![]() We also have a female production manager, Rio Lightowler, who previously managed the Dorset Cleanerfish hatchery. Only 4 percent of global seafood businesses are run by women, so we are an anomaly. Unusually for this sector we’re a mainly female team. We have received a lot of interest from distributors specialising in high quality premium seafood and we decided to partner with Wild Harbour Ltd since our values align. Our technology was developed with high animal welfare standards in mind to ensure that our crayfish are handled in the best way from hatch to harvest. We’re developing an environmentally friendly technology to produce redclaw year-round for high end restaurants with a stable and high quality product that they can rely on. ![]() With much of the world’s best lobster now going to China – their lobster imports have risen by 190 percent in eight years – we want to bring to a valid alternative to the European market that can make people feel they are having something truly special. We are aiming to harvest them at 100g, a size that means most people would want two for a main course. It makes for a real treat if you are looking for something special for your dinner and has twice the tail meat of other crayfish species. Redclaw ( Cherax quadricarinatus), is a special species of crayfish that grows to the size of small lobster and is renowned for its taste, texture and amazing blue colour, turning dark red after cooking.
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