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

Stalococcus 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; ;

FREEZING:

The freezing is realized with our nitrogen freezer 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