Our Process

We employ a meticulous at-sea processing method to guarantee the highest quality.

Within 30 minutes of catching, the langoustines are washed, dipped in melacide for preservation, and blast-frozen at -40°C until the core temperature reaches -25°C.

Each batch is probe-checked for consistency, then glazed with 2% water for protection, boxed in 9kg master cartons (3×3 inner sleeves), and stored in our onboard cold store at -25°C.

This rapid freezing process preserves the natural taste, texture, and nutritional value, setting our products apart from shore-frozen alternatives.