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BRUSSELS SEAFOOD EXHIBITION APRIL 2005
FALKLAND SNOW CRABS paralomis granulosa From the shallow nutrient rich in-shore waters to the south of the Falklands these crabs produce pure highest quality succulent natural meat with no additives or preservatives. These plentiful crabs feeding off the nutrient rich waters of the Falkland Islands coast are caught by potting boats at a depth of up to 30 metres. Waste fish offal is used as bait with pots being laid for 2-4 days at a time. ©Day - fishing boats are used and the catch is delivered daily to the factory in Stanley. ©Processing is carried out at the factory in Stanley. The crabs are broken up into clusters before being cooked in two 400 litre tanks. The cooked clusters are then immersed into a cooling tank before being hoisted through to the shelling room. There is only red and white meat in these crabs which has a unique distinctive sweet taste. Boxes of clusters are also made up and packed in standard 5-6 kg wax lined boxes. Crab claws can either be packed whole or the meat extracted and either mixed with leg meat or sold separately
The cooked clusters are pealed before the meat is extracted from the legs by compressed air guns. By using this extraction method the meat mainly remains in a whole piece. The meat is then left to drain before being packed into blocks of 7-9 kgs and then blast frozen. The blocks are wrapped in blue plastic and packaged in standard fish boxes. Timing of processing and packaging is crucial and various methods can be used to satisfy the buyers needs. Transportation from the Falklands will be in reefer containers to a port in the South of England approximately every 2 months. There is a weekly air line via Chile to Europe which has yet to be used and may be cost effective.
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Send mail to
simonhardcastle@falklandsfresh.horizon.co.fk with questions or comments
about this web site.
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.JPG)
