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VACUUM-PACKED tuna steaks were individually instrumented with thermocouples and frozen in liquid freon and in a still air storage freezer to obtain experimental freezing rate data under different surface heat transfer rates. These data were then used to verify a computer model for predicting the freezer residence time for vacuum-packed tuna steaks to be frozen in a commercial brine freezer. This residence time served as a basis for equipment and system design of a small scale commercial processing plant. Economic feasibility based on process economics was projected. Results showed that the estimated cost to manufacture allowed sufficient seaonal profit at competitive selling prices to pay back the estimated cost of plant and equipment in less than one season (6 months) of continuous operation at full capacity.