HPP Seafood: Shells Away with High Pressure Processing (HPP) Shucking

Lobsters, oysters, scallops and crabs are a culinary delicacy and a healthy protein source, but aw shucks… For most of us, removing the outer lobster shell or opening oysters is a tricky, time-consuming and intensive task, as shucking requires skill, a sharp knife and most importantly, lots of patience! Nonetheless, one of the most popular and visually impactful HPP seafood commercial applications is the 100% meat extraction of bivalves and crustaceans, allowing consumers to worry only about the best way of enjoying them. Continue reading

Greenhead Lobster expands HPP lobster processing business

High Pressure Processing is widely used for different food applications. Although did you know about the application of seafood? Specifically HPP lobster processing? Greenhead Lobster, a lobster processing company in Stonington, Maine (USA), has added a Hiperbaric high pressure processing (HPP) machine to expand its lobster processing operations. Read about this great application and Greenhead’s success!

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Seafarers INC has installed the first Hiperbaric 300 for Seafood Processing in Miami, FL

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Seafarers Inc, a Miami based processor, importer, and marketer of high quality fresh and frozen seafood, has installed a Hiperbaric 300 to process crab meat and other seafood products via High Pressure Processing. Established in 1999 Seafarers has become highly recognizable due to its vastly diversified product line. The Company currently deals with over thirty four different species in both fresh and frozen form. Continue reading

Vibriosis in fresh and under-cooked RTE seafood, and how HPP can be a part of the solution to minimize seafood illness risk

 

High pressure processing of seafood is claimed to be one of the best alternatives to prevent pathogens contamination, such as Vibrio spp., while maintaining the sensorial and nutritive properties of food. Recent researches, for instance, Ma & Su (2011) or Serment-Moreno et al. (2015), guarantee its effectiveness in oysters; besides, FAO considers HPP ideal to achieve the food safety and high quality objectives that the consumer demands.

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The Seafood Congress Conference- September 28- October 3, 2013

For those interested on Seafood, we recomend visiting the ccfi logo

CCFI (Canadian Centre for Fisheries Innovation) website, where you will find The Seafood Congress Conference, that will take place in Canada, September 28 – October 3, 2013.  (registration)

The Seafood Congress organizers are building and creating new partnerships between seafood professionals and specialists to benefit global seafood trade. This is accomplished through various means throughout the international event– expert panels, debates, workshops and formal presentations.

The Canadian Centre for Fisheries Innovation is becoming one of the most remarkable in the sea fisheries research.

The Canadian Minister of Fisheries and Aquaculture, recently visited the Center and the High ccfi-15 april 2013Pressure Processing unit.

He remarked the importance of making strategic investments to grow and diversify the economy.