Tuesday, March 20, 2007

Phillips Seafood Blue Crab

Dave Koff of Phillips Seafood is coming to the Monterey Peninsula November 28th for an afternoon to sample some of the Phillip’s product line. In particular he is excited about the Majestic

Dave Koff of Phillips Seafoods at the US Foodservice San Francisco Foodshow

Blue Crab products they are sourcing from Mexico. He will be sampling the colossal crab meat and the Majestic Blue Crab claw “Fingers”.
According to Dave this is “the closest crab meat taste to the blue crab that comes out of the Chesapeake Bay in Maryland.

Dave With Executive Chef Patrick Mullin of the Lodge at Pebble Beach

Phillips Crab Meat is from the blue swimming crab (portunus- spp). The crabs are harvested from the tropical waters of Southeast Asia, cooked, hand-picked and pasteurized at Phillips' own crab processing plants under the strictest quality control. The result: virtually shell-free, sweet crab meat that has a shelf life of eighteen months in the black metal can and one year under proper refrigeration. Phillips Crab Meat is available year round in five grades: colossal, jumbo lump, backfin, special and claw. Available in 1 lb. cans.

• Phillips Pasteurized Crab Meat is Wild Caught
• Phillips Pasteurized Crab Meat is put through a 5 point Quality Control Inspection (mini plant, main plant, pre-pasteurization, post-pasteurization and when the product arrives in USA)
• Phillips Pasteurized Crab Meat has a 18 month shelf life; under proper refrigeration

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