Norpac has also been an industry leader supplying the Japanese Sushi trade since the 1980’s. Their experience in high quality Ahi has been learned from the best houses on the Tsukiji Fish Auction by taking that experience and combining it with leadership in sustainable fishing practices and traceability.
Delivering the future in seafood quality and consistency, Norpac owns and operates over 160 Pelagic Long Line vessels in the Western Pacific, along with 5 bases, 4 processing facilities (dock side), and 3 company owned and operated 727-200’s. The Honolulu facility also accesses the Hawaii Fishing Auction daily, 52 weeks a year - securing the freshest, most exotic species available. Combine this unparalleled quality, availability and logistic chain with Norpac’s state of the art packaging solution and you can see the bar has definitely been reset.
Maintain Ahi Quality
Ahi (bigeye tuna) has fast become a necessity for high-end establishments desiring to offer the best in exotic seafood. Preparations range from raw, marinated, lightly seared to cooked to order, both as a Pupu (appetizer) or entrée. Chefs demand the highest in quality, but maintaining quality after arrival requires a few easy tricks of the trade. Follow these tips to maintain the pristine quality of your Ahi.
Always remove from the original packaging and pat dry and keep dry
Place on clean, dry, food safe absorbent material and cover loosely but completely
Always support the loin when handling to prevent cracking
Keep low and cool in the chiller, away from a constantly opening door
Bring out of the chiller only when needed, and return to the chiller immediately after use as this will maintain the maximum shelf life, freshness, and delicate flavor.
When you source from Norpac, through the Chef Ex program, you are being environmentally responsible. Direct Air Service Hawaii (DASH) from Hook to Haute in under 48 hours! www.norpacexport.com
