Crustacean sourcing insights
Reference notes written for import buyers, product developers and QA teams evaluating Chilean cold-water crustaceans. Each guide explains what a specification actually means before you sign one.
Red vs yellow langostino: what actually changes for the buyer
Pleuroncodes monodon and Cervimunida johni are both sold as langostino. How they differ in yield, colour, texture and best end use, and what to write in your spec.
SourcingCold-water crustaceans: what the Humboldt Current changes
Why cold-water crustaceans differ from warm-water farmed shrimp in texture, colour, protein and traceability — and what a buyer should verify before switching.
SpeciesNylon shrimp: a buyer's guide to Heterocarpus reedi
What nylon shrimp is, how the deep-water species behaves in processing, which formats work, and how to write a specification that survives arrival inspection.
IngredientsAstaxanthin and crustacean meal: what aquafeed buyers should ask
How crustacean meal delivers natural astaxanthin, what the proximate analysis means, and the questions to ask before specifying it in an aquafeed or pet food formulation.
CertificationReading an MSC certificate: fishery vs chain of custody
Why an MSC fishery certificate and an MSC chain-of-custody certificate are different documents, what each proves, and how to verify both in the public register.
FormatsShell-on or peeled: costing the crustacean format decision
How to decide between shell-on and peeled crustacean formats using cost per usable kilo, labour, waste handling and retail presentation — not headline price per kilo.
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