Cutting a Mexican Bluefin Tuna

As an importer, it is our duty to provide you with a superior seafood product.  As we all know, the success of our customers is VITAL to our success.  That’s why it’s paramount the customer has all the pertinent information on how to properly handle our Mexican Bluefin Tuna.

In this video series conducted by Chef Andy Matsuda of Sushi School Institute, we learn the following important read more

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Interview with Pacifico Aquaculture

Our partners Pacifico Aquaculture, in Baja California, have continuous production of farmed Striped Bass and White Sea Bass throughout the year.  This company has been awarded Best Aquaculture practices by SENASICA (Mexico’s version of the EPA).  In fact, it is the only aquaculture farm site to receive this certification in Mexico.  Criteria of Best Aquaculture Practices include evaluation of pollution, farm site study, hygienic and sanitation requirements, biosecurity, feed analysis, and read more

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Posted in Information, Sustainability

It’s OK to eat Bluefin Tuna from Mexico

Lately you may have heard in the media the statement: “96% of the bluefin tuna have been fished out of the Pacific Ocean.”  
At the same time commercial and recreational fishing experts have stated:  “The 2013 bluefin tuna season in Mexico and off of California was the best we’ve ever seen–and the 2014 season is even BETTER.”

Who/what are we to believe?
 
After reviewing the arguments, the best available science, and real time data from the fishing grounds, the take-home points are the following:

  • Worldwide, bluefin tuna stocks have recovered to sustainable levels, or are on the road to recovery.  Clearly overfishing of bluefin had taken place in the past, but the public’s perception of bluefin tuna being fished out of the world’s oceans is OLD NEWS.

Reasoning: There are some read more

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Posted in Information, Perspectives, Sustainability

Seafood Expo, North America

Prime Time Seafood Inc. made its presence at the 2014 Seafood Expo in Boston.  Prime Time promoted its 4 farmed products from Baja California at the Samuels and Son exposition booth.  The exposition booth included a pop-up restaurant with professional chefs and serving staff to accommodate meetings for product explanations and tastings.

https://www.youtube.com/watch?v=ZU1_6rR_nLM&feature=youtu.be read more

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Prime Time Seafood and Pacifico Partnership

In order to create a future for sustainable seafood stocks, Prime Time Seafood has teamed up with Pacifico Aquaculture from the pristine waters of Isla Todo Santos in Mexico.  Products are grown using sustainable methods from egg to harvest.  Currently, Santa Monica Seafood is carrying several of the products.

Video credit: read more

Posted in Sustainability

What is Sashi?

Sashi_5

“Sashi,” which is the Japanese translation of “hole,” refers to the muscular liquefaction, or “pus pockets,” in tuna. A similar condition can occur in swordfish as well as other species, and is often referred to as “kudoa.” The basic cause is from infestations of myxosporidian protozoan parasites.

In tuna, the myxosporidian parasite Hexacapsula neothunni colonies form white, spherical, 2-4 mm diameter masses in the freshly-caught tuna. As the fish deteriorates post read more

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TUNA GRADING CRITERIA

To Preferred Clients,
    As you know, tuna grades vary for each supplier.  In order for us to see eye to eye with our clients, we thought it would be best to associate the grade with the application of each grade:
 
GRADE    APPLICATION
Over 60#
#1 Fat – High quality sashimi with “toro”:  The premium item in a sushi bar, price will vary depending on the fat content.  Can be extremely pricey.
+1 – Highest Sashimi quality:  Exceptionally bright, clear, red meat, to read more

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Rex Ito’s viewpoint regarding Mercury in Tuna

Periodically there are alarming announcements in the press regarding the level of mercury in tuna and other fishes.  “Is it safe to eat tuna?” is one of the first questions from the public.  There is no doubt certain species (swordfish, sharks, tilefish, etc.) can carry higher levels of mercury than other species, but the relative health risk of eating these species even at excessive levels is negligible.
Without mincing words or trying to be politically correct, I call “BS” on the notion read more

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Posted in Information, Opinion