WHOLE
Cooked, sized, IQF, IWP, master: approx. 12 Kg.
CLUSTER
Raw or cooked, sized, IQF, IWP, master: approx. 7 Kg.
MEAT
Fancy, cooked, 60/40 white/pink, packed in block of 400 gr. or 5 Lb.
Season: February – November

WHOLE
cooked, sized, IQF, IWP, master: approx. 8 – 16 Kg.
CLUSTER
Raw or cooked, sized, IQF, IWP, master: approx. 7 – 8 Kg.
MEAT
Fancy, cooked, 55/45 white/pink, packed in block of 400 gr. or 5 Lb.
Season: X y XI Regions: February -.November; XII
Region: July – November

IQF or Block
Whole
Fillets / Tubes
Tentacles
Wings
Season: Periodically. Highly migratory resource.

Color: amber white to light orange yellow.
MEAT
Cooked, IQF, sized, in plastic bags with or without vacuum of 1, 2, or 5 Lb., master: 10 Kg. or 20 Lb.
WHOLE VACPACK
Farmed, rope-grown, whole clean shell, without byssus, sized, vacuum-packed, pasteurized, frozen in plastic bags of 2 Lb. or 1 Kg., master: 10 Kg. or 20 Lb.
HALF-SHELL
Cooked, IQF, sized.
High season: Nov.- June.

The crabs used for meat and claws are of 3 types:
the Brown (Cancer Edwardsii), the Soft (Homalaspis Plana) and the Hairy (Cancer Setosus).
WHOLE CRAB MEAT
Meat is cooked, processed, vacuum packed, pasteurized, cooled in fresh water and frozen.
There are different options:
1) Only White meat (body meat only)
2) Only Pink meat (small claws, elbow, forearm and thin legs)
3) Combo: mix white and pink meat (50/60% white, 50/40% pink meat)
Packaging: Fancy trays of 1.0 Lb. or vacpac blocks of 2, 5 Lb. or 1 Kg.; master of 30 lb.
CRAB CLAWS
Cooked, clean, saw-cut (scored – optional) , with their 3 segments, frozen, sized, packaging: 5 or 10 LB poly bags, master 30 LB.
Season: year around

Atlantic Salmon (Salmo Salar); Coho (Oncorhynchus Kisutch); Rainbow Trout; (Oncorhynchus Mykiss).
FRESH and FROZEN; quality: premium/grade/industrial.
• HON: whole, eviscerated, sized, IQF, IWP, master 25 Kg.,
• H.G.: sized, IQF, IWP, master 25 Kg.,
• Fillets: Trim C / D / E, sized, IQF, IWP, master 25 Kg.,
• Portions: sized, IQF, bulk or vacuum packed.
• Steaks: sized, IQF.
SMOKED
1) 4, 8 oz. Tray, premium, sliced, vacpac, master 10 or 25 Kg.
2) Fillet Tray, 1-2, 2-3 lb., premium, sliced, vacpac, master 10 or 25 Kg.
Season: year around

FRESH:
Sea Urchin roes, in fresh in water solution with salt at 3%, in plastic vases of different sizes or dry in plastic trays (J type) with 100 or 150 gr., master: 3 Kg.
FROZEN:
Sea Urchin roes, fresh / blanched, graded, in 100 or 150 gr. lid cover plastic trays, master: 3 Kg.
Season: January 15 to October 15

LIVE
FROZEN
Meat, IQF, sized, packed in 5 Kg. bags, master: 20 or
25 Kg.
CANNED
in 24 can cases
Season: year around

FRESH or FROZEN IQF, straight or J cut, IWP, sized, master: variable by weight.
• H.G.
• H.G.T.
• Fillets, with or w/o skin, IWP/IVP, master 25 Kg.
• Portions, with or w/o skin, IWP/IVP, master 25 Kg.
• Steaks
High season: October-April