Unomundo x Ocean Union: Premium Single Frozen Yellowfin Tuna – The Fresher, Smarter Choice
At Unomundo, we believe that the journey from ocean to plate should preserve not just the flavor—but also the integrity and health benefits—of the fish we serve. That’s why we’ve partnered with Ocean Union, a trusted name in sustainable seafood, to deliver high-quality Single Frozen Yellowfin Tuna that you can trust for both freshness and nutrition.
What is Single Frozen Yellowfin Tuna?
The term Single Frozen refers to tuna that is not frozen immediately after being caught. Instead, the fish are stored on ice aboard the fishing vessel to maintain freshness during the voyage. Once the catch reaches the processing facility, it is cleaned, portioned, and frozen—only once—before being shipped to customers.
This method retains the fish’s natural flavor, texture, and moisture, with no repeated freeze-thaw cycles that can degrade quality.
What about Double Frozen Tuna?
In contrast, Double Frozen tuna is handled differently:
The fish is frozen whole, directly on the boat right after being caught.
At the processing plant, it is thawed for cutting, filleting, or portioning.
Then, it is frozen again before shipping.
This double freezing process often leads to:
- Texture loss (more watery or mushy)
- Nutrient degradation
- Color fading
- And in some cases, the use of additives to improve appearance or water retention
- One-Time Freezing = Fresher taste and better mouthfeel
- No Chemical Soaking
- Higher Nutrient Retention (Omega-3, protein, and micronutrients)
- Firm, Sushi-Grade Texture
- Responsibly Sourced with Traceability
A study published in Journal of Food Engineering (2013) confirms that repeated freeze–thaw cycles significantly damage the muscle fibers of fish, resulting in a soggy texture and reduced nutritional value (Zhou et al., 2013). On the other hand, single freezing after proper chilling (like icing onboard) helps preserve natural quality and consumer appeal.
Another research from Food Control (2017) explains how double freezing can accelerate lipid oxidation and protein denaturation, both of which impact shelf life and taste (Martínez-Alvarez et al., 2017).
Experience the purity of the ocean in every bite. Choose Single Frozen. Choose Unomundo.
References:
Zhou, Q., et al. (2013). Effects of repeated freeze–thaw cycles on quality of fish muscle. Journal of Food Engineering, 116(2), 337–342. https://doi.org/10.1016/j.
Martínez-Alvarez, O., et al. (2017). Effect of freezing and frozen storage on the quality of fish. Food Control, 77, 221–231. https://doi.org/10.1016/j.
