Our Bluefin Process

It may surprise you to learn that many food items labeled as "fresh" have actually undergone a freezing and thawing process during transportation from the supplier to the supermarket. This is particularly true for seafood, as over 85 percent of the seafood we consume is imported, meaning that most of the seafood you find at local fish markets or grocery stores has been previously frozen. So next time you're at the supermarket, take a moment to carefully inspect the back of fresh fish labels for any signs of freezing or thawing. As demand for sustainably-sourced, premium-quality food increases, -60°C super frozen technology is emerging as a major player in the future food market.

The seafood industry is gradually adopting this method due to growing popularity and consumer demand. Rapid freezing of fish prevents the formation of ice crystals that can compromise its quality. The fish is frozen at the peak of its freshness, typically on the boat, to maintain its flavour, texture, nutritional value, and colour. A particularly exciting application of this technology is the preservation of sashimi-grade bluefin tuna.

Our -60°C super frozen fish offers unparalleled freshness, exceptional taste and texture, and superior nutrient retention. Our cutting-edge freezing process preserves the peak freshness of fish moments after it's caught, ensuring that our bluefin tuna maintains its flavour and firm texture. Our technology prevents the formation of large ice crystals, which can damage the fish's cell structure and lead to a mushy or dry texture. So when you cook our super frozen tuna, it's like enjoying it straight from the ocean!

IKEJIME is a traditional Japanese method of slaughtering fish that has gained popularity worldwide due to its ability to improve the quality of fish meat. This method involves inserting a spike through the brain of the fish, causing immediate death and minimising the release of stress hormones. For Bluefin tuna, a highly prized and sought-after species, the use of IKEJIME is particularly important as the quality of the meat can be affected by the stress and suffering of the fish during capture and slaughter. By using IKEJIME, Bluefin tuna can be handled more humanely, resulting in superior meat quality with a better taste, texture, and colour. As a result, IKEJIME has become a preferred method of slaughter for artisanal fishing operations, as they seek to provide the highest quality seafood products while maintaining sustainable fishing practices.

The Mediterranean bluefin tuna population was once in grave danger, but a nearly complete fishing ban implemented over the past 12 years has led to a resurgence in their numbers. As a result, in 2021, the International Union for the Conservation of Nature reclassified Atlantic bluefin tuna as "Least Concern." The European Union now establishes commercial quotas for Mediterranean nations.

At The Fish society we take pride in sustainably catching bluefin tuna using artisanal methods such as line and pole. Our fleet of boats uses live bait and either anchoring or trolling techniques to catch the fish individually, which minimises our impact on the marine ecosystem. We also participate in the joint management of bluefin tuna catch quotas in the Balearic Islands to ensure their continued sustainability. Additionally, we've invested in advanced ultra-freezers that maintain a temperature of -60°C to ensure the tuna meat retains its texture and color while guaranteeing its exceptional quality. By utilising these sustainable methods, we are committed to safeguarding the health of the ocean and the bluefin tuna population for future generations.