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mickvonmerk...
dunno.
would ne nice to hear from the company.
~Rig
Why hasn't there been a press release since Dec. 2005?
I'm thinking about dabbling into this stock but am still in the research stages. Any company info would be greatly appreciated.
mickvonmerk...
still quiet here in SUSHI land for now.
Pebbles never delivered the audits, that was taken off there months ago.
~Rig
rig offering 5k @ .07 for a few days as a test we had some volume days wheir the pps dipped.
pbls what happned you took them of you fav list. What was the reason because it sure was right.
we need some new in this puppy
hang tough with this stock, I believe it will be a winner down the road...
http://www.newsday.com/news/health/ny-p2sushi044917659oct04,0,1311815.story?coll=ny-health-print
Health/ScienceFishing for safe sushi
BY ERICA MARCUS
Newsday Staff Writer
October 4, 2006
It's lunchtime at Deli Worx in Melville, and office workers in the mood for a club sandwich or meatball hero are finding something else on the takeout menu: sushi. Raw fish, it seems, is the new wave at all sorts of Long Island food outlets, from delis and malls to supermarkets and steak houses.
Yet the new ubiquity of sushi raises a major safety concern: Is the fish fresh?
Eating sushi has always required a sense of trust between chef and customer, but the traditional sushi bar provides a considerable level of security: the raw fish is on display, as is the sushi chef's skill in handling it. Elsewhere, the consumer may have no clues to the sushi's origin or quality apart from its appearance.
Some non-traditional sushi outlets are taking steps to reassure customers. At Deli Worx, owners Maurice Guidi and James Spinnato make no secret of the provenance of the maki rolls they have just started selling: They are made at Blue Ocean, an Asian restaurant in Bethpage. "We get it fresh every morning by 11 o'clock," said Guidi, who added that the rolls, usually priced about $6 to $7 (which includes a salad), sell out pretty quickly.
More often than not, however, consumers have to rely on their own powers of sushi observation. And there's little help from the Food and Drug Administration.
"It's always best to cook seafood thoroughly to minimize the risk of food-borne illness," reads a statement on the FDA Web site. "If you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen," a process that kills any parasites.
In fact, most fish for sushi is previously frozen and then defrosted, said Stacey Viera, a spokeswoman for the National Fisheries Institute, a trade organization for the seafood industry, but that doesn't mean the fish has been handled properly after it was defrosted.
Viera advised wary consumers to look at the fish's color. "The brighter the flesh, the fresher it is," she said. "You want tuna that looks really red, salmon that looks really orange, fluke that looks really white."
Another clue is the fish's apparent texture. "It should look firm and moist, and the flesh should not be separating - that is a dead giveaway that it is getting old," she said.
Viera also said to use your nose. "Fresh fish smells faintly like the ocean, with no 'fishy' smell." A reputable establishment, she said, "should not object if you "pop open the package and take a whiff."
Finally, "don't be afraid to ask questions: When was this made? Where was this made?" If they don't answer, she said, "go find another sushi place."
scottrade wont let me put a bid in wats up with that
Mr Eddie Okita was there and most pleasant. Mr Okita was very intelligent and backed by many years of wisdom. His company Sushitrend, he explained, is a culmination of many years of his ideas and hard work. I got a sense that he knew exactly what he needed to do to make his comapny a major producer / distributor and was on schedule.
My gut impression was he wanted enough employees trained and educated enough to run the assembly lines efficiently so he could fill every order on demand as well as stockpile frozen orders efficiently.
I didn't think order flow was a concern for them, they seemed to have more business then they could handle.
ValueFinder8,I was an ID theft victum 6 years ago and I dont trust computers...so I would love to talk 1 to 1 but I just dont know enough about the internet to take a risk.I can say this...
I want to talk to the owners again about there product.I worked for Banzai Sushi in Seattle back in 2001 and now that I am a little older I want to take advantage of my experiance.
I want to call the owners back to see if they want a sells rep. in So.Cal.... I'll tell you what...give me a phone # to call and I will ring you up.
nice i hope some news is on the way those big prints are mature now.
mickvonmerk...
Minado does huge business, I have been there dozens of times.They have around 50 people working there at all times.
~Rig
nice maby some day
i would like a contract with mac donalds
here's a place that SUSZ needs to do business with...
really awesome!
so if your reading the board SUSZ, go gettum!
http://minado.com/
~Rig
who did you talk to at the company
I am interested in finding out more info on the patent pending time table and likley hood of winning a pattent
ValueFinder8...
very nice report!
thanks
~Rig
Sounds good to me.Interesting news from you.What is the safest way to get in touch?I will write more fri. night after the dinner shift.
sushimike, please send me an email so we can talk. Thanks.
Mick, I just tasted this companies product and toured the processing facility and I must say, we are sitting on a potential goldmine. The stainless steel kitchen is immaculate, cleanest kitchen I ever saw. They have several lines of Sushi and 5 people working beside the 2 owners.
There are 2 "assembly" lines, supposedly they can handle 2 Million pieces a day and they were currently settting up a third line. The amount of Rice and Fresh Fish was mind numbing and the flow of food had to be bringing in a ton of cash.
The most interesting aspect was that they can produce just about as much sushi on demand as anyone would want. The bigger picture was they have these giant freezers capable of bringing the Sushi and other delicacies down to minus 60 degrees in less than 4 minutes and there technology is supposedly patented. The need for that technology was not only so they have the ability to fill Major Grocery store chain demands of 10 Million plus pieces, but also any frozen food supplier would love to have their frozen food taste as fresh as when it was prepared. And that is what I think this freezing technology is all about.
When I asked about investing, they pointed me to the ticker symbol and said to find news via Business Wire in the coming months. The actual free trading float of what is available they said was under 7 Million.
Hope this helps
still wating to see if any news comes out of those prints
RIG will you add susz to the food prcessing list
on the blue too bar under BOARDS, otcbb, food processing/ packeging!!!! Thanks
Here we go again seems like somthing is up I caned all my offers
Nope and never received a return e mail 3 times ~Rig
did u ever chat with the company?
dunno mick, I am watching also ~Rig
poised for a break above .10
I am very very long for SUSZ...I have no choice because I am working around 55 hours a week making sushi...when summer hits in so cal and in other places where it is hot...people feel uncomfortable and eat salads and sushi.On Fri. we had 200,000 traded for this company.
If anyone would like to talk to me please do it......
what can I say....here is an oppertunity to talk to a sushi chef...I feel that SUSZ will be a growth company
i seemes to have some accumulation lately
We need some PR's.I talked to the owners and they were pretty nice and outgoing when I talked to them.I can tell you this...
they are japanese owned and they have frozen uni,which was suprising.I called them over 3 to 4 months ago and to tell you the truth I can't remember the rest of the conversation.Anyone out there tried to call some of the chefs at the casinos ST makes it's products for.If I ever go to vegas,I will check this co. out.....with SUSZ I hope that what ever happens with SUSZ in vegas dosn't stay in vegas!!!!!!!!!
P.S. I have been thinking of finding out if they want to expand in So. Cal. because it would be a lot of fun too be a sales rep for them.I love nanbanzuke....try it if it's at your local sushi bar.
I thought Kirin was owned by BUD
Yeah,I heard something about a product they have that is avoinding some sort of beer tax in Japan....I need to look at the stock sometime.
I happen to think Kirin is quite exciting!
sushimike...
In time, this play will be discovered.Buy when no one wants them IMO.
~Rig
Well,working at a sushi bar,I can tell you this....people drink japanese beer and sake when they eat japanese food.So more sushi eaten means more japanese beer and sake being drunk. Benehana and Kirin arn't as exciting as penny stocks but I do believe in thier growth potential.
I don't have a clue about thier financials,but I have a few ideas too......when you look at it,two major issues with sushi are shelf life and skilled labor.It would be very easy for Sushi Trend to ship it to grocery stores where it could be stored in freezers and taken to thaw in a fridge....before being plased to sell to the public.This could take out the problems of spoilage.Also catering companies could order precise amounts for thier events!!!They could have a specialty food product that works great for events i.e. finger food.They just need to transfer if from the freezer to the cooler the night before.Nough said for now.
susz could be a infrastructure target for Benihana
O I know BNHNA I used to go to Haru in NYC
What does Kirnin the bear have to do with sushi?
Are Benihana and Kirin big listed companies
As far as I know this is the only penny stock directly related to sushi production as a frozen food.I do this for a living and at one point in the summer of 2001,I worked for a company in Seattle called Banzai Sushi.They make frozen sushi and it is sold through out europe and the U.S.I havent contacted the company in 5 years but I can remember the junk they made with elderly chinese labor and how high the demand was for thier product.
As a sushi chef of 15 years I can say this...sushi has the biggest potential as a food product of the future.The growth potential is amazing to me.This is my second "blog" post so if anyone wants to know more about what I think please leave a message.
If you like sushi investing you should look at Benihana and Kirin.
I have a lot of detailed info to share but I need a question first.Thanks from San Diego
P.S.
I think this could break out above .10
It would be nice to get some news from the company
I have been a sushi chef since 1991 and I dont know any details about SUSZ but I know this buisness very well and I put some money into this a few months ago.
Lets talk sushi...
what do you mean?
i would like so see that offer @ .07 taken out on some nice volume.
likewise no call backs but this is a flipper for me i wont go over 200k
mickvonmerk...
not that I know of but it would be nice for them to call back.Like I said, this is a long play for me but yes I am not happy in the short term.
~Rig
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