Our process begins in the Eastern Pacific Ocean, where Transmarina’s boats catch, bleed, gut, and freeze the tuna on board at Ultra Low Temperatures. Whole tuna is taken to the company’s plant in Manta-Ecuador, where it is stored at -76°F. While frozen, and under U.S. HACCP guidelines, whole tuna are graded, cut, and trimmed to remove bones, skin, and bloodline. Once cleaned, the loins are further shaped, weighed and packaged as per different client’s specifications. (i.e. saku blocks, loins, steaks – vacuum pack, bulk, etc) ULT ocean containers are used to ship the finished product from South America to our Dania Beach facility. When orders are received, Tristan packages the product with dry ice, and ships it using overnight services to ensure the Ultra Low Temperature is maintained until it reaches the client. |
