Itsumo Sushi Grade Tuna - Eric`s Fresh Fish Market

Fresh Tuna particularly high quality red meat sushi grade Tuna has had an exceptional rise in popularity in
the United States for all preparations. It is now used not only in sushi but also in many lightly cooked
preparations that require dramatic visual presentations as well as exceptional taste.
The American consumer associates RED tuna color with freshness. Once tuna is caught the red color starts
fading rapidly from whole fish through the distribution chain to the final portions or loins found in a
customer’s cooler.
Previously the only way to preserve the red color of tuna was to subject the loins to a harsh gas treatment of
smoke laden with a high dosage of Carbon Monoxide (CO) which gives even a brown #3 Tuna a red
color---- until now.
Pesca Rich, one of the world’s largest Tuna catcher/ processing companies, has invented and has a patent
pending on a completely all natural process that extends the natural red color in the sushi grade tuna for
up to 4 times the shelf life of a normal #1 sushi grade tuna.(*provided a cold chain is maintained
throughout the entire process through to the consumers cooler or refrigerator)
This natural and organic process uses NO Carbon Monoxide (CO); no unnatural techniques, chemicals,
gas, unnatural processes, practices, or techniques whatsoever.
It is so pure and natural that it has been accepted into and has established sales throughout Japan, one of
the world’s most stringent places to sell food products in the world! For proof just ask the American Beef
industry!
This process also works for frozen product as well as fresh. Imagine having the deep red color of Tuna frozen
for your convenience and thawed as you need it and really starting with premium sushi grade Tuna
instead of gassed product of dubious origins.
The secret to getting the deep red color and shelf life extension, the “Itsumo,” which means “always” in
Japanese, starts from the highest grade hand line caught Tuna from local fishermen
It is then quickly brought to port, graded as sushi and sorted for processing for the “Itsumo” program. Only 1
out if every six Tuna caught can make it this far.
It is then put through the “Itsumo” sushi process which only yields a consumer ready product. This process
removes the bloodline as well as the skin and belly. The loin is then portioned into 2-3 lb pieces which
are a reconfigured into a whole breadloaf Sushi “Itsumo” tuna loin of 3 to 5 pieces. This is then placed in
a special air filled bag with an all natural antimicrobial diaper to prevent bacterial buildup and then
shipped cold and quickly to the U.S marketplace.
.
This product substantially decreases the carbon footprint of normal whole H&G product because only 35% of
the whole tuna weight is used for shipping to the United States.
Every pound that is imported is usable!.....And has up to 4 times the RED shelf life naturally of H&G Tuna.
No waste! Minimal spoilage! Low Carbon Foot Print! Hand Line caught! No Chlorine! No Gas! No
chemicals!
Compare this to the traditional process whereby H&G fish is flown into the U.S. and then graded upon
landing. The whole H&G Tuna is then cut into loins and sold while the color diminishes rapidly along with
the quality, value, and desirability throughout the distribution chain. This does not take into account the
wasted air freight/carbon footprint from the skin, blood, collar, and bones being discarded after being
flown at great cost from distant shores.
Japan Customs Reports
Japan Customs Reports
Japan Customs Reports
Letter of Authentication
Patent application