Tuna loins are processed with raw tuna fish, cooked after gutted, then the head, tail, skin and bones removed, followed by vacuum packing with big chunks as well as a small part of flakes, and finally, deep frozen and cold stored. They are used mainly for cannery. Shanghai Kaichuang processes annually tens of thousands of tuna loins based on the self-owned and cooperative factories in Marshall Islands and domestic China, whose processing capacity is continuously expanding.