Mangoes.
The raw material for canned tuna is carefully selected, butchered, pre-cooked, cleaned to remove skin, dark meat & bones, packed in cans with oil or brine, hermetically sealed and heat processed by the application of saturated steam; to attain commercial sterility. Quality & safety of the product is ensured at every stage in the process by HACCP system. 24 canned in a box or 48 canned in a box
Tuna in hermetically sealed flexible retort pouch serves the same purpose of canned tuna. Pouches are very convenient to handle and are available in different sizes; 500g, 1KG, 3KG and 3.1KG Cooked & cleaned tuna loins are filled in retort pouch with ingredients such as brine and oil, vacuum sealed and heat processed to achieve commercial sterility. The product is intended to be consumed without further cooking or processing and is stored at room temperature. We produce them in brine and various oils such as Soybean, Sunflower and Olive oil.
Cooked & frozen loins are ready-to-pack raw material for canning. Cooked & cleaned tuna loins are vacuum sealed in LDPE pouches and blast frozen. Frozen pouches are packed in paper master cartons and stored below -18°C.
Smoked tuna or Valhomas is a popular Maldivian cuisine. Itâ??s a staple in most local households and has an origin that runs deep in the culture. For centuries, fishermen would boil and dry fish over fire stove or have them dried in the sun to preserve their catch. The reduced water content of fish from smoking and drying, is a practice that was used to preserve fish for a long time. Today, we have new advances in refrigeration and new ways to preserve fish. However, smoked tuna is still very popular in local meals, as salty flavor and is sauce of protein. It is a local custom to pair it with coconut chips and is often sliced up to be added to curries, soups, pastas and similar dishes.
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