Fresh Blue Swimming Crab

DESCRITPION: Blue swimming crab 100% alive; no soft shell crab or black spotted crab SCIENTIFIC NAME: Portunidae: Portunus Pelagicus /Segnis CATCHING AREA: Mediterranean sea FAO 37 area. CATCHING TEHCNIQUES: crab trap; crab net atching SIZE: 90 gr up (raw fresh crab); 80 % of quantity 90 gr-200 gr RECOVEY RATE: from fresh to steamed: 70 to 80 % YIELD: 35 to 45 %: according to season; the summer season highest yield COULOUR OF THE MEAT: White TASTE: Sweet corn FOOD SAFETY: Microbiological characteristics and acceptable limits E. coli: <102 cfu/g Staphylococcus aureus: <102 cfu/g Salmonella spp.: Absent/25g Chemical characteristics and acceptable limits Mercury <0,50 mg/kg Lead < 0,50 mg/kg Cadmium < 0,50 mg/kg Organoleptic characteristicsAspect: Dehydration absent. Colour: Typical, characteristic of the species. Odour and flavour: Normal, characteristic of the species. Preparation and handling information Storage at -18oC Defrost and prepare as fresh. Never refreeze thawed products. Address : «Athena pro Immb, Lotis jinene eddounya, bloc a 3 Et App 34, la Marsa Tunisia ; Factory: Ben Guerden road km 9; Zarzis 4170; Email: ; FREEZING: The freezing is realized with our nitrogen freezer cell; capacity 600-1000 kg capacity per cycle Temperature – 90 °C; 25-30 Minutes per freezing cycle PACKAGING: the final product frozen whole cooked crab is packed in plastic alimentary bag and put in cartons of 10 kg; 1850 cartons per container. All the used packages meet the requirements for food use. The product is processed and packed in a plant with approved HACCP. PROCESS DESCRIPTION : The whole cooked blue swimming crab product is our main specialty. our crabs freshly caught are coming to factory alive, well handled during the transport operation; they are finestly selected to separate the soft shell crabs; then steamed alive to have the highest quality of organoleptic features such as orange color, the original smell of specy and good texture of crab meat. We use traditional manufacturing practices for cooking that are recommended by our clients so ensure an authentic quality of the final cooked crabs. Our cookers are well equipped to master the cooking parameters mainly the temperature; time and pressure during the steaming process. This ensure for us a good yield (35 to 45 %) according to the season and a bit chewy nice texture of the picked crab meat with its sweet corn taste