WHO WE ARE

ABOUT US

WHO ARE WE

A Sustainable Exotic Fish Company





As a Biochemical engineer by training, Philip Ha of ECOWA Inc.  was  involved in the fresh and frozen Food & Seafood industry for the last 35+ years.



Due to his academic training, and his desire for on-going intensive education learning process over the years, Philip was working in the Food, Biomedical and IT industries since 1976 in various positions from start up such like Production clerk, then moving up thru the corporate ladder into various positions such as Microbiologist, Chemist, QA Manager, Production manager, Process Design engineer, Engineering Director, Industry Sales Manager, VP technology, thru various successive  organizations such as S. Corsh & Sons (meat packers and producers of industrial processed meats like pepperoni, smoked meats …), Lido Biscuits  (a Culinar division), Cadbury (the famous Caramilk chocolate),   CRIQ ( Industrial Research Center of the Gvt of Quebec),  NRC – IRAP program Division of the National Research Council of Canada,  Laboratoire Médicus( the oldest and largest Orthopedic Laboratory in Québec), President of Médicus Technologies International Inc. for the RSDE and International Marketing for the sale of the U- Knee 3D motion range Knee prothesis, Sogelco (International  Seafood Trader and Lobster processor), Hypertec (the largest IT Value added Reseller in Canada), MASS Consultants (Technical consulting mostly for biomedical and food Projects on international countries), and then since 2004, start up E-Covima and then ECOWA for the importation of exotic fish and seafood trade in Canada. Our expertise in importing and distributing Quality products, at a competitive price. We concentrate in mostly specialties exotic fish and seafood   destined for the Sushi trade.    Our reputation is well known and far reach the Trade. – Refer to our section on MEDIA and PROMOTION  here underneath.     

Philip Ha of ECOWA Inc.

Since 2004, we were mystified by the quality of Red Meat and especially Tuna loin and meat either newly boned, or preserved with Modified Atmosphere Packaging, Oxygen treatment, Ozone preservation, CO and Smokeless processing, Antioxidant and or Nitrite curing … and or a combination of these various methodologies. Whatever manufacturers used to extent the natural color and quality of the meat after they killed, gutted the animal, one factor remain truthful: one can only preserve the quality of the meat once and only it has been killed by using very low temperature freezing.

Only with the advancement of science and technology, we learn the truth that the meat continues to deteriorate on its own, due to the activity of the existing enzymes in their natural Oxidation – Reduction biochemical via an anaerobic process (i.e. without oxygen). This knowledge applies to all meat coming from any hot blood animal living either on earth or at sea.

For centuries, Japanese fisherman have fed the insatiable appetite of their homeland by fishing locally and bringing home the tuna within a few days of catch. But as time progressed and consumption continued to rise, the fisherman had to travel longer and longer distances to harvest this prized specie.

To maintain the sashimi quality of the fish on these longer trips, a new type of super-freezer was introduced. Regular freezers, which only provide temperatures to 0° F, were found to be insufficient in locking in the “just caught” characteristics of tuna and ultimately were not a good solution. Japanese engineers developed a new type of “super” freezer that holds a temperature of -76° F / -60 o C.

At this low temperature, the deterioration of tuna or any fish or seafood caught would stop instantaneously, thus preserving the catch for longer periods of time.

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