Pasteurized from the West Coast of Mexico. Wild caught, Steamed Cooked.
The crab is steam cooked, handpicked, graded and then sealed for pasteurization. The result is a virtually shell-free crabmeat with excellent flavor.
Pasteurized crabmeat is the process in which the meat is put into a metal or plastic sealed air tight container, heated and cooled by a specialized process. If the container remains completely sealed and is not opened, it will have a shelf life of 6 to 12 months under refrigeration if kept at 33-40 degrees Fahrenheit. Once the container is opened, it should be iced and consumed within 3 or 4 days.
There are many instances in the seafood industry that fresh crabmeat cannot be obtained. During times of extreme weather conditions; ie. storms, sever winter conditions etc... fresh Crabmeat may be extremely expensive or not available at all. As a result of pasteurization, Pasteurized Crabmeat will have a longer shelf life and will be available year round.
New Orleans Fish House has the Pacific Blue Crab Fingers available in a 30/60 count and a 60/80 count. On a special order basis a U/30 count is available. Contact your Sales Rep for more info!