Description
Pasteurized wild caught blue swimmer crab meat production process starts with catching the crabs using baited pots or traps. Once the crabs are caught, they are immediately brought to a processing facility where they are cleaned and sorted. The claws, legs, and body of the crabs are then separated. The meat is then extracted from the claws, legs, and body by hand or by using machines. The extracted meat is then pasteurized, which is a process that involves heating the meat to a specific temperature for a specific amount of time to kill any bacteria or other harmful microorganisms that may be present. This packaging process helps to preserve the freshness and flavour of the crabmeat.
Details
For chefs, pasteurized wild caught blue swimmer crab meat can be a great ingredient in a variety of dishes. It can be used as a topping for pasta dishes, as a filling for wontons or egg rolls, or as an ingredient in sushi and sashimi. It can also be used as a garnish for soups and stews. Additionally, it can be used to make popular dishes like crab cakes, crab dips, and crab rolls.
PH DELI crab meat is available in 4 different variations
| large chunk of connective muscle, white and exquisite taste | |
| extracted from the body of the crab, choice pieces of white meat | |
| extracted from the body of the crab, smaller pieces of white meat | |
| extracted from the swimming fins and claws, the meat is pinkish or light brown, high in fat and has a stronger crab flavour. |
Country of Origin: Indonesia
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