About Wijono Enterprise - Fresh Tuna Fish Supplier in Singapore

Wijono Enterprise is based in Singapore, a major transshipment hub for seafood in Southeast Asia. The supplier currently lists twelve distinct products across the categories Fresh Tuna Fish, Frozen Tuna Fish and Other Fresh Fishes, giving buyers a concise catalogue of options. Each entry in the catalogue specifies a cut or preparation of yellowfin tuna (Thunnus albacares) or black marlin (Makaira indica), such as saku, loin, steak, cube, nigiri and specialty “Crazy Cu” portions. The product set reflects both whole‑fish cuts and value‑added portions that are common in restaurant and retail supply chains. The Singapore location provides access to cold‑chain infrastructure and proximity to major Asian fish markets, which supports consistent temperature control from landing to export.

The listed products include Tuna Saku, Tuna Saku‑Yellowfin, Tuna Loin‑Yellowfin, Tuna Steak‑Yellowfin, Marlin Loin‑Black Marlin, generic Tuna and Yellowfin Tuna entries, as well as prepared items like Tuna Nigiri‑Yellowfin and Tuna Cube‑Yellowfin. In addition, the catalogue offers Marlin Steak‑Black Marlin and a Tuna Crazy Cu preparation. All items are identified by species name, ensuring traceability for buyers who require species‑specific documentation. The catalogue’s twelve‑product count provides a focused yet varied selection for buyers seeking fresh or frozen premium tuna and marlin cuts.

Product Range and Specialties of Wijono Enterprise

Wijono Enterprise’s catalogue covers primary tuna cuts used in sashimi, grilling and portioned retail formats. Saku refers to a belly‑offcut prized for its fat content, while loin and steak are central muscular sections typically sold in 200‑300 g portions. Cube and “Crazy Cu” are diced formats sized 20‑30 mm, often supplied frozen at - 18 °C for later processing. Marlin loin and steak are larger fillets, usually 300‑500 g each, and are marketed to upscale seafood restaurants. Industry standards for these products include a visual grade of “A” or “Sashimi Grade”, moisture content below 70 %, and a total volatile‑base nitrogen (TVBN) limit of 25 mg/100 g for fresh fish. Common certifications sought by importers are HACCP, BRC and MSC, which verify hygiene, safety and sustainable sourcing.

Trade and Export Information - Wijono Enterprise

Singapore’s cold‑chain logistics and port facilities make it a frequent origin point for premium tuna exports to East Asia, the European Union and North America. Buyers of fresh and frozen tuna typically request documentation such as HACCP audit reports, BRC certification and, where applicable, MSC sustainability certificates. Standard packaging involves insulated boxes with gel packs for fresh shipments or 40‑ft refrigerated containers (reefers) for frozen lots, maintaining temperatures at 0 °C for fresh and - 18 °C for frozen products. Common Incoterms used by Singapore exporters include FOB Singapore and CIF major Asian ports, allowing buyers to manage freight and insurance according to their preferences. Export regulations for fish products generally require compliance with the Codex Alimentarius maximum limits for histamine and mercury, and customs classifications fall under HS Chapter 03 (fish and crustaceans).

Sourcing from Wijono Enterprise - Buyer Guidance

When sourcing from Wijono Enterprise, buyers should request the latest HACCP audit, BRC audit report and any MSC sustainability certificates that cover the listed tuna and marlin species. Sample testing for mercury levels, TVBN and microbial load (e.g., total plate count below 5 × 10⁴ CFU/g) is standard practice before confirming large orders. Verify that the supplier can provide traceability records from catch to processing, including vessel name, landing date and species verification. Typical minimum order quantities for fresh cuts range from 500 kg to 1 ton, with a lead time of 2‑4 weeks to accommodate customs clearance and refrigerated transport. Confirm packaging details such as insulated box dimensions, ice‑pack weight and container reefing specifications to ensure product integrity during transit.

What species of tuna does Wijono Enterprise list in its catalogue?

The catalogue includes Yellowfin Tuna (Thunnus albacares) in several formats such as saku, loin, steak, cube, nigiri and a “Crazy Cu” portion. All entries specify the species name for traceability.

Does the supplier offer any marlin products?

Yes, Wijono Enterprise lists Black Marlin (Makaira indica) in both loin and steak cuts. These are offered as fresh portions suitable for high‑end restaurant service.

Which product formats are available for fresh tuna?

Fresh tuna formats include Saku (belly offcut), Loin, Steak, Cube (20‑30 mm dice), Nigiri‑ready pieces and the specialty Crazy Cu portion. Each format is prepared to industry‑standard portion sizes.

What certifications should a buyer request from Wijono Enterprise?

Buyers should ask for the latest HACCP audit, BRC Food Safety certification and, if sustainability is required, MSC certification covering the listed tuna and marlin species.

What are the typical packaging methods for these fish products?

Fresh cuts are packed in insulated boxes with gel ice packs, while frozen cuts are loaded into 40‑ft refrigerated containers (reefers) maintained at - 18 °C. Packaging meets the temperature requirements for each product type.

What is a common minimum order quantity and lead time for these products?

Minimum order quantities usually start at 500 kg for fresh cuts and 1 ton for frozen shipments. Lead time from order confirmation to shipment is typically 2‑4 weeks, depending on customs and cold‑chain preparation.

Which markets commonly import fresh and frozen tuna from Singapore?

Key import destinations include Japan, the European Union, the United States and the Middle East, where buyers often require HACCP, BRC and MSC documentation.

What quality parameters are typically checked for tuna imports?

Importers usually verify mercury levels below 0.5 ppm, TVBN under 25 mg/100 g for fresh fish, and microbial counts such as total plate count below 5 × 10⁴ CFU/g. These parameters are standard for sashimi‑grade and frozen tuna.