According to the union president, they were gathering information from the perspective of “geographical and preservation issues,” and arrived at the idea of quick freezing, which is a good idea. As you can see, Ikata-cho in Ehime Prefecture is located on the western edge of Shikoku, so in terms of logistics, the hurdles to distributing the fish while keeping it fresh are high. Moreover, they are particular about one-piece fishing, which has a high added value as a commercial product. As soon as he learned about frozen sleep, the union head did not hesitate to call us, and our sales representative went to the site to conduct a freezing test.

Because they are particular about freshness, they have a very quick operation from processing to freezing. The union president says, “We have a fish tank at the landing site, and we let the fish sleep overnight in the tank. We don’t ship fish that have been caught and are under stress. He said, “We don’t ship the fish that are stressed out after being caught. He says that their motto is to take the fish out of the fish tank and freeze them for only one hour.

The fish may not be as crispy as freshly caught wild caught fish, but on the other hand, it still has much more texture than what city dwellers eat. On the contrary, it still has much more texture compared to what city dwellers eat. The union president continued, “The maturity is good. The sweetness is much better than freshly caught. He also said, “The sweetness is much better than freshly caught fish. This is a good balance of freshness and ripeness.

After all, even though the fish is frozen, there is no zero damage during freezing. Therefore, it is extremely difficult to keep a product with a perfect score of 100 points. However, it is possible for anyone to keep the eating quality of a frozen product at 80 or 90 points. The challenge is how close to the original score one can get. For this reason, there are many users who are particular about pre-treatment and thawing methods. The customers who use frozen sleep are very particular about the pre-treatment and thawing methods, etc. “It takes a long time to ship to the city, but frozen sleep keeps the freshness,” they say. This seems to be a direct prescription for the geographical and preservation issues that are faced with the introduction of frozen storage.

阿部組合長に直売所を案内して頂きます。

The swordfish here is said to be so fresh that it can be eaten as sashimi. It comes in a 5-piece package, which is a very nice form of packaging because you can shred and defrost only as much as you need. Other dried horse mackerel and a blowfish called shiro saba fugu are also frozen. Dried fish, for example, can be freeze-dried at just the right drying point and just the right ripeness.

Beltfish

Dried Horse Mackerel

Dried White Mackerel cut into pieces

Ise-Ebi / Japanese Spiny Lobster (Dried overnight)

Sargassum Horneri (brown seaweed)

The union head shows strong confidence, saying, “I don’t think we can be outdone by ordinary suppliers. The fishermen say it is no better than fresh, and when we actually tasted it, we found it to have a wonderful taste in both consistency and texture.

When we asked Mr. Abe, “Does the product drip?” the response was, “No, it doesn’t drip. With conventional freezing, it usually leaks out, right? Onto the plate. But here, it doesn’t!” We also received high praise for the lack of unpleasant odors. Next, we asked, “Can you tell if it was frozen?” to which the reply was, “No, I can’t. If I could tell, I wouldn’t be in business!” The person was full of admiration.

Generally, it is said that in western Japan, people enjoy the texture of fish, while in eastern Japan, they enjoy aged fish. To receive such a high evaluation from a seafood expert in western Japan is truly an honor for us as a manufacturer of freezing machines.

During the tasting of Akamoku (a type of brown seaweed), when we commented on being surprised by its stickiness, the response was, “It’s a race against time.” The key is how quickly the product can be frozen by TOMIN after harvesting. It seems we are contributing to maintaining and distributing the freshness of products straight from the production areas.

In particular, the logistics industry is facing supply shortages, making freezing indispensable for building more efficient distribution networks. By promoting a “cold chain that doesn’t compromise taste” through Tomin from local areas to consumption hubs, we aim to further contribute to the development of the food industry.

Please contact us if you have any questions about not only the quality of our quick freezing but also our freezing operations.

Technican offers free freezing tests. We have showrooms at various locations (Hokkaido, Yokohama, Nagoya, Osaka, and Fukuoka). Please feel free to visit us.