Products

Tuna farming technology is based on catching the wild tuna. During the production cycles our production is fully controlled. We keep the fish in cages for up to 30 months, rather than fattening it quickly. With careful selection of food and controlled feeding regime, we can make a positive impact on quality, or more precisely, on the color and fat levels of the fish.

Our strength is the premium quality of the products branded under the label ToroCro Maguro. Toro means the belly part of tuna, the fattiest part, Cro indicates the origin (Croatia), and Maguro is the Japanese word for tuna. All the employees have participated in creation of the brand, thus the brand itself is our mutual product in every sense.

http://www.torocro.com/english/

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1 BLUEFIN CHUTORO SAKU PLATE

Boneless, bloodless fillets ready for the sushi/sashimi preparation produced out of the “Chutoro muscle”, muscle located just along of the tuna skin, with exception of abdominal cavity part. Its characteristics are light red color and more fat level.

2 BLUEFIN AKAMI SAKU PLATE

Boneless, bloodless, skinless fillets cut for the sushi/sashimi preparation, produced out of the “Akami muscle”, muscle located just next to the middle bone of the tuna. Its characteristics are red color and less fat level.

3 BLUEFIN OTORO BANANA CUT

Vertical fillet cuts ready for the sushi/sashimi preparation produced out of the “Otoro muscle”, muscle located in abdominal cavity of tuna. Its characteristics are pink-white color and high fat level.

4 STEAK BLOCK

Vertical fillet/loin cut, skin on.

5 NAKAOCHI

“Tuna tartar”, middle bone scooped meat, boneless, skinless, bloodless, vacuumed and tray packed.

Products selection -60°C superfrozen:

1 BLUEFIN CHUTORO SAKU PLATE

Boneless, bloodless fillets ready for the sushi/sashimi preparation produced out of the “Chutoro muscle”, muscle located just along of the tuna skin, with exception of abdominal cavity part. Its characteristics are light red color and more fat level.

2 BLUEFIN AKAMI SAKU PLATE

Boneless, bloodless, skinless fillets cut for the sushi/sashimi preparation, produced out of the “Akami muscle”, muscle located just next to the middle bone of the tuna. Its characteristics are red color and less fat level.

3 BLUEFIN OTORO BANANA CUT

Vertical fillet cuts ready for the sushi/sashimi preparation produced out of the “Otoro muscle”, muscle located in abdominal cavity of tuna. Its characteristics are pink-white color and high fat level.

4 STEAK BLOCK

Vertical fillet/loin cut, skin on.

5 NAKAOCHI

“Tuna tartar”, middle bone scooped meat, boneless, skinless, bloodless, vacuumed and tray packed.

6 BELLY LOIN

Halved tuna fillet consisted of abdominal cavity part and tail part, fatty part.

7 BACK LOIN

Halved tuna fillet consisted of back and tail part, less fatty part.