We purchase, grade and butcher over 20,000 lbs. of Yellowfin and Bigeye Tuna each month.
We apply the strictest grading standards to our tuna– ensuring its color and texture meet the demanding specs of NYC kitchens.
We can trace every tuna loin we sell back to its original date of delivery, vendor and country of origin – giving a somewhat unprecedented margin of excellence to your food safety program.
Wherever possible, we source domestically harvested sword - fish from the docks of Barnegat Light, New Jersey and Boston, Massachusetts.
I know that daily, I can depend on a great product coming into my restaurant. For me, the ingredients are the most important part. Everything I get from them is really great. Their tuna is great. Any sashimi-style fish is really great. Chef Owner Bill Telepan - Telepan Restaurant