Frequently Asked Questions (FAQ)

Q1: What is the difference between freezing with air and freezing with alcohol?

A1: Our freezing technology uses the latest -30°C alcohol liquid freezing. Unlike traditional air freezing, this method freezes fish at an overwhelming speed, preserving the cell structure without damage. This results in maintaining freshness even after thawing. Additionally, we have introduced a rapid freezer called "Tōmin."

Q2: How do you address the preference of consumers for fresh fish over frozen fish?

A2: To improve consumer awareness, we emphasize that the quality of thawed fish is as good as freshly caught fish through our marketing. We conduct tasting events and promotions to let consumers experience the difference. Furthermore, unlike fresh fish, frozen food has a longer shelf life, significantly reducing waste and food loss issues.

Q3: Isn't the cost of frozen transport high?

A3: Export is possible even with chilled delivery using dry ice. Additionally, transport by sea is also available, not just by air, significantly reducing transportation costs. Frozen fish can be preserved for extended periods, enabling cost-effective logistics while maintaining quality even with sea transport.

Q4: Other fishing nations also have high-quality freezing technologies. How is Tsushima Fisheries' anago differentiated?

A4: Besides the alcohol liquid freezing, the processing advantages from our location and the vastly different times between "Ikejime" and freezing set our products apart. Proper processing at higher freshness levels makes a noticeable difference compared to less fresh freezing methods.

Q5: Are there products suitable for situations where labor shortages or a lack of skilled chefs prevent elaborate preparation?

A5: A5: We offer easy-to-prepare products such as steamed anago with no seasoning, which only needs to be grilled with our unique sauce, simmered anago ready to serve, and delicious frozen anago sushi that can be enjoyed after natural thawing.

Q6: How do you address issues like Anisakis and food poisoning for raw fish?

A6: In Europe and other developed countries, it is mandatory to freeze and thaw fish before consumption to address Anisakis and food poisoning concerns. Freezing and thawing allow safe consumption while maintaining the freshness of freshly caught fish.

Q7: Are there any precautions for the thawing method?

A7: Always open the vacuum pack before thawing with running water. Thawing in the freezer is strictly prohibited. After thawing, process and cook immediately. As the product is "as fresh as when caught" after thawing, the sooner it is prepared, the fresher and tastier it will be.

Q8: Why consider exporting despite the significant decrease in fish stocks in Japan due to global warming and overfishing?

A8: Fish stocks in Japan have indeed decreased, and prices have surged. Fishermen's incomes have plummeted, and there's a severe shortage of successors. Therefore, we aim to brand high-quality fish that emphasizes freshness and careful handling to survive. We believe it is essential to break away from the deflationary trend of low-margin, high-volume sales in the Japanese market and target overseas markets.

Which countries can Tsushima Fisheries export to?

A9: Our factory facilities are certified by the US HACCP, EU HACCP, Saudi Arabia facility certification, Vietnam facility certification, Indonesia facility certification, and more. We also have FDA and Halal-certified factories.

Q10: Are there cold chain issues depending on the country or region?

A10: Indeed, there are concerns about frozen transport in some countries or regions. Through our unique routes, we can deliver directly to local restaurants or local distributors' freezers via air and land transport. Please feel free to consult with us.

Q11: How can I get delivery to my store? Can I get a catalog or price list? How do I place an order?

A11: Generally, Japanese trading companies provide catalogs and estimates via local distributors and handle delivery. However, depending on your country's situation, we will propose the best and quickest methods.

Q12: How much frozen stock do you usually have? What is the shelf life?

A12: The shelf life is two years, but for high-priced premium branded fish, we procure, manufacture, and freeze ship upon receiving an order. We stock three months' worth of standard products as a rule. Although it is frozen, prolonged slow freezing can lead to quality deterioration, so please cook and consume promptly after arrival.