After washing in purified solution, and grading to size, the delicate seafood is immediately packed and weighed. We use the speedy liquid nitrogen freezing process, freezing the langoustines at -100°C for approximately 15 minutes. This process locks in the flavour that makes the Irish Sea langoustine so unique.
Glazed with water, and labelled with production time and best before date (24 months shelf life) our langoustines are finally stored at -18°C until dispatch.
Our goal is to ensure our langoustines are as fresh when they arrive with the customer as when they were caught.