Marine products of Magallanes, Chile

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Magallan Export Products

Our products

REYMAR SEAFOOD COMPANY is authorized for to make export to UE community, United State and Asia, complying with the highest quality standards regulated by SERNAPESCA under regulations based on the principles of H.A.C.C.P.

Line of frozen cooked crustaceans

KING CRAB MEAT BLOCK

Scientific name: Lithodes santolla  Nombre cientifico de la Centolla

Process: Sacrificed, eviscerated, washed and cooked, molded into blocks of 1 Lb. or 5 Lbs. In the case of 5 pounds (2,268 kgs) decorated in the form of a sandwich 45% red meats (lower side fillets and top face mere), 55% white meat in the center, in the case of 1 Lb. Only two layers, frozen in forced air tunnel with temperature from -35 ° C to -40 ° C.

Packing: Vacuum packed and packed in corrugated boxes properly labeled both the primary and secondary packaging. For the case of 5 pounds, 6 blocks per box and 1 Lb. 24 blocks per box.

Form of consumption: To be consumed directly, once thawed.

Block 5 lb.

Block 1lb.

WHOLE KING CRAB

Process: Whole, eviscerated, washed, tied, precooked and frozen in a forced air tunnel between -35ºC to -40ºC until reaching a center temperature of -18ºC.

Packing: Individually packed in a polyethylene bag labeled with the net weight of each unit and packed in corrugated cardboard boxes depending on the size of approximately 10 kilos.

Sizes: From 700 grams up to 2400 UP or according to customer requirements.

Form of consumption: To be consumed before cooking.

KING CRAB

KING CRAB

CLUSTER KING CRAB

Process: Cluster of 4 legs or individual, washed, tied, and cooked, frozen in forced air tunnel between -35 º C to -40 º C until reaching center temperature of -18 º C.

Packing: Individually packaged in a polyethylene bag labeled with the net weight of each unit or interleaved, packed in corrugated cardboard boxes depending on the size of approximately 10 kilos.

Form of consumption: To be consumed without previous cooking.

CLUSTER KING CRAB

CLUSTER KING CRAB

FROZEN RAW MOLLUSCS LINE

IQF SCALLOP

Scientific name: chlamys vitrea

Process: Meat of raw SCALLOP (without coral), from the artisanal fishery of live individuals, chipped, eviscerated, without epicanthic pancreas, washed, inspected and calibrated, according to client specifications. They are frozen at a minimum product center temperature of -18 ° C.

Packing: They are packed in polyethylene bags, in 5 lbs format, or according to customer’s requirements.
They are then arranged in cartons of 5 units / carton (app. 11.34 kg).

Form of consumption: To be consumed before cooking.

IQF SCALLOP

IQF SCALLOP

Frozen Raw Fish Line

HGT O HG IWP

Process: HGT or HG eviscerated fish, washed, with or without pectoral and pelvic fins, calibrated by size or weight and individually frozen in its box at a minimum core temperature of -18 ° C.

Packing: Molded or wrapped with vitafilm or polyethylene sheets, packed in cardboard boxes of approximately 10 kilograms.

Form of consumption: To be consumed preferably cooked.

Merluza

Merluza

MERLUZA CON O SIN PIEL IWP

Process: Portions of fish obtained by cuts along the skunk, without pelvic girdle, pectoral fins, desquamated, with or without skin, frozen in forced air tunnel between -35ºC to -40ºC until reaching a center temperature of -18ºC.
Packing: Each fillet is individually frozen, wrapped in polyethylene sheets, classified by caliber according to customer’s requirements Packed in cardboard boxes of approx. 10 kgs.

Form of consumption: To be consumed preferably cooked.

Refrigerated Coolers

MERLUZA HG HG or HGT

Process: HGT or HG eviscerated fish, washed, with or without pectoral and pelvic fins, calibrated by size or weight and cooled inside its box at minimum core temperatures -2 ° C and 2 ° C.

Packing: Packaged directly in insulation cases of approx. 10 kilos., Adding gel pack bags, to keep your cooling condition cool. To be consumed cooked up to one week (7 days) from the date of production, keeping the product at center temperatures between – 2 ° and 2 ° C.
Form of consumption: To be consumed preferably cooked.

 

Whole eviscerated hake

Process: Fish washed, with head, tail and gutted, cooled to center temperatures between -2 ° and 2 ° C.

Packing: Packed by caliber in boxes of aislapol, adding gel pack or bags of water with frozen salt. To be consumed cooked up to one week (7 days) from the date of production, keeping the product at center temperatures between – 2 ° and 2 ° C.

Form of consumption: To be consumed preferably cooked.