Uoriki Fresh offers high quality, sustainably sourced Southern Bluefin Tuna from Australia. Tony's Tuna, located in Australia, is the second largest farmer of Southern Bluefin Tuna and controls the entire process from catching to freezing. Their fish are frozen at extremely low temperatures to best preserve quality and flavor. They have extensive processing facilities approved to cut tuna to custom specifications.

1. Complete traceability
p y
from catch
to table...

2. UORIKI FRESH, INC.
Uorik Fresh Inc i th US subsidiary of J
U ik F h I
ki is the b idi f Japan's
'
Top FFishmonger. An 80 year old public company
with $250m turnover and zero bank debt, Uoriki
operaates 41 seafood markets and restaurants
throu
ughout the Tokyo region.
In th US, Uoriki Fresh Inc. is the top specialist
he
importer and distributor of SuperFrozen seafood.
We u our experience to bring America all natural
use
produucts unaltered by color, CO, or additives. We
careffully inspect each product we sell ensuring
sell,
you w receive consistent quality.
will
And now, Uoriki is proud to offer to fresh Southern
, p
Bluef Tuna from one of Australia's premier tuna
fin
farme
ers! This is true sashimi grade fish normally
reser
rved for Japan and now available here today in
the US C Uoriki today to speak with a sales rep
US. Call
regar
rding our high quality sashimi grade Southern
Bluef Tuna from Australia.
fin
Call CP Lee, Sales Associa / C: (201) 321-0625
ate

3. Our M
Mission
To deliver a high quality product
h
to our cu
ustomers
Tony’s Tuna is the only processor
with facilities to freeze Southern
Bluefin Tuna to -65 degrees C.
Tony’s Tuna is also the only
processor that catches, farms &
processes fresh and ultra low
Tonyʼs Tuna is the 2 largest farmer of Southern Blue
nd efin Tuna in Australia tand the only S
Temperature f
T frozen Southern Bl the
farmer who Bluefin
th has fi
ability to control the entire process, that is catching feeding,Tuna without requiring external
g, farming, processing and freezing without
external contractors. Founded in 1994 by Tony Santic a tuna fisherman since r1970, Tony's Tuna tis jointly
c, contracto s or assis ance.
owned by the Santic and Smorgon Families and process
y g p ses 1,300 tons of Southern Bluefin Tuna per annum.
, p
Call CP Lee, Sales Associate / C: (201) 321-0625
)

4. SUSTAINABILITY
With Tony's Tuna, you
y y
can be assured that the
SBT on the plate was
caught i an
ht in
environmentally
responsible and
p Our fishing grounds
sustainable manner
The Australian Tuna Industry is heavily regula
ated, with a catch quota system that is strictly
patrolled and monitored by Government appointed independent observers. All sales of the
tuna are monitored by an international Catch Documentation Scheme. Various Australian
pects of the Australian Tuna Industry to
government Authorities closely monitor all asp
ensure that Australian Southern Bluefin are o the highest quality
of quality.
Further, our Australian Southern Bluefin are under the management of the Commission for
the Conservation of Southern Bluefin Tuna (CC CSBT) to ensure that the international quotas
guarantee wild stocks of SBT at a sustainable level.
Call CP Lee, Sales Associate / C: (201) 321-0625
)

5. OUR FISH : SOUTHE
ERN BLUEFIN TUNA
The Au
ustralian Southern Bluefin tuna is world renown for its
suprem taste and quality. And, at Tonyʼs Tuna, we process
me
some o the highest quality Southern Bluefin Tuna available
of
today, with a high fat content that is favored by consumers
and ch
hefs alike. Our fish are pristine, fed with the healthiest
all-nat
tural baitfish to produce some of the highest quality
Tuna in the world
n world.
Our ca
atch weight is around 18kg, and after feeding, when
they are
a ready for processing, the harvest weight is
ximately +25 kg, with a fat content at processing of
approx
approx
ximately 23%.
Currently, the majority of our Southern
y j y
Bluefin are exported directly to Japan for
its richness and flavor, and when it comes
to tuna, Japan only accepts the best.
Our SBT are now available to the North
American market for delivery within days
from harvest to ensure the freshest
quality.
li
Call CP Lee, Sales Associate / C: (201) 321-0625
5

6. MORE RED = MORE VALUE Tony’s Tuna keeps its color
y p
W/O VITAMINS
W VITAMINS
W/O VITAMINS
O W VITAMINS
After 4 days After 8 days
To improve the quality of our Southern Bluefin TTuna, last year we injected natural vitamins
into our bait fish and fed our Southern Bluefin T
Tuna the vitamin enriched bait a number of
weeks before harvest. University scientists, toggether with our personnel, did comprehensive
trials on a day to day basis after harvesting, mo
onitoring flesh color compared to control fish
that had not been fed the vitamin bait fish.
The conclusion: Fish enhanced with natural vitamins retained much of the natural red flesh
color after 4 days from processing!
Call CP Lee, Sales Associate / C: (201) 321-0625
)

7. THE FISHING
GROUNDS The fishing grounds are generally south of
the Great Australian Bight. Once the tuna
are caught by purse seine method, they
are towed back to approved farming sites
off P t Li
ff Port Lincoln i specially d i
l in i ll designed
d
towing pontoons.
The tuna are fed every day a diet of
various fish species including mackerel,
red bait, sardines and locally caught
pilchards. All bait must meet the strict
Quarantine Health Sanitary requirements
imposed by our Government and our
p y
Industry.
We regularly send bait for independent
testing to ensure that it meets these
requirements and our own specifications
specifications.
The locally caught pilchards are caught
during the night and transferred to
feeding bins so that they can be fed fresh
directly to the tuna the next morning. The
freshness and high protein levels in this
fish are particularly good for the tunaʼs
growth and condition.
Call CP Lee, Sales Associate / C: (201) 321
1-0625

8. PROCESSING FACI
ILITIES
Tony's Tuna facilities are HCCAP a
approved,
allowing us to cut SBTs to our custom
mersʼ specs.
We have extensive experience in cuttting bellies,
backs, blood line in/out, skin on/off.
Call CP Lee, Sales Associate / C: (201) 3
321-0625