Fresh seafood may well be the best there is, that is… If you can get it right off the boat.
The Future and the next best to Fresh is SuperFrozen Seafood, when Fish and Seafood are suspended in time and space at ultra low temperatures right after they are caught, then revived to taste “Fresher than Fresh!” The key factor in delivering top quality tuna begins with the tuna quality itself and the temperature control during transportation. With SuperFrozen Tuna, the process begins on the tuna boat, far out on the high seas. Our boats are specialized with long-line fishermen only. We are cautious to eliminate collateral damage to our environment and other species such as dolphins, porpoises, or deep sea turtles. When the tuna is caught, they are quickly gilled and gutted. They are then immediately put into the superfreezers, freezing to a core ultra low temperature (ULT) of -76ºF (-60ºC), the Eutectic Point (EP). The entire process is complete between ten to twenty hours out of the water.
Definition of SuperFrozen
su·per·fr·oz·en products are frozen very rapidly to its Eutectic Point (EP). A highly technical process requiring extreme care in processing, speed of freezing, and special equipment for transportation and storage. Superfreezing halts the natural decay that begins on death. SuperFrozen is comparable in concept to the process used in the medical field to preserve blood. When a Superfrozen item is defrosted it revives to exactly the moment it was frozen. eu·tec·tic The temperature at which all cellular activity stops absolutely. At -76ºF (-60ºC), the “eutectic point” (EP) for tuna is reached and all water in the cells is completely frozen and microbial decomposition is brought to a standstill. At the temperature of -76ºF (-60ºC), it is possible to transport or store foodstuffs for an “infinite” period without loss of quality. Superfreezing is a process of fast freezing to ultra low temperatures which brings a product to its Eutectic Point as quickly as possible. It is a highly technical process that requires care in processing, speed of freezing, and special equipment for transportation and storage. This is similar in concept to the process used in the medical field, particularly in preserving blood at blood banks. Similarly also, when superfrozen tuna is defrosted, it revives to exactly that moment it was frozen. For the tuna from Uoriki Fresh Inc, this means that you are now preparing 8 hour old tuna. It is fresher than fresh! Superfreezing, essentially therefore, stops time absolutely. It halts the natural decay that begins on death, such that the fish stands still in time from the point of catch until defrosted – making it the freshest product possible when it reaches the chef’s kitchen.
What is the Eutectic Point and why is it important?
The Eutectic Point is the temperature at which all activity stops absolutely. At temperatures of -76ºF (-60ºC), the “eutectic point” (EP) is reached and all the water in the cells of the product is completely frozen and all microbial decomposition brought to a standstill. At temperatures of below -76ºF (-60ºC) it is possible to transport or store foodstuffs for an “infinite” period without loss of quality. Oxidation is halted and therefore, superfrozen tuna will maintain its bright color for the normal 3-5 after defrosting, just as fresh tuna would.