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.
After take off gills & guts & fins & head.
This style is the most use of tuna distribution in Europe.
This style is when freezing tuna weighing 100 kg or less.
This is the most common way to cut tuna.
This style for both fresh and frozen.