Yellow-fin tuna is highly notorious seafood from the Maldives. Consuming tuna in its freshest form is the best way to derive its wonderful nutrients. Fortunately, the fishing industry in the Maldives ensures to keep the fish fresh from the time it is got out of the water to the time it reached the kitchen. The fish can stay in the fridge for some time until when ready to make a delicious meal.

How the journey begins

Fish exporters in the Maldives give fishermen ice boxes for keeping fish after getting it out of the water. the fish is caught using line and catch fishing for sustainability. Placing the fish in ice brings down temperature to near zero degrees. The fishermen spend about 12 hours at sea and keeping the fish at freezing temperature inhibits bacteria growth.

The fishing industries carry ice-cold vans to transport fish to the processing plant. Here, the fish is gutted to take out internal organs that might cause bacterial contamination. Afterward, the fish products are cleaned and vacuumed packed to minimize degradation from oxidation and bacteria growth. At the processing plant, the fish temperature is at about two degrees Celsius.

How tuna reaches the kitchen

Maldives top yellowfin tuna suppliers have chilled tuna loins that come with freshness straight from the ocean. This comes in various quantities and appropriate packaging to maintain freshness. You can buy enough to keep you going with an option to keep it refrigerated until ready to consume at your convenience.

Products from the company are handled at ultra-low temperatures to maintain food safety standards. Access to freshest yellow-fin tuna allows making sushi or sashimi at home. This saves your heard earned money you would have spent at home. You can buy enough tuna to take you some time by keeping it in the freezer at about two degrees Celsius.

Methods to keep yellow-fin tuna fresh

Ice chilling

Fish is iced at two degrees Celsius. Fishermen keep fish in iceboxes but this might melt over time. in addition, it is hard to maintain this temperature for some time when fishermen more than 12 hours on the ocean. Maldives fishermen ensure not to spend long hours at sea to prevent their catches from degradation. Keeping fish chilled requires an appropriate blend of ice and seawater ratio apart from the composition of ice slurry. Appropriate chilling allows it to stay fresh for about a week.

Blast freezing

Here, fish is exposed to ultra-cold temperatures of about negative 40 degrees Celsius. The freezer fans blast cold air onto the tuna products bringing down its temperature rapidly. This is a solution to remove latent heat from fish to encourage freezing in the shortest period. A special blast freezer allows quick freezing of fluid to allow formation of minute ice crystals without puncture of delicate fish flesh.

This maintains meat integrity while keeping it fresh. By the time fish is consumed, its freshness is just like one straight from the ocean. Blast freezing slows down fish degradation allowing it to stay fresh for about two years.

Vacuum packing

During the packing process, yellow-fin tuna products are placed in food-grade polyurethane bags. Vacuum packing eliminates any oxygen in the package that might promote the oxidative degradation of fish. A high-performance machine is used for vacuum packing to suck out air to less than three percent. This level of oxygen drastically lessens spoilage of fish resulting from oxidation. Without chilling, fish is prone to anaerobic bacterial growth leading to spoilage. Vacuum packing is a wonderful solution to keep fish fresh until convenience time for eating.

Why consume fresh tuna

Yellow-fin tuna comes fresh or canned. However, eating fresh tuna offers higher omega-3 fatty acids . These thin blood, aid brain function and lessen inflammation. Before canning, tuna is cooked and this significantly lessens the level of omega-3 fatty acids. Canned tuna is high in proteins, convenient, and relatively cheap. However, fresh is better. To be on a safe side, consume equal proportions of canned and fresh tuna for a healthier diet.

Canned tuna is high in calories and fat and the best one is that in spring water instead of brine for keeping salt intake down.  Quality tuna looks like beef steaks with the same texture and comes in colors including deep red and light pink. Tuna with dry or brown spots is not fresh. Canning makes tuna lose some of its nutritional benefits. This makes fresh tuna the best option when looking forward to getting the benefits from this seafood.


Yellow-fin tuna is nutrient-rich seafood. Getting the most from consuming tuna requires tuna in the freshest form. This involves keeping the tuna products at an appropriate temperature to preserve the freshness. This is done right from the time the fish is got out of the water until it reaches the kitchen.