Yellowfin chunk in oil
Thunnus albacares · drained 98 g (3.5 oz)
The reference line. Full specification published above. Chunk to flake 70 to 30, salt 0.5%.
Inquire about this product: Yellowfin chunk in oilTuna, sardines & canned fish
Canned Tuna & Sardine Programs
Canned tuna and sardines photographed close, opened and plated
Canned tuna and sardines for retail and foodservice, qualified by species, cut and packing medium.
Canned fish is bought on species before it is bought on format. Skipjack and yellowfin are different fish at different prices, and two cans both labeled sardine can hold animals from different oceans. Species, catch area and drained weight are confirmed for each selected line on the program specification.
At a glance
- Product selection
- Tuna · sardines · canned fish
- Packaging options
- Club can, tinplate · Quarter club, aluminum · Round can 307 x 105 · Round can, tomato range · and 2 more formats
- Before quotation
- Share the product, destination, pack size and estimated quantity. Final options are confirmed for your order.
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Reference product
Yellowfin tuna chunk, the reference line
The most fully documented line in the range, so its complete specification is published below. Every other line follows its own sheet at its own species, drained weight and packing medium, confirmed for the selected program.
Technical specification
Yellowfin tuna chunk in oil, product specification
The specification for the reference line. Each species and medium carries its own sheet; drained weight and composition change with the medium.
Origin optionsIndonesiaMorocco
Identity and composition
| Species | Thunnus albacares, yellowfin tuna |
|---|---|
| Tuna | 69.01% of the formulation |
| Oil | 21.69% |
| Water | 7.8% |
| Salt | 0.5%, food grade |
| Vegetable broth | 1% |
| Tariff heading | HS 1604 |
Fill and cut
| Declared net weight | 142 g (5.0 oz) |
|---|---|
| Drained weight | 98 g (3.5 oz) |
| Chunk to flake ratio | 70 to 30 |
| Process loss | Plus or minus 2% through manufacturing |
Chemical and safety
| US reference for comparison | FDA's November 2024 nonbinding Compliance Policy Guide for scombrotoxin-forming fish (CPG Sec. 540.525) describes surveillance-sample criteria. Histamine at or above 35 ppm, confirmed by original and check analysis in one or more subsamples from a lot when up to 30 subsamples are examined, may support FDA action relating to decomposition and/or insanitary conditions. Histamine at or above 200 ppm, confirmed in the same manner, may support an adulteration finding involving a deleterious substance. FDA states that these criteria do not establish an acceptable level of histamine in food. |
|---|---|
| EU criterion for comparison | Regulation (EC) No 2073/2005, Annex I, criterion 1.26 for fishery products from species associated with a high amount of histidine, such as tuna: n = 9, c = 2, m = 100 mg/kg, M = 200 mg/kg, method EN ISO 19343 |
| Genetically modified ingredients | Declared not from genetically modified organisms by the producer; confirmed per program |
Storage and life
| Unopened | Ambient |
|---|---|
| Opened | 0 to 4 degrees Celsius, transferred to a non-metallic airtight container |
| After opening | Consume within 3 days |
| Delivery temperature | Minimum 5, maximum 40 degrees Celsius |
| Date marking | Best before or expiry printed on the top or the bottom of every can |
Secondary packaging
| Carton | 349 x 261 x 140 mm, three-layer B flute |
|---|---|
| Empty carton | 260 g |
| Gross carton weight | 9.1 kg (20.1 lb) |
Program terms
| Order and schedule | Minimum order, lead time and delivery schedule are defined by the nature and breakdown of each supply program - product, format, brand and destination - and confirmed with the quotation. |
|---|---|
| Incoterms and payment | Programs are executed under Incoterms® 2020 - FOB, CFR, CIF, and DAP or DDP for selected destinations. Payment terms and shipment plan are confirmed with the quotation. |
Origin is confirmed for the selected program and stated on the shipping documents. Shelf life is counted from the date of production. Remaining shelf life at delivery depends on the production slot and transit for the selected program and is stated on the program sheet.
Quality & compliance
Quality documentation is confirmed for the selected program and destination market. Batch-specific analysis, applicable certificates and export documentation are provided to qualified buyers. Compliance and quality · US import compliance and FSVP.
Histamine, sterilization value and microbiological results are issued per lot against the agreed specification, with the analysis method recorded beside each limit.
Figures are the specification limits for the reference line and are confirmed on the program specification before order.
Tuna
Tuna in oil and water
Chunk packs in the two standard media. Drained weight is stated for each line and confirmed per program.
Yellowfin chunk in water
Thunnus albacares · drained 98 g (3.5 oz)
The same cut packed in water rather than oil, for lower-fat retail and foodservice programs.
Inquire about this product: Yellowfin chunk in water
Skipjack chunks in oil
Katsuwonus pelamis
Cooked, skinned and trimmed of blood muscle. Drained not less than 70% of net weight, chunk not less than 1.2 cm.
Inquire about this product: Skipjack chunks in oilEach line carries its own specification sheet at the species shown.
Tomato sauce
Tuna in tomato sauce
The tomato-sauce family, produced as single cans and as three-can sleeves for retail multipacks.
Whole tuna in tomato sauce
85 g (3.0 oz) · 125 g (4.4 oz)
Whole marinated tuna in tomato sauce. Also produced as an 85 g three-can sleeve.
Inquire about this product: Whole tuna in tomato sauce
Tuna sandwich in tomato sauce
80 g (2.8 oz) · 115 g (4.1 oz)
A flatter fill for bread and sandwich programs. Also produced as an 80 g three-can sleeve.
Inquire about this product: Tuna sandwich in tomato sauce
Tuna sandwich, spicy tomato
80 g (2.8 oz) · 115 g (4.1 oz)
The same sandwich fill carrying chili heat through the tomato sauce.
Inquire about this product: Tuna sandwich, spicy tomatoSandwich denotes a flatter fill intended for bread, not a different species.
Sardines
Sardines, two species
Both lines are packed in vegetable oil, but they are different species from different oceans. A program names the species it is buying, and the sales name is confirmed for the destination market: in the EU only Sardina pilchardus may be sold as sardines.
Sardines, Indian Ocean
Sardinella longiceps · 125 g (4.4 oz)
Two to five pieces per can, drained 90 g (3.2 oz). Oil to water 70 to 30, salt 2%. Tinplate club can with an easy-open end. Shelf life 3 years.
Inquire about this product: Sardines, Indian Ocean
Sardines, FAO 34 Atlantic
Sardina pilchardus · 120 g (4.2 oz)
Headed, gutted and tailed, precooked and sterilized in the can. Sardine 68%, soybean oil 31%, salt 1%. Drained 85 g (3.0 oz). Shelf life 4 years, 48 hours refrigerated once opened.
Inquire about this product: Sardines, FAO 34 AtlanticShelf life differs between them as well: three years against four.
The full range
Three product families, eight documented lines
Species and drained weight are the two figures a canned-fish program is quoted on, so both are fixed on the program specification for every line.
Tuna in oil and water3 products
Chunk packs. The medium changes the drained weight, so oil and water are quoted as separate lines rather than as one product in two versions.
| Line | Species and catch area | Net and drained weight |
|---|---|---|
| Yellowfin chunk in soybean oil | Thunnus albacares | 142 g (5.0 oz) · drained 98 g (3.5 oz) |
| Yellowfin chunk in water | Thunnus albacares | 142 g (5.0 oz) · drained 98 g (3.5 oz) |
| Skipjack chunks in vegetable oil | Katsuwonus pelamis | Drained not less than 70% of net |
Tuna in tomato sauce3 products
Produced as single cans and as three-can sleeves. The sandwich cut is a flatter fill intended for bread, not a different fish.
| Line | Species and catch area | Net and drained weight |
|---|---|---|
| Whole tuna in tomato sauce | Tuna | 85 g (3.0 oz) · 125 g (4.4 oz) · 85 g x 3 |
| Tuna sandwich in tomato sauce | Tuna | 80 g (2.8 oz) · 115 g (4.1 oz) · 80 g x 3 |
| Tuna sandwich in spicy tomato sauce | Tuna | 80 g (2.8 oz) · 115 g (4.1 oz) · 80 g x 3 |
Sardines2 products
Two different animals from two different oceans. They are different species, and a program names which one it is buying and the sales name for the destination market.
| Line | Species and catch area | Net and drained weight |
|---|---|---|
| Sardines in vegetable oil, club can | Sardinella longiceps | 125 g (4.4 oz) · drained 90 g (3.2 oz) |
| Sardines in vegetable oil, quarter club | Sardina pilchardus · FAO 34 | 120 g (4.2 oz) · drained 85 g (3.0 oz) |
Species, cut, packing medium and drained weight are fixed on the program specification before the first run, because each combination carries its own thermal process and its own documentation.
Request the full current rangePackaging
Club cans, round cans and three-can sleeves
Six formats across the range. Every can is hermetically sealed and heat sterilized; the club cans carry an easy-open end.
Packs are shown for size and type only. The exact container, closure and artwork are confirmed in the program specification.
Club can, tinplate
125 g (4.4 oz)
- Channel
- Retail · Sardine
- Case configuration
- 50 per carton
Easy-open end, 113 x 66 x 26.8 mm. The standard sardine retail can.
See loading: Club can, tinplate →
Quarter club, aluminum
120 g (4.2 oz)
- Channel
- Retail · Sardine
- Case configuration
- 50 per carton
Aluminum quarter-club format, lithographed. Shelf life 4 years.
See loading: Quarter club, aluminum →
Round can 307 x 105
142 g (5.0 oz)
- Channel
- Retail · Tuna
- Case configuration
- Per program
The standard tuna retail can. Carton 349 x 261 x 140 mm, gross 9.1 kg (20.1 lb).
See loading: Round can 307 x 105 →
Round can, tomato range
85 g (3.0 oz) · 125 g (4.4 oz)
- Channel
- Retail · Tuna
- Case configuration
- 24 or 20 per carton
The tomato-sauce tuna formats, single can.
See loading: Round can, tomato range →
Sandwich can
80 g (2.8 oz) · 115 g (4.1 oz)
- Channel
- Retail · Tuna
- Case configuration
- 24 or 20 per carton
A flatter can for the sandwich fill.
See loading: Sandwich can →
Three-can sleeve
85 g x 3 · 80 g x 3
- Channel
- Retail · Multipack
- Case configuration
- 8 per carton
Three cans sleeved as a retail multipack.
See loading: Three-can sleeve →SealingHermetically sealed metal cans, heat sterilized. Club cans carry an easy-open end.
Shelf lifeThree years on the tinplate club sardine and the tuna lines, four years on the aluminum quarter club. Confirmed per line.
StorageAmbient, kept dry. Once opened, refrigerate and consume within 3 days for tuna, 48 hours for sardine.
MarkingProduction code and best-before or expiry date printed on the top or the bottom of every can, with the catch-area code in the batch.
Loading capacity
Container loading
Approximate loading for the reference tuna line; figures are confirmed at loading.
Loading table by product
| Format | Carton | Cartons per 20 ft |
|---|---|---|
| Round can 307 x 105, 142 g | 9.1 kg (20.1 lb) gross · 349 x 261 x 140 mm | 2,200 cartons |
Maximum gross weight 30,400 kg against an empty-container tare of 2,200 kg. Figures are for the reference line; the other formats are confirmed per program before booking.
Private label
Private-label canned fish programs
Species, cut, packing medium, can format, artwork and label declarations are configured under your brand, with documentation coordinated for the destination market before the first shipment.
- 01
Species & cut
Yellowfin, skipjack or sardine selected, and chunk, whole or sandwich fill confirmed.
- 02
Packing medium
Oil, water or tomato sauce, which sets the drained weight and the declaration.
- 03
Can format
Club, quarter club, round or sandwich can, single or sleeved.
- 04
Market documentation
Catch area, species binomial and date marking prepared for the destination market.
Supply execution
Supply execution, aligned before shipment
- Specification confirmationSpecies, drained weight and packing medium confirmed for the program before booking.
- Analysis per lotHistamine, sterilization value and microbiological results issued against the agreed specification.
- Label reviewSpecies name, catch area, ingredient and allergen declaration reviewed for the destination market.
- US entry requirementsCanned fish is a low-acid canned food and carries seafood HACCP obligations in addition to any food-safety certification required by the program.
- Independent inspectionIndependent pre-shipment inspection (SGS or equivalent) is arranged on request at loading.
Samples follow once a program, specification and commercial terms are agreed.
Buyer FAQ
Common questions on canned fish programs
Can ALPHATRADE supply canned tuna and sardines under our brand?
ALPHATRADE supplies canned fish as a private-label program and contracts with you as seller. Your brand and label artwork are combined with a species, cut, packing medium and can format from this page, and specification, artwork coordination, production, documentation and delivery are managed as one program.
What can formats are available, and how are species and cut specified?
The documented formats include the 125 g (4.4 oz) tinplate club can, the quarter club in aluminum, the 307 x 105 round can at 142 g (5.0 oz), the round can for the tomato range, the sandwich can and the three-can sleeve. Species, cut and packing medium are confirmed for the program before the first order, because fill and drained weight follow from them.
What is required for canned fish entering the United States, beyond a food-safety certificate?
Canned fish is a low-acid canned food. Under 21 CFR 108 and 113 the plant and the thermal process must be registered with the FDA, producing an FCE number for the establishment and an SID for the process. This is separate from the food-safety certificate and is not established by it. Applicability is determined for the specific product, formulation, process and packaging, and is confirmed before a canned program is quoted for the United States.
When does FDA food facility registration have to be renewed?
Facilities subject to FDA food facility registration must hold a current registration, and required registrations are renewed between October and December of each even-numbered year. A lapsed registration is a problem at entry, not a paperwork detail. Applicability and exemptions are checked for the selected program, and registration status is confirmed for the producing site before a United States program is agreed.
Who is responsible for FDA requirements when importing canned fish into the United States?
FSVP obligations sit with the designated FSVP importer, where applicable, and producing facilities keep their own applicable FDA obligations. The Foreign Supplier Verification Program is the importer's duty under FSMA, not the supplier's, and the FSVP importer is generally the US owner or consignee at entry, which may be a different company from the customs importer of record. Prior Notice must reach the FDA before arrival, filed by the designated filer. ALPHATRADE supplies the supplier-side evidence the importer's file requires and provides the product, producing-site and shipment data the filer needs.
Questions that apply to every program, on certification, the documents that travel with each lot and United States entry, are answered on Compliance & Quality and US food import compliance.
Buyer guides
Related buyer guides
- Low-acid and acidified foods: the filings that decide whether a can clears
Classification, FCE and process filing explained
- FDA food facility registration and the biennial renewal
The renewal window, the US agent rule and what a lapse costs
- FDA Prior Notice for food imports
Deadlines, filing windows and why filings fail
- Labeling imported food for the United States
Label elements, dual units, allergens and origin marking