Fish For Sushi offers safe, sashimi-grade “super-frozen” tuna for guaranteed freshness, flavor and safety

Posted: Aug 04 2015

Sushi has become such a popular favorite among Americans for snacks and meals, it’s easy to find almost anywhere—the supermarket, the corner drugstore, 7-11—it seems that anywhere you can find a sandwich, you can find sushi. However, with convenience comes the added risk of contamination.

This summer’s outbreak of salmonella originating in sushi has many questioning how safe it is to eat sushi bought from the corner Shop-and-Go. Since 2012, the Centers for Disease Control and Prevention has linked sushi made with frozen yellowfin tuna to two major outbreaks of salmonella. A 2012 outbreak made 425 people sick, and this year’s ongoing outbreak, which has so far sickened 62 people in 11 states.

The most recent salmonella outbreak has been linked to a catch of frozen yellowfin tuna that had been processed in Indonesia, according to the CDC. Some of the tainted Indonesian yellowfin was sold to the AFC Corporation, a chain of more than 2,500 franchised sushi bars you’ll see in supermarkets, sports arenas, and on college campuses in 45 states and in Canada, that offer sushi as well as salads and party trays.

When people who ate spicy tuna rolls made with the tainted raw tuna began getting sick during the most recent outbreak, the CDC stepped in and the frozen yellowfin was recalled. Any leftover tuna is being destroyed.

Infectious disease experts say that the outbreak underscores the need for improved seafood handling and processing surveillance, especially regarding products that arrive in the U.S. from places where the Food and Drug Administration has no presence, which is typical of raw tuna used in sushi.

Americans have come to view sushi as a healthy, high-protein, low calorie meal option, and we can’t get enough of it. Sushi consumption in the U.S. increased 28 percent from 2010-2014, and grocery store sales of sushi in 2014 posted at $704.6 million in 2014, up 13 percent from the previous year. Quality control, however, when it comes to the freezing and handling of raw tuna used in ready-made sushi sold everywhere around the U.S., is not easily monitored.

According to food scientist Pete Snyder, PhD, the more steps involved in processing any food product, the more vulnerable it is to becoming contaminated. Food items in the U.S., including sushi, go through a long manufacturing production process, and during that process there are plenty of opportunities for food to become contaminated.

The recent salmonella contaminations in frozen yellowfin tuna were introduced somewhere during the manufacturing production process.

In addition to infection, sushi is at risk of containing mercury, bacteria, parasites and other toxins, which don’t pose a big risk if you’re eating it once in a while. But if you’re eating sushi three times a week for lunch rather than once every couple of weeks, it can become a problem, especially for children under five, people with weakened immune systems, pregnant women and adults over 65.

Fish For Sushi offers an alternative to the corner deli or supermarket sushi roll and all the risks that go with it by offering its own superior quality yellowfin tuna, super frozen within hours of catch for maximum freshness, flavor and safety.


Fish For Sushi’s super freezing process borrows from the same process used in the medical industry by blood banks, fertility clinics and labs worldwide, which stops the natural decay that begins when the fish is caught.  The freshly caught tuna is quickly gilled, cleaned, hermetically sealed and immediately put into super freezers right on the boat, without any further processing between catch and the customer’s kitchen.

Once it arrives at your door and you defrost it, the Fish For Sushi tuna revives to exactly the moment it was frozen.  Our super frozen tuna is all-natural Tuna, with no preservatives, and always completely free of carbon monoxide.

Super freezing was discovered by the medical industry in the late 1960’s. This freezing process is used by blood banks, fertility clinics and labs around the world, particularly in Japan, where 80 percent of tuna is super frozen. 

The process begins on the tuna boat, far out on the high seas, caught by specialized long-line fishermen only. The Fish For Sushi yellowfin tuna is frozen to a core ultra low temperature (ULT) of -76ºF, the Eutectic Point or EP. The entire process is complete within 10 - 20 hours out of the water, with no opportunity for the contamination to which most seafood processing plants are susceptible.

From catch to kitchen, Fish For Sushi delivers top quality tuna that is super frozen and transported at the precise right temperature to ensure freshness and safety. The result is fresh, delicious tuna that's reflected in the vibrant, deep red color the tuna regains upon defrosting - the natural color of freshly caught tuna.

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