joii has been built on inventing new technology that delivers the finest quality products.

Our superfrozen / superthaw is the only process which enables the retention of sashimi tuna quality. Tuna is frozen at the ultra-low temperature of -60ºc onboard the boat on which it was caught as soon as it is landed.

We do this because it’s the only way to maintain the tuna’s natural characteristics. Freezing at the more commonly used -18ºc or using fresh or treated tuna simply doesn’t deliver product of the same quality to customers.

The tuna stays at this superfrozen temperature until it reaches our site to go through the superthaw process. This is our own patented process for refreshing superfrozen tuna. This is unique to our group and maximises tuna quality, taste, colour, yield and shelf life.

It also enables us to supply the whole of the UK and Northern Europe with tuna of a consistent high quality and price, and means that we are less reliant on volatile supply, the weather, or the fluctuations in fresh tuna prices.

At both our ready-to-eat raw fish facility in London, and a new added value site in Bologne we are always looking for ways in which technology can help our customers expand their menu, take cost out of their business, and enhance product safety.

Find out more about how joii and our fresh, dynamic, entrepreneurial, inventive attitude can help you.