WEBINAR: HPP, Food Safety and Opportunities for Seafood Products

Posted on 14 May, 2020 by Hiperbaric

Prior to the 1990’s, few thought that an equipment emulating a 198,000 ft. sea immersion or 6 times the depth of the Mariana Trench, would disrupt the seafood industry – until High Pressure Processing (HPP) was introduced. On Tuesday, May 26th, Vinicio Serment-Moreno, Applications & Food Processing Specialist, Hiperbaric, Eva Mª Alonso, General Manager, ACCUA HPP and Robert Verge, Managing Director, Canadian Centre for Fisheries Innovation (CCFI), participated in a webinar, sharing the benefits of HPP for seafood products.

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HPP for seafood: An effective Technology to Fight Vibrio spp. in Shellfish

Posted on 6 May, 2020 by Hiperbaric

A recent study by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) reports higher incidence of Vibrio spp. in seafood as a result of seawater temperature increase. The presence of Vibrio spp. threatens consumer health, and has a direct financial impact on seafood manufacturers and healthcare agencies all over the world. As a result, many of these manufacturers have implemented High Pressure Processing (HPP) as a food safety measure against Vibrio spp., but without affecting the quality of seafood products.

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

Posted on 11 March, 2020 by Hiperbaric

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

Posted on 3 October, 2019 by Hiperbaric

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

Posted on 8 November, 2018 by Hiperbaric

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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 →

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

Posted on 10 June, 2013 by Hiperbaric

For those interested on Seafood, we recomend visiting the

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 Pressure Processing unit.

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