OYSTER HALF SHELL

100%

NATURAL

FOOD

SAFETY

RAW

PRODUCT

DEEP

FROZEN

OYSTER HALF SHELL FRENCH BRITTANY

Oyster from French Brittany subjected to the high pressure process which helps to open the oyster cleanly, separating the ligament from the shell and eliminating impurities and bacteria. We can ensure that the oyster has not been outside its breeding place for more than 3 hours before applying high pressure and that it has been deep-frozen immediately. We dedicate a lot of efforts in the selection and classification of the pieces.

Denomination: Crassostrea Gigas

Source: French Brittany

Capture time:

January - April / October - November

CharacteristicPairing: Oyster with firm meat and iodized flavour. Characteristic of the other French.

gauges: #2 #3

Presentation:

4 trays of 12 units (48 units/box).

Thawing Method:

- Leave in the chamber for 8 hours.
- Vacuum pack and immerse in warm water for 5 min.


Preserve oyster water in thawing

HALF SHELL OYSTER FRENCH BRITTANY

Oyster from French Brittany subjected to the high pressure process which helps to open the oyster cleanly, separating the ligament from the shell and eliminating impurities and bacteria. We can ensure that the oyster has not been outside its breeding place for more than 3 hours before applying high pressure and that it has been deep-frozen immediately. We dedicate a lot of efforts in the selection and classification of the pieces.

Denomination: Crassostrea Gigas

Source: French Brittany

Capture time:

January - April / October - November

CharacteristicPairing: Oyster with firm meat and iodized flavour. Characteristic of the other French.

gauges: Nº2 Nº3

Presentation: 4 trays of 12 units (48 units/box).

Thawing Method:

- Leave in the chamber for 8 hours.
- Vacuum pack and immerse in warm water for 5 min.


Preserve oyster water in thawing


100%

NATURAL

RAW

PRODUCT

FOOD

SAFETY

DEEP

FROZEN

  • BARNTS SEA KING CRAB MEAT

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    • OYSTER HALF SHELL FRENCH BRITTANY

    Oyster from French Brittany subjected to the high pressure process which helps to open the oyster cleanly, separating the ligament from the shell and eliminating impurities and bacteria. We can ensure that the oyster has not been outside its breeding place for more than 3 hours before applying high pressure and that it has been deep-frozen immediately. We dedicate a lot of efforts in the selection and classification of the pieces.

    Denomination:

    Crassostrea Gigas

    Source:

    French Brittany

    Capture time:

    January - April / October - November

    Characteristic:

    Oyster with firm meat and iodized flavor. Characteristic of the other French.

    gauges:

    #2 #3

    Presentation:

    4 trays of 12 units (48 units/box).

    Thawing Method:

    - Leave in the chamber for 8 hours.
    - Vacuum pack and immerse in warm water for 5 min.


    Preserve oyster water in thawing

    100%

    NATURAL

    FOOD

    SAFETY

    RAW

    PRODUCT

    DEEP FROZEN

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