this show will proceed as you click your mouse exit
TRANSCRIPT
IntroductionIntroduction
• There are drawbacks to both fresh and frozen seafood
• Freezing seafood can change its color, flavor and texture
• Fresh fish may not be as “fresh” as you would think
• Tuna is a great species to use for our example
• There are drawbacks to both fresh and frozen seafood
• Freezing seafood can change its color, flavor and texture
• Fresh fish may not be as “fresh” as you would think
• Tuna is a great species to use for our example
Exit
Fresh TunaFresh Tuna
• Top quality tuna is the most valuable food animal in the world
• In June 1999, our company president witnessed a Bluefin Tuna being sold, in the round, for 19,000yen/kg
• That translates to $58.23/lb• The fish weighed 800 pounds• Total sale price was $46,587• The auction price for the actual meat was $97.05/lb.• On January 18, 2001 a single Bluefin Tuna was sold for a
record $140,000
• Top quality tuna is the most valuable food animal in the world
• In June 1999, our company president witnessed a Bluefin Tuna being sold, in the round, for 19,000yen/kg
• That translates to $58.23/lb• The fish weighed 800 pounds• Total sale price was $46,587• The auction price for the actual meat was $97.05/lb.• On January 18, 2001 a single Bluefin Tuna was sold for a
record $140,000 Exit
Here is an actual path to market for “fresh” Tuna… Here is an actual path to
market for “fresh” Tuna… • A boat can take:
• 1 week to get to the fishing area, • 1 week to fish • 1 week to get back to port
• It takes 1 to 2 days to process and pack the fish• It takes 1 to 3 days in transit to get to the distributor• It takes 1 to 3 days to get to the seafood store or restaurant• It takes 1 to 3 days before it is served to the public
• After 25 days, as long as it never been frozen, this fish can still be called “fresh”
• A boat can take:• 1 week to get to the fishing area, • 1 week to fish • 1 week to get back to port
• It takes 1 to 2 days to process and pack the fish• It takes 1 to 3 days in transit to get to the distributor• It takes 1 to 3 days to get to the seafood store or restaurant• It takes 1 to 3 days before it is served to the public
• After 25 days, as long as it never been frozen, this fish can still be called “fresh”
Exit
For tuna to be top quality it has to be…
For tuna to be top quality it has to be…
• Caught properly• Processed and iced while on the boat • Shipped to the end customer as soon as
possible• Consumed as soon as possible• A problem with any of these steps may
cause the tuna to be unusable
• Caught properly• Processed and iced while on the boat • Shipped to the end customer as soon as
possible• Consumed as soon as possible• A problem with any of these steps may
cause the tuna to be unusable
Exit
Frozen TunaFrozen Tuna
• When tuna is frozen using conventional methods, the flesh turns brown and dry
• This frozen tuna may be acceptable for cooking or canning but it loses most of its appeal
• It is totally unacceptable for sashimi
• When tuna is frozen using conventional methods, the flesh turns brown and dry
• This frozen tuna may be acceptable for cooking or canning but it loses most of its appeal
• It is totally unacceptable for sashimi
Exit
In Japan, Most Tuna is FrozenIn Japan, Most Tuna is Frozen
• In Japan, tuna is frozen and stored in special -75ºF freezers
• This freezing method maintains the desired characteristics
• Freezing and holding fish at these low temperatures is expensive and is impractical outside of Japan
• In Japan, tuna is frozen and stored in special -75ºF freezers
• This freezing method maintains the desired characteristics
• Freezing and holding fish at these low temperatures is expensive and is impractical outside of Japan
Exit
Customer Requirements
Customer Requirements
• Consistent superior product quality • Predictable competitive prices• Consistent supply• Consistent sizing • Have it on hand when they need it• No shrink
• Consistent superior product quality • Predictable competitive prices• Consistent supply• Consistent sizing • Have it on hand when they need it• No shrink
Exit
®®
Cryofresh® is a revolutionary seafood processing technology patented by
Hawaii International Seafood, Inc.
Cryofresh® is a revolutionary seafood processing technology patented by
Hawaii International Seafood, Inc.
The AnswerThe Answer
Exit
What’s Cryofresh® ?What’s Cryofresh® ?
• Cryofresh® utilizes filtered wood smoke to capture the vitality of seafood in a “live” state with no degradation to color or cell structure
• These super premium products can be stored in standard -10ºF freezers for up to 9 months and have a thawed shelf life of 3 to 5 days
• Cryofresh® utilizes filtered wood smoke to capture the vitality of seafood in a “live” state with no degradation to color or cell structure
• These super premium products can be stored in standard -10ºF freezers for up to 9 months and have a thawed shelf life of 3 to 5 days
Exit
Treat with our patented Tasteless Smoke
Treat with our patented Tasteless Smoke
Exit
Retention of Characteristics
Retention of Characteristics
• When Tuna is treated with chilled “Tasteless Smoke” it retains its fresh characteristics during freezing
• Normal decomposition occurs after the product is thawed
• When Tuna is treated with chilled “Tasteless Smoke” it retains its fresh characteristics during freezing
• Normal decomposition occurs after the product is thawed
Exit
Spectacular QualitySpectacular Quality
• The color and texture must be experienced to be believed
• The flavor is so good that top corporate chefs around the world have added Cryofresh to their menu
• The color and texture must be experienced to be believed
• The flavor is so good that top corporate chefs around the world have added Cryofresh to their menu
Exit
Consistent SizeConsistent Size
• Cryofresh is available in random or portion controlled sizes
• Competitive, consistent price and supply • Regardless of season, weather or phase of the
moon, the price and availability hold constant• The skin, bones and blood line have been
removed so you only pay for useable product • Surface shipping a frozen product is 1/10 the
cost of an air shipped fresh product
• Cryofresh is available in random or portion controlled sizes
• Competitive, consistent price and supply • Regardless of season, weather or phase of the
moon, the price and availability hold constant• The skin, bones and blood line have been
removed so you only pay for useable product • Surface shipping a frozen product is 1/10 the
cost of an air shipped fresh product
Exit
SteaksSteaks
• Steaks come in “random size” 8-16oz. packs • Portion controlled steaks are also
available in 2-4oz., 6oz., 8oz.,
and 10oz. sizes• They are individually vacuumed
packed into 10/lb case
• Steaks come in “random size” 8-16oz. packs • Portion controlled steaks are also
available in 2-4oz., 6oz., 8oz.,
and 10oz. sizes• They are individually vacuumed
packed into 10/lb case
Exit
LoinsLoins
• Cryofresh products are also available in 5-8/lb Loins• Cryofresh products are also available in 5-8/lb Loins
Exit
Other SpeciesOther Species
• The first question people ask us is “How did you guys do that?”
• That is always followed by “What else can I get?”
• Any fish can be frozen with superior results using the Cryofresh process
• We are always pursuing production of new species, we are currently offering…
• The first question people ask us is “How did you guys do that?”
• That is always followed by “What else can I get?”
• Any fish can be frozen with superior results using the Cryofresh process
• We are always pursuing production of new species, we are currently offering…
Exit
SwordfishSwordfish
Exit
Grouper & SnapperGrouper & Snapper
Exit
SharkShark
Exit
Mahi-MahiMahi-Mahi
Exit
SummarySummary
• Cryofresh® is a revolutionary seafood processing technology process patented by Hawaii International Seafood’s president, Bill Kowalski
• Cryofresh produces seafood with spectacular color and flavor
• These exceptional products can be stored in standard -10º F freezers for up to 9 months and have a thawed shelf life of 3 to 5 days
• The price and supply is consistent and competitive• Tuna and Swordfish are available as Steaks and Loins • Other species such as Marlin, Snapper, Mahi and Grouper
are also available
• Cryofresh® is a revolutionary seafood processing technology process patented by Hawaii International Seafood’s president, Bill Kowalski
• Cryofresh produces seafood with spectacular color and flavor
• These exceptional products can be stored in standard -10º F freezers for up to 9 months and have a thawed shelf life of 3 to 5 days
• The price and supply is consistent and competitive• Tuna and Swordfish are available as Steaks and Loins • Other species such as Marlin, Snapper, Mahi and Grouper
are also available
Exit
For More InformationFor More Information
• Hawaii International Seafood, Inc. corporate offices are located in Honolulu, Hawaii
• Our Mainland phone number is (248) 608-6963• Our Mainland fax number is (248) 726-7643
• Hawaii International Seafood, Inc. corporate offices are located in Honolulu, Hawaii
• Our Mainland phone number is (248) 608-6963• Our Mainland fax number is (248) 726-7643
Exit