The Shock Fresh process begins in South Korea and Japan. First, the tuna is caught using a line and then frozen onboard to -60 degrees Celsius. By quickly freezing the tuna onboard, the cell structure remains intact, ensuring the fish's quality is preserved.

Upon arrival at the harbor, the tuna is immediately transported to the freezer. From the cold storage, the tuna is processed, inspected, and then transported further.

Below, you can see the process divided into three stages:

1. The Catch
2. Arrival in the Netherlands | Processing
3. On Your Plate | Gastronomy