Superfrozen Range

As a precursor to processing, the Groupe Barba has set up sashimi supply chain from 2007.
A superfrozen product is immediately thoroughly frozen to -60°C on trays after catching.
Due to this freezing process, the sashimi has best guarantee of high quality and a product that is fresher than fresh.
Product quality does not degrade and maintains its properties, from the fish to plate.
Then, to be Ikejime quality follows a specific process for 15 min : the fish are caught, killed, gutted and eviscerated according to very defined rules.

  • Yellowfin tuna
  • Bigeye tuna
  • Bluefin tuna
  • Swordfish
  • Long line
  • Purse Seiner
  • Tray
  • Vacuum-packed
  • Paper