Processing raw crabs in sections improves overall yield

2011-06-07T15:56:00

The Snorre Technology slaughter line shown here is seven years old and in daily operation with a Norwegian customer. Being able to section in a low risk zone has increased product shelf-life by two days compared to the company’s previous whole c...

In Norway, crabs are usually sectioned while still alive and then each section – claws, legs and bodies – is cooked separately.

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