Overview
Pre-cooked loins are the backbone of the global tuna trade: we catch, cook, clean and freeze the loin in Manta, and your plant thaws, packs and sterilises under its own brand. It removes the most labour- and odour-intensive stage from your facility and stabilises your yield.
Loins are produced from skipjack and yellowfin, cooked to each customer's specification, vacuum-packed and frozen. Lots ship in reefer containers at -18 °C with full traceability back to vessel and fishing trip.
Eurofish began as a loin supplier in 1998 cooking 50 MT a day, and the line remains central: consistent granulometry-free cleaning, controlled histamine and salt, and the documentation canners need for their own audits.
Applications & formats
Canners
Thaw-and-pack raw material for canned tuna in any market.
Pouch processors
Loin base for retort pouch lines.
Ready-meal plants
Cooked tuna ingredient for salads and prepared dishes.
Re-packers
Portioning and flake production without a cooking line.
Frequently asked questions
What histamine levels do you guarantee?
Contractual specifications are agreed per customer; our laboratory runs more than 400 histamine and salt analyses daily and every lot ships with a certificate of analysis.
Can loins be packed to our cleaning specification?
Yes — loin cleaning level (red meat, skin, bones) is agreed in the contract and verified by QC before freezing.
How is traceability documented?
Each lot traces to vessel, trip and processing date; documentation packages support EU, US and Asian import requirements.
Related products: Canned Tuna · Tuna Pouches · Ultra-Frozen Tuna (-60 °C)
Secure loin supply for your plant
Volume, species mix, cleaning spec and destination — send the basics and we quote a programme.