From catching to shipping

Tuna are delicate fish.
Tuna react to even the smallest changes in their environments by swimming at top speed, which often leads to collisions with other fish and bruising.
After strenuous exercise, the color of the fish’s flesh changes and the taste deteriorates.
In order to avoid these types of problems s, our company has developed special techniques for harvesting.

Task	Date and time				Notes
Harvesting		Starts from 8:30AM	～		The blood is removed on board, and the fish is cooled in ice water after being gutted and gilled.
Trimming		11:00AM	～		All fish entrails are removed without leaving any residue. Our gutting expertise is second to none in the industry.
Cooling		From 2:00PM	～  Day 2	8:00AM	The internal temperature of the fish is 1-2℃
Packing	Day 2	8:00AM			Gel ice packs are used instead of ice for cooling.
Assembly and delivery	Day 2	10:00AM
Departs from Fukuoka Airport	Day 2	1:30PM			Refrigerated transport at 0-5℃
Arrives at Haneda Airport	Day 2	4:50PM
Delivery	Day 3	In the morning			Styrofoam packing boxes allow for convenient storage post-delivery.

How to feed

Harvesting techniques