RAW PRODUCT SHELLED BY HIGH PRESSURE
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.
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.
CERTIFICATE OF ORIGIN
Professionalism and transparency are our main values. Our commitment is to search for the best raw material, certifying its origin.
MULTIPLE CULINARY SOLUTIONS AND FOOD SAFETY
We offer the product in optimum condition, so that the customer only needs to unleash their creativity.
BLAQUS SEAFOOD PRODUCTS
Check the detailed sheets of our Blaqus Seafood products. Do not hesitate to ask for any further detail.
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.
DetailsEuropean 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.
DetailsCanadian 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.
DetailsCanadian 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.
DetailsLangoustine 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.
DetailsLangoustine 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.
DetailsKing 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.
DetailsHalf 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.
DetailsScallop
Canadian scallop meat, caught and deep-frozen onboard to preserve the best qualities of the product.
DetailsClams
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.
DetailsCockles
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.
DetailsRazor 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