CRAB MEAT AND CLAWS
Local name: Jaiba marmolada
Trade name: Stone Crab
The crabs used for meat and claws are of 3 types:
The blue (Homalaspis plana)
The soft (Cancer edwardsii)
The Hairy (Cancer setosus).
SANTIAGO-CHILE – email@example.com
* CRAB MEAT
There are different options:
1) Only White meat (body meat only)*
2) Only Pink meat ( small claws, elbow, forearm and thin legs)*
3) Combo: mix white and pink meat (50/60% white, 50/40% pink meat)
(*) Note: If meat is bought separately, the proportion must be maintain, i.e., 50/60% of only
white with 50/40% of only pink.
Meat is cooked, processed, vacuum packed, pasteurized, cooled in fresh water and frozen.
Packaging: Fancy trays of 1.0 Lb w/ white meat in bottom and decorated with pink claws meat
on top or vacpac blocks of 1,2 or 5 Lb; master of 30 lb.
* CRAB CLAWS
Cooked, clean, saw-cut (scored – optional) , with their 3 segments, frozen, sized,
packaging: 5 or 10 LB poly bags, master 30 LB.
Season: year around
CHILEAN SOURCE (FOODEX LTD) Phone: (562)-4756856