Roe off wild scallop

roe off wild scallop

Roe off wild scallop

The scallop Zygochlamys patagonica is a bivalve commonly known as a scallop.

Its two valves have ridged ribs starting from the top of the shell and are light beige to brown in color.
It is caught all year round in zone F.A.O. 41 (Argentina), using traps and nets.

The absence of soaking allows its taste qualities to be fully expressed.
It is MSC certified.
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.pdm-seafoodmag.com
roe off wild scallop
M13

Any question?
Contact us!

Technical characteristics

Zygochlamys patagonica

From 80/120 (g/pcs) to the breaks

Argentina

All year round

MSC

Product information

  • Species : Zygoghlamys patagonica
  • Size : from 80/120 (g/pcs) to broken
  • Net weight : 15 Kg
  • Origin : Argentina
  • Seasonality : caught all year round in zone F.A.O. 41
  • Ingredients : Scallops, no additives
  • Presentation : unshelled, IQF frozen scallops
  • Process : fishing, cleaning, sorting, shelling, cleaning, unloading, grading, freezing, packaging, metal detector, storage, transfer, unpacking, sorting, 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
  • 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

Cooked premium crab meat

cooked premium crab meat

Cooked premium crab meat

The Cancer pagurus crab is a crustacean commonly known as an edible crab.

It has a smooth, egg-shaped, brick-colored shell. Its flesh is dense and tasty.
It is caught from August to November in zone F.A.O. 27 (North-East Atlantic), using traps.

The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell it shelled, in the form of leg meat mixed with body meat, which gives it that “premium” look.
Enjoy it in stuffing, egg rolls, salads or lasagne.

For further information, visit :  www.pdm-seafoodmag.com
cooked premium crab meat
crabe-présenté

Any question?
Contact us!

Technical characteristics

Cancer pagurus

60% body
40% legs

Norway

August to November

Product information

  • Species : Cancer pagurus
  • Size : 60% body, 40% legs
  • Net weight : 13.5 Kg
  • Origin : Norway
  • Seasonality : caught from August to November in zone F.A.O. 27 (IIa2, Iva)
  • Ingredients : crab, no additives
  • Presentation : cooked edible crab meat (40% leg and claw meat/60% body meat) frozen BLOC
  • Process : harvesting, sorting, cleaning, cooking, chilling, manual shelling, 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 : 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

Discover all our crabs and lobster

Cooked 100% leg meat

cooked 100% leg meat

Cooked 100% leg meat

The Cancer pagurus crab is a crustacean commonly known as an edible crab.

It has a smooth, egg-shaped, brick-colored shell. Its flesh is fairly coarse but dense and tasty.
It is caught from August to November in zone F.A.O. 27 (North-East Atlantic), using traps.

The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell it the form of 100% legged cooked meat.
Enjoy it in stuffing, egg rolls, salads or lasagne.

For further information, please visit : www.pdm-seafoodmag.com
cooked 100% leg meat
crabe-présenté

Any question?
Contact us!

Technical characteristics

Cancer pagurus

100% legs

Norway

August to November

Product information

  • Species : Cancer pagurus
  • Size : 100% legs
  • Net weight : 13.5 Kg
  • Origin : Norway
  • Seasonality : caught from August to November in zone F.A.O. 27 (IIa2, Iva)
  • Ingredients : crab, no additives
  • Presentation : cooked edible crab meat (100% leg meat) frozen BLOC
  • Process : harvesting, sorting, cleaning, cooking, cooling, manual shucking of legs, mechanical mincing, 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 : 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

Discover all our crabs and lobster

Cooked king crab cluster

cooked king crab cluster

Cooked king crab cluster

The Paralithodes camtschaticus crab is a crustacean commonly known as the king crab.

It is the largest crustacean in the world. The most beautiful specimens can weigh 15 kg and have a wingspan of almost 2 m. There are several species: red (the most common), blue, brown and golden.
It is caught all year round in zones F.A.O. 18, 21, 27 or 41 using traps.

The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell it a cooked section.
Enjoy it in buffets or in cocktails.

For further information, please visit : www.pdm-seafoodmag.com
cooked king crab cluster

Any question?
Contact us!

Technical characteristics

Paralithodes camtschaticus

340g+

China

All year round

Product information

  • Species : Paralithodes camtschaticus
  • Size : 340g+
  • Net weight : 4.536 Kg
  • Origin : China
  • Seasonality : fished all year round in zone F.A.O. 18, 21, 27 or 41
  • Ingredients : king crab, no additives
  • Presentation : IQF frozen king crab cluster
  • Process : fishing, grading, cutting, cooking, cooling, sorting, weighing, freezing in brine, 10% 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 : crustaceans

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 crabs and lobster

Cooked snow crab cluster

cooked snow crab cluster

Cooked snow crab cluster

The Chionoecetes opilio crab is a crustacean commonly known as the snow crab.

Smaller than the king crab, the snow crab looks like a large spider. Its shell is orange-brown on the back and cream on the belly. In addition to its pair of strong claws, it has four pairs of long oval legs.
It is caught all year round in zone F.A.O. 21 (North-West Atlantic), using traps and pots.

The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell it cooked cluster.
Enjoy it in buffets or in cocktails.

For further information, please visit : www.pdm-seafoodmag.com
cooked snow crab cluster

Any question?
Contact us!

Technical characteristics

Chionoecetes opilio

340g+

Greenland

All year round

Product information

  • Species : Chionoecetes opilio
  • Size : 340g+
  • Net weight : 4.536
  • Origin : Greenland
  • Seasonality : fished all year round in zone F.A.O.21
  • Ingredients : snow crab, no additives
  • Presentation : IQF frozen snow crab section
  • Process : fishing, grading, cutting, cooking, cooling, sorting, weighing, freezing in brine, 10% 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 : crustaceans

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 crabs and lobster

Cooked lobster meat

cooked lobster meat

Cooked lobster meat

The lobster Homarus americanus is a crustacean commonly known as American lobster or Canadian lobster.

It has a greenish-bronze back and an orange belly, unlike its European cousin with a blue back and a pinkish-white belly. Its shell often has many dark spots. The underside of its rostrum is provided with small teeth, which also distinguishes it from the European lobster with a smooth rostrum. Its white flesh, pink-orange on the surface, is firm and dense.
It is caught from May to June and from August to September in zone F.A.O. 21 (North-West Atlantic), using traps.

The absence of any chemical treatment allows its taste qualities to be fully expressed.
It is MSC certified.
We sell it different presentations: claw, leg, joint and body meat.
Enjoy it in salads, sandwiches, cassolettes, or highlighted in a display.

For further information, please visit : www.pdm-seafoodmag.com
cooked lobster meat
M11

Any question?
Contact us!

Technical characteristics

Homarus americanus

50% clamps 30% joints 20% legs

Canada

May to June and August to September

MSC

Product information

  • Species : Homarus americanus
  • Size : 50% claws, 30% joints, 20% legs
  • Net weight : 5.44 Kg
  • Origin : Canada
  • Seasonality : caught in May-June and August-September in zone F.A.0. 21
  • Ingredients : lobster, salt
  • Presentation : cooked, vacuum-packed, frozen MSC lobster meat BLOC
  • Process : fishing, sorting, cleaning, cooking, cooling, shelling, 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

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 crabs and lobster

Blanched atlantic squid ring

blanched atlantic squid ring

Blanched Atlantic squid ring

The squid Illex argentinus is a cephalopod commonly known as the Argentine red squid.

Eight suction cup tentacles are connected to their head. Its colors are brownish to purple.
It is caught from February to June in zone F.A.O. 41 (South-West Atlantic), using trawls or jigging (multi-hook lines).

The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell it as bleached ring.
Enjoy it in ready-made dishes, in seafood cocktails or in paella.

For further information, please visit : www.fao.org
blanched atlantic squid ring

Any question?
Contact us!

Technical characteristics

Illex argentinus

100/150 (pcs/Kg)

Spain

February to June

Product information

  • Species : Illex argentinus
  • Size : 100/150 (from S/SS tubes) (pcs/Kg)
  • Net weight : 8.1 Kg
  • Origin : Spain
  • Seasonality : caught from February to June in zone F.A.O. 41
  • Ingredients : squid, no additives
  • Presentation : cooked deveined and defatted crayfish, IQF frozen
  • Process : fishing, sorting, cleaning, heading, gutting, freezing, transport, defrosting, shelling, removal of feathers and fins, peeling, sawing, blanching, grading, deep-freezing, 10% uncompensated glazing, 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 : 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 squids

Blanched pacific squid ring

Anneau d'encornet Pacifique blanchi

Blanched Pacific squid ring

The squid Loligo duvauceli is a cephalopod commonly known as Indian squid.

Eight suction cup tentacles are connected to their head. Its size can reach 40 cm.
It is caught all year round in F.A.O. 51 (Indian Ocean), using trawls, seines or lines.

The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell it as bleached ring.
Enjoy it in ready-made dishes, in seafood cocktails or in paella.

For further information, please visit : www.fao.org
Anneau d'encornet Pacifique blanchi

Any question?
Contact us!

Technical characteristics

Loligo
duvauceli

60 up

India

All year round

Product information

  • Species : Loligo duvauceli
  • Size : from 60 up tubes
  • Net weight : 9.1 Kg
  • Origin : India
  • Seasonality : fished all year round in zone F.A.O. 51
  • Ingredients : squid, salt
  • Presentation : blanched ring, IQF frozen
  • Process : fishing, sorting, cleaning, heading, gutting, removal of feather and fin, cutting, blanching, grading, freezing, glazing 10% uncompensated, 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 : 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 squids

Raw giant squid ring

raw giant squid ring

Raw giant squid ring

The squid Dosidicus gigas is a cephalopod commonly known as a giant squid.

It is one of the largest squids. Its mantle or body can reach a length of 1.5 m. It can easily change color and flash red and white when hunting.
It is caught all year round in F.A.O. 87 (South-East Pacific), with jigging (multi-hook lines).

Its treatment with citric acid gives it a softer texture.
We sell it ring form.
Enjoy it in ready meals, seafood cocktails or paella.

For further information, please visit : www.pdm-seafoodmag.com
raw giant squid ring

Any question?
Contact us!

Technical characteristics

Dosidicus gigas

From 28/44 to 44/60 mm

Peru

All year round

Product information

  • Species : Dosidicus gigas
  • Size : from 28/44 to 44/60 mm
  • Net weight : 8 Kg
  • Origin : Peru
  • Seasonality : fished all year round in F.A.O. area 87
  • Ingredients : squid, water, salt, additives (E330, E331iii)
  • Presentation : IQF frozen raw tube
  • Process : fishing, sorting, cleaning, heading, gutting, removal of feathers and fins, peeling, rolling, chemical treatment, stamping, grading, 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 : 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 squids

Raw squid tube

raw squid tube

Raw squid tube

The squid Illex argentinus is a cephalopod commonly known as the Argentine red squid.

Eight suction cup tentacles are connected to their head. Its colors are brownish to purple.
It is caught from February to June in area F.A.O. 41 (South-West Atlantic), using trawls or jigging (multi-hook lines).

Its treatment with citric acid gives it a softer texture.
We sell it the form of a tube of raw squid.
Enjoy it in ready meals, seafood cocktails or paella.

For further information, please visit : www.fao.org
raw squid tube
Encornet

Any question?
Contact us!

Technical characteristics

Illex argentinus

8/12 (pcs/Kg)

Portugal

February to June

Product information

  • Species : Illex argentinus
  • Size : 8/12 (pcs/Kg) 
  • Net weight : 10 Kg
  • Origin : Portugal
  • Seasonality : caught from February to June in zone F.A.O. 41
  • Ingredients : squid, water, salt, E301, E302, E331iii
  • Presentation : IQF frozen raw ring
  • Process : fishing, sorting, cleaning, heading, gutting, freezing, transporting, thawing, shelling, feather and finning, peeling, chemical treatment, grading, sizing, deep freezing, 10% compensated glazing, 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 squids