We specialize in high quality shellfish including cold- and warm water shrimp, scallops, langoustine and snow crab

Chile camarones are caught in the Southeast Pacific Ocean off the Chilean coast at a depth between 155 and 800 metres. The Chile camerones are hand peeled which allows a full-bodied flavour and deep, red colouring.

Pandalus borealis or 'Northern prawn' is caught in the North Atlantic Ocean at depths between 20 and 1.300 metres. Our Northern prawns are cooked and peeled in factories located in Canada, Greenland, Iceland, and Norway. The shrimp meat is recognized for its sweet, fresh flavour and firm texture.

Our Pandalus jordani or 'pink shrimp' is caught in the North Pacific, off the Oregon coast. They have a smaller average size compared to the Pandalus borealis, but with the same delicate taste and juicy texture.

Catching method: nets

Packing: 10kg

Product Specification:  Whole Raw (HOSO), Raw Tail Shell-on (HLSO), Cooked and Peeled (CPD), Cooked and Peeled Tail-on (CPDTO) 

Vietnam, India and Bangladesh are our main suppliers of black tiger shrimps. When cooked, the black tiger shrimps have a powerful dark red appearance, a firm texture, and a sweet taste.

Catching method: nets

Packing: 10kg

Product Specification: Whole Raw (HOSO), Raw Tail-Shell-on (HLSO), Cooked and Peeled (CPD), Cooked and Peeled Tail-on (CPDTO) 

The majority of our vannamei are farmed in Vietnam, Indonesia, India and Equador.

Vannamei shrimp is known for its firm texture, sweet taste, and orange colour.

Caught at depths between 18 and 110 metres on the continental shelf of the Northwest Atlantic, the scallop is brought in fresh and frozen/processed on shore. The North Atlantic scallop is valued for its delicious, sweet flavour, and known for its creamy, white color.

Snow crab lives in the coldest parts of the North Atlantic Ocean and is usually found at depths between 50 and 280 meters.

The meat is mainly in the claws and the legs. The meat has a fresh, sweet, and salty taste.