tuna Loin (Once Portioned)
- Air Fryer: preheat to 375°F (190°C). Lightly coat with oil, season with salt and pepper, and air fry 6–8 minutes, flipping halfway, for medium-rare.
- Stovetop: heat a non-stick skillet over medium-high heat with oil. Sear seasoned portions 1.5–2 minutes per side for medium-rare.
- Grill: preheat to high heat. For medium-rare, grill about 2–3 minutes per side; for medium, 3–4 minutes per side; for well-done, 4–5 minutes per side.
- Oven: preheat to 400°F (200°C). Brush with olive oil, season, and bake 10–12 minutes for medium-rare or 15–18 minutes for more well-done.
Popular Preparations Once Cut
- Seared Furikake Ahi Tuna — lightly seared, coated with furikake for a crunchy, umami finish.
- Tuna Tataki — lightly seared, rare center, marinated in soy sauce, mirin and ginger, sliced thin and served cold with ponzu.
- Blackened Tuna — Cajun-spiced, quickly seared for a smoky, spicy crust.
- Yellowfin Tuna Tartare — finely chopped, mixed with soy sauce, sesame oil and avocado.
- Spicy Tuna Roll — raw tuna mixed with spicy mayonnaise, rolled in seaweed and rice.
- Tuna salads, sandwiches, and Mediterranean/Asian pairings (eggplant, bitter melon) — versatile once portioned into smaller pieces.
B2B Applications
- Food processors: raw material for cutting into custom steak or saku portions.
- High-volume foodservice chains: in-house portion control for consistent menu specifications.
- Distributors: bulk format suited to onward supply to smaller foodservice or retail customers.
Why Source Frozen Yellowfin Tuna Loin from Baseafood Vietnam
As a yellowfin tuna loin supplier and exporter in Vietnam, Baseafood sources from the rich marine waters of Vietnam and processes using advanced techniques to preserve freshness and nutritional value, delivering a premium product suitable for a variety of culinary applications. Related items include our Frozen Yellowfin Tuna Steak, Frozen Yellowfin Tuna Saku, and the full Frozen Yellowfin Tuna range.
Frequently Asked Questions about Frozen Yellowfin Tuna Loin, CO Treated
What does "CO treated" mean and is it safe?
CO treatment exposes tuna to purified carbon monoxide, which binds with myoglobin to preserve its red color for longer. The US FDA classifies it as Generally Recognized as Safe (GRAS) and requires labeling.
Which markets allow import of CO-treated tuna loin?
CO-treated tuna is legal for import into the United States when properly labeled. It is banned in the European Union, Japan, Canada, China, Singapore and Taiwan.
What is the difference between Loin, Steak and Saku?
Loin is the large, whole cut (1-8 kg) used as raw material for in-house cutting. Steak is a smaller portion-cut for cooked preparations. Saku is a block cut for raw slicing into sashimi or sushi. All three come from the same species and CO treatment.
What sizes and packing are available?
Three size ranges are available: 1-2 kg, 2-4 kg, and 4-8 kg, packed IVP in 20 kg cartons.
How can I request a wholesale quote or sample?
Contact Baseafood with your target market, size and volume for pricing, samples and export documentation.
Contact Baseafood — Vietnam Yellowfin Tuna Supplier & Exporter
For quotations or samples of Frozen Yellowfin Tuna Loin, CO Treated, please contact:
Ms. Nguyen
Email: nguyen.thao@baseafood.net
WhatsApp: +84 702 520 288