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
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
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:
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
