Seafood Products
Wild Argentine Santolla Southern Red King Crab
Direct-from-Source | Vertical Integration | MSC Certified Bulk Supply
Product Overview
Sourced from the Patagonian Shelf (FAO 41), our Santolla Red King Crab is a high-margin alternative to Northern species. By maintaining vertical integration from harvest to final shipment, we eliminate middleman markups and ensure 100% traceability for our distribution partners. The Central Patagonian fishery is Marine Stewardship Council (MSC) certified, meeting the highest global standards for sustainable wild-caught seafood.
Technical Specifications
Our Santolla Red King Crab provides a high-margin alternative to Northern species, featuring consistent grading and 100% traceability for large-scale distribution.
- Scientific Name: Lithodes santolla.
- Processing: Frozen at Sea (FAS); cooked and blast-frozen right on the vessel within hours of being caught to lock in sweetness and protein integrity.
- Quality Guarantees: 100% natural, chemical-free, and processed with pure brine. Our sorting process ensures shells are free from melanosis (black spots) and barnacles.
- Glazing: Strictly 5%–7% protective glaze—you pay for crab meat, not ice.
Forms & Grading
Grading is standardized with clusters, legs, and claws sorted by weight to ensure uniform master case consistency.
| 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 |
Logistics & Supply
- Availability: Peak harvest runs from January to May, providing consistent inventory when Northern Hemisphere seasons are closed.
- Nutritional Profile (Per 100g Cooked): ~80–95 kcal , < 1g Total Fat , 16g–18.8g Protein , ~594mg Sodium , and ~203mg Potassium.
- Key Nutrients: Excellent source of Vitamin B12 and Omega-3 fatty acids (EPA and DHA).
Wild Argentine Red Shrimp
Technical Value-Added Formats | MSC Certified Sourcing
Product Overview
Unlike common farm-raised shrimp, these are 100% wild-caught in the nutrient-rich waters of the South Atlantic. They offer a lobster-like profile with a sweet, robust flavor and a "snap" in texture. Naturally red when raw, they brighten significantly upon cooking.
Technical Specifications
- Processing: Offered in both Frozen at Sea (FAS) and land-based processing formats.
- Quality Guarantees: All secondary processing occurs in our BRC-rated facilities, ensuring the "Gold Standard" for food safety. Premium packs are typically processed without phosphates or bleaching agents.
- Sustainability: Sourced from fisheries that are now fully MSC Certified, meeting the highest global benchmarks for sustainable, wild-caught seafood.
- Glazing: Standard 5%–10% protective ice glaze to maintain moisture.
Product Availability & Specs
Formats are designed for seamless integration with distributor inventory management systems.
| Form | Size Grade | Master Case | Best Use |
|---|---|---|---|
| EZ Peel (Shell- On/Split) | 21/25, 26/30 | 10x32oz or 20x16oz | Grilling, Peel-and-Eat, Steamer Pots |
| P&D Tail-Off (Peeled) | 10/20, 21/30, 41/60 | 10x32oz or 20x16oz | Pasta, Risottos, Scampi, Tacos |
| Tail-On (Shell-On) | 21/25, 31/40 | 10x32oz or 20x16oz | Shrimp Cocktail, Skewers, Fried Shrimp |
Logistics & Supply
- Availability: Peak harvest is October through March, but our integrated supply chain ensures year-round, contract-ready availability.
- Storage: Maintain at -18°C (0°F) with a shelf life of 24 months when stored correctly.
- Nutritional Profile (Per 100g Raw): ~80–90 kcal , 0.5g–0.9g Total Fat , ~146mg–165mg Cholesterol , and 15g Protein.
Red King Crab
Barents Sea Origin | Standardized Industry Grading
Product Overview
Wild-caught in the Northeast Atlantic (FAO 27) , the Norwegian Red King Crab satisfies the "Colossal" market demand. It features a bold, rich, and velvety flavor with a "steak-like" bite.
Technical Specifications
- Scientific Name: Paralithodes camtschaticus.
- Processing: Pre-cooked and Brine-Frozen (IQF) or Blast-Frozen.
- Quality Guarantees: Extremely high meat fill where shells are typically packed full.
- Glazing: Standard 10% protective ice glaze, with 5% for high-premium packs.
Forms & Grading
All product is graded by leg count per 10 lb. (4.54 kg) unit to ensure consistency for high-volume partners.
| 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 |
Logistics & Supply
- Storage: Shelf life is 24 months from production at -18°C (0°F) or colder
- Packaging: Standard 20 lb. master cartons
- Nutritional Profile (Per 100g Cooked): 84–97 kcal , 18g–19g Protein , 1.1g–1.5g Total Fat , and 0.6g–1.5g Sodium.
Snow Crab (Opilio & Bairdi)
High-Yield FAS Clusters | Regional Distribution
Product Overview
Sourced from the Norwegian Barents Sea (FAO Area 27) , we provide both Opilio and Bairdi species. While Opilio is light and delicate, Bairdi (Tanner) provides a richer "umami" sweetness and thicker legs, typically commanding a 20% to 30% market premium.
Technical Specifications
- Scientific Names: Chionoecetes opilio and Chionoecetes bairdi
- Processing: Frozen at Sea (FAS) using brine-freezing technology to lock in sweetness and prevent meat from sticking to the shell
- Quality Guarantees: Available in Grade #1 (clean shell, 80%+ meat fill) or Grade #2 (high utility for bulk extraction)
- Glazing: 10% standard protective glaze.
Forms & Grading
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) |
Logistics & Supply
- Packaging: Standard Master Cases in 30 lb., 20 lb., or 10 lb. formats.
- Nutritional Profile (Per 100g Cooked): ~90–110 kcal , 18g–23g Protein , 1.1g–1.5g Total Fat , and ~540mg–1,000mg Sodium.
- Key Minerals: High in Zinc, Iodine, and Omega-3 fatty acids
Wild Argentine Hake
BRC-Rated Hubbsi | Institutional & Private Label
Product Overview
Sourced from the cold waters of the Southwest Atlantic (FAO 41), Argentine Hake is a staple for distributors requiring high-volume consistency. Known for its firm white meat and high meat-to-bone ratio, it serves as a cost-effective alternative to North Atlantic whitefish.
Technical Specifications
- Scientific Name: Merluccius hubbsi.
- Processing: Available as Frozen on Board (highest quality) or Land frozen.
- Quality Guarantees: 100% natural Hubbsi Hake with no chemical treatments or additives. The fishery operates under a Fishery Improvement Project (FIP) to reach full MSC status.
- Traceability: Full documentation provided, including SENASA plant registration and catch certificates.
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 |
Logistics & Supply
- Availability: Peak availability is February through November, with year-round stock for long-term contracts.
- Nutritional Profile (Per 100g Raw): ~75–78 kcal , 0.9g–1.3g Total Fat , and ~16g–18g Protein.
Chilean Sea Bass
Industrial H&G and Fillet Formats | Southern Ocean Origin
Product Overview
Wild-caught in sub-Antarctic waters (FAO Areas 41, 48, etc.), Chilean Sea Bass is prized for its exceptional oil content and white-meat stability. The meat is characterized by large, moist flakes and maintains a brilliant white opacity when cooked.
Technical Specifications
- Scientific Names: Dissostichus eleginoides or Dissostichus mawsoni.
- Processing: Primarily Frozen at Sea (FAS) on factory vessels to lock in "at-catch" freshness.
- Sustainability: Highly regulated by CCAMLR; MSC-certified stocks are available.
- Glazing: 3%–5% protective glaze is the industry standard for H&G product to maximize sellable weight.
Product Forms & Grading
Sold in large formats to accommodate fish that can grow over 200 lbs.
| 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. |
Logistics & Supply
- Master Case: 10 kg, 20 kg, or variable weight "totes" for H&G.
- Storage: Shelf life is 18–24 months at -18°C (0°F) or colder.
- Handling: Thaw slowly under refrigeration (12–24 hours for portions, up to 36 for (H&G) to preserve the delicate cell structure.
- Nutritional Profile (Per 100g): ~180–200 kcal , 18g–20g Protein , 12g–14g Total Fat , and ~65mg Sodium.
