DINKO TUNA

SUSTAINABLE LUXURY

THE FISH: SOUTHERN BLUEFIN TUNA

DINKO TUNA

The Southern Bluefin Tuna are bullet trains of the deep blue. Fast, graceful swimmers with an almost perfect streamline hydrodynamic that includes eyes that retract to ensure they cut through the water.

Southern Bluefin Tuna can swim at up to 70 km (44 mi) per hour when feeding. They are tuna of the vast open ocean, rather than coastal waters, and are surface rather than bottom dwellers. As they burn energy rapidly, they are constantly on the prowl for food, including other fish, crustaceans and mollusks.
They are always on the move and can eat up to a quarter of their body weight in a single day. This opportunistic feeding results in layers of fat throughout their muscles, which makes them incredibly delicious.
During summer, the Southern Bluefin Tuna undertake their annual migration across the Great Southern Ocean, chasing the prolific baitfish in the nutrient-rich upwellings of the Great Australian Bight.
Southern Bluefin Tuna are highly migratory fish that cross the Pacific, Atlantic and Indian Ocean during their migration. Each year between September and April adult Southern Bluefin Tuna (aged 11-12 years) migrate from southern feeding areas to their single identified spawning ground South of Indonesia.
The larvae and juvenile fish are swept south by the Leeuwin current along the Western Australian coastline, reaching the Great Australian Bight as 1-5 year olds. At this stage the fish either move west into the Indian Ocean, or east into the Great Australian Bight.
Southern Bluefin Tuna are generally long lived, with some fish living greater than 40 years. At maturity Southern Bluefin Tuna can be up to two metres in length and can weigh more than 200kg. Southern Bluefin Tuna are caught for harvest on average at about 15kg and about 90cm in length. By the time Southern Bluefin is harvested they have, on average, doubled in weight.

CATCH, RANCH, HARVEST + DINKO

DINKO TUNA

Dinko Lukin

Dinko Tuna is a pioneer of the tuna farming globally. Founded in 1981 by Dinko Lukin, this family-owned seafood business is based in Port Lincoln, a small city in the vast region of Eyre Peninsula, South Australia. Dinko Lukin passed away in July, 2011 and his wife, Lukina Lukin took over and is the current Managing Director.

Fisherman Dinko Lukin left an indelible mark on global tuna fishing by pioneering the catching and ranching of the legendary Southern Bluefin Tuna with his family-owned company Dinko Tuna.

In a quest to develop the most sustainable Bluefin tuna fishery in the world, Dinko Tuna implemented the harvest of wild Bluefin Tuna as they pass through the cold, clean waters of South Australia during late summer in February/March.

Dinko Lukin’s solution to Catch & Ranch, is now the internationally accepted method for Bluefin Tuna farming.

Catch, Ranch & Harvest

Dinko catch Southern Bluefin Tuna using a purse seine method.

Live fish are corralled with only a select number transferred to a net, which is slowly towed back to Port Lincoln where they are ranched.

The fish are then fed a diet of premium, fresh, sustainable pilchards, sardines and yellow tail.

The method of ranching doubled the fishermen’s quota as the limit on their catch was determined by the weight of the fish caught in the wild, with any weight gained in captivity a bonus.

The harvesting of Dinko tuna is swift with unparalleled attention to detail.

Our divers manually capture individual fish and guide them onto platforms that lead to the deck.

Within 10 seconds the fish are euthanised humanely by the Japanese method known as ‘iki jime’ (brain spiked), which has been perfected to minimise stress and maximise quality.

The tuna is gilled, gutted and wired and are immediately transferred into an ice slurry in order to keep fish fresh.

The tuna are returned to the state of the art Dinko processing facility in Port Lincoln, where they are filleted and frozen at –60˚C, quickly capturing the colour, texture and eating quality.

From start to finish, only 45 minutes has passed making Dinko Tuna the most premium sashimi grade Bluefin Tuna on the planet.

sustainability

DINKO TUNA

The Southern Bluefin Tuna (SBT) fishery in Australia is amongst the most sustainable tuna fisheries on the planet.

Dinko Tuna has been at the forefront in regards to the development of a Sustainable fishery in Australia.

In 1989 the Commission for the Conservation of Southern Bluefin Tuna (CCSBT) cut tuna fishing quotas and income by two thirds to help the sustainability of the species.

In response Dinko threw the industry a lifeline when he hatched the ground-breaking idea of farming this fast swimming ocean fish.

In a quest to develop the most sustainable Bluefin tuna fishery in the world, Dinko Tuna implemented the harvest of wild Bluefin Tuna as they pass through the cold, clean waters of South Australia during late summer in February/March.

The fish are then slowly towed back to Port Lincoln where they are ranched (farmed) until double the size by harvest.

The method doubled the fishermen’s quota as the limit on their catch was determined by the weight of the fish caught in the wild, with any weight gained in captivity a bonus.

Dinko Lukin’s solution not only helped the regeneration of Southern Bluefin Tuna in the wild, but is now the internationally accepted method for Bluefin Tuna farming.

The (CCSBT) has confirmed that the latest data indicates strong recovery of the wild population of Southern Bluefin Tuna an it is now a sustainable fishery, with stocks growing yearly. For more information go to https://asbtia.com.au

Form

DINKO TUNA

Dinko Southern Bluefin Tuna Loins

Each pack of Dinko sashimi Grade Southern Bluefin Tuna contains an Akami (top) and Toro (bottom) loin.

Each pack also contains enough sheets of specially produced Japanese wrapping paper for the loins to be wrapped tightly to avoid oxidization of the flesh.

Dinko Southern Bluefin Tuna is Super Frozen to  –60˚C using a cryogenic freezing system to Guarantee Culinary Excellence. This unique processing ensures the culinary integrity of the flesh is retained.

Dinko Tuna’s Super Freeze System uses the latest technology to capture the flavour and texture of just harvested Southern Bluefin Tuna. Care must be taken in thawing and handling to deliver the culinary excellence captured at processing.

Defrost Instructions

Step 1

Remove loins from carton and place in 0-4˚C refrigeration, still in cryovac bags for 12–15 hours

Step 2

Remove from cryovac bags, pat dry, and wrap in japanese wasabi paper

Step 3

Place wrapped loins in airtight container and store in coldest part of fridge

Step 4

Consume within 4 days of defrosting and opening vacuum bag

Step 5

Loins should not be refrozen after defrosting.

HANDLING SOUTHERN BLUEFIN TUNA LOINS

DINKO TUNA

Wrapping & Thawing

Each carton of Dinko Southern Bluefin Tuna contains an Akami (Top) loin and a Toro (bottom) loin. Southern Bluefin Tuna is special but fragile, care in handling will ensure the best eating is guaranteed.

Product Handling

On completion of defrosting, the loins should be broken down into pieces three hands width long. Be sure to keep all pieces from each loin together.

Dry each piece with kitchen towel and follow the following instructions:

Step 1
Place the tuna piece in the centre of 2 sheets of Japanese Rice paper

Step 2
Fold both top and bottom of the paper over the fillet

Step 3
Fold the sides under the fillet

Step 4
Wrap tightly in kitchen Saran Wrap (Gladwrap) and label each piece.

For best keeping change Japanese Rice paper every 2 days.

CULINARY

DINKO TUNA

Culinary Notes

Dinko Southern Bluefin tuna is packaged as a top and bottom loin from one entire side of the fish.

It is prized for its fat content and creamy mouthfeel when eaten raw but also shines when grilled or confit to medium rare – delivering a silky, satin textured eating experience.

The flesh in the loins is dark ruby red and the belly is a pinkish white and is commonly separated into three specialty cuts that are used for sashimi.

These cuts still carry their traditional Japanese names: akami, otoro and chu-toro.

Akami, chu-toro and otoro all deliver outstanding results when cooked. Whether grilled, tataki or confit, if care is taken to ensure southern bluefin tuna is served medium rare it can be the hero of any dish thanks to its satin texture and sweet, robust flavour.

Traditional Japanese Cuts

Akami (red):

The most abundant cut, is ruby red in colour and comes from the top loin, shoulder and tail, and has a clean, bright flavour and colour. When raw Akami is crisp, firm in texture and similar to salmon in mouthfeel. It has light sweet notes on the front palate.

Otoro (big fat):

Is the fattiest part of the Southern Bluefin tuna. It is pinkish white, well-marbled section of the belly that almost resembles wagyu beef. Otoro shines when raw. It is soft and yields much like butter. It is sweet, rich and buttery with a lingering umami finish.

Chu-toro (medium fat):

Provides both meaty and fatty texture. It is slightly paler than akami and is found in the belly area behind the otoro. Chu-toro is moderately firm, akin to fresh mozzarella when raw. It is not as sweet as akami, but has a clean, rich, full flavour.

Contact Us
Simon Wunderlich
National Sales Manager

M / 0439 222 369
Dinko Tuna Farmers Pty Ltd
PO Box 2013 Port Lincoln SA 5606