Live scampi: freezing at -60 ºC to preserve the quality of the sea

The quality of seafood, including shellfish, is largely determined by its freshness. In addition to its origin and the fishing method used, the speed at which we can preserve the product once it leaves the sea is key.

In this regard, live scampi (Nephrops norvegicus) stands out for its ability to rapidly and effectively preserve the product’s characteristics, maintaining its flavour, texture and properties through freezing at -60 ºC.

Freshness and technology are therefore two factors that make the difference and set this product apart.

Freshness from the source: from catch to freezing within hours

The boats go out fishing during the night and return at around 6 a.m. Once unloaded, the scampi undergo the freezing process and, within just one or two hours of arriving in port, they are already frozen.

This means we have a day-caught product, with the added advantage that rapid freezing allows us to extend its shelf life and availability without compromising its qualities. This process reduces the time between catching and freezing, minimising the product’s exposure to temperature fluctuations and deterioration.

Freezing technology: -60 ºC in less than five minutes

Freezing with liquid nitrogen at -196 ºC makes it possible to reach extremely low temperatures very quickly. The product is therefore frozen to -60 ºC within two to five minutes, resulting in scampi of exceptional sashimi quality.

This contrasts with conventional deep-freezing tunnels, such as those used for traditionally deep-frozen scampi, which typically operate at around -30/-40 ºC. In these systems, the product cools progressively, reaching approximately -18 ºC in around 15 minutes, depending on the size of the scampi.

However, the difference lies not only in the temperature, but also in the speed of freezing. Rapid freezing helps to better preserve the product’s characteristics, such as its structure, texture and firmness, both during frozen storage and thawing. This is particularly important for such a delicate product as scampi.

Greater availability and logistical flexibility

This process allows us to maintain the qualities of a fresh product while benefiting from the logistical and storage advantages of a frozen one. In this sense, logistics becomes a differentiating value enabled by technology. Freezing significantly extends the product’s shelf life and facilitates its storage and distribution, as well as purchasing planning, compared with the limitations of a fresh product.

For distributors and foodservice professionals, this means having access to a high-quality product without having to rely on a fast distribution chain.

Versatility for all kinds of culinary creations

In the kitchen, this scampi also stands out for its versatility. It can be used in both more everyday preparations, such as paella, boiled or grilled scampi, and more sophisticated dishes, such as sushi, where the handling of the product is subject to even more demanding requirements.

Live scampi therefore offers a wide range of culinary possibilities that go beyond traditional cuisine and extend into high-end gastronomy.