Nowadays the crawfish (procambarus clarkii) is our main crustacean.
The quality and texture of its meat make it highly appreciated compared to other similar species of European origin. Whole, peeled, unseasoned, seasoned and cooked in diferente sauces, it is very demanded from USA and North Europe, areas with a wide local gastronomic tradition.
Fresh sea and river fish, widely consumed in the Mediterranean diet.
Our facilities have a wide capacity for conservation of all varieties until their distribution
