Our fish
Tuna
Our specialty is tuna! Tuna is a versatile and popular fish known for its robust texture and rich flavor. Whether served raw in sushi or grilled on a BBQ its culinary possibilities are vast.
![tuna-img6 tuna-img6](https://openseas.nl/wp-content/uploads/elementor/thumbs/tuna-img6-qiq5tqq7rs8kykiej46f53e4bbn8h8xy8yp3fpfxhs.jpg)
![open-seas-pattern open-seas-pattern](https://openseas.nl/wp-content/uploads/elementor/thumbs/open-seas-pattern-qhtetmss73x0xx6nmlk7eggxw8hqshvo8auifn2c8g.jpg)
Our selection of Tuna
![](https://openseas.nl/wp-content/uploads/2024/02/Bluefin-1.png)
Bluefin Tuna
![](https://openseas.nl/wp-content/uploads/2024/01/Tonijn_albacore.png)
Albacore Tuna
![](https://openseas.nl/wp-content/uploads/2024/01/Tonijn_yellowfin.png)
Yellowfin Tuna
![](https://openseas.nl/wp-content/uploads/2024/01/Tonijn_bigeye.png)
Bigeye Tuna
Our tuna cuts
![](https://openseas.nl/wp-content/uploads/2024/02/akami_orig.png)
Akami, or top loin, has leaner meat with a more intense flavour. It’s ideal for sashimi carpaccio, gourmet, and grilling.
![](https://openseas.nl/wp-content/uploads/2024/02/otoro_orig-1024x570.png)
Otoro is the fattiest part of a tuna, especially near the belly. It has a sophisticated taste and distinctive fat marbling .
![](https://openseas.nl/wp-content/uploads/2024/02/head-chunk.png)
Head Chunk is the portion closest to the head of the fish. It has less size variances at the ends, and provides better yield compared to the tail loin.
![](https://openseas.nl/wp-content/uploads/2024/02/centre-cut.png)
Centre cut is the middle part of loin, and has uniform thickness on both ends. It has the highest yield and is the most costly part of the loin.
![](https://openseas.nl/wp-content/uploads/2024/02/tail-loin.png)
Tail loin is the portion of the loin that is closest to the tail of the fish. It has the most size variance on both ends , and is the least costly part of the loin.