The product is put in boiling water at 212 degrees, at that temperature, water boils. After cooking for 30' in seawater, in the shell, the interior of the product is at 201-208 degrees.
The product is cooled in seawater with a temp. of 48-55 degree.
The whelk is cooled to 52-57 degree and cleaned.
The product temp at packing is at 56-59 degrees and frozen.
The process is 4 hours from live raw whelk to cooked meat in the freezer.
PACK SIZE: 1X20# Block, 4X10,. 10X2KG Block
Sushi Quality. Ideal also for salads, chowders and fritters, or Quebec Style, scampied and served over pasta.