Frozen spine

Frozen spine

Produce deep frozen at -60º


Also known as “Nakaochi”, the meat from the spine of the tuna is typically removed manually at the end of the butchering process. In fact this often serves as a delicious breakfast for those attending the event. It is ideal for burgers or meatballs (any recipe calling for minced tuna), or as a topping for salads or ceviches.

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Related recipes

Tuna, cod tripe and butifarra sausage meatballs