Landing Seafood
Landing Seafood
Landing Seafood

RAW PRODUCT SHELLED BY HIGH PRESSURE

Landing Seafood

The high hydrostatic pressures allow us to shell the raw product and preserve all its qualities, without cooking or using chemicals that may adulterate the final result.

Landing Seafood
Landing Seafood

DEEP FREEZING
IMMEDIATE IQF

The rapidity in the production processes is essential to be able to preserve all the qualities of the product and give a 2-year expiry date.

YIELD
AND STABLE PRICE

100% use of the product without processing costs. With total certainty that there will be no variations in prices during the periods of greatest consumption.

Landing Seafood
Landing Seafood

CERTIFICATE OF ORIGIN

Landing Seafood

Professionalism and transparency are our main values. Our commitment is to search for the best raw material, certifying its origin.

Landing Seafood
Landing Seafood

MULTIPLE CULINARY SOLUTIONS AND FOOD SAFETY

Landing Seafood

We offer the product in optimum condition, so that the customer only needs to unleash their creativity.

Landing Seafood
Landing Seafood
Landing Seafood

BLAQUS SEAFOOD PRODUCTS

Check the detailed sheets of our Blaqus Seafood products. Do not hesitate to ask for any further detail.

Landing Seafood

Canadian lobster tail and claws

Canadian hard-shell lobster subjected to high pressure to separate the meat from the carapace. Deep-frozen at -80ºC in order to keep all its properties intact.

Details

European lobster tail and claws

European lobster subjected to high pressure to separate the meat from the carapace. Deep-frozen at -80ºC in order to keep all its properties intact.

Details

Canadian lobster heads

Once the high pressure processing is finished, the heads with their respective legs are deep-frozen quickly in order to keep all their coral intact.

Details

Canadian lobster broken meat

Canadian lobster meat, which has some type of breakage or imperfection after being put through high pressure. Deep-frozen at -80ºC in order to keep all its properties intact.

Details

Langoustine tails

Langoustine or Norway lobster 00 subjected to high pressure to separate the meat from the shell. Deep-frozen at -80ºC in order to keep all its properties intact.

Details

Langoustine heads and claws

Once the high pressure processing is finished, the heads with their respective claws are deep-frozen quickly in order to keep all their coral intact.

Details

King Crab

King crab from the Barents Sea, subjected to high pressure to separate the meat from the carapace. Deep-frozen at -80ºC in order to keep all its properties intact.

Details

Half Shell Oyster

Half-shell oyster from the French Brittany. Subjected to high pressure processing, which allows us to cleanly open the oyster and separate the ligament from the shell. Deep-frozen at -80ºC in order to keep all its properties intact.

Details

Scallop

Canadian scallop meat, caught and deep-frozen onboard to preserve the best qualities of the product.

Details

Clams

Clam meat from the French Brittany, subjected to high pressure processing to separate the ligament from the shell and get rid of all impurities. Deep-frozen at -80ºC in order to keep all its properties intact.

Details

Cockles

Cockle meat from the French Brittany, subjected to high pressure processing to separate the ligament from the shell and get rid of all impurities. Deep-frozen at -80ºC in order to keep all its properties intact.

Details

Razor clams

Razor clam meat from the Netherlands, subjected to high pressure processing to separate the ligament from the shell and get rid of all impurities. Deep-frozen at -80ºC in order to keep all its properties intact.

Details
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