Breizon Teoranta successfully completed a trial to evaluate the SMI Pack Wrapper and Shrink Tunnel for Irish Prawn products during 2019.

The equipment was evaluated to establish how it could be used to pack a range of Irish Prawn products for the French market. The trials were conducted during the first half of 2019 and yielded very positive results in terms of ease of use, output efficiency and finished product quality.

“I’m very happy with how the equipment worked and most importantly of all, our customers were pleased with the finished product” said Guenael Trahan, Director at Breizon Teo. “We are keen to push innovation and value adding as important parts of how we do business into the future” he continued.

The trials were supported the Seafood Innovation and Business Planning Scheme. The scheme was co-funded by the Irish Government and the European Maritime & Fisheries Fund Operational Programme 2014-2020.

Calamari with Garlic Mayonnaise

Ingredients:

FOR THE CALAMARI

•  250ml Olive oil (or as needed depending on size of pan)
• 450g frozen Calamari Rings
• 2 tablespoons cornflour
• 4 tablespoons semolina
• 1 teaspoon Salt
• 1 Teaspoon Paprika

FOR THE GARLIC MAYONNAISE

•  ½ clove garlic
• 100g Mayonnaise

1. Heat the oil in a small saucepan.

2. Put the cornflour, semolina and seasoning into a plastic freezer bag.

3. Add the calamari rings and toss to coat.

4. When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the calamari in batches to get the most golden crunchiness. A couple of minutes per batch are all you should need.

5. Grate or crush the garlic into the mayonnaise, stir to mix, and then serve alongside the fried squid.

Nutritional Information

Typical Values for 100 grams serving:

Energy 121KJ

Fats 4.3g

Saturates 1.2g

Carbohydrates Trace

Sugars Trace

Fibre Trace

Protein 20.5g

Salt 143mg

Linguine with Mussels

Ingredients:

•  800g Mussels
• 150 ml olive oil
• 5 tinned anchovies
• 13 capers
• 2 clove garlic, finely chopped
• ½ red chillies, finely chopped
• splash of white wine
• 360 g linguine, fresh or dried
• 1 large tomato, deseeded and cut into dice
• handful of parsley, chopped extra virgin olive oil, to serve

1. Heat the olive oil in a large saucepan, add the anchovy fillets, the capers, garlic and chilli and sweat for a few seconds. Stir in the mussels, add the wine and allow it to evaporate, and then add the mussel liquid.

2. Cook the linguine according to the manufacturer's instructions. Drain the cooked linguine and add to the mussel sauce with a little of the pasta water, adding the tomato cubes and parsley.

3. Mix well and cook through for a minute. Drizzle with olive oil and serve immediately.

Nutritional Information

Typical Values for 100 grams serving

Energy 121KJ

Fats 4.3g

Saturates 1.2g

Carbohydrates Trace

Sugars Trace

Fibre Trace

Protein 20.5g

Salt 143mg

Scallops in a Buttery Wine Sauce

Ingredients:

•  8 Scallops
• 1 Tablespoon of Olive Oil
• ½ cup of Dry White Wine
• 1 1/2 teaspoons chopped fresh tarragon
• ¼ teaspoon Salt
• 1 tablespoon Butter
• Freshly ground black pepper (optional)

1. Defrost scallops thoroughly before cooking.

2. Pat scallops dry with paper towels.

3. Heat oil in a large non-stick skillet over medium-high heat; add scallops. Cook 3 minutes on each side or until done. Transfer scallops to a serving platter; keep warm.

4. Add white wine, tarragon, and salt to pan, scraping pan to loosen browned bits. Boil 1 minute. Remove from heat; add butter, stirring until butter melts. Pour sauce over scallops. Sprinkle with pepper, if desired; serve immediately.

Nutritional Information

Typical Values for 100 grams serving

Energy 90Kcal

Fats 0.5g

Saturates Trace

Carbohydrates 5g

Sugars Trace

Fibre Trace

Protein 17g

Salt 87mg

Seafood Chowder

Ingredients:

• 400g frozen Seafood Mix
• 1Kg Potatoes
• 2 medium onions – diced
•  900ml fish stock
•  300ml double cream
•  300ml full fat milk
• handful of fresh parsley
•  2 tbsp butter
•  5 bay leaves
•  4 cloves of garlic – crushed
•  sea salt & ground black pepper

1. Melt the butter in a large pot and gently fry your diced onions (don’t allow to brown).

2. Add the garlic, bay leaves & cubed potatoes and cook in the butter for about 3 mins.

3. Add the milk, fish stock, pepper and a pinch of salt. Bring to the boil then reduce to a low-medium heat and cover with a lid. Simmer gently for 10-15 mins.

4. Add the seafood mix to the chowder mix. Cook gently with the lid on for 5 mins.

5. Remove the chowder from the heat. Stir in the parsley & cream.

6. Serve with brown scones and a wedge of lemon on the side

Nutritional Information

Typical Values for 100 grams serving

Energy 90Kcal

Fats 0.5g

Saturates Trace

Carbohydrates 5g

Sugars Trace

Fibre Trace

Protein 17g

Salt 87mg

Crab Claws in Garlic Butter

Ingredients:

• 300gr Crab Claws
• 50g Butter
• 2 tsp Olive oil
• Fresh Parsley to garnish

1. Heat butter and olive oil in a pan.

2. Chop garlic and add to pan, fry for 2 minutes the add the crab claws and fry for approx. 2 minutes and serve.

Nutritional Information

Typical Values for 100 grams serving

Energy 368KJ/87Kcal

Fats 0.8g

Saturates Trace

Carbohydrates 0.4g

Sugars Trace

Fibre Trace

Protein 19.5g

Salt 1.03g

Crab Cakes

Ingredients:

• 675g of crab meat
•  16 crackers, finely crumbled
•  1 tsp mayonnaise
•  1 Tbsp chive, finely chopped
•  1 tsp of Dijon mustard
•  Zest of 1 lemon
•  1 egg
•  2 Tbsp olive oil
•  Salt and freshly ground pepper

1. Pre-heat oven to 350 F (180 C).

2. In a large bowl combine all ingredients, except olive oil and mix well.

3. Form palm sized cakes and place them on a baking tray covered with parchment paper. In a pan, heat the olive oil at medium high heat and in batches, fry both sides of the cakes, about 2 minutes placing them back on the baking tray.

4. Place baking tray in oven for 10 minutes. When ready to serve, garnish with a dollop of mayonnaise

Nutritional Information

Typical Values for 100 grams serving

Energy 368KJ/87Kcal

Fats 0.8g

Saturates Trace

Carbohydrates 0.4g

Sugars Trace

Fibre Trace

Protein 19.5g

Salt 1.03g

Prawn Tail Curry

Ingredients:

• 2 tbsp curry paste
•  1 onion, finely sliced
•  200g large raw prawn tails, defrosted if frozen
•  400g can chopped tomatoes with garlic
•  large bunch coriander, leaves and stalks chopped

1. Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion.

2. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer.

3. Stir in the prawns and tomatoes, then simmer until they have changed colour and are cooked through.

4. Season, if you like, and then add the coriander just before serving with boiled rice and naan bread.

Nutritional Information

Typical Values for 100 grams serving

Energy 299KJ/71Kcal

Fats 0.89g

Saturates 0g

Carbohydrates 0g

Sugars 0g

Fibre 0g

Protein 16.07g

Salt 0.17g

Prawn Cocktail

Ingredients:

•  400g Cooked Peeled Prawn Tails
•  Lettuce, Washed and trimmed
•  5 Tbsp Mayonnaise
•  5 Tbsp Tomato Chutney
•  2 Tsp Worcestershire Sauce
•  2 Tsp Creamed Horseradish
•  Splash Tabasco Sauce
•  Squeeze Lemon Juice
•  Paprika, for dusting
•  4 Tsp Chives

1. Break the lettuces into individual leaves, then divide the leaves evenly between 4 small glass bowls.

2. Sprinkle the prawns over the lettuce and season with black pepper.

3. Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread.

Nutritional Information

Typical Values for 100 grams serving

Energy 299KJ/71Kcal

Fats 0.89g

Saturates 0g

Carbohydrates 0g

Sugars 0g

Fibre 0g

Protein 16.07g

Salt 0.17g

Scientific Name: Cancer Pagurus

All our Crab Meat is Hand Picked from the Claw of the Crab which is well known for its quality and taste due to only selecting the highest quality of Crab.

Pack Size:

• 500gr Vacuum Bag
• Or Different Customer Requirements can be catered for