Crustaceans

Aquamarine Seafood is specialized in a wide range of crustacean products that are sure to satisfy any seafood lover’s cravings. Our product range is second to none, featuring everything from succulent crab meat to tender, juicy lobster tails. Picked from the world’s pristine waters and expertly prepared for your ultimate seafood experience.

Black Tiger shrimp or “King of Prawns” are one of the most widely distributed and commercially marketed shrimp in the world. In the wild, Black Tiger shrimp can be found along coastlines from Africa to the Sea of Japan. However, about 80 percent of the Black Tiger shrimp on the market are farmed, the majority of which raised in Asian countries, such as Bangladesh, Vietnam, Indonesia and India.

Harvest seasons run from April to November, but the shrimp are available almost year-round. Black Tiger shrimp have a distinctly sweet, firm-textured meat. We offer them in different presentations:

HEAD ON SHELL ON / EASY PEEL / PEELED DEVEINED / HEADLESS SHELL ON / PEELED DEVEINED TAIL ON

or Red Mediterranean Shrimp are considered by many “the best shrimp in the world”. Hidden 700 meters under the waters of the Mediterranean, this sea’s high evaporation rates enrich the meat with mineral salts, giving it its characteristic flavor. The most famous and most valued specimens of this lavish shrimp come from the South of Italy. While they are the pride of any self-respecting Italian restaurant, these gems of the ocean are valued worldwide by star-chefs and fusion restaurants.

Today also available as sustainably farmed (ASC) this exclusive shrimp was originally conceived for the sashimi market in Japan. Hailing from New Caledonia, they first got farmed in one of the most remote and cleanest lagunes in the Pacific. Distinctly greyish blue, they are sold as “blue shrimp” under the brand “Obsiblue”.

With merely 600 metric tonnes per year and 90% of that going to the Japanese market, Obsiblue is certainly a rare delicacy. When combined with Gambero Rosso, enticing red-and-blue color combinations can be created on the plate.

Also called “Scarlet Shrimp” because of their Ferrari-red color. They are impressively big. Originating from countries around the Mediterranean coast, Mozambique and Suriname. Exclusively sourced from wild catch, and mostly frozen at sea, scarlet shrimp or Aristaeopsis edwardsiana offer an incomparable taste where the best and most concentrated flavours are to be found in the head. The body has soft and scampi-like meat texture with an explosion of flavour. For those who prefer not to suck the flavours from the head, they can be used to extract the richest stock, or make a concentrate for the best shrimp sauce ever.

Pleoticus muelleri are only caught in Argentina’s waters. Available both as landfrozen and seafrozen, they are an affordable option for the more discerning palates. Mostly sold as head-on, shell-on, pink shrimp have a sweet and full taste, a medium soft texture resembling that of langoustine or scampi. Ideal for grilling.

Also called “langoustines” or “Norway lobsters” (Nephrops norvegicus). They have a sweet and tender texture. This unique species is found in the menus of the most exclusive restaurants. They are a classic in European cuisine offering a wide choice of preparations. We offer only the best origins like Iceland and Ireland.

Both frozen at sea or landfrozen. Available as whole or tails.

Wild caught at depths of 300-750m, Metanephrops Andamanicus are closely related to the lobster family and can be found off the Southeast coast of Africa.

Delicious in a variety of preparations, from simply serving with a squeeze of lemon, some garlic and parsley, to more complex dishes such as pastas and paellas. Also suitable for tartares.

Cold water Canadian lobsters, or Homarus americanus, sourced from the United States or Canada are offered as whole raw netted or whole cooked netted or as “popsicle lobsters” (whole cooked in salt water). They are an alternative for the local European blue lobsters, Homarus gammarus.

Paralithodes camtschaticus or southern king crab originally come from the easternmost part of Russia and Alaska, but got introduced in Murmansk and spread along the Norwegian coast. Available in clusters, single and split legs, they are offered cooked and raw. One of the biggest and most highly valued crab species with very red and tasty juicy meat. They are by many considered as the best crab on the market. There is also Southern King Crab, available in South America in countries like Chile and Argentina. The species is smaller and has a very spiny shell, today mainly exported to Asian countries.

Sometimes also called “Queen Crab” is available from Norway, Greenland, Canada and USA. Usually sold as cooked clusters or cooked meat. The best and most valuable species is Chinoecethes opilio, the northern snow crab, but there is also a variant from South-Korea, Chinoecethes japonicus, and one from South America, the southern snow crab, Paralomis granulosa. The latter two are mostly sold as cooked meat.

Mostly made from mud crab or Scylla serrata, in countries like Bangladesh, Myanmar, Vietnam and Indonesia. Produced as whole cleaned from crabs that have just shed their old shells, they can be consumed whole, with the thin new shells. Ideal in tempura batter and suitable for sushi chains, Asian cuisine and fusion restaurants.