Raw pineapple cut cuttlefish

raw pineapple cut cuttlefish

Raw pineapple cut cuttlefish

The cuttlefish Sepia lycidas is a cephalopod commonly known as cuttlefish or needle cuttle.

It is distinguished from other cephalopods by the presence of ten tentacles, two of which are longer than the others. Its cylindrical and oval body has two lateral fins and houses a “bone” made of white limestone.
It is caught all year round in zone F.A.O. 71 (Central West Pacific), using trawls.

Its treatment with citric acid gives it a softer texture.
We sell it the form of blanched minced cuttlefish.
Enjoy it in ready meals, snacks or salads.

For further information, please visit : www.pdm-seafoodmag.com
raw pineapple cut cuttlefish

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Technical characteristics

Sepia lycidas

40/60 (pcs/Kg)

Vietnam

All year round

Informations produit

  • Espèce : Sepia lycidas
  • Calibre : 40/60 (pcs/Kg)
  • Poids net : 9.6 Kg
  • Origine : Vietnam
  • Saisonnalité : pêché toute l’année en zone F.A.O. 71
  • Ingrédients : seiche, eau, sel
  • Présentation : blanc de seiche hachuré blanchi Matsukasa surgelé IQF
  • Élaboration : pêche, tri, pelage, nettoyage, étêtage, éviscération, pelage, incision style ananas, surgélation, glaçage 15% compensé, conditionnement, détecteur de métaux, stockage

        Conditions de conservation :

        Température de stockage maxi : – 18° C
        DDM : 24 mois après la date de congélation

Spécifications

OGM : absence
Traitement ionisant : néant
Allergènes : mollusques

Critères microbiologiques :

  • F.T.A.M. : 100 000 ge/g
  • E. Coli : 1 ge/g
  • Staph. à coagulase + : 100 ge/g
  • A.S.R. : 10 ge /g
  • Salmonelles : absence dans 25 g
  • Listéria mono. : absence dans 25 g 

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Raw whole pacific octopus

raw whole pacific octopus

Raw whole Pacific octopus

The Octopus vulgaris is a cephalopod commonly known as an octopus.

It has a muscular and rough body called a mantle, which is extended by eight arms bearing two rows of suckers. Its large head has eyes with fixed pupils. Its color varies and it can change very quickly from brown to white or yellow-orange to red.
It is caught all year round in zone F.A.O. 71 (Central West Pacific), using trawls.

The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell them whole, gutted, without beaks or eyes.

For further information, please visit : www.pdm-seafoodmag.com
raw whole pacific octopus
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Technical characteristics

Octopus vulgaris

300/500 (g/pcs)

Indonesia

All year round

Product information

  • Species : Octopus vulgaris
  • Size : 300/500 (g/pcs)
  • Net weight : 10 Kg
  • Origin : Indonesia
  • Seasonality : fished all year round, depending on the available biomass, in zone F.A.O. 71
  • Ingredients : octopus, water, salt, E331
  • Presentation : whole cleaned raw octopus, gutted (without beak, without eyes) deep-frozen block
  • Process : fishing, sorting, cleaning, grading, removal of eyes and beak, freezing, packaging, metal detector, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : molluscs

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • Fecal coli. : 10 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

Discover all our cuttlefishes and octopuses

Raw whole atlantic octopus

raw whole atlantic octopus

Raw whole Atlantic octopus

The Octopus cyanea is a cephalopod commonly known as octopus.

It has a muscular, rough body called a mantle, which is extended by eight arms bearing two rows of suckers. Its large head has eyes with fixed pupils. Its color varies and it can change very quickly from brown to white or yellow-orange to red.
It is caught all year round in F.A.O. zones 27, 34, 37, 57 or 71, using trawls.

The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell them whole, gutted, without beaks or eyes.

For further information, please visit : www.fao.org
raw whole atlantic octopus
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Technical characteristics

Octopus cyanea

From 1000/2000 to 4000/6000 (g/pcs)

Spain

All year round

Product information

  • Species : Octopus cyanea
  • Size : from 1000/2000 to 4000/6000 (g/pcs)
  • Net weight : variable
  • Origin : Spain
  • Seasonality : fished all year round, depending on the available biomass, in zone F.A.O. 27, 34, 37, 57 or 71
  • Ingredients : octopus, water, salt, E331
  • Presentation : whole raw cleaned octopus, gutted and frozen IQF in trays
  • Process : fishing, landing, freezing, transport, defrosting, sorting, cleaning, grading, chemical treatment, IQF freezing in trays, packaging, metal detector, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : molluscs

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • E. Coli. : 10 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

Discover all our cuttlefishes and octopuses

Raw peeled scampi

raw peeled scampi

Raw peeled scampi

The Nephrops norvegicus scampi is a crustacean commonly known as scampi.

It has a light yellow, slightly orange color. Its flesh is very tender, fine, white and delicate. With optimal cooking, it can be firm and crunchy.
It is caught all year round in zone F.A.O. 27 (North-East Atlantic), using trawls.

The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell it raw shelled form.
Enjoy it in salads, puff pastries or gratins.

For further information, please visit : www.pdm-seafoodmag.com
raw peeled scampi
langoustine-présentée
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Technical characteristics

Nephrops norvegicus

200/300 (pcs/Kg)

Ireland

All year round

Product information

  • Species : Nephrops norvegicus
  • Size : 200/300 (pcs/Kg)
  • Net weight : 12 Kg
  • Origin : Ireland
  • Seasonality : caught all year round in zone F.A.O. 27 (Vllk2, Vllg, Vllh, Vlla)
  • Ingredients : langoustine, no additives
  • Presentation : peeled, raw frozen langoustine IQF
  • Process : fishing, sorting, cleaning, heading, freezing, shipping to Thailand, thawing, shelling, deep-freezing, packaging, metal detector, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : crustaceans, sulphites

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • E. Coli : 1 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

Discover all our scampis

Raw whole scampi

raw whole scampi

Raw whole scampi

The Nephrops norvegicus scampi is a crustacean commonly known as scampi.

It has a light yellow, slightly orange color. Its flesh is very tender, fine, white and delicate. With optimal cooking, it can be firm and crunchy.
It is caught all year round in zone F.A.O. 27 (North-East Atlantic), using trawls.

The treatment with metabisulphite prevents the development of melanosis (blackening of the cuticle).
We sell it whole and raw.
Enjoy it in paella, on the barbecue or on the griddle.

For further information, please visit : www.pdm-seafoodmag.com
raw whole scampi
langoustine-présentée
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Technical characteristics

Nephrops norvegicus

0/6 (pcs/Kg)

Ireland

All year round

Product information

  • Species : Nephrops norvegicus
  • Size : 0/6 (pcs/Kg)
  • Net weight : 9 Kg
  • Origin : Ireland
  • Seasonality : caught all year round in zone F.A.O. 27 (Porcupine Bank)
  • Ingredients : langoustine, E223
  • Presentation : whole raw frozen scampis BORD Semi-IQF
  • Process : fishing, sorting, processing (sodium disulfite), cleaning, freezing on board, packaging, storage 

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : crustaceans, sulphites

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • Fecal coli : 10 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

Discover all our scampis

Cooked whole mussel

cooked whole mussel

Cooked whole mussel

The mussel Mytilus edulis is a bivalve commonly known as a mussel.

It has a blue-black, brown or sometimes brown with black stripes shell. Its flesh is lean.

It is caught all year round in zone F.A.O. 27 (North-East Atlantic), using dredges.

The absence of any chemical treatment allows its taste qualities to be fully expressed.

It is MSC certified.

We sell it cooked and whole.

Enjoy it in cooked shells, in seafood cocktails or in paella.

For further information, please visit : www.pdm-seafoodmag.com

cooked whole mussel
M7
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Technical characteristics

Mitylus edulis

From 100/200 to 500/800 (pcs/Kg)

Denmark

All year round

MSC

Product information

  • Species : Mytilus edulis
  • Size : from 100/200 to 500/800 (pcs/Kg)
  • Net weight : 10 Kg
  • Origin : Denmark
  • Seasonality : caught all year round in zone F.A.O. 27
  • Ingredients : mussel
  • Presentation :  cooked mussel meat, IQF frozen
  • Process : fishing, cleaning, sorting, cooking, shucking, trimming, pasteurisation, cooling, grading, freezing, 10% compensated glazing, grading, packaging, metal detector, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : shellfish

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • E. Coli. : 1 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

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Cooked mussel meat

cooked mussel meat

Cooked mussel meat

The Mytilus chilensis mussel is a bivalve commonly known as a mussel.

It is recognisable by its black shell and orange flesh and differs from Mytilus edulis by its blue-black, brown or sometimes brown shell with black stripes.

It is harvested all year round in Chile, on ropes.

The absence of any chemical treatment allows their taste qualities to be fully expressed.

We sell them cooked mussel meat. Mytilus edulis can also be sold in this form.

Enjoy them as cooked shells, in seafood cocktails or in puff pastry.

For further information, please visit : www.pdm-seafoodmag.com

M7
moule décoquillée cuite
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Technical characteristics

Mytilus
chilensis

200/300 (pcs/Kg)

Chile

All year round

MSC

Product information

  • Species : Mytilus chilensis
  • Size : 200/300 (pcs/Kg)
  • Net weight : 9 Kg
  • Origin : Chile
  • Seasonality : harvested all year round in Chile
  • Ingredients : mussels, no additives
  • Presentation :  cooked mussel meat, IQF frozen
  • Process : fishing, cleaning, sorting, cooking, cooling, mechanical shelling, washing, checking, freezing, 10% non-compensated glazing, grading, packaging, metal detector, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : shellfish

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • E. Coli. : 1 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

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Half shell scallop

half shell scallop

Half shell scallop

The scallop Argopecten purpuratus is a bivalve commonly known as the scallop.

It is one of the largest members of the Pectinidae family. Its two valves with large ridged ribs extending from the top of the shell are red to brown, sometimes pink or spotted.

It is harvested in Peru all year round, by hand by divers.

The absence of any chemical treatment allows its taste qualities to be fully expressed.

We sell it half shells with coral.

Enjoy it in cooked shells.

For further information, please visit : www.fao.org

half shell scallop

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Technical characteristics

Argopecten purpuratus

From 10/20 to 40/60 (pcs/Lbs)

Peru

All year round

Product information

  • Species : Argopecten purpuratus
  • Size : from 10/20 to 40/60 (pcs/Lbs)
  • Net weight : 10 Kg
  • Origin : Peru
  • Seasonality : harvested all year round
  • Ingredients : scallops, no additive
  • Presentation :  shelled and flaked, IQF frozen
  • Process : harvesting, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : shellfish

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • Fecal coli : 10 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

Discover all our scallops

Roe on scallop

roe on scallop

Roe on scallop

The scallop Argopecten purpuratus is a bivalve commonly known as the scallop.

It is one of the largest members of the Pectinidae family. Its two valves with large ridged ribs extending from the top of the shell are red to brown, sometimes pink or spotted.

It is harvested in Peru all year round, by hand by divers.

The absence of any chemical treatment allows its taste qualities to be fully expressed.

We sell it nut with coral.

Enjoy it in cooked shells, pan-fried, in cassolettes or in puff pastry.

For further information, please visit : www.fao.org

roe on scallop
st-jacques-présentée
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Technical characteristics

Argopecten purpuratus

From 10/20 to 40/60 (pcs/Lbs)

Peru

All year round

Product information

  • Species : Argopecten purpuratus
  • Size : from 10/20 to 40/60 (pcs/Lbs)
  • Net weight : 10 Kg
  • Origin : Peru
  • Seasonality : harvested all year round
  • Ingredients : Scallops, no additives
  • Presentation : IQF deep-frozen, shelled scallops
  • Process : harvesting, storage, cold shucking and gutting, cleaning, controls, grading, cleaning, draining, freezing, glazing 8% compensated, packaging, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : shellfish

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • Fecal Coli. : 10 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

Discover all our scallops

Roe off farm scallop

roe off farm scallop

Roe off farm scallop

The scallop Argopecten purpuratus is a bivalve commonly known as the scallop.

It is one of the largest members of the Pectinidae family. Its two valves with large ridged ribs extending from the top of the shell are red to brown, sometimes pink or spotted.

It is harvested in Peru all year round, by hand by divers.

The absence of soaking allows its taste qualities to be fully expressed.

We sell it nut without coral.

Enjoy it in cooked shells, pan-fried, in cassolettes or in puff pastry.

For further information, please visit : www.fao.org

roe off farm scallop
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Technical characteristics

Argopecten purpuratus

From 10/20 to 60/80 (pcs/Lbs)

Peru

All year round

Product information

  • Species : Argopecten purpuratus
  • Size : from 10/20 to 60/80 (pcs/Lbs)
  • Net weight : 10 Kg
  • Origin : Peru
  • Seasonality : harvested all year round
  • Ingredients : Scallops, no additives
  • Presentation : IQF frozen scallops, shelled without coral
  • Process : harvesting, storage, cold shucking and gutting, cleaning, controls, grading, cleaning, draining, deep-freezing, 8% compensated glazing, packaging, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : shellfish

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • Fecal Coli. : 10 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

Discover all our scallops