Stringent production standards ensure the highest quality. Lame, damaged and dead lobsters are tailed.

What follows is the process flow for both frozen types

1. Discharge live lobsters ex vessel.

2. Weigh and sort lobsters (dead lobsters are removed and tailed immediately). The tails are then put into the production process.

3. Live storage and purging (in seawater) for a minimum of 3 days.

4. Whole lobster are then drowned in fresh water and either frozen raw or steam cooked.

5. Specially selected lobster are isolated for premium Nitrogen frozen whole.

6. The whole lobsters are then stored at below 20 degrees celsius and dispatched.

• Frozen Whole Raw and Frozen Whole Cooked Lobster
• Size/s: 4x 2,5kg trays packed in a master carton of 10kg
• Count and weights (number units per box):
  
  • 48 : 205-225g
  • 44 : 225-240g
  • 40 : 240-270g
  • 36 : 270-300g
  • 32 : 300-340g
  • 28 : 340-380g
  • 24 : 380-450g
    
• Grading: Count 48 being smallest size; Count 20 being largest size

• Frozen Nitrogen Lobster
• Size/s: 4 x 2,5kg packed in a master carton of 10kg
• Count and weights (number units per box):
  
  • 48 : 205-225g
  • 44 : 225-240g
  • 40 : 240-270g
  • 36 : 270-300g
  • 32 : 300-340g
    
• Grading: Count 52 being smallest size; Count 24 being largest size
  
  
• Frozen Lobster Tails
• Size/s: 4,54kg (10lbs) units packed in master cartons of 22.7kgs (50lbs)
  (5x 4.54kg - 5x10lbs)
• Count and weights (number units per box):
  

  	D	:	17-20	:	285-225g
  	F	:	21-25	:	225-170g
  	G	:	26-30	:	170-140g
  	H	:	31-35	:	140-125g
  	J	:	36-40	:	125-110g
  	M	:	41-50	:	110-85g
  	KZ	:	51-70	:	85-65g

  
  
• Grading: Count 52 being smallest size; Count 24 being largest size