SuperFrozen Seafood A Solution - The Background & Advantages For You
<ul><li>Discovery by the medical industry – late ‘60’s </li></ul><ul><li>Eutectic Point: at -76°F(-60 °C) all activity sto...
<ul><li>Tuna in state of perfect ‘suspended animation’  </li></ul><ul><li>Uoriki Tuna: </li></ul><ul><ul><li>Taniguchi met...
<ul><li>Fresh Tuna – did you know….. </li></ul><ul><li>Tuna feed by the continental shelves – 1,100+ miles from shore. Boa...
<ul><li>a.k.a. – gas flushed, tail pipe tuna, tasteless smoke, carbon monoxide, CO treated, ClearSmoke </li></ul><ul><li>I...
<ul><li>Shelf Life – You can store in freezer up to 10 days. </li></ul><ul><li>Rinse in running water to rid of tuna dust ...
<ul><li>Lean, red meat </li></ul><ul><li>Wild caught in Pacific & Indian Oceans </li></ul><ul><ul><li>Long-line caught </l...
What cut do you need? Steak Cut Japanese Sashimi Cut 1 3 2 4 5 6
<ul><li>Fatty tuna – most delicate and prized </li></ul><ul><ul><li>Oo-toro – the fattiest tuna for sashimi </li></ul></ul...
Chu-toro Oo-toro Average 1lb pieces Average 5lb pieces
Who Protects Them <ul><li>Thunnus thynnus  bluefin tuna </li></ul><ul><li>Thunnus maccoyii southern bluefin tuna </li></ul...
Grade #1 Grade #2+ Chef's Food Costs Comp Yellowfin per lb Bigeye per lb Yellowfin per lb Bigeye per lb Fresh Tuna Average...
 
 
<ul><li>Consistent  by nature – no need to ‘watch’ every shipment </li></ul><ul><li>Quality – choose grade once – get deli...
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Chefs Super Frozen Presentation

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SuperFrozen Seafood overview for the professional chef

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  • 06/06/09
  • Chefs Super Frozen Presentation

    1. 1. SuperFrozen Seafood A Solution - The Background & Advantages For You
    2. 2. <ul><li>Discovery by the medical industry – late ‘60’s </li></ul><ul><li>Eutectic Point: at -76°F(-60 °C) all activity stops (see www.minus76.com ) </li></ul><ul><li>Ted Williams, Walt Disney & 590 others in USA and 500+ in Europe </li></ul><ul><li>Technology used by blood banks, fertility clinics, labs etc. </li></ul><ul><li>Technology has been used for tuna for 30 years in Japan – more practical use(!) </li></ul><ul><li>80% of tuna consumed in Japan is SuperFrozen </li></ul><ul><li>SuperFrozen tuna is all-natural, no preservatives, no gas </li></ul>Ted Williams Frozen In Two Pieces Aug 12, 2003
    3. 3. <ul><li>Tuna in state of perfect ‘suspended animation’ </li></ul><ul><li>Uoriki Tuna: </li></ul><ul><ul><li>Taniguchi method for all our tuna. Correct kill & bleed. Tuna are warm-blooded – temp rises on kill so must lower as quickly as possible for best meat. </li></ul></ul><ul><ul><li>Gilled, gutted & in the super-freezer on the vessel within an hour </li></ul></ul><ul><ul><li>Fully frozen to a core temp of -76ºF(-60ºC) within 20 hours </li></ul></ul><ul><ul><li>Eutectic Point – science says that time stops </li></ul></ul><ul><ul><ul><li>Microbiological </li></ul></ul></ul><ul><ul><ul><li>Chemical </li></ul></ul></ul><ul><ul><ul><li>Bacterial </li></ul></ul></ul><ul><ul><li>Product revives to as it was the moment it was when caught </li></ul></ul><ul><li>Fresher Than Fresh! </li></ul>Nature is simply halted No decomposition occurs
    4. 4. <ul><li>Fresh Tuna – did you know….. </li></ul><ul><li>Tuna feed by the continental shelves – 1,100+ miles from shore. Boat travel time – minimum 5 – 7 days </li></ul><ul><li>Minimum of 1+ week(s) fishing to fill hold </li></ul><ul><li>Arrange Packing/ Airline/ Documents/ Customs </li></ul><ul><li>= 3 weeks old at distributor, plus time to get to kitchen </li></ul>Bottom line: SuperFrozen gives you a consistent product at a consistent price. Exactly what you want and what your customer expects. Super-frozen competes with fresh tuna Fresh Tuna Transport Slush Tank-Seawater & Ice
    5. 5. <ul><li>a.k.a. – gas flushed, tail pipe tuna, tasteless smoke, carbon monoxide, CO treated, ClearSmoke </li></ul><ul><li>It is simply a method to preserve color – it does not preserve “product”. It disguises the age of product </li></ul><ul><li>Has bright “watermelon” red appearance </li></ul><ul><li>Raw material is lower quality product rejected for fresh use </li></ul><ul><li>CO is completely banned in Japan, all of Europe, Canada, Taiwan & China….but allowed in the U.S.A.? </li></ul><ul><li>Tasteless – general remark by chefs </li></ul><ul><li>Must be labeled by law – “color added” </li></ul>
    6. 6. <ul><li>Shelf Life – You can store in freezer up to 10 days. </li></ul><ul><li>Rinse in running water to rid of tuna dust </li></ul><ul><li>Soak in warm, salty water (100ºF & 3% salinity) for two minutes </li></ul><ul><li>Rinse under running water </li></ul><ul><li>Pat surface dry and wrap in a paper towel </li></ul><ul><li>Defrost in the refrigerator (3-10 hours depending on size) </li></ul><ul><li>Note: Do not wrap in plastic – it needs air </li></ul>
    7. 7. <ul><li>Lean, red meat </li></ul><ul><li>Wild caught in Pacific & Indian Oceans </li></ul><ul><ul><li>Long-line caught </li></ul></ul><ul><ul><li>Ideal for sashimi & seared dishes </li></ul></ul><ul><ul><ul><li>Tuna steak </li></ul></ul></ul><ul><ul><ul><li>Tuna tartare </li></ul></ul></ul><ul><ul><li>Ongoing mercury testing </li></ul></ul><ul><ul><li>Healthy high in Omega3 </li></ul></ul><ul><ul><li>Full Traceability </li></ul></ul>90 – 200Lbs 60 – 150Lbs
    8. 8. What cut do you need? Steak Cut Japanese Sashimi Cut 1 3 2 4 5 6
    9. 9. <ul><li>Fatty tuna – most delicate and prized </li></ul><ul><ul><li>Oo-toro – the fattiest tuna for sashimi </li></ul></ul><ul><ul><li>Chu-toro –the Kobe beef of tuna for sashimi/crudo/ceviche </li></ul></ul><ul><li>Opportunity to add superior appetizers </li></ul><ul><li>Customer will appreciate this luxury product. </li></ul>90 – 1,000+Lbs
    10. 10. Chu-toro Oo-toro Average 1lb pieces Average 5lb pieces
    11. 11. Who Protects Them <ul><li>Thunnus thynnus bluefin tuna </li></ul><ul><li>Thunnus maccoyii southern bluefin tuna </li></ul><ul><li>Thunnus atlanticus blackfin tuna </li></ul><ul><li>Thunnus albacares yellowfin tuna </li></ul><ul><li>Thunnus alalunga albacore </li></ul><ul><li>Thunnus obesus bigeye tuna </li></ul><ul><li>Thunnus tonggol longtail tuna </li></ul>
    12. 12. Grade #1 Grade #2+ Chef's Food Costs Comp Yellowfin per lb Bigeye per lb Yellowfin per lb Bigeye per lb Fresh Tuna Average Cost - loin basis $ 17.95 $ 18.75 $ 14.95 $ 15.95 Yield 70% ( skin, blood meat, etc 30% ) Final Price – not incl labor costs $ 25.64 $ 26.79 $ 21.36 $ 22.79 SuperFrozen – 100% ready & no labor $ 14.75 $ 14.75 $ 13.50 $ 12.50 Savings - (More margin to work with!) 74% 82% 58% 82% Approximate prices - Apr 2008
    13. 15. <ul><li>Consistent by nature – no need to ‘watch’ every shipment </li></ul><ul><li>Quality – choose grade once – get delivered each time </li></ul><ul><li>Price – consistent = bottom line food costs </li></ul><ul><li>Availability – no “out of stocks” </li></ul><ul><li>Ease – no skills needed - quick defrost & cut </li></ul><ul><li>No waste – 100% yield </li></ul><ul><li>Safety – its never been out of SF </li></ul><ul><li>Pure & Natural - No CO/gas treatment </li></ul>
    14. 16. Thank You

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