HPP Frozen Lobster
With the continued success of our live airfreight exports to international clients around the globe, Gidney Fisheries is expanding operations in 2016 with a new facility to produce High Pressure Processed (HPP) raw frozen lobster meats.
HPP or High Pressure Processing, is a relatively new arrival in the frozen lobster processing industry. It had orignally been introduced in Canada in 2004 and is in very limited supply globally. HPP units have a high pressure operating vessel/cylinder which is filled with pressurized water to internal chamber pressures up to 87,000 PSI or up to 6,000 BAR. When live lobsters are placed into an HPP chamber for a normal 6-10 minute operating cycle, the pressure compresses the meat within the lobster shell breaking the bond of the connective tissue and meat to the external shell. The resulting lobster meats are completely raw and can be easily be extracted from the shell completely intact with virtually no damage. The resulting raw lobster meat has no heat used to separate the meat from the shell and no additives to adulterate the finished product flavors.
Raw shucked lobster meats are then cryogenically frozen in a CO2 freezing tunnel at -80C to -90C which flash freezes the meat for optimum quality and vacuum packed for end customers.
The end user/chef can defrost and cook the HPP lobster meat to their preferred texture and flavour profile. HPP lobster is the preferred choice of top chefs globally and the pinnacle of frozen lobster products available in the marketplace today. This raw meat allows chefs to control the cooking times and seasoning to plate the best quality dishes to their guests without the challenges associated with utilizing live lobsters.
Year round – A shift in the traditional frozen lobster processing cycle.
Gidney Fisheries purchases from active lobster fishing seasons, from Oct 15th through to July 31st allowing a continuous supply of fresh caught lobster for 9.5 months of the year. Our three temperature controlled lobster holding facilties with 800,000 + lbs of storage capacity allow us to process HPP frozen lobster meats 12 months of the year. This is a significant consideration when choosing a frozen lobster supplier. With a 12 month supply of processed lobster rather than the traditional 2 month spring and winter processing seasons in Canada, you can order for distribution several times throughout the year with Gidney Fisheries allowing better cash flow manangement, lower warehousing/cold storage costs and fresher product.
Located in southwestern Nova Scotia, Gidney Fisheries Ltd has access to fresh caught lobster 9 1⁄2 months of the year and 800,000 lbs + of live holding capacity frozen lobster meats are available year round to our clients.
Products to include – CKT (Claw/Knuckle/Tail), CK (Claw Knuckle), Green Tails (in shell), Tail Meats only, a premium Lobster Roll mix (Claw/Knuckle/Tail and body meat blend) and body meats only. Custom packs available to customer specifications. Our long term sucess has been a result of a tradition of hard work, integrity, trust and a dedication to quality seafood for our clients. We are located approximately two hours from the Halifax International Airport and International Seaport of Halifax allowing us direct shipment to anywhere in the world.
Frozen Lobster – HPP – 2 LB Vacuum Pack
Lobster – HPP Raw Frozen Meat|
|2.||Source of Raw Material||
Wild caught FAO 21 – Nova Scotian – MSC|
|3.||Important Final Product Characteristics||CO2 Frozen HPP Raw Lobster Meats – CK(Claw/Knuckle); CKL (Claw/Knuckle/Leg); CKT(Claw/Knuckle/Tail); CKTL(Claw/Knuckle/Tail/Leg); Tail Meat; Leg Meat;|
Vacuumed packed thermoformed bags-|
2lb per unit
Cardboard master carton – 5 x 2 lb; 6 x 2lb
|6.||How the End Product is to be Used||Cooked prior to use|
|7.||Shelf Life||24 Months|
|8.||Where the Product will be Sold||
Europe, Asia, Middle East,|
|9.||Special Labelling Instructions||
|10.||Special Distribution Control||
Please note: Other sizing and configuration options are available upon request.
What is High Pressure Processing?
HPP or High Pressure Processing, is a relatively new technology in the frozen lobster processing industry.
Our German engineered and custom designed HPP equipment has a high presure operating vessel/cylinder which is filled with highly purified natural water and pressurized to internal chamber pressures of up to 87,000 PSI (pounds per square inch). When lobsters are placed into the HPP chamber for a normal operating cycle, the pressure compresses the meat within the lobster shell breaking the bond of the connective tissue and meat from the external shell. The resulting lobster meat is completely raw and expertly extracted from the shell entirely intact with no damage. The raw lobster meat has had no heat applied and no additives to adulterate or change our finished product’s natural flavor. An added benefit of our HPP technology is that the lobster is tenderized during processing, leaving the meat tender and flavourful.
Raw shucked lobster meats are then cryogenically frozen in our CO2 freezer at -70°C to -80°C which flash freezes the meat for optimum quality and vacuum sealed and thermoformed in fully customizable sized bags or skin-packed on trays.
The end-user/chef can then defrost and cook the HPP lobster meat to their preferred texture and flavor. HPP lobster is the preferred choice of top chefs in Europe and Japan and the pinnacle of frozen lobster cuisine.
It is significant to note that HPP processing is one of only 2 methods currently approved by the WWF (World Wildlife Fund) and PETA (People for the Ethical Treatment of Animals) to process a lobster. None of the traditional frozen processing methods are approved by either organization. See images of HPP raw lobster meats below:
Why HPP Frozen Lobster Processing vs Traditional Frozen Lobster Processing?
HPP frozen raw lobster is a superior product when compared to traditionally cooked and processed frozen lobster meats – HPP can be offered in a number of frozen meats only pack arrangements as well as a whole frozen raw lobster in shell. By offering a raw product, processed naturally without the use of additives the end user/chefs can cook to their preferred texture and flavour profile. The HPP process also tenderizes the lobster meat naturally as part of the HPP process.
In comparison, traditionally cooked and frozen lobster meats are generally overcooked resulting in a coarse texture and is often very salty. Additives are also commonly used to increase yield, reducing quality and producing excessive water loss to the end user.
A very significant advantage to the customer is that Gidney Fisheries buys directly from our local fishermen and as a result, we have a year-round inventory – we can supply our customers with live or frozen lobster in every month of the year. Gidney Fisheries has proven experience exporting lobster around the world and as a result of our extensive supply network, customers can expect to receive their lobster on-time and in premium condition.
We have also developed the capacity to hold live lobsters in our state-of-the-art refrigerated long term holding systems successfully for up to 6 months. This is key to meeting our customer’s order requirements – even in the traditional off-seasons when lobster can not be provided by other suppliers, we can provide live or frozen lobster to best meet your needs.
Let Gidney Fisheries help meet your business goals with our finest seafood. Contact us today to discuss how we can customize a product line-up that brings customers to your door.