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This show will proceed as you click your mouse. Exit . Introduction. There are drawbacks to both fresh and frozen seafood Freezing seafood can change its color, flavor and texture Fresh fish may not be as “fresh” as you would think Tuna is a great species to use for our example.

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  1. This show will proceed as you click your mouse Exit

  2. Introduction • There are drawbacks to both fresh and frozen seafood • Freezing seafood can change its color, flavor and texture • Fresh fish may not be as “fresh” as you would think • Tuna is a great species to use for our example Exit

  3. Fresh Tuna • Top quality tuna is the most valuable food animal in the world • In June 1999, our company president witnessed a Bluefin Tuna being sold, in the round, for 19,000yen/kg • That translates to $58.23/lb • The fish weighed 800 pounds • Total sale price was $46,587 • The auction price for the actual meat was $97.05/lb. • On January 18, 2001 a single Bluefin Tuna was sold for a record $140,000 Exit

  4. Here is an actual path to market for “fresh” Tuna… • A boat can take: • 1 week to get to the fishing area, • 1 week to fish • 1 week to get back to port • It takes 1 to 2 days to process and pack the fish • It takes 1 to 3 days in transit to get to the distributor • It takes 1 to 3 days to get to the seafood store or restaurant • It takes 1 to 3 days before it is served to the public • After 25 days, as long as it never been frozen, this fish can still be called “fresh” Exit

  5. For tuna to be top quality it has to be… • Caught properly • Processed and iced while on the boat • Shipped to the end customer as soon as possible • Consumed as soon as possible • A problem with any of these steps may cause the tuna to be unusable Exit

  6. Frozen Tuna • When tuna is frozen using conventional methods, the flesh turns brown and dry • This frozen tuna may be acceptable for cooking or canning but it loses most of its appeal • It is totally unacceptable for sashimi Exit

  7. In Japan, Most Tuna is Frozen • In Japan, tuna is frozen and stored in special -75ºF freezers • This freezing method maintains the desired characteristics • Freezing and holding fish at these low temperatures is expensive and is impractical outside of Japan Exit

  8. Customer Requirements • Consistent superior product quality • Predictable competitive prices • Consistent supply • Consistent sizing • Have it on hand when they need it • No shrink Exit

  9. The Answer Cryofresh® is a revolutionary seafood processing technology patented by Hawaii International Seafood, Inc. ® Exit

  10. What’s Cryofresh® ? • Cryofresh® utilizes filtered wood smoke to capture the vitality of seafood in a “live” state with no degradation to color or cell structure • These super premium products can be stored in standard -10ºF freezers for up to 9 months and have a thawed shelf life of 3 to 5 days Exit

  11. Start with Good Raw Product Exit

  12. Trim Skin & Bloodline Exit

  13. Cut into Steaks Exit

  14. Treat with our patented Tasteless Smoke Exit

  15. Pack & Freeze Exit

  16. Retention of Characteristics • When Tuna is treated with chilled “Tasteless Smoke” it retains its fresh characteristics during freezing • Normal decomposition occurs after the product is thawed Exit

  17. TUNA SWORD Conventionally Frozen ® Exit

  18. Product Strengths Exit

  19. Spectacular Quality • The color and texture must be experienced to be believed • The flavor is so good that top corporate chefs around the world have added Cryofresh to their menu Exit

  20. Consistent Size • Cryofresh is available in random or portion controlled sizes • Competitive, consistent price and supply • Regardless of season, weather or phase of the moon, the price and availability hold constant • The skin, bones and blood line have been removed so you only pay for useable product • Surface shipping a frozen product is 1/10 the cost of an air shipped fresh product Exit

  21. Steaks • Steaks come in “random size” 8-16oz. packs • Portion controlled steaks are also available in 2-4oz., 6oz., 8oz., and 10oz. sizes • They are individually vacuumed packed into 10/lb case Exit

  22. Loins • Cryofresh products are also available in 5-8/lb Loins Exit

  23. Other Species • The first question people ask us is “How did you guys do that?” • That is always followed by “What else can I get?” • Any fish can be frozen with superior results using the Cryofresh process • We are always pursuing production of new species, we are currently offering… Exit

  24. Swordfish Exit

  25. Grouper & Snapper Exit

  26. Shark Exit

  27. Mahi-Mahi Exit

  28. Summary • Cryofresh® is a revolutionary seafood processing technology process patented by Hawaii International Seafood’s president, Bill Kowalski • Cryofresh produces seafood with spectacular color and flavor • These exceptional products can be stored in standard -10º F freezers for up to 9 months and have a thawed shelf life of 3 to 5 days • The price and supply is consistent and competitive • Tuna and Swordfish are available as Steaks and Loins • Other species such as Marlin, Snapper, Mahi and Grouper are also available Exit

  29. For More Information • Hawaii International Seafood, Inc. corporate offices are located in Honolulu, Hawaii • Our Mainland phone number is (248) 608-6963 • Our Mainland fax number is (248) 726-7643 Exit

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