SPECIES: Homarus Americanus
VARIETY: Cooked, no shell
SIZE: various percentages of legs-body (CK, CKL), mince
FREEZING METHODS: Block
CERTIFICATION: Standard, MSC
FAO AREA: 21
Scallops
SPECIES: Argopecten Purpuratus
VARIETY: Cooked, whole cleaned
SIZE: 20/30, 30/40, 40/50, different glaze percentages
FREEZING METHODS: IQF
CERTIFICATION: Standard
FAO AREA: 87
King Crab
SPECIES: Lithodes Santolla
VARIETY: Cooked, no shell
SIZE: various percentages of legs-body
FREEZING METHODS: Block
CERTIFICATION: Standard
FAO AREA: 87
Snow Crab
SPECIES: Chionoecetes Japonicus
VARIETY: Cooked, no shell
SIZE: various percentages of legs-body
FREEZING METHODS: Block
CERTIFICATION: Standard
FAO AREA: 61
Norway Lobster
SPECIES: Nephrops Norvegicus
VARIETY: Raw no shell
SIZE: 20/30, 30/40, 40/50, different glaze percentages
FREEZING METHODS: IQF
CERTIFICATION: Standard, MSC
FAO AREA: 87