
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
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
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
Lobster Split
Half lobster with carapace next to its clamp and elbow peeled by high pressure. We empty the head and fill that space with the clamp and elbow. Deep-frozen at -80ºC in order to keep all its properties intact.
Details
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
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 & 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
Canadian Scallop
Canadian scallop meat, caught and deep-frozen onboard to preserve the best qualities of the product.
Details
Pacific Scallop
Scallop grown in suspended nets, we collect when the characteristics of the meat, coral and size are appropriate. We deep freeze at -80Cº preserving all the characteristics 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