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Tony's Tuna ultra low freezing facility is the only -65°C facility in the southern Hemisphere for the freezing of Southern Blue fin Tuna.
Most SBT is frozen to -55°C, whereas research has proven that the colder freezer will allow the fish to keep better.
Our freezing of 10-12 hours to reach a fish core temperature of -65°C has shown to be ideal for the quality of continued freshness of the fish, as demonstrated when the Tuna is defrosted.
Before shipping, we can process to meet customers' specific needs.
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Click on the photos above for a larger view. |
We can process to the following:
- Fresh processed Gilled and Gutted (Head on or Head off)
- Fresh processed in fillets or loins
View video showing Fresh Processing
3.30 MB Window Media Video (WMV)
To play the movie, click on the link above. Alternatively save the video to your computer by right clicking on the link and choosing Save Target As.
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Click on the photos above for a larger view. |
We can process to the following:
- Frozen processed Gilled and Gutted (Head on or Head off)
- Further frozen processing can be arranged, either at Port Lincoln, or in Japan.
View video showing Frozen Processing
2.60 MB Window Media Video (WMV)
To play the movie, click on the link above. Alternatively save the video to your computer by right clicking on the link and choosing Save Target As.
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Click on the photos above for a larger view. |
- Frozen processed in fillets or loins
- Further frozen processing can be arranged, either at Port Lincoln, or in Japan.
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