Taking raw lobster out of is shell complete

The Avure 100L HPP system with a basketful of oysters going in to the machine. The 100L can process 800-850kg of oysters or mussels per hour. Credit: Avure

The culinary innovation of 2012 is how Chez Pascal of the Netherlands describes its high pressure processed (HPP) whole lobster.

This is premium content

Already a member? SIGN IN now


Sign up for FREE to continue reading!

Want to read more before deciding on a subscription? It only takes a minute to sign up for a free account and you’ll get to enjoy:

  • Weekly newsletters providing valuable news and information on the commercial fishing and aquaculture sector
  • Full access to our news archive
  • Live and archived webinars, podcasts and videos
  • Articles on innovations and current trends in the commercial fishing industry
  • Our extensive archive of data, research and intelligence

Get more free content sign up today

Ready to subscribe? Choose from one of our subscription packages for unlimited access!