It has been known for a long time now: the fact that vegetables retain their vitamins, colour and ultimately their freshness better when they are blast frozen, is something that few restaurateurs will believe when it comes to fish.
When exotic foods need to be transported over long distances, quality inevitably suffers during transportation. This applies in particular to large fish such as tuna, sword fish and marlin. While these fish are stored on ice, a temperature of 0 to 2°C doesn’t stop the food spoiling – it just slows down the process. In the race against time, these fish, which come from Vietnam for instance, need to be air-freighted to Germany – something that also has a considerable environment impact. Taking the journey of a tuna fish steak, it usually takes 8 to 9 days from the time it is caught until it ends up at the restaurant due to it being customs cleared twice, transported, filleted, packaged and delivered. Yet despite all these obstacles, restaurateurs swear by ‘fresh’ tuna. At the same time, only a few chefs know how dangerous eating half-raw tuna can be.
But there is also a better way! When sourcing the finest raw ingredients from all over the world, we only select products that have been immediately blast frozen – and in terms of delicate tuna we only go for super-frozen quality stored at -60°C. Immediate blast freezing stops all biological processes and preserves total freshness, the fantastic red colour and all the vitamins.
The complex methods involved in super freezing were developed in Japan to allow raw tuna to be enjoyed as sushi, free from worry. Extremely fast and deep freezing doesn’t just preserve; it also kills pathogens and in doing so offers all fish lovers complete peace of mind.
Just like our finest smoked produce, from traditional salmon to marinated sturgeon, we deliver the finest raw ingredients, from tuna to wild salmon and lobster tail, deep frozen and using dry ice to customers across Germany each and every day.