Selection and excellence
Committed to quality
And that can only be achieved by taking care of every detail. From receipt of the raw material to final delivery, every piece is handled individually under strict control throughout the fishing, handling and freezing processes.
For us, quality is not a promise; it is the result of the way we work. Our model is built on strong, long-term agreements at origin, allowing us to anticipate demand, select with precision and offer each product according to its final destination.
We work to ensure that every client receives a solution based on guidance and planning according to their needs, with a real commitment to what has been agreed.
This combination of access, knowledge and experience allows us to provide year-round availability, guaranteeing a stable, tailored and reliable supply without uncertainty.
Purity and freshness
Live scampi
For those seeking the highest standards in product quality, live scampi represents the ultimate level of freshness. Selected according to size and vitality, it is kept in controlled seawater facilities, preserving its condition intact until dispatch.
- Scientific name: Nephrops norvegicus
- Origin: Spain / Scotland / Norway
- Sizes: All sizes
- Preparations: Whole
- Packaging: EPS box / Cardboard box / Other customised formats
A particularly delicate product
Live scampi represents the highest level of freshness, but also one of the most delicate forms of the product, especially sensitive to handling and post-catch conditions. Working with live scampi makes it possible to preserve its natural characteristics intact until the moment of preparation, offering a raw material particularly valued by culinary professionals and specialist trade.
This is a category that requires experience, specific infrastructure and constant control of preservation conditions. Rigorous product selection, stabilisation in controlled seawater facilities and continuous monitoring of its condition allow the scampi to be maintained in optimal condition until dispatch.
The combination of knowledge, specialised handling and technical control makes live scampi a high-value proposition aimed at clients seeking maximum freshness, reliability and consistency.
1. Rigorous selection at origin
Product selection begins at origin, where fishing grounds and conditions that favour the vitality of the animal are prioritised.
Once at our facilities, the product undergoes a rigorous grading process in which condition, behaviour and resilience are assessed, discarding any specimens that do not meet the defined standards.
This process is carried out within controlled timeframes in order to preserve the product’s stability from the moment it is received.
2. Live product handling
Handling live scampi requires careful treatment and precise knowledge of the product. It is a particularly sensitive process, where any alteration can directly affect its condition and behaviour.
Each piece is handled individually, minimising stress and avoiding sudden changes that could compromise its stability. This approach allows the product to be maintained in optimal condition throughout the entire process.
3. Seawater holding
On arrival, the scampi is kept in controlled seawater facilities, where a process of conditioning and stabilisation begins. This is a key stage in maintaining the integrity of the product under controlled conditions.
During this process, the scampi stabilises its metabolism and behaviour, allowing its optimal condition to be preserved from receipt through to preparation for distribution.
4. Environmental control
Maintaining live scampi requires constant control of water parameters. Temperature, salinity, oxygenation and water quality must remain within highly precise ranges in order to preserve the condition of the animal.
This technical control allows a stable environment to be maintained, reduces product stress and ensures reliable and consistent handling at all times.
Freshness and balance
Fresh scampi
For those seeking a balance between freshness and operational efficiency, fresh scampi preserves the qualities of freshly caught product. Selected at origin and handled under controlled chilled conditions, it maintains its texture, flavour and quality through to distribution.
- Scientific name: Nephrops norvegicus
- Origin: Spain / Scotland / Norway / Denmark
- Sizes: All sizes
- Preparations: Whole / Tails
- Packaging: EPS box / Cardboard box / Other customised formats
Balance between freshness and handling
Fresh scampi allows us to work with a high-quality product while maintaining a balance between freshness and operational efficiency. It is a solution designed for professional environments where consistency, agility and ease of use are key factors in day-to-day operations.
Unlike live product, fresh scampi simplifies handling without compromising on quality, making it possible to optimise working times and adapt to different service demands. This balance makes it a versatile option for multiple applications within professional channels.
Its handling within controlled timeframes and chilled conditions allows its essential qualities to be preserved, maintaining its texture, flavour and presentation for culinary use. This approach enables more efficient product management, ensuring availability, stability and adaptation to the needs of the professional market, with consistent quality in every delivery.
1. Post-catch selection
The quality of fresh scampi begins at the moment of selection. Following capture, the product is carefully and selectively graded in order to separate the specimens with the best condition, appearance and integrity.
Factors such as size, shell integrity and the overall condition of the animal are decisive, ensuring that only specimens meeting the defined standards continue through the process while preserving their natural characteristics and culinary value.
2. Handling under controlled chilled conditions
Handling fresh scampi requires speed and precision in order to preserve its qualities from the moment it is received. It is a sensitive process in which timing and working conditions are decisive.
The product is managed under controlled chilled conditions and handled piece by piece, avoiding unnecessary exposure and ensuring appropriate treatment throughout every stage, from grading to preparation for distribution.
3. Preservation conditions
Fresh scampi is maintained under stable temperature parameters that preserve its qualities from receipt through to preparation for distribution.
The correct management of storage and timing allows its texture, flavour and presentation to be preserved, maintaining the product in optimal condition for culinary use.
4. Cold chain control
The cold chain is continuously monitored throughout every stage, from storage to transport.
Temperature and handling conditions are monitored to ensure product stability and guarantee consistent quality in every shipment.
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- Frozen on board scampi
Stability and consistency
Frozen scampi
Frozen scampi allows the qualities of the product to be preserved at the optimal point of preparation.
Using different freezing systems depending on the product, it maintains its texture, flavour and quality, offering a stable product available throughout the year.
- Scientific name: Nephrops norvegicus
- Origin: Scotland / Norway / Denmark / Ireland
- Sizes: All sizes
- Preparations: Whole / Tails
- Packaging: EPS box / Cardboard box / Other customised formats
The value of the optimal moment
Frozen scampi makes it possible to preserve the qualities of the product at the optimal point of preparation. Through different freezing systems depending on origin and product, its texture, flavour and culinary value are maintained, offering a stable and reliable raw material.
Working with frozen scampi ensures product availability throughout the year, maintaining consistent quality while adapting to the needs of different channels and markets.
The selection of the raw material and control of the freezing process allow us to work with scampi that preserves its natural characteristics, offering clients a reliable, consistent product available whenever needed.
Nitrogen-frozen scampi
1. Raw material selection
The quality of frozen scampi begins with the selection of the raw material, prioritising fishing grounds and catch areas that allow us to work with a product suitable for subsequent preservation.
Before the freezing process, the product is carefully graded in order to separate the specimens with the best condition, integrity and appearance, allowing us to work with homogeneous batches and achieve an optimal result after preparation.
2. Preparation for freezing
Handling prior to freezing is carried out under controlled conditions, ensuring that the product reaches the process in the best possible condition. This is a key stage in which timing and treatment are decisive for the final result.
The product is handled carefully, piece by piece, avoiding alterations that could affect its structure.
3. Freezing systems
In order to preserve product quality to the highest possible level, the scampi undergoes rapid freezing processes that reduce its temperature within a very short period of time.
Depending on its origin, the product may be frozen on board immediately after capture or in our own facilities using nitrogen tunnel freezing, a high-precision system with significant advantages for product preservation and found in very few facilities.
These systems help prevent the formation of large ice crystals, protecting the natural structure of the meat and preserving its texture and juiciness after preparation.
4. Product control and stability
Once frozen, the scampi must be kept at stable temperatures in order to preserve its characteristics. Continuous temperature control during storage and transport is essential to maintaining product quality.
The rigorous maintenance of the cold chain at our facilities guarantees that the scampi reaches the client in the same condition in which it was prepared, ensuring consistent quality in every delivery.
Yield and flavour
Heads and Legs
Scampi heads and legs concentrate much of the product’s characteristic flavour.
Obtained during processing, they offer an ingredient especially appreciated in professional kitchens for its intensity and culinary yield.
- Scientific name: Nephrops norvegicus
- Origin: Various
- Sizes: Various
- Preparations: —
- Packaging: EPS box / Bag / Other customised formats
The value of every part
Scampi allows almost every part of the product to be used and valued. During processing, heads and legs are separated and set aside for culinary uses where much of the crustacean’s characteristic flavour is concentrated.
These parts are especially appreciated in professional kitchens for their ability to bring intensity and depth to different preparations. Their use makes it possible to create high-quality culinary bases while making the most of the product’s value.
The selection and preparation of these parts allow us to offer a product aimed at professionals seeking a high-yield culinary ingredient, ideal for different applications in professional kitchens.
1. Product selection
Scampi heads and legs are obtained during the processing of the main product. At this stage, the parts with the best condition and integrity are carefully separated, guaranteeing a homogeneous product suitable for its intended use.
This selection process preserves the crustacean’s natural characteristics and ensures an optimal result in its culinary application.
2. Product preparation
Once separated during processing, these parts are handled under controlled conditions, preserving product integrity and ensuring appropriate treatment.
Careful handling control preserves their quality and maintains their culinary potential intact until the moment of use.
3. Intensity of flavour
A significant part of scampi’s characteristic flavour is concentrated in the heads and legs. The natural juices and compounds present in these parts provide an intensity especially valued in professional kitchens.
This concentration of flavour allows preparations to achieve greater depth and character, making them a key base for extracting and enhancing the culinary profile of the shellfish.
4. Culinary applications
Scampi heads and legs are used as a base in different preparations, bringing depth and character to dishes.
Their versatility allows them to be used across a wide variety of preparations, adapting to different cooking styles and the needs of professional channels, where flavour and product yield are key factors.