Culimer seafood magazine issue 2

Seafood Expo Global –

FIP Project

Brussels 2016

Recipe

Ikijime

CULIMER SEAFOOD

April 2016, issue 2

CULIMER SEAFOOD MAGAZINE ______________________________

Seafood

Issue 2

2 6 9 10 11 12 14 16 18

April 2016 www.culimer.com

Introduction Culimer Fisheries Improvement Project (FIP) Seafood, Culimer Code of Conduct Tuna Super Frozen Tuna sections Sushi ebi Ikijime Crab Crab sections

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Seafood Expo 4

SEG

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Culimer 20 21 22 23 24

Shrimp recipe Crab recipe Top products Packaging line Contact

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Copyright 2016 by Culimer

Culimer, the only official European partner of the WWF Vietnam Tuna Fisheries Improvement Project (FIP) FIP managed by WWF certified, first class sashimi tuna, Culimer is the only official European partner of the WWF Vietnam Tuna Fisheries Improvement Project FIP. With a signed agreement with WWF, outlining specific supportive activities as well as minimum criteria and protocols for “Fit for FIP” traceability and FIP recognition and communication in the marketplace, Culimer can provide you with certified FIP sourced products, in close cooperation with WWF. Culimer’s unique quality is well known. With sustainability embedded and certified, Culimer can be a unique partner for you. WWF recognizes such tuna products sourced from the Vietnam FIP as a more responsible choice since it is currently subject to a comprehensive FIP aimed at MSC certification in the future.

Vietnam Yellowfin Tuna Fisheries Improvement Project The total fleet for Vietnam yellowfin tuna consists of approximately 2.000 vessels (1500 hand lines and 500 long lines). The annual catch is about 14.000 metric tons per year and is concentrated in Khanh Hoa, Phu Yen and Binh Dinh. Vietnam’s yellowfin tuna fishery is an important player in the rising global demand for tuna. WWF and a number of partners have been working together to help build a steadily improving fishery so that it can ultimately achieve a Marine Stewardship Council (MSC) certification. In doing so, the FIP is also prototyping various approaches for FIP best practices.

What is the Vietnam Yellowfin Tuna Fisheries Improvement Project (FIP)?

Rooted in earlier projects by WWF Vietnam, focused on bycatch best practices, the Vietnam yellowfin tuna FIP process began in 2013 with the completion of a Marine Stewardship Council (MSC) pre-assessment. A FIP Action Plan was completed in early 2014, which describes the necessary FIP activities, with associated responsible parties and time frames, required to meet the MSC standard.

The FIP was formally launched in April 2014, having entered the implementation stage, with activities commenced and slated to be tracked and audited annually through to 2018. WWF Coral Triangle Program serves as the FIP Coordinator and WWF Vietnam is the National FIP Manager. The Vietnam Tuna Association (VinaTuna) is also a member of the FIP Coordination Unit together with WWF.

Culimer FIP Partner Agreement Culimer has entered into a FIP Partner Agreement as founding partner to help ensure the effective implementation of the FIP Action Plan, including identification of on-the-ground activities taken up by industry. The Partner Agreements further aim to ensure that recognized industry partners are achieving appropriate standards for traceability, corporate communication and marketing in their FIP related activities. These Agreements also help finance core FIP activities, and open other funding channels through diverse supply chains. Several WWF National Offices are likewise engaged in these corporate arrangements

FIP Traceability The FIP is prototyping the application of “Fit for FIP” traceability to ensure that Vietnam yellowfin tuna is differentiated in the marketplace. This requirement is particularly important in Vietnam where export volume exceeds domestic catch and over half of total exports (i.e. frozen yellowfin steak and loins) use foreign raw material which is re-exported.

FIP Partners are required to have a traceability system in place within 1 year of signing their Agreement, and for this system to be audited by an independent 3rd party within 18 months. These measures will help ensure unqualified products do not dilute the marketplace with inappropriate “FIP” fish.

Aims:   

Stock status and fisheries management: to ensure that the tuna catches do not exceed sustainable levels Ecosystem management: to promote the ecosystem based approach to fisheries management Governance systems: to strengthen governance systems in Vietnam’s tuna fishery

Means to achieve:     

Improvement of the fishery Identification of on-the-ground activities Achieving appropriate standards of traceability Differentiation in the market – Fit for FIP Corporate communication and marketing

Ultimate goal: 

Science based sustainable fishery, MSC certified

FIP products = the most responsible choice Further information, including a list of qualified FIP Partners, can be found at the following website: http://wwf.panda.org/what_we_do/where_we_work/coraltriangle/solutions/vietnam_yellowfin_tuna_fip/ The Vietnam Tuna Fisheries Improvement Project (FIP) is being facilitated by WWF Coral Triangle, WWF Vietnam and VinaTuna, in close collaboration with the Vietnam Ministry of Agriculture and Rural Development (MARD), provincial fisheries departments, industry and stakeholders.

SEAFOOD [ Even though quality cannot be defined, you know what quality is ]

Culimer Code of Conduct One of our key characteristics is taking social responsibility.

We aim to ensure the conservation of biodiversity, management and development of living aquatic species resources.

In order to this perspective we initiate, participate and contribute to programs that will identify and correct unacceptable conditions.

 In our Code of Conduct you can find our principles and standards for social responsibility, which shows we operate in an ecologically sustainable manner. http://www.culimer.com/code-of-conduct

Tuna Tuna Tuna is a large, distinctive, pelagic and world’s most popular commercial fish. It has a pink to dark red flesh, a firm texture and contains the valued Omega 3 oil.

Super frozen tuna is fresher than fresh tuna. It has a super red color and is the best replacement for the endangered Bluefin tuna.

Our super frozen tuna is caught by long line vessels, a dolphin safe fishing method, and immediately stored at a temperature of -60°C. The products sustain no deterioration at this temperature and can therefore compete with so-called fresh fish. Fresh fish, transported by air, can be 11 to 14 days old and deteriorating all the while before it is ultimately consumed.

This is why, in 2011, the European Parliament issued a regulation stating that fishery products, intended to be consumed raw, must undergo a freezing treatment in order to kill viable parasites that may be a risk to the health of the consumer (EU regulation 1276/2011).

Nowadays, from the Tsukiji market in Tokyo more than half of the tuna sold is super frozen tuna, gradually Europe is discovering this modern technique also.

Tuna fishermen usually spend two to three weeks at sea to catch the right amount of tuna to bring back to the market. For lack of onboard freezing capacity, only one third of the catch can be sold as fresh tuna. Another third is sold to steak producers and the remainder of the catch ends up in can. If a fisherman has super frozen storage capacity on board, he will be able to sell his catch as fresh on the market.

Super frozen products eliminate airfreighting and its unwanted Carbon Footprint effects. In partnership with WWF, we are developing the Vietnamese fisheries by working towards sustainable tuna. For more information about this project you can look at the sustainability page of this website. http://www.culimer.com/wwf-partnership We can offer you the following products:  GG whole round  Loins  Belly loins  Chunks  Saku  Steaks  Carpaccio  Toro  Bits & pieces

Super frozen

Sushi ebi Ikijime What is Ikijime?

Ikijime of ikijimi, is a method of paralyzing and rapidly killing a shrimp to maximize its eating qualities and welfare. The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the brain, thereby causing immediate brain death to maintain the quality of its meat.

Only certain species of shrimp, processed according to strict standards, may be rated ‘Ikijime’. This grade is only produced in small quantities, so that each and every shrimp may be given individual attention.

Unlike normal sushi ebi made from shrimp on ice, Ikijime sushi ebi is only made from shrimps that are delivered ALIVE to the processing plant.

Fish will be graded as Ikijime only if the following criteria are met: 

Time: Time is the most important factor. Allowing shrimps to die slowly causes stress. Stress reduces the taste and shortens the storage life of the flesh.

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Tools: The ikijime procedure can be done using either a sharp knife, a sharpened screwdriver, or by using specially designed ikijime tools.

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Technique: Quickly and firmly insert the spiking tool into the areas indicated, and wiggle the tool around to destroy the brain. When performed correctly, the fish will be killed immediately and its body will go limp.

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Processing: After killing in the right way, the shrimps are placed in ice slurry (one part seawater/three parts freshwater). The slurry rapidly lowers the temperature of the shrimp to almost 32°F degrees (0-4°C), preserving the flesh. The slurry process takes between 30 minutes to one hour.

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Handling: Ikijime shrimps are kept segregated from normal catch in order to maintain peak quality. After processing, Ikijime shrimps are soldier-stacked in flaked ice with no shrimp touching another.

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Freshness: Only shrimps caught within the last 24 hours of fishing are Ikijime processed.

Why Ikijime?  

Delivered live to the processing plant = a darker red color and excellent flavor.

The sweet, fresh taste is impossible to replicate in a restaurant.

The mark of Ikijime sushi ebi: 

Processing from live shrimp leaves the delicate neck meat still attached.

Crab King crab Red king crab (Paralithodes Camtschaticus) is a cold-water species, originally found in the Bering Sea, the North Pacific Ocean, around the Kamchatka Peninsula and neighbouring Alaskan waters. In the 1960’s red king crab was introduced to the Murmansk Fjord in Russia and within fifteen years the king crabs started turning up as bycatches in Norwegian waters. By 2002 Norway decided to start commercial catching of this new Norwegian species. King crab has six normal legs and two legs with claws. It can reach a maximum leg span of 1.8 m (6 ft) and a weight of 8 kg. King crab is usually sold cooked, but Culimer also supplies raw king crab. The delicate, juicy meat has a sweet taste, is a good source of protein contains little fat and can be prepared in various dishes.

We can offer you the following products:  Whole  Clusters (raw / cooked)  Single legs  Split legs  Merus

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Propodus Carpus Meat blocks Shoulder meat Cocktail claws

Snow crab Snow crab is a cold-water seafood species that lives in the northern Pacific and Atlantic oceans. The primary species referred to as snow crab is Chionoecetes Opilio. Chionoecetes is the scientific name of seven different snow crab species. In average the crabs can be found at 70 – 280 meters depth, where males and females usually live separated from each other while living at different depths. They feed themselves with other invertebrates, such as crustaceans and bivalves.

Snow crabs can reach a leg span of 1 m (total length of carapace and legs). In many cuisines snow crab is used as alternative to the expensive king crab. Snow crab, in some parts of the world also known as queen crab, is filled with succulent white meat with a sweet taste.

It’s low in fat source and used in a wide range of meals and salads.

We can offer you the following products:  400 gr. meat blocks  5 lbs. meat blocks

Soft shell Soft shell crabs are harvested just after they have molted or shed; their new shell has not yet hardened. The crabs have a distinct full flavor.

We can offer you the following products:  Soft shell 50-70 gr.  Soft shell 70-90 gr.

Recipe

Black tiger shrimp with a knot of peas, broad beans and savory sauce Serves 4 * prep time: 20 minutes * cooking time: 15 minutes __________________________________________________________

4 BT shrimps HOSO 6/8 8 bean blossoms affilla cress 50 gr broad beans

For the pea knot: 750 gr pea puree 750 ml cream 6 gr xantana 6 gr unique konjac

For the savory sauce: 1 shallot 150 gr butter 3 dl shellfish broth 2 tops of savory

Preparation: 1. For the knot, heat the 750 ml cream and the puree separately up to 70 degrees.

2. Put the puree in the blender together with the xantana and unique kojac powder.

3. Add the cream and pour the mass in a bowl. Once the mass has cooled down, you can cut it and make a knot of it.

4. In order to make the sauce put the chopped shallot in a frying pan and deglaze it with the broth. Once reduced to 1/5, you add 200 ml cream and boil it.

5. Remove the sauce from the heat, thicken the sauce with butter and season it. 6. Clean the shrimps and fry them.

7. At the same time stew the broad beans with a little bit of butter.

Recipe

Open ravioli of Red king crab Serves 4 * prep time: 20 minutes * cooking time: 10 minutes __________________________________________________________ 4 King crab elbows / carpus 8 cherry tomatoes rapeseed oil extra virgin olive oil borage cress 2 cups of wheat grass

1 rapeseed white wine vinegar 1 avocado 1 squeezed lemon 100 ml sour cream salt and pepper

Preparation: 1. Cut the rapeseed into very thin slices and cut rounds with a stamper.

2. Marinate the rapeseed rounds in white wine vinegar and rapeseed oil.

Season them with salt and pepper.

3. Marinate the tomatoes with good olive oil. Mash the avocado and sour cream together, add some of the lemon juice and season it with salt and pepper.

4. Put the wheat grass in a juicer and mix the juice with rapeseed oil, ratio 1:1.

5. Make avocado quenelles using 2 spoons and place them on the plates.

6. Put some crab next to the avocado and place a rapeseed round on top of the crab.

7. Decorate the plate with the tomatoes and cress. Drip olive oil on it.

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Contact

Culimer offices

Culimer B.V. Linatebaan 75 3045 AH Rotterdam The Netherlands Tel: +31 (0)10 – 4532050 Fax: +31 (0)10 – 8080038 (sales orders) Fax: +31 (0)10 – 4529055 Email:info@culimer.com Cruise line: cruiseline@culimer.com

Beijing Culimer Seafood Im-Exporting Co., Ltd. RM. 2-1505, CUV Baolong Mansion, Wanliu Bridge, Nansanhuan Xilu , Fengtai District, Beijing, 100070, China.

Tel: +8610 8773 0475 Fax: +8610 8773 0572 E-mail: beijingculimer@culimer.com

Culimer Vietnam Co., Ltd. 11A, Tien Giang Street Ward 2, Tan Binh District Ho Chi Minh City, Vietnam Tel: +84-(0)8-38478 757 Fax +84-(0)8-38478 766 E-mail: culimervietnam@culimer.com

Royal Culimer FZE LOB 2, office 26 Jebel Ali Free zone Dubai, UAE Tel: + 971 4 8817847 Fax: + 971 4 8817848 E-mail: royalculimer@culimer.com