The San Cristobal abalone in all presentations have the highest
standards on food safety, traceability and quality.
FREEZING SYSTEM This procedure is carried out in our processing plant using an ultra high-speed IQF liquid nitrogen system, which freezes the boiled specimens in a few seconds, assuring the product maintains the freshness and taste of a live abalone. The abalone reaches a core temperature of - 20°C in only ten minutes. ESPECIFIC PROCESS The abalones are washed, put in boiling water for a few minutes, chilled in a 1°C fresh water bath, cleaned again and then put on to the freezing tunnel, 5 % glazed, graded and packed.
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Product Type:
Mollusks
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Type:
Cephalopod
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Style:
Fresh
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Place of Origin:
Chile
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Freezing Process:
IQF
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