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Photos from the MC Fresh Inc Superfreezing Facility
October 2007
Vice President Kenichi Ito braces his tour for the superfrozen chamber, which is maintained at -76ºF
All entrants to the facility must wear plastic shoe shields
Warehouse manager Kpessou Nicaise Abita explain facility operations
Warehouse manager Kpessou Nicaise Abita explains facility operations
Warehouse workers donning snappy overalls
Warehouse workers donning snappy overalls
General Manager Ken Kawauchi emerges from the superfrozen chamber
Superfrozen tuna is sawed to order
Computer generated labels are adhered to packaging
Computer generated labels are adhered to packaging
All superfrozen orders are packed in dry ice
Sales Manager Yoshiki Haibara braces his tour for the superfrozen chamber, which is maintained at -76ºF
Entering the Superfrozen freezer
Entering the Superfrozen freezer
Recently defrosted superfrozen tuna in a sashimi lunch prepared by Sushi Chef Shoichi Nagato
General Manager Ken Kawauchi emerges from the superfrozen chamber
Recently defrosted superfrozen tuna in a sashimi lunch prepared by Sushi Chef Shoichi Nagato
All superfrozen orders are packed in dry ice
Superfrozen tuna is sawed to order
Recently defrosted superfrozen tuna in a sashimi lunch prepared by Sushi Chef Shoichi Nagato
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  • Superfrozen Tuna : Freezing the Clock on Decay
  • The Many Incarnations of Ceviche
  • Recipe for Tuna Tartare by Anthony Bombaci
  • Seared Blue Fin Tuna by Mohhamad Islam
  • Sushi and Wine

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