News

Super frozen tuna: where life stands still and quality is locked in

In the 1960’s, the need for high quality seafood products – tuna in particular – led to the development of ‘super frozen tuna.’ Thus, the revolutionary super frozen tuna process was born. It utilises a technology developed in Japan a few decades ago, which virtually erases the time gap between catch and consumption, maximising food safety and the quality of the yellowfin tuna. This incredible process is comparable in concept to the process used in the medical field to preserve blood, so when a super frozen item is defrosted it revives to exactly the moment it was frozen – how bloody cool is that?

Over time, the process of freezing seafood products has come a long way, and it’s safe to save that more often than not, a piece of fish that has been handled correctly and blast frozen is superior to a fresh product.

This unique process is all about treating the tuna with the respect it deserves, to ensure that every fish gets the greatest return when it lands on the market. Correct gaffing, bleeding, gutting, and moving quickly from landing to entering the freezer, is just the start of setting the fish up to be frozen at -60 degrees calculus: the Eutectic Point (EP).

The EP is the temperature at which all cellular activity stops. For tuna, that is when all water in the cells is completely frozen, and microbial decomposition is brought to a standstill. At temperatures below -60 degrees, it is possible to transport or store foodstuffs for an ‘infinite’ period without losing the quality. Oxidation is halted, and therefore super frozen tuna will maintain its bright colour for the normal 3 to 5 hours after defrosting, just as fresh tuna would.

We understand that the processes behind our super frozen tuna is quite complex; however, defrosting your tuna after you’ve bought it from our store is actually very simple.  Firstly, it can be kept in a regular freezer for up to 7 days while still frozen. To start the defrosting process, just take the tuna out it’s sealed pouch, place it in a sealed container with some plastic wrap around it to prevent the tuna from drying out, and defrost it in the fridge for about 12 hours. You can handle your defrosted tuna as you would fresh tuna: placed in a lined container sealed with plastic wrap and kept in the fridge. Once thawed, it must be consumed within 36 hours (don’t re-freeze it – this will affect the colour and quality of the tuna!).