Elafood Group is a leading player in the European import, distribution and
marketing of fresh fish. The Group operates thr...
SCALLOPS
SCALLOPS
Scallops
Atlantique Nord
Ouest Zone 21
Scallops Source
The management of the U.S. Scallop
Fishery is among the best in the world.
Restriction of size and harvest location
is str...
Scallop Production/Packaging
Grading for Quality
(color, odor, & firmness)
Cleaning in Brine Bath
(to remove sand & shell ...
LOBSTERS
ELAFOOD : A European leader
11 000 T
THE LOBSTER MARKET
Harvesting Lobster
The North Atlantic lobster
industry involves many small
independent fishermen who
get their bait, fuel,...
Holding & Packing Lobster
Technology is playing an ever more
important role in reducing mortality
and improving the qualit...
LOBSTER MEAT
HOW THE PROCESS WORKS
The system works by simple pressure treatment.
Water is pressurized by hydricks and sent to the main...
THE MACHINE
2
1
THE PROCESS
2
1
2nd PHASE: THE MEAT IS REMOVED FROM THE SHELL
TAILS OR CLAWS: NO LOSS!
THE ENTIRELY PEELED LOBSTER!
THE ENTIRELY PEELED LOBSTER!
PACKAGING
SKATE WINGS
MONK TAILS
DOGFISH
ICELAND FISH
Consolidation & Logistics
ELAFOOD maintains a network of
suppliers along the Northeastern
coast of No. America, from Nova
...
Elafood
Elafood
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Elafood

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Elafood

  1. 1. Elafood Group is a leading player in the European import, distribution and marketing of fresh fish. The Group operates through four marketing branches and one branch to manage the company health support services and import documentation required for North American product (the main area of supply). Operating Offices Operating Offices Service Office — USA / Boston — — USA / Maine — — SPAIN— — ITALY— — FRANCE—
  2. 2. SCALLOPS
  3. 3. SCALLOPS
  4. 4. Scallops
  5. 5. Atlantique Nord Ouest Zone 21 Scallops Source
  6. 6. The management of the U.S. Scallop Fishery is among the best in the world. Restriction of size and harvest location is strictly monitored and enforced. Scallop meats are “shucked” on board the vessel. Proper handling & storage are critical to preserving quality. Bay St. Georges scallops are sourced from only the last 3 days of any trip While some companies own numerous boats, crews have a financial interest in every trip. Prices are determined by auctio, after boats arrive in port. Scallop Harvesting
  7. 7. Scallop Production/Packaging Grading for Quality (color, odor, & firmness) Cleaning in Brine Bath (to remove sand & shell grit) Grading for Size (<27, 27-45, & 45-65 pieces/kg) Packing (2Kgs., 1Kg.,500 Grs & 250 Grs. packs) Labeling (Product Item and Dates) Packing (Wet Ice & Styrofoam Masters)
  8. 8. LOBSTERS
  9. 9. ELAFOOD : A European leader 11 000 T THE LOBSTER MARKET
  10. 10. Harvesting Lobster The North Atlantic lobster industry involves many small independent fishermen who get their bait, fuel, and ice from many small scale wharfs. Baited traps are set along the coast and offshore, which are “pulled” in 2-4 day “sets” to harvest the legal sized animals. As they return to shore, the fishermen grade and band the catch for delivery to the same wharfs from which they departed. These wharfs collect the catch of many boats, hold them overnight in their tanks, and then sell them to Distributors for further grading and packing for distribution by air or truck to domestic and inter- national customers.
  11. 11. Holding & Packing Lobster Technology is playing an ever more important role in reducing mortality and improving the quality of lobster the industry handles. Sophisticated systems condition water & reduce handling, preparing the animals to survive the stress of transport. Pump systems move system water through a series of mechanical and biological filters to strip nitrogenous compounds. Heat exchangers chill system water (to slow metabolism) & pumps inject oxygen, optimizing environmental conditions. New packaging has been developed to reduce stress during transit. But, in the end, the most important factor is the experience of the individuals selecting and packing the animals.
  12. 12. LOBSTER MEAT
  13. 13. HOW THE PROCESS WORKS The system works by simple pressure treatment. Water is pressurized by hydricks and sent to the main tank where the lobsters are held. The high pressure in the tank causes the meat to separate from the shell.
  14. 14. THE MACHINE 2 1
  15. 15. THE PROCESS 2 1
  16. 16. 2nd PHASE: THE MEAT IS REMOVED FROM THE SHELL
  17. 17. TAILS OR CLAWS: NO LOSS!
  18. 18. THE ENTIRELY PEELED LOBSTER!
  19. 19. THE ENTIRELY PEELED LOBSTER!
  20. 20. PACKAGING
  21. 21. SKATE WINGS
  22. 22. MONK TAILS
  23. 23. DOGFISH
  24. 24. ICELAND FISH
  25. 25. Consolidation & Logistics ELAFOOD maintains a network of suppliers along the Northeastern coast of No. America, from Nova Scotia to New York, supplying a variety of live and fresh seafood products. Elafood works closely with Ocean Air Logistics to ensure efficient & cost effective consoldation of all items, from all suppliers, into unified con- signments. Ocean Air maintains a HACCP certified warehouse with modern and spacious refrigerated storage, close to Boston air cargo facilities & the interstate highway system, connecting to other inter- national airports from Philadelphia to Montreal. ELAFOOD export trade, involving more than 2,500 tons per year, enjoys priority status in allocation of “Lift” with the major carriers. Coupled with AIR FRANCE ability to source and deliver “last minute” orders, this adds up to the highest level of logistics services. Ocean Air Logistics

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