Itsumo Tuna

Japanese Sashimi Grade Itsumo tuna. From the moment it is caught, the tuna is kept in a super-chilled environment at a temperature ranging from to until the moment when it is cut into loins. The loins are then treated under an Aseptic process chamber, combining ultra-high pressure, short lapse of time and controlled vacuum in order to destroy all germs and bacteria and to stop the enzymatic process of the conversion of the ferrous-ferric ions which is responsible for the degradation and loss of tuna’s red color. Itsumo tuna will not change color for at least 5 days after its arrival at your warehousing facilities, as long as it is kept in its original packaging which contains neutral gases, and if it is stored at a temperature between to . Itsumo tuna is guaranteed as being a 100% natural product, which has not been treated with chemicals such as CO.
The aseptic process used for Itsumo tuna is revolutionary. It respects environmental integrity while at the same time reducing the waste and abuse currently linked with the fishing of tuna and other seafood resources. This process is protected by various patents. E-Covima holds the exclusive distribution rights for both Itsumo tuna and its aseptic process throughout Canada.
The aseptic process is applicable potentially to all types of meat, such as beef, pork, poultry, shellfish, mollusks and other processed foods.

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