E-Covima is introducing the latest trend in food products: Japanese Sashimi Grade Itsumo tuna.  Our product is coming from the largest and the most experienced Japanese processor having more than 100 years of knowledge in tuna processing. 
Tuna has realized an exceptional rise in popularity due to its mild flavor, steak like texture and its use in sushi preparation. The North American consumer associated red tuna with freshness, and high quality product.  Once tuna is caught and processed, its red color begins to dissipate rapidly from the whole fish to the customer level.  Our Japanese processor created a completely all natural environment that set the red color in the tuna up to 3 times the color of a Number 1 or AAA Sushi grade fish.  This natural and dynamic process uses absolutely no  Carbon Monoxide ( CO ), no unnatural techniques, technologies, chemicals, chlorines, or whatsoever.  It is pure and natural that it has been accepted as a truly Japanese Tradition and has established sales throughout the Japanese mainland. 

In addition to the deep red color, and shelf life extension, the Itsumo tuna is all hand line caught from local fishermen.  Itsumo tuna uses strictly Yellowfin and Big Eye tuna species in the Pacific region.  The majority of vessels used are day boats with a catch – return time of 3 ~ 5 days.  All vessels are equipped with large polyurethane ensconced slush coolers along with proper trained vessels workers.

From the moment it is caught, the tuna is kept in a super-chilled environment at a temperature ranging from -4o C to 0o C until the moment when it is cut into loins. The loins are always  processed under very strict HACCP and aseptic conditions in order to minimize all potential increase in bacteria content which is responsible for the degradation and loss of tuna’s red color. Therefore,  Itsumo tuna will not change color for at least 5 days after its arrival at your warehousing facilities, as long as it is kept in its original packaging which contains neutral gases, and if it is stored at a temperature between 0o C to 2o C.
The strict HACCP environment  in which Itsumo tuna is processed is truly revolutionary, as it re-invent the old Japanese Tradition to conserve the freshness of the fish newly caught.  It respects environmental integrity while at the same time reducing the waste and abuse currently linked with the fishing of tuna and other seafood resources by deep sea trawlers.  For Canada, Itsumo tuna loins reduced the Carbon footprint to a minimum level, as it uses only 40% of the normal H&G tuna normally shipped in the country. 

For the distributor, 1 kg of Itsumo Tuna bought,   means 1 kg of tuna meat sold. No waste, no extra work, no loss, no return, no complain, no headache  …..

E-Covima holds the exclusive distribution rights for both Itsumo tuna and its aseptic process throughout Canada and in part of the United States.

Tuna is a prominent component in many weight trainers' diets, as it is very high in protein.