Commodity file 01 • Pelagic • Ex Surabaya, IDSUB
Yellowfin
Tuna
Thunnus albacares — also bigeye, Thunnus obesus, on request
- Origin
- Indonesia
- Catch area
- FAO 57 & 71
- Fishing ground
- WPP 573, 714, 715, 717
- HS code
- 0303.44 whole · 0304.87 fillet
- Load port
- Surabaya · IDSUB
- Export markets
- Japan · China · ASEAN · PNG
- Terms
- FOB · CFR · CIF
- Plant approval
- HACCP · KIPM
Handline and longline yellowfin from the Banda and Moluccas grounds, cut into loin, saku and steak at our Surabaya plant. Sashimi-grade lots are frozen and held at −60°C for the Japanese and Chinese trade; cooking-grade lots run the standard −25°C chain for Southeast Asian buyers.
01 / Market names
What buyers call it
The same species trades under a different name in every port. If your enquiry uses the local name, we will quote against it.
| Market | Local name | Usual form bought |
|---|---|---|
| Japan | Kihada maguro | Loin, saku, whole round |
| China | Huangqi jinqiangyu | Loin, saku, steak |
| Philippines | Tambakol, bariles | Whole round, loin |
| Indonesia | Tuna sirip kuning | Whole round, loin |
| Vietnam | Cá ngừ vây vàng | Loin, steak, cube |
| Thailand | Pla thuna khrip lueang | Loin, cube |
| Singapore / Malaysia | Tuna, ikan tongkol sirip kuning | Steak, loin, portion |
02 / Size grading
Sizes we grade to
Tuna is graded twice: once by whole-fish weight at landing, then again by piece weight after cutting. Quote against the grade you actually buy on.
| Grade | Weight range | Typical use | Quality tier |
|---|---|---|---|
| WR 10–20 | 10–20 kg whole round | Loin and saku cutting | A / B |
| WR 20–40 | 20–40 kg whole round | Premium loin, steak | A / A+ |
| WR 40 up | 40 kg and above | Large loin, saku block | A+ |
| Loin 1–2 | 1–2 kg per loin | Retail portioning | A / B |
| Loin 2–4 | 2–4 kg per loin | Foodservice, sashimi | A |
| Saku | 200–500 g per block | Sashimi, poke bowls | A / A+ |
| Steak | 150 / 200 / 250 g | Retail pack, grill | B / C |
| Cube | 20 / 25 / 30 mm dice | Poke, salad, ready meal | B / C |
Grade A is deep red, firm, no honeycombing or burn. Grade B carries slight colour variation and goes to cooked applications. Grade C is trimmings and mince. We photograph a cut sample from every lot before shipping.
03 / Processing forms
Cuts and presentations
All cutting is done in a chilled room and the product goes straight to the blast freezer. Loin can be supplied CO-treated or untreated. This matters by market: several destinations restrict carbon monoxide treatment, so tell us where the container is going before we cut.
WR
Whole round
Head on, gutted or ungutted, as landed. Lowest processing cost and the flexible option if you cut in-house.
GG
Gilled and gutted
Gills and viscera removed, tail on. The standard form for buyers running their own cutting line.
CC LOIN
Loin, skinless boneless
Four loins per fish, dark meat and bloodline removed. Vacuum packed individually.
SAKU
Saku block
Rectangular sashimi block cut from the loin, trimmed square for slicing without waste.
STEAK
Steak
Cross-cut portions to a fixed gram weight, skin on or off, interleaved with film.
CUBE
Cube and chunk
Diced from loin trim to a set size, IQF so the buyer can decant part of a bag.
04 / Packing
Packing and glazing
| Presentation | Inner pack | Master carton | Glazing |
|---|---|---|---|
| Whole round / GG | Bulk, poly-lined | Loose in reefer or 20 kg carton | Nil |
| Loin | Vacuum pack, 1 pc per bag | 10 kg or 20 kg master | Nil |
| Saku | Vacuum pack, 1 pc per bag | 10 kg master | Nil |
| Steak | Vacuum or interleaved film | 5 kg or 10 kg master | 5–10% |
| Cube | IQF, 1 kg poly bag | 10 kg master, 10 × 1 kg | 10% |
Cartons are waxed and strapped, printed with species, grade, lot number, production date, net and gross weight. Label language is set to the destination market. Private label artwork is accepted from one container upward.
05 / Supply
Monthly capacity and MOQ
Monthly supply capacity
40–60 MT
Combined whole round and cut product per month across all markets. Sashimi-grade loin is the constraint, not total tuna volume.
Minimum order quantity
1,000 kg
For loin, saku and steak as an LCL consignment. Whole round starts at one 20 ft reefer, roughly 10–12 MT.
Peak season
Apr–Oct
Landings thin out during the December to February monsoon. Contract volume early if you need year-round cover.
Capacity is shared across all export markets and allocated per contract. Tell us your destination and monthly volume and we will confirm what we can commit before you place a first order.
06 / Shipping lanes
Out of Surabaya to your port
All shipments load at Surabaya, IDSUB, in pre-cooled reefer containers. Transit times below are indicative port-to-port and move with the carrier and the transhipment call.
| Destination | Port code | Transit | Routing |
|---|---|---|---|
| Singapore | SGSIN | 3–5 days | Direct |
| Port Klang | MYPKG | 4–7 days | Direct |
| Manila | PHMNL | 5–8 days | Direct or via SGSIN |
| Ho Chi Minh City | VNSGN | 6–9 days | Via SGSIN |
| Laem Chabang | THLCH | 7–11 days | Via SGSIN or MYPKG |
| Shanghai / Ningbo | CNSHA / CNNGB | 10–14 days | Via SGSIN |
| Tokyo / Yokohama | JPTYO / JPYOK | 12–17 days | Via SGSIN or CNSHA |
| Port Moresby | PGPOM | 10–15 days | Via SGSIN or AU hub |
Other ports are quoted on request. FOB Surabaya, CFR and CIF terms are all available; tell us which one you want the price on.
07 / Cold chain
Temperature from plant to discharge
Sashimi-grade tuna runs an ultra-low chain end to end. Break it once and the colour goes, so we log temperature at four checkpoints and send you the reefer download with the shipping documents. Long lanes to Japan and North Asia are booked on −60°C capable equipment only.
−60°C
Blast freezer, sashimi grade
−60°C
Cold store holding
−60°C
Reefer setpoint in transit
−55°C
Arrival check at discharge
08 / Documents
What ships with the container
Every shipment leaves Surabaya with a full document set so your broker can lodge clearance without chasing us for paperwork.
- Health certificateIssued by BKIPM / KIPM, the Indonesian fish quarantine authority
- HACCP planThe processing plant operates under an approved HACCP programme
- Certificate of originForm D for ASEAN, Form E for China, Form AJ for Japan
- Catch documentationVessel list, catch certificate and traceability record per lot
- Packing list & invoiceLot number, net and gross weight, glazing % and carton count
- Bill of ladingReefer B/L with the temperature setpoint stated on its face
Import requirements by market
Clearance on the destination side is the importer's responsibility, but we will tell you up front what your market needs and issue documents to match.
| Market | Requirement | Handled by |
|---|---|---|
| Japan | Import notification to MHLW under the Food Sanitation Act | Importer |
| China | Consignment via a GACC-registered establishment; importer filing | Both |
| Philippines | SPSIC issued by BFAR before the vessel arrives | Importer |
| Malaysia | Import permit through MAQIS / Department of Fisheries | Importer |
| Singapore | Import licence and consignment declaration to SFA | Importer |
| Thailand | Import permit from the Department of Fisheries | Importer |
| Vietnam | Quarantine registration with NAFIQPM | Importer |
| Papua New Guinea | Import permit from NAQIA | Importer |
Some markets require the exporting establishment to be listed before a first shipment can enter. Ask us which markets our plant is currently listed for — we would rather tell you at enquiry stage than after you have opened an L/C.
Ask for a price on yellowfin tuna
Send us the size grade, presentation, destination port and monthly volume you need. We reply with an FOB Surabaya or CFR price, the current stock position and the lead time to your first container.
WhatsApp +62 851-0148-6899