2008-07-03
Salmon Sashimi
As sushi grows in prevalence and popularity in restaurants across the globe, it is becoming more and more important to find fish that is not only high in quality but is guaranteed to be safe. Cultures that have not traditionally eaten raw fish can be especially wary about the safety of consuming any type of raw meat, even fish. Here at Azuma Foods®, we’ve developed a process that allows for the delivery of delicious fish that is also absolutely safe to eat raw.
Non-frozen salmon, one of the most popular Sushi and Sashimi ingredients, is also notorious for containing dangerous parasites. So, when consumed raw, the FDA (Food and Drug Administration) Food Code recommends buying salmon and other fish that have been previously frozen. It’s a fact that commercial freezing techniques kill almost all of the harmful parasites found in raw fish.1
However, the problem is that regular frozen-salmon tends lose its freshness and drastically decrease in quality after defrosting. The solution is in Azuma Foods® MAS Freezing Technique. Using electromagnetic waves to align water molecules in food at the cellular level, this specialized system enables our fish to stay fresh and not lose any of its Umami (the savory taste sensation - a proposed addition to the currently accepted four basic tastes). 2
At Azuma Foods (Canada) Co., Ltd. we use the MAS Freezing Technique to deliver the highest quality product possible in Salmon, Monk Fish Liver, and many more ready-to-serve-raw products. It takes only 48 hours to deliver fresh fish from the farm to our processing facility, then within 24 hours they are processed and frozen using the MAS system. In addition, the salmon we do process are carefully selected and processed using HACCP systems and very strict quality assurance standards.
With the hot summer season upon us, Azuma Foods® is striving to make concerns about the quality and safety of your fish the last of your concerns. The unparalleled peace of mind afforded by our MAS Freezing Technique lets you know that everything you buy from us is not only delicious but is the best choice for your own customers
1:http://www.cfsan.fda.gov/~dms/fsholida.html
2:http://en.wikipedia.org/wiki/Umami
Non-frozen salmon, one of the most popular Sushi and Sashimi ingredients, is also notorious for containing dangerous parasites. So, when consumed raw, the FDA (Food and Drug Administration) Food Code recommends buying salmon and other fish that have been previously frozen. It’s a fact that commercial freezing techniques kill almost all of the harmful parasites found in raw fish.1
However, the problem is that regular frozen-salmon tends lose its freshness and drastically decrease in quality after defrosting. The solution is in Azuma Foods® MAS Freezing Technique. Using electromagnetic waves to align water molecules in food at the cellular level, this specialized system enables our fish to stay fresh and not lose any of its Umami (the savory taste sensation - a proposed addition to the currently accepted four basic tastes). 2
At Azuma Foods (Canada) Co., Ltd. we use the MAS Freezing Technique to deliver the highest quality product possible in Salmon, Monk Fish Liver, and many more ready-to-serve-raw products. It takes only 48 hours to deliver fresh fish from the farm to our processing facility, then within 24 hours they are processed and frozen using the MAS system. In addition, the salmon we do process are carefully selected and processed using HACCP systems and very strict quality assurance standards.
With the hot summer season upon us, Azuma Foods® is striving to make concerns about the quality and safety of your fish the last of your concerns. The unparalleled peace of mind afforded by our MAS Freezing Technique lets you know that everything you buy from us is not only delicious but is the best choice for your own customers
1:http://www.cfsan.fda.gov/~dms/fsholida.html
2:http://en.wikipedia.org/wiki/Umami
