The range includes yellowfin tuna carpaccio, and two types of seared tataki, yellowfin tuna and farmed salmon, which make up the range and all of which can be served straight from the pack once defrosted.
Joli’s wild line tuna is caught in the regulated waters of the Pacific Ocean. Only the best sashimi grade fish are chosen and then frozen to -60oC within an hour of being caught in order to retain the rich, red colour.
The salmon is sourced from a handful of farms in Norway and Scotland, where every aspect of the salmon’s life is monitored and controlled to produce quality, raw, ready-to-eat fish.
The company’s food safety regime starts in the food chain and continues through all its processing, finishing in dedicated BRC A* accredited premises for processing raw, ready-to-eat fish in the UK.
Available exclusively from M&J Seafood, the yellowfin tuna carpaccio is sold in 720g trays, and the two tataki products in 500g trays.
The salmon has a four-week shelf life in a conventional freezer and the tuna two weeks. Once defrosted, use within 48 hours.