Fresh or SuperFrozenWhy or When to consider SuperFrozen?


Fresh tuna is a wonderful product – versatile and satisfying to work with – such as tuna from a day-boat. If it were regularly available, then there would be less reason to consider SuperFrozen.


Fresh tuna quality is not perfect every day. Chefs must rely on their distributor…who must rely on his importer for the quality of product received. It depends on the catch and who gets allocation of the best. This is never so with SuperFrozen…inventory is consistently top quality because of long buying.


Fresh tuna is hard to get in February and March and prices rise. SuperFrozen inventories are maintained 365 days per year. There are no ups or downs to worry about.


Fresh whole tuna, quarters or loins come skin on and blood meat in so it must be trimmed and cut to size. This involves labor, trimming loss, and waste of up to 30%. Fresh tuna must also be used within the week or further loss is possible. For smaller restaurants, whole loins may be too much inventory. SuperFrozen ships loins are already cut to your requirements saving time and labor. The product is ready to revive, prepare and serve. There is zero waste…no trimming or loss of any kind. Defrost just as much as needed and no more.


The purpose of CO treating tuna is to give lower quality product the appearance of freshness. However, an unnatural, watermelon-red, color is the result. In fact, despite the color, CO treated tuna continues to deteriorate all the time. Chefs commonly say it has no taste or flavor. The purpose of Superfreezing is to preserve freshness of tuna. It is an expensive process and there is no reason to do it other than preservation. NO additives, preservatives, or smoke of any kind are ever used.


Tuna is a member of the scombridae family – creating histamines above 38ºF. Scombroid poisoning cannot be detected by appearance or taste. Freezing, cooking, smoking, curing, or canning, does not destroy the potential toxins. Prevention through proper handling and temperature control is vital. Distance – Fresh tuna may travel from SE Asia or South America – there is no way to confirm proper handling throughout the journey. Handling & Processing – There is so much handling of fresh tuna from catch to kitchen. It not only increases the risk of ‘danger zone’ time, but also of contamination from handling. SuperFrozen avoids all these risks as it is SuperFrozen on board vessel, and processed whilst SuperFrozen and delivered to you SuperFrozen. There are no ‘danger zone’ times ever. . .and the minimum amount of handling combined with extreme temperature eliminates the probability of introduction of other contaminants. For safety & sanitation, SuperFrozen when compared with fresh tuna is the winner.


SuperFrozen is traceable from catch to kitchen.


When you want that perfect tuna for raw or seared preparations – where absolute freshness gives your dish that extra touch, then SuperFrozen is your best option. Even the freshest tuna can not be hours old at your kitchen.


Fresh tuna can be 3 weeks plus from date of catch. The tuna are stored in slush tanks for the duration of the trip. SuperFrozen product revives to a perfect state of just hours old – evidenced by the portions exhibiting signs of rigor mortis. This you must confirm for yourself and we would be delighted for the opportunity to do so. >>>  Contact us for a demonstration


Fresh Tuna has no pricing stability – it fluctuates weekly depending on season, catch and demand. SuperFrozen has a number of pricing advantages: Cost effective – especially when every ounce you receive is usable – no waste at all. Price Stability – we can provide pricing contracts for long periods of time. Fresh tuna can fluctuate as much as 30-75% especially February through March.