Razor Clam Meat

Ensis Ensis

Razor clams from the Netherlands. After a 12-hour de-sanding process, the high pressure cleanly separates the ligament from the shell and removes the remaining impurities. By not using steam we preserve all its properties. We guarantee that all razor clams are live before the high pressure and deep freezing process.

This process gives us:

- Sand/impurities removal
- Food safety.
- 2-year expiry date, being a deep-frozen raw product.
- Lower preparation cost.
- Multiple culinary solutions.
- Stable price throughout the year.

*HIGH PRESSURE:
It is a chemical-free process, which consists of applying high hydrostatic pressures (with water) to the live product. This allows us to shell the raw product and maintain its characteristics.

Technical Information:

Origin:

  • The Netherlands (FAO27)

Time of capture:

  • February – April

Presentation:

  • 500g vacuum packed
  • 5-unit packages

Size:

  • Medium

Applications:

Thawing methods:

  • Not necessary. Direct cooking.
  • Leave in cold store for 8 hours.

Processing methods:

  • Heat cooking
  • Prepared uncooked.

Related Products

BLAQUS SEAFOOD PRODUCTS

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 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

Contact Us





Do NOT follow this link or you will be banned from the site!