High Pressure Processing (HPP) technology is applied to a wide variety of foods and beverages, but did you know that it can also be applied to seafood and, specifically, to HPP lobster processing? Greenhead Lobster, a company located in Stonington, Maine (USA) and dedicated to the marketing of lobster, has installed a Hiperbaric high pressure equipment to expand its business. Read on to learn more about Greenhead Lobster’s success with this application.
Advantages of high pressure applied to lobsters
For most of us, extracting lobster meat from its shell is a complicated, time-consuming task that requires skill, a sharp knife and a lot of patience! This is one of the main reasons why it is worth implementing high pressure in a production line for lobster products.
Extracting lobster meat has never been easier thanks to HPP technology. As we explained in our previous post “HPP Seafood: Shells Away with High Pressure Processing”, the high pressures cause the adductor muscle to relax, separating the meat from the shell and allowing 100% of the meat to be extracted. This gives chefs around the world the opportunity to create new dishes with different parts of the lobster that fully maintain their original shape.
Greenhead Lobster…lobster in its purest form
Stonington, Maine is known for its historic dedication to lobster fishing. It is home to Greenhead Lobster, a family-owned business established in 1997 that specializes in wild lobster fishing.
Owner Hugh Reynolds oversees every detail. Hugh is passionate about his work and maintains a close relationship with the entire fleet of fishermen who provide him with the highest quality lobster. But most of all, he takes pride in knowing that he is providing his customers with the best lobster in Maine along with caring service.
Greenhead Lobster’s product range
Stonington lobster is known for its distinctive color, flavor and texture. Greenhead Lobster offers a wide variety of HPP lobster products, both raw and cooked.
Its lobster tails are processed by high pressure, which guarantees their fresh taste and easy extraction. The tails are then individually deep-frozen. These steps offer the highest quality, consistency and convenience for the consumer.
They also have halved tails, an ideal option for barbecue. They also offer different formats of claw and leg meat and frozen whole HPP lobsters.
The high pressures maintain the quality of the fresh product and extend the shelf life of the product, avoiding the need for additives and preservatives. As it is an athermal technology, it maintains all the quality of the fresh lobster meat during its shelf life.
Breakthrough for Greenhead Lobster with HPP technology
Greenhead Lobster has acquired a Hiperbaric high-pressure machine to expand its business. The company has opened a new production facility in Bucksport, Maine where they have installed a Hiperbaric 420i to process lobster. This new 1,400 m2 facility is equipped with state-of-the-art technology.
Hugh Reynolds, owner of Greenhead Lobster, said, “With this state-of-the-art facility, Greenhead Lobster is able to process a variety of raw or cooked lobster products. This expansion, which includes the Hiperbaric 420i equipment, expands our market beyond live lobster without compromising the traceability of our products from a sustainable fishery.”
Roberto Peregrina, CST, stated, “We are delighted to help Greenhead Lobster expand its market with high value-added lobster products. HPP technology is growing in the seafood industry to provide safe and wholesome products.”
If you want to know more about HPP technology and how to improve the quality and food safety of your products, contact us, the world’s leading supplier of high pressure processing equipment for the food industry.
