Catch Certification
Fiji’s tuna fisheries earned international recognition as being the first longline tuna fishery in the world to have been certified sustainable under the London, England based Marine Stewardship Council (MSC) catch certification for sustainability back in 2012. It again got reassessed and re-certified in 2018, and again achieved the same in 2023, which is the current one. To get more information on the catch certification of the FFIA MSC Group
Catch by Species
Solander Fiji is one of the largest catchers and processors of albacore in the Pacific producing approximately 2000 tonnes per annum in Fiji waters.
Albacore Tuna has a pink to white flesh and is used in cooking and raw fish dishes. Larger fish have a pinker flesh coloration and greater fat content. Solander Albacore are generally larger fish averaging around 18kg per fish. Albacore flesh is softer than other tuna.
Preparation: Albacore grills well. Other uses include sashimi, poaching, marinated steaks etc. Care must be taken to avoid over cooking.
Availability: Caught and available all year round.
Products available:
- Frozen whole Albacore
- Fresh whole Albacore
- Fresh loins
- Frozen loins
- Fresh H & G
Solander catches and lands fresh Yellowfin weekly in Fiji.
Yellowfin Tuna is an excellent fish for sashimi and raw fish dishes. Its flesh is typically not as deep red and tends to be firmer than that of Bigeye.
Preparation: Yellowfin tuna is used in raw fish dishes especially sashimi. This fish grills very well and is used in Cajun cuisine as “blackened fish”. Yellowfin has a firm texture and subtle flavour.
Availability: Caught and available all year round
Products available:
- Fresh G&G Yellowfin
- Fresh H&G Yellowfin
- Fresh Yellowfin loins
- Frozen G&G Yellowfin
- Frozen Yellowfin Loins
Solander catches and lands fresh Bigeye Tuna weekly in Fiji.
Bigeye Tuna is a favourite amongst chefs for its fantastic flavour, texture and lots of flesh with no bone. It is considered a premium flesh for sashimi. It also cooks brilliantly and is easy to prepare. Bigeye is caught in deeper, cooler water and has a higher fat content and longer shelf life than other tunas. The flesh is a deep red colour.
Preparation: Most chefs prefer to use Bigeye for sashimi, sushi or Carpaccio dishes. If you have to cook it, searing in a hot pan works well, but be very careful not to overcook. The higher fat content is ideal for grilling, roasting and pan-searing.
Availability: Caught and available all year round.
Products available:
- Fresh G&G Big eye
- Fresh H&G Big eye
- Fresh Big eye loins
- Frozen G&G
- Frozen Loins
