Super Frozen Tuna
Decades ago, the Japanese adapted super freezing technology to long range tuna boats. Much of the tuna seen in today's sushi restaurants comes to the dock super frozen and makes its way to the restaurant while thawing. The technology and its application are well developed. The cost was prohibitive for all but the most valuable fish, but recent advances in technology have changed the market.
"Super Frozen", "Ultra-frozen", and "Ultra-cold" are terms associated with the freezing and storage of fish at exceptionally low temperatures, not to be confused with blast freezing, quick freezing, or IQF. The primary difference is that the temperatures needed for super freezing cannot be obtained with conventional freezing equipment. Special compressors, refrigerants, and insulation are required to produce temperatures of -76F (-60C) and lower. Some systems use two compressors. One refrigerant cycle drives a second super cold cycle. ARCTIKO patented refrigerants and a single compressor system for a significantly lower purchase price and much lower operating costs.
Super Frozen Storage at your restaurant.
Our process of properly preparing a sashimi grade fish and then freezing it to -76F allows us to provide several varieties of fish. We vacuum pack and ship using dry ice to maintain the -76F temperature all the way to the chef. Once in your super freezer, the fish will retain its quality until it is ready to be served.
Our fish are delivered whole or, in the case of large fish, in as few sections as practical. The primary reason our fish are frozen whole is that any exposure to air or water can adversely affect the flavor of the flesh. It is possible to cut fish after it is frozen with a meat band saw. Super frozen fish cuts like wood.
Why have ultra cold storage?
Fish is at its freshest within the first several hours of being caught. Super freezing essentially “stops time” for the fish and, when properly thawed, the fish is the same as it was only hours old. Superfreezing provides the flexibility to serve fish at its absolute highest quality anytime.
Conventional freezers are simply not adequate for sashimi-grade fish. As soon as the temperature rises above -76°F (-60°C), fish begins to deteriorate. In a regular freezer, the flavor and texture can deteriorate in just a few days.
The ability to store fish at an ultra-low temperature extends the shelf life almost indefinitely. The picture at right shows the results of tuna stored for 18 months.
Thawing
There are several methods for thawing sashimi grade fish. The goal is to bring the fish from super frozen to the table as soon as possible while maintaining a temperature of just above freezing. The quickest method we have found for vacuum packed or whole fish is immersion in cold water. If commercial thawing equipment is not available, placing fish into an ice chest full of cold saltwater works well. The ice chest can be placed in the chiller to prevent any warm temperatures near the fish. The fish can be on the table from being super frozen in only a few hours. Vacuum packed fish should always be eaten immediately.
Safety
Superfreezing exceeds all FDA recommendations for the destruction of parasites in fish that is meant to be served raw. The temperature of the thawed fish should not be allowed to rise above 35F (2C). Thawed fish should be treated as though it was caught a few hours ago and kept on wet ice. Super frozen fish should be kept on dry ice.
