How to get the best crab meat on the market
More than 20 million tonnes of crab meat and a staggering 500 million litres of raw crab are produced in Australia every year.
And it’s not just the nation’s biggest export industry, which has more than $50 billion in annual sales, that’s a lucrative business.
“I don’t know what you would do with that, I don’t think it would be a good thing,” said Richard Burt, the CEO of Fresh Seafood.
“But you have to get into the meat business.
And you have got to find that market.”
Fresh Seafoodle, a Melbourne-based crab meat supplier, has just opened a $1.8 million, 25,000-square-metre production facility in Geelong.
It’s the largest of its kind in Australia.
The business began in 2013 with the expansion of a warehouse in Brisbane.
It’s now expanding to Melbourne, with the opening of its second factory in Geoview Bay.
The company also has a major warehouse in Geoledge, in the south of the state.
But it has been a long journey, with more than 80 years of crab processing, cooking and slaughtering going into the final product.
The process is extremely difficult, with raw crab being exposed to temperatures of up to 100 degrees Celsius, and up to 25 degrees below zero.
And while raw crab meat can be delicious, it’s also very high in fat, and it is a source of health concerns for people who are obese.
Fresh Seafood has been importing crab from overseas for years, but the industry was so saturated with Chinese imports that the company had to find a new market.
“There’s no place else to get it,” Mr Burt said.
We’ve got to get people to see the value of the product.
And that’s what we’re trying to do here, we’re working with the industry and the farmers.
“You’ve got a good supply chain in China, they’ve got the best facilities, the best people.
They’ve got huge facilities, and we’ve got that to supply to the customers.”
In order to make sure that the crabs it processes meet the high standards required of a legitimate Australian market, the company uses a number of different processes.
This includes the filtration of the carcass, the curing of the meat, the removal of any foreign substances and, finally, the processing of the final result.
The carcass is then frozen, processed and shipped to a processing plant in Australia, where it’s dried, packaged and packaged again.
A typical Fresh Seafody operation in Geelge.
Photo: News Corp Australia.
Mr Birt said that while it was a relatively new industry, the crab meat was already being sold overseas.
In 2014, Fresh Seafoood purchased the company of Seafood Meat, a Queensland based meat company, and established Fresh Seafaood Australia.
The firm was founded to help grow the industry in the Sunshine State.
Since then, the firm has been expanding its operations, with a new $1 million factory being built in Geogeria, in Geordie, and another $2.2 million facility in the suburb of Lidcombe.
Mr Burt is excited about the prospects of growing the industry, but said it was still hard to compete with the Chinese imports.
Fresh seafood is also sold in Victoria. “
That’s the challenge for us, and that’s where we’re going to make our mark.”
Fresh seafood is also sold in Victoria.
But the business is also a good value, with some of the seafood being sold as frozen crabs and other products.
As far as Fresh Seafooood is concerned, its customers are already satisfied with their product.
Richard Burt and the other executives from Fresh Seafotemen.
Photo by Paul McKeon.
While Fresh Seafoto has a huge potential, the industry is still growing and it’s only the start.
Mr and Mrs Burt are optimistic about the future.
When they first started, they weren’t sure they’d ever get the chance to start a company like this.
I’m pretty sure I’ll be the first person in my family to be successful, Richard Burts husband, Anthony, said.