Overview
At -60 °C the enzymatic and oxidative processes that degrade tuna effectively stop. Flesh keeps its deep red colour and sashimi texture for months, which is why the world's premium sushi supply chains run on ultra-low-temperature (ULT) logistics.
Transmarina is the only company in South America that maintains this cold chain end-to-end: 6 longliners and 2 purse seiners deliver into ULT storage, and product ships in -60 °C capable reefer containers. Annual throughput is around 5,000 MT of tuna and other species.
The unit leads, with WWF Ecuador, the fishery improvement project for the Ecuadorian longline fleet working toward the MSC standard — sustainability documentation that premium buyers increasingly require.
Applications & formats
Sushi & sashimi distributors
Loins, saku blocks and portions for Japanese-style trade.
Premium retail
ULT product for high-end seafood counters.
Hotel & restaurant groups
Consistent sashimi-grade supply year-round.
Re-processors
Raw material for steaks, portions and value-added cuts.
Frequently asked questions
Why does -60 °C matter for sashimi?
Below about -55 °C, myoglobin oxidation and enzymatic degradation essentially stop, so the flesh keeps its red colour and firm texture. Standard -18 °C freezing cannot preserve sashimi quality for trade.
How is the product shipped?
In ULT reefer containers capable of -60 °C, from Manta to destination ports; smaller volumes can move as ULT airfreight where routes allow.
Is the fishery certified?
The longline fleet participates in a fishery improvement project led with WWF Ecuador working toward the MSC standard; documentation accompanies commercial lots.
Related products: Canned Tuna · Tuna Pouches · Pre-cooked Frozen Tuna Loins
Source sashimi-grade tuna
Tell us the format, monthly volume and destination market — we confirm ULT logistics and quote.