Siam Canadian’s Pasteurized Crab – The Freshest, highest possible quality
The Pasteurized crab ranks high on the list of seafood delicacies. Live blue crabs are seasonal and much more plentiful during the warm weather months of the year. Blue crabs are caught and marketed in both the hard-shelled and soft-shelled stages. During the summer months, hard-shelled crabs may be purchased live or cooked in the shell. Pasteurized cooked crab meat is usually available in three grades:
Lump Meat – whole lumps from the large body muscles
Flake or Special Meat – small pieces of white meat from the body
Claw Meat – brownish tinged from the claws
The season for soft shelled crab production extends from May through November. They can also be purchased pre-cleaned, individually wrapped and frozen. Properly frozen soft crabs can remain for at least 6 months without harming the texture and flavour. The entire soft shell crab can be fried or grilled.
Nutritional Value in a Pasteurized crab:
Approximate nutritional values for four ounces(114 gms) of raw, edible portion:
Calorie – 90
Fat – 10 cal
Total Fat – 1.5 gm
Saturated Fat – 0g
Cholesterol – 80mg
Sodium – 320 mg
Carbohydrate – 0g
Protein – 19 g
RDI Calcium – 105 g
Iron – 6%
Fresh crabmeat is very delicate. Make sure crabs are alive when you cook them. It is to be stored in the coldest part of the refrigerator, below 35 degrees Fahrenheit. It is kept in hermetically sealed containers and sent for heat treatment. This gives it an extended refrigerated shelf life. The seal of a Pasteurized crab should not be broken and it should be stored at 32 degrees Fahrenheit. Thus a Pasteurized crab can remain safe up to six months.
Pasteurized crab meat is a very versatile seafood and can be used in cocktails, appetizers, salads and soups.
We at Siam Canadian do not compromise on the quality of meat. The meat is always shell free.
If refrigerated properly the pasteurized products can also last as long as 18 months. The price varies according to the size of the pieces. The most expensive variety is the Jumbo lump backfin. Claw meat has a dark color and shredded texture and is the least expensive.
At Siam Canadian, pasteurized crab meat is put into hermetically sealed containers and heated at a temperature which destroys all kills micro organisms to extend shelf life. Pasteurization gives a longer shelf life at refrigerated temperatures than non pasteurized products because it removes all kinds of bacteria.
The quality of pasteurized crab is firmer and whiter. It can stay in the refrigerator if kept in its original unopened container. If it is opened, it has to be eaten within 5 days.
Siam Canadian sources its Pasteurized crab meat along the Pacific rim in China, Vietnam and Thailand. We get our pasteurized crab meat from excellent quality raw material, by following rigorous international quality standards. The packaging is of excellent quality, ensuring that the product remains intact.
We have gradually built up an international reputation by setting up a constant delivery and supply procedure that meets the demands of the international market. Being constantly interlinked with our regional offices, we locally customize your packaging services with your own brand and private label.
Siam Canadian has extensive procurement operations throughout Asia and a regular flow of market information, to enable us to maximize efficiency and provide you with the best bargain so far as quality and price of pasteurized crab is concerned. As we hope to give our best to you, our customers, our aim is to become market leaders in the seafood industry. We look forward to your orders, so we can build up a good and healthy business relationship with you.
Contact us for price quotes and any further information about Pasteurized crab at:
Siam Canadian Foods Co., Ltd.
9th Floor, Suite 283/44, Home Place Office Building.
283 Thonglor 13, Sukhumvit 55, Kongton Nua, Wattana, Bangkok 10110, THAILAND
Call us at +66-2-185-3311
Email us at email@example.com