“The Ocean Technology   Difference”

 

Ocean Teach´s All Natural 100 % Real Blue Crab versus Asian Swimming Crab and Others

The swimming crab from S.E. Asia is a different genus (Portunus) than the true blue crab (Callinectes) of the Americas . A chemical called Sodium Acid Pyrophosphate (SAPP) is added to Asian crabmeat to prevent the formation of struvites.  Struvites can be found in crabmeat of many origins but are most prevalent in crabmeat from Asia.

While Sodium Acid Pyrophosphate (SAPP) prevents the formation of struvite crystals, it creates a “bleaching effect” that artificially whitens the crabmeat, taking away its natural color and flavor, creating a bland, and sometimes chemical taste in the meat. In addition to its use in Asian swimming crab, it is sometimes used by processors in Mexico and other countries to mask the effects of inferior processing practices.

The  quality of Ocean Technology’s All Natural Brand 100% Real Blue Crab stands alone and doesn’t require the use of SAPP.  We are not forced to use additives or chemicals of any kind that alter the rich, sweet, flavor of  our crab to make it  marketable.

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Ocean Tech’s Dayboat Mahi Fillets versus Others

Ocean Tech’s entry into the Mahi market comes with a commitment to its customers to only produce the best fish possible.  That’s why we’ved decided to ONLY process Dayboat caught fish. 

Why Ocean Tech’s Dayboat Mahi Fillets have “Fresh Flavor”

Ocean Tech’s Dayboats return with small catches (500 to  1,000 lbs) of well-iced fish within hours of capture.  Long boats return with large catches (30,000-40,000 lbs) of fish somewhere within 7-10 days.

Using only Dayboat fish, coupled with our unique handling and processing procedures, we prevent the oxidation of the oils in the fish that can cause the rancid or fishy flavor of some Mahi. 
Ocean Tech’s Mahi fillets are cut and frozen to preserve their “fresh flavor’ before any oxidation takes place.

We retain the Natural Color

Since Ocean Tech only processes Dayboat fish, our bloodlines are naturally bright and red.  The bloodlines of many longboat fish turn brown after 7-10 days on board.  We treat our Mahi fillets to “retain” their natural color, not “create” it.  It is no secret that other processors treat inferior quality Mahi fillets to create acceptable color and marketability.

We take “Extra Measures” in our Handling Process

It is “mandatory” that all Ocean Tech Dayboats leave the dock with “plenty” of ice.  How do we assure this?  By supplying it to them daily!  At every buying station we make sure each boat receives ice before leaving to the fishing grounds each day, and that the fish are properly iced upon return.  We take random internal fish temperatures to assure the fish have been cooled correctly.  The fish are then rushed in refrigerated trucks to our facility where they are cut and frozen within hours.
   
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