PMG Engineering | Build World-Class Food Factories | Product

Frozen shellfish and crustaceans

Frozen shellfish and crustaceans refer to seafood that is caught or farmed in the ocean, and then processed, frozen, and stored for later consumption. Shellfish are aquatic animals that have a shell or exoskeleton, while crustaceans are a type of shellfish that have a hard, crusty outer shell. Examples of frozen shellfish and crustaceans include shrimp, crab, lobster, mussels, clams, and oysters.

Frozen shellfish and crustaceans are popular food items due to their nutritional value, taste, and convenience. They are a good source of protein, vitamins, and minerals, and can be prepared in a variety of ways, such as boiling, steaming, grilling, or sautéing.

Frozen shellfish and crustaceans are typically caught or farmed, then immediately processed and frozen to preserve their freshness and flavor. They are then packaged in bags or cartons and stored in cold storage facilities until they are ready for distribution.

Many major players in the seafood industry operate their own fishing vessels and processing facilities to ensure the quality and freshness of their frozen shellfish and crustaceans.

The market scope for frozen shellfish and crustaceans is significant and continues to grow. The demand for frozen seafood, including shellfish and crustaceans, is driven by several factors, such as changing consumer lifestyles, rising health concerns, and the increasing popularity of seafood as a healthy food option.

According to a report by Allied Market Research, the global frozen seafood market, including shellfish and crustaceans, is projected to reach $35.2 billion by 2027, growing at a CAGR of 4.0% from 2020 to 2027. The Asia-Pacific region is expected to account for the largest market share, followed by Europe and North America.

Frozen shellfish and crustaceans are popular in both the retail and food service sectors. In the retail sector, consumers purchase frozen shellfish and crustaceans from grocery stores and supermarkets to prepare at home. In the food service sector, frozen seafood is used by restaurants and hotels as an ingredient in dishes such as paella, pasta, and seafood stews.

The increasing popularity of convenience foods and ready-to-eat meals is also driving the demand for frozen shellfish and crustaceans. Frozen seafood is easy to store and has a longer shelf life than fresh seafood, making it a convenient option for busy consumers.

The market scope for frozen shellfish and crustaceans is expected to continue growing in the coming years due to the increasing demand for seafood and the convenience and accessibility of frozen products.

The major players in the Market for Frozen shellfish and crustaceans are as follows:

Clearwater Seafoods
High-Liner Foods
Maruha Nichiro Corporation
Thai Union Group
Nippon Suisan Kaisha (Nissui)

Commercial production of Frozen shellfish and crustaceans involves the following steps:

Harvesting: The first step in the process is to harvest the shellfish or crustaceans from their natural habitat, which could be the ocean, lakes, or other bodies of water.
Processing: Once the shellfish or crustaceans have been harvested, they are transported to a processing facility, where they are cleaned, sorted, and prepared for freezing. This may involve removing shells, cleaning out guts and other unwanted materials, and portioning the seafood into the desired size.
Freezing: After processing, the shellfish or crustaceans are frozen using various methods such as blast freezing, plate freezing, or IQF (Individual Quick Freezing) to preserve their freshness and quality. The seafood may be packed in bulk containers or portioned into individual packages.
Storage and Distribution: Once the shellfish or crustaceans are frozen, they are typically stored in a frozen warehouse until they are ready to be shipped to customers. The frozen seafood is then distributed to retailers, food service companies, or other customers.

The commercial production of frozen shellfish and crustaceans requires careful attention to maintaining the quality of the seafood throughout each stage of the process. This includes ensuring proper handling, cleaning, and storage procedures to prevent contamination or spoilage.