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Canada
Usually ready in 24 hrs Free1419 Nootka Street
Vancouver, V5M 3M5
Store Hours
Sun: Closed
Mon-Fri: 9:00 - 17:00
Sat: 10:00 - 13:00
What to expect at pickup -
Tokyo Warehouse
Usually ready in 24 hrs FreeAtsubetsu-ku Sapporo-shi
Atsubetsucho Konopporo, YT 367-1216
Store Hours
Sun: Closed
Mon-Fri: 9:00 - 17:00
Sat: 10:00 - 13:00
What to expect at pickup
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827 products
827 products
Sausage is best cooked by frying, grilling or barbecuing on a medium heat turning often until the outside is golden brown.
Pasteurized wild caught blue swimmer crab meat production process starts with catching the crabs using baited pots or traps. Once the crabs are caught, they are immediately brought to a processing facility where they are cleaned and sorted. The claws, legs, and body of the crabs are then separated. The meat is then extracted from the claws, legs, and body by hand or by using machines. The extracted meat is then pasteurized, which is a process that involves heating the meat to a specific temperature for a specific amount of time to kill any bacteria or other harmful microorganisms that may be present. This packaging process helps to preserve the freshness and flavour of the crabmeat.
Pasteurized wild caught blue swimmer crab meat production process starts with catching the crabs using baited pots or traps. Once the crabs are caught, they are immediately brought to a processing facility where they are cleaned and sorted. The claws, legs, and body of the crabs are then separated. The meat is then extracted from the claws, legs, and body by hand or by using machines. The extracted meat is then pasteurized, which is a process that involves heating the meat to a specific temperature for a specific amount of time to kill any bacteria or other harmful microorganisms that may be present. This packaging process helps to preserve the freshness and flavour of the crabmeat.
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