Name by STYLE, Atlantic Bluefin Tuna

Round / Whole

Immediately after catch.

GG / gilled & gutted

After take off gills & guts & fins.
This style is often used for fresh shipments in Japan and frozen longline vessels in Japan.

Dress

After take off gills & guts & fins & head.
This style is the most use of tuna distribution in Europe.

Fillet

This style is when freezing tuna weighing 100 kg or less.

Loin

This is the most common way to cut tuna.
This style for both fresh and frozen.