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Canned Tuna
After being cooked, and having skin, bones, black meat and blood veins removed, the tuna meat is inserted in a metal or aluminum can. Water, oil or sauce is usually added. After closing, the can is sterilized at 121 degrees celsius, giving it a shelf life at least 3 years.
In oil can be: 100% soy bean oil or 50% soy bean oil in the soup, or according to customer's request.
Packing way: Carton, shrink trays.
Tins: Tin pasted with paper labels and color tins. EOE tins for less than 850g are acceptbale.
+ Signed + Stamped Commercial Invoice
+ Packing List
+ Bill of Lading
+ Certificate Of Origin
+ Health Certificate
+ Veterinary Certificate
+ Or as per customer’s request
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