Seafood Products
Wild Argentine Santolla Southern Red King Crab
"The Star of the South Atlantic – Sustainable, Succulent, and Superior."
The Argentine Advantage
Our Santolla is wild caught in the pristine, icy waters of the Argentine Patagonian shelf. Unlike other regional options, our fishery is a global leader in sustainability and processing technology.
- MSC Certified: The Central Patagonian fishery is Marine Stewardship Council certified, meeting the highest global standards for sustainable wild-caught seafood.
- Vertical Integration: We control the entire process from our own vessels to the final master case, ensuring 100% traceability.
- Frozen at Sea (FAS): To lock in the delicate sweetness, our crab is cooked and blast-frozen right on the vessel within hours of being caught.
Flavor & Culinary Profile
Argentine King Crab is celebrated by chefs for its "subtle elegance."
- Flavor: Naturally sweeter and less briny than its Northern cousins.
- Texture: Tender, barely fibrous, and succulent. It holds its shape perfectly in high-end culinary presentations.
- Appearance: A naturally brilliant scarlet shell that maintains its vibrant color afterthawing, making it the centerpiece of any seafood platter or retail display.
Product Availability & Specs
| Form | Size Grade | Master Case | Best Use |
|---|---|---|---|
| Premium Clusters | Large (>500g) / Medium (350–500g) | 10 lb. / 20lb. | High-end dining, Steakhouses |
| Legs & Claws | 16/20, 20/24, 20/up count | 10 lb. Bulk | Buffet, Retail bags, Casual dining |
Distributor Quality Guarantees
- Low Glaze: Strictly 5%–7% protective glaze. You pay for crab meat, not ice.
- No Additives: 100% natural, chemical-free, and processed with pure brine.
- Clean Shells: Our sorting process ensures shells are free from melanosis (black spots) and barnacles.
- Reliable Supply: Peak harvest runs from January to May, providing consistent inventory when Northern Hemisphere seasons are closed.
Nutritional Facts (Per 100g Cooked)
- Calories: ~80–95 kcal
- Total Fat: < 1g
- Protein: 16g – 18.8g
- Sodium: ~594mg
- Potassium: ~203mg
- Key Nutrients: Excellent source of Vitamin B12 and Omega-3 fatty acids (specifically EPA and DHA).
Wild Argentine Red Shrimp
"The Lobster of Shrimp – Wild-Caught, Cold-Water Excellence."
General Product Description
Unlike common farm-raised shrimp, our Argentine Reds are 100% wild-caught in the icy, nutrient-rich waters of the South Atlantic.
- Naturally Red: These shrimp have a stunning deep-red color while raw, which brightens significantly upon cooking.
- Lobster-Like Profile: Known for a sweet, robust flavor and a "snap" in texture that mimics lobster tail.
- Chemical Free: Our premium packs are typically processed without phosphates or bleaching agents, appealing to the "clean label" market.
- Sustainability: Sourced from fisheries currently engaged in comprehensive Fishery Improvement Projects (FIPs) and MSC certifications.
Product Availability & Specs
Argentine Red Shrimp use a specific grading system (L for Whole/Head-on and C for Tails).
| Form | Size Grade | Master Case | Best Use |
|---|---|---|---|
| EZ Peel (Shell- On/Split) | 21/25, 26/30 | 8/2 lb. (16 lb.) | Grilling, Peel-and-Eat, Steamer Pots |
| P&D Tail-Off (Peeled) | 10/20, 21/30, 41/60 | 16/1 lb. or 8/2 lb. | Pasta, Risottos, Scampi, Tacos |
| Tail-On (Shell-On) | 21/25, 31/40v/td> | 16/1 lb. or 8/2 lb. | Shrimp Cocktail, Skewers, Fried Shrimp |
Key Selling Points for Distributors
- Frozen at Sea (FAS): The highest quality tier. Shrimp are processed and frozen directly on the trawler within hours of the catch to ensure peak sweetness.
- Year-Round Versatility: While the peak harvest is October through March, our deep-freeze supply chain ensures consistent availability for your year-round contracts.
- Value Proposition: Argentine Reds provide a "gourmet" upgrade to menus. Chefs can charge a premium for "Wild-Caught Patagonian Shrimp" compared to generic "farmed white shrimp."
Technical & Packaging Details
- Glazing: Standard 5% – 10% protective ice glaze to maintain moisture.
- Master Case: * HOSO/HLSO: Usually 12 kg (composed of 6 x 2kg boxes).
- P&D: 10 lb. or 20 lb. bulk cases, or 2 lb. retail-ready bags.
- Storage: Maintain at -18°C (0°F). Shelf life is 24 months when stored correctly.
Argentine Red Shrimp (Pleoticus muelleri) Known for their lobster-like flavor, these shrimp are naturally low in fat and a dense source of protein.
Nutritional Facts (Per 100g serving Raw)
- Calories: ~80–90 kcal
- Total Fat: 0.5g – 0.9g
- Cholesterol: ~146mg – 165mg
- Protein: 16g – 19g
- Key Minerals: Contains roughly 35mg of Calcium and 1.75mg of Iron.
King Crab (Red, Blue, & Golden)
"The Crown Jewel of the North – Colossal, Buttery, and Unrivaled."
General Product Description
- Scientific Names: Paralithodes camtschaticus (Red), Paralithodes platypus (Blue),
Lithodes aequispinus (Golden/Brown) - Commercial Names: Russian King Crab, Kamchatka Crab, Brown King Crab
- Origin: Wild-caught, FAO Area 61 (Sea of Okhotsk, Bering Sea)
- Product State: Pre-cooked and Brine-Frozen (IQF) or Blast-Frozen
Product Forms & Grading
Russian varieties are graded by the number of legs per 10 lb. (4.54 kg) unit.
| Form | Size/Grade | Best Use |
|---|---|---|
| Clusters (Sections) | 6/9, 9/12, 12/14, 14/17 | High-end banquets, retail display |
| Single Legs & Claws | Colossal (6/9), Jumbo (9/12) | Steakhouse center-of-plate |
| Merus (Shell-On) | 80–120g, 120–140g, 140g+ | Fine dining appetizers, luxury platters |
| Splits / Scores | Pre-scored or Length-cut | Table-ready "snap and eat" service |
Technical Comparison: Red vs. Golden
For distributors, the Golden variety provides a more budget-friendly luxury entry point compared to the premier red variety.
| Feature | Red King Crab | Golden (Brown) King Crab |
|---|---|---|
| Shell Color | Burgundy (raw) to deep scarlet (cooked) | Honey-hued to rich amber/orange |
| Flavor | Bold, rich, and velvety | Clean, mild, and lightly sweet |
| Texture | Thicker, satisfying strands | Fine, delicate strands that flake easily |
| Meat Fill | High; shells are typically full | Lower meat-to-shell "infill" ratio |
Packaging & Logistics
- Standard Pack: 20 lb. (9.07 kg) master cartons
- Glazing: Standard 10% protective ice glaze (5% for high-premium packs)
- Shelf Life: 24 months from production date at -18°C (0°F) or colder
Nutritional Facts (Per 100g Cooked)
- Calories: 84–97 kcal
- Protein: 18g – 19g
- Total Fat: 1.1g – 1.5g
- Sodium: 0.6g – 1.5g
- Key Nutrients:Excellent source of Vitamin B12, Zinc, and Selenium
Snow Crab (Opilio & Bairdi)
"Sustainably Harvested, High-Yield Sections for Premium Food Service and Retail"
General Product Description
- Scientific Name: Chionoecetes opilio (Opilio) and Chionoecetes bairdi (Bairdi/Tanner)
- Common Name: Snow Crab, Queen Crab
- Origin: Wild-caught, FAO Area 61 (Sea of Okhotsk, Bering Sea) and FAO Area 27 (Barents Sea)
- Product State: Pre-cooked and Brine-Frozen (IQF)
Product Forms & Grading
Snow crab is almost exclusively sold in Clusters (sections consisting of 4 legs and 1 claw).
| Form | Size Grade (Cluster Weight) | Common Description |
|---|---|---|
| Opilio Clusters | 4+ oz, 5/8 oz, 8/10 oz, 10/12 oz, 12+ oz | M, L, LL, LLL, 4L |
| Bairdi Clusters | 12/14 oz, 14/16 oz, 16+ oz | Significantly larger than Opilio |
| Cocktail Claws | Cap on or Cap off | Graded by count per lb. (e.g., 9–12 ct) |
Technical Comparison: Opilio vs. Bairdi
Understanding the difference is key for your sales team, as Bairdi typically commands a 20% to 30% price premium.
| Feature | Opilio (Opie) | Bairdi (Tanner) |
|---|---|---|
| Harvest Weight | 1.5 – 2.5 lbs. | 2.5 – 5.0 lbs. |
| Meat Yield | ~17% | ~20% (Fuller, thicker legs) |
| Flavor | Light, sweet, and delicate | Richer, bold "umami" sweetness |
| Flavor | Smoother, rounder carapace | "M-shaped" mouthparts and sharp spikes |
Packaging & Technical Standards
- Standard Master Case: 30 lb. (13.6 kg), 20 lb. (9.07 kg), or 10 lb. (4.54 kg) cartons.
- Freezing: Most Russian snow crab is FAS (Frozen at Sea) using brine-freezing technology to prevent the meat from sticking to the shell.
- Quality Grades:
- Grade #1: Bright, clean shell; no black spot; high meat fill (80%+).
- Grade #2: Darker shell or slight scarring; lower meat fill; ideal for buffets or extraction.
- Glazing: 10% standard protective glaze.
Nutritional Facts (Per 100g Cooked)
- Calories: ~90–110 kcal
- Protein: 18g – 23g (Very high protein density)
- Total Fat: 1.1g – 1.5g
- Sodium: ~540mg – 1,000mg (due to brine cooking/freezing)
- Key Minerals: High in Zinc, Iodine, and Omega-3 fatty acids.
Wild Argentine Hake
"The Versatile Whitefish of the South Atlantic – Clean, Mild, and Sustainable."
General Product Description
Sourced from the cold, deep waters of the Southwest Atlantic (FAO Area 41), Argentine Hake is a staple for distributors worldwide who require consistent quality and versatile applications.
- Sustainable Management: The fishery is subject to strict management by the Federal Fisheries Council and INIDEP, with major freezer fleets currently operating under a Fishery Improvement Project (FIP) to reach full MSC status.
- High-Yield Processing: Known for its elongated body and large head, Hubbsi hake provides a high meat-to-bone ratio, making it an efficient choice for large-scale
foodservice. - Nutritional Profile: A lean "white fish" with less than 3% fat, high in Omega-3 fatty acids, and rich in Vitamin B12 and minerals like selenium.
Product Form & Grading
Argentine Hake is available in several commercial formats tailored for importers and wholesalers
| Form | Size Grade | Packaging | Best Use |
|---|---|---|---|
| HGT (Headed,Gutted, Tail-off) | 80–300g, 300–500g | 10kg or 25kg Cartons | Wholesalers, Retail Processors |
| Fillets (Skin-on or Skinless) | Interleaved or IQF | 12kg or 18kg Master Cases | HORECA, Fine Dining, Fish & Chips |
| Interleaved Blocks | Graded by weight | 6kg blocks (18kg Master) | Industrial Processing, Institutional Prep |
| Mince / Sausage | Fine ground, skinless | Custom Doypacks or Bulk | Fish Cakes, Burgers, Fillings |
Key Selling Points for Distributors
- Flavor Profile: Extremely mild and "non-fishy," which makes it a favorite for children’s menus and high-volume school or hospital contracts.
- Year-Round Supply: While peak availability is February through November, the land-frozen and sea-frozen supply chains ensure year-round stock for long-term contracts.
- Culinary Versatility: Its firm, white meat holds up well whether it is baked, grilled, or fried.
- Competitive Pricing: Offers a significantly more affordable price point compared to North Atlantic whitefish while maintaining similar culinary performance.
Technical & Quality Standards
- Freezing Methods: Available as Frozen on Board (highest quality) or Landfrozen.
- Natural Product: 100% natural Hubbsi Hake with no chemical treatments or additives.
- Traceability: Full documentation provided, including SENASA plant registration and FAO 41 catch certificates.
Nutritional Facts (Per 100g serving Raw)
- Calories: ~75–78 kcal
- Total Fat: 0.9g – 1.3g
- Protein: ~16g – 18g
- Omega-3s: Provides roughly 0.07g of Omega-3 fatty acids per serving.
- Vitamins & Minerals: Rich in B-complex vitamins (B6, B12, Niacin) and essential minerals like Selenium, Magnesium, and Iodine.
Chilean Sea Bass
"The Gold Standard of the Southern Ocean – Silky, Decadent, and Melt-in-Your-Mouth."
General Product Description
- Scientific Name: Dissostichus eleginoides (Patagonian) or Dissostichus mawsoni (Antarctic)
- Commercial Names: Chilean Sea Bass, Toothfish, Merluza Negra (South America), Mero (Japan)
- Origin: Wild-caught in the sub-Antarctic waters of the Southern Ocean (FAO Areas 41, 48, 57, 58, 81, 87)
- Harvest Method: Primarily deep-sea longline
- Sustainability: Highly regulated by CCAMLR; MSC-certified stocks are available and highly recommended for major distributors.
Product Forms & Grading
Because these fish can grow to over 200 lbs., they are typically sold in large, versatile formats.
| Form | Size Grade (kg) | Description |
|---|---|---|
| H&G (Headed & Gutted) | 4/6, 6/8, 8/10, 10/12, 12/15, 15/20 | The industry standard for wholesalers. Usually J-Cut. |
| Skin-on Fillets | 1–3 kg, 3–5 kg | Large, thick-cut fillets often sold interleaved or IQF. |
| Portions | 6 oz, 8 oz, 10 oz | Vacuum-packed (IVP) for retail or consistent plating. |
| Cheeks & Collars | Various | Highly prized specialty cuts with intense flavor and "tender-meat" texture. |
Technical & Culinary Profile
- Flavor: Mild, buttery, and slightly sweet.
- Texture: Large, moist flakes. The high fat content gives it a "melt-in-your-mouth" feel.
- Processing: Usually FAS (Frozen at Sea) on factory vessels. Land-frozen is rare but exists.
- Glazing: 3%–5% protective glaze is standard for high-end H&G product.
- Color: Raw meat is snowy white to ivory; it remains brilliant white when cooked.
Packaging & Technical Standards
- Master Case: 10 kg, 20 kg, or variable weight "totes" for H&G.
- Storage Temperature: Maintain at -18°C (0°F) or colder.
- Shelf Life: 18–24 months when properly frozen.
- Handling: Thaw slowly under refrigeration (12–24 hours for portions, up to 36 for (H&G) to preserve the delicate cell structure.
Nutritional Facts (Per 100g Serving)
- Calories: ~180–200 kcal (varies by oil content)
- Protein: 18g – 20g
- Total Fat: 12g – 14g (High in heart-healthy Omega-3s)
- Cholesterol: ~50mg
- Sodium: ~65mg (Natural, untreated)
- Key Nutrients: Rich in Vitamin D, Vitamin B12, Magnesium, and Selenium.
