CULIMER SEAFOOD

Seafood Expo Global

– Brussels 2016

FIP Project

Ikijime

Recipe

April 2016, issue 2

CULIMER

SEAFOOD

MAGAZINE ______________________________

Issue 2 April 2016 www.culimer.com Copyright 2016 by Culimer

Seafood 2 Introduction Culimer 6 Fisheries Improvement Project (FIP) 9 Seafood, Culimer Code of Conduct

10 Tuna 11 Super Frozen 12 Tuna sections 14 Sushi ebi Ikijime 16 Crab 18 Crab sections ____________________________

Seafood Expo 4 SEG ____________________________

Culimer 20 Shrimp recipe 21 Crab recipe 22 Top products 23 Packaging line 24 Contact ____________________________

FIP managed by WWF certified,

first class sashimi tuna, Culimer is the only official European

partner of the WWF Vietnam Tuna

Fisheries Improvement Project FIP.

With a signed agreement with WWF,

outlining specific supportive activities as

well as minimum criteria and protocols

for “Fit for FIP” traceability and FIP

recognition and communication in the

marketplace, Culimer can provide you

with certified FIP sourced products, in

close cooperation with WWF. Culimer’s

unique quality is well known. With

sustainability embedded and certified,

Culimer can be a unique partner for

you. WWF recognizes such tuna

products sourced from the Vietnam FIP

as a more responsible choice since it is

currently subject to a comprehensive

FIP aimed at MSC certification in the

future.

Vietnam Yellowfin Tuna Fisheries Improvement Project

The total fleet for Vietnam yellowfin tuna consists of approximately 2.000 vessels (1500

hand lines and 500 long lines). The annual catch is about 14.000 metric tons per year and

is concentrated in Khanh Hoa, Phu Yen and Binh Dinh. Vietnam’s yellowfin tuna fishery is

an important player in the rising global demand for tuna. WWF and a number of partners

have been working together to help build a steadily improving fishery so that it can

ultimately achieve a Marine Stewardship Council (MSC) certification. In doing so, the FIP is

also prototyping various approaches for FIP best practices.

What is the Vietnam Yellowfin Tuna Fisheries Improvement Project (FIP)?

Rooted in earlier projects by WWF Vietnam, focused on bycatch best practices, the

Vietnam yellowfin tuna FIP process began in 2013 with the completion of a Marine

Stewardship Council (MSC) pre-assessment. A FIP Action Plan was completed in early

Culimer, the only official European partner of the WWF

Vietnam Tuna Fisheries Improvement Project (FIP)

2014, which describes the necessary FIP activities, with associated responsible parties and time frames,

required to meet the MSC standard.

The FIP was formally launched in April 2014, having entered the implementation stage, with activities

commenced and slated to be tracked and audited annually through to 2018. WWF Coral Triangle Program

serves as the FIP Coordinator and WWF Vietnam is the National FIP Manager. The Vietnam Tuna Association

(VinaTuna) is also a member of the FIP Coordination Unit together with WWF.

Culimer FIP Partner Agreement

Culimer has entered into a FIP Partner Agreement as founding partner to help ensure the effective

implementation of the FIP Action Plan, including identification of on-the-ground activities taken up by

industry. The Partner Agreements further aim to ensure that recognized industry partners are achieving

appropriate standards for traceability, corporate communication and marketing in their FIP related

activities. These Agreements also help finance core FIP activities, and open other funding channels

through diverse supply chains. Several WWF National Offices are likewise engaged in these corporate

arrangements

FIP Traceability

The FIP is prototyping the application of “Fit for FIP” traceability to ensure that Vietnam yellowfin

tuna is differentiated in the marketplace. This requirement is particularly important in Vietnam where

export volume exceeds domestic catch and over half of total exports (i.e. frozen yellowfin steak and

loins) use foreign raw material which is re-exported.

FIP Partners are required to have a traceability system in place within 1 year of signing their

Agreement, and for this system to be audited by an independent 3rd party within 18 months. These

measures will help ensure unqualified products do not dilute the marketplace with inappropriate

“FIP” fish.

Aims:

Stock status and fisheries management: to ensure that the

tuna catches do not exceed sustainable levels

Ecosystem management: to promote the ecosystem based approach to fisheries management

Governance systems: to strengthen governance systems in Vietnam’s tuna fishery

Means to achieve:

Improvement of the fishery

Identification of on-the-ground activities

Achieving appropriate standards of traceability

Differentiation in the market – Fit for FIP

Corporate communication and marketing

Ultimate goal:

Science based sustainable fishery, MSC certified

Further information, including a list of qualified FIP Partners, can be found at the following website: http://wwf.panda.org/what_we_do/where_we_work/coraltriangle/solutions/vietnam_yellowfin_tuna_fip/

The Vietnam Tuna Fisheries Improvement Project (FIP) is being facilitated by WWF Coral Triangle, WWF Vietnam and VinaTuna, in close

collaboration with the Vietnam Ministry of Agriculture and Rural Development (MARD), provincial fisheries departments, industry and stakeholders.

FIP products = the most responsible choice

S E A F O O D [ Even though quality cannot be defined, you know what quality is ]

Culimer Code of Conduct

One of our key characteristics is taking social responsibility. We aim to ensure the conservation of biodiversity, management and development

of living aquatic species resources. In order to this perspective we initiate, participate and contribute to programs that

will identify and correct unacceptable conditions. In our Code of Conduct you can find our principles and standards for social

responsibility, which shows we operate in an ecologically sustainable manner.

http://www.culimer.com/code-of-conduct

Tuna Tuna is a large, distinctive, pelagic and world’s most popular commercial fish. It has a pink to dark red flesh, a firm texture and contains the valued Omega 3 oil. Super frozen tuna is fresher than fresh tuna. It has a super red color and is the best replacement for the endangered Bluefin tuna. Our super frozen tuna is caught by long line vessels, a dolphin safe fishing method, and immediately stored at a temperature of -60°C. The products sustain no deterioration at this temperature and can therefore compete with so-called fresh fish. Fresh fish, transported by air, can be 11 to 14 days old and deteriorating all the while before it is ultimately consumed. This is why, in 2011, the European Parliament issued a regulation stating that fishery products, intended to be consumed raw, must undergo a freezing treatment in order to kill viable parasites that may be a risk to the health of the consumer (EU regulation

1276/2011).

Nowadays, from the Tsukiji market in Tokyo more than half of the tuna sold is super frozen tuna, gradually Europe is discovering this modern technique also. Tuna fishermen usually spend two to three weeks at sea to catch the right amount of tuna to bring back to the market. For lack of onboard freezing capacity, only one third of the catch can be sold as fresh tuna. Another third is sold to steak producers and the remainder of the catch ends up in can. If a fisherman has super frozen storage capacity on board, he will be able to sell his catch as fresh on the market. Super frozen products eliminate airfreighting and its unwanted Carbon Footprint effects. In partnership with WWF, we are developing the Vietnamese fisheries by working towards sustainable tuna. For more information about this project you can look at the sustainability page of this website. http://www.culimer.com/wwf-partnership We can offer you the following products:

GG whole round

Loins

Belly loins

Chunks

Saku

Steaks

Carpaccio

Toro

Bits & pieces

Tuna

Super frozen

What is Ikijime? Ikijime of ikijimi, is a method of paralyzing and rapidly killing a shrimp to maximize its eating qualities and welfare. The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the brain, thereby causing immediate brain death to maintain the quality of its meat. Only certain species of shrimp, processed according to strict standards, may be rated ‘Ikijime’. This grade is only produced in small quantities, so that each and every shrimp may be given individual attention. Unlike normal sushi ebi made from shrimp on ice, Ikijime sushi ebi is only made from shrimps that are delivered ALIVE to the processing plant.

Why Ikijime? Delivered live to the processing

plant = a darker red color and excellent flavor.

The sweet, fresh taste is impossible to replicate in a restaurant.

The mark of Ikijime sushi ebi: Processing from live shrimp leaves

the delicate neck meat still attached.

Fish will be graded as Ikijime only if the following

criteria are met:

Time: Time is the most important factor. Allowing shrimps to die slowly causes stress. Stress reduces the taste and shortens the storage life of the flesh.

Tools: The ikijime procedure can be done using either a sharp knife, a sharpened screwdriver, or by using specially designed ikijime tools.

Technique: Quickly and firmly insert the spiking tool into the areas indicated, and wiggle the tool around to destroy the brain. When performed correctly, the fish will be killed immediately and its body will go limp.

Processing: After killing in the right way, the shrimps are placed in ice slurry (one part seawater/three parts freshwater). The slurry rapidly lowers the temperature of the shrimp to almost 32°F degrees (0-4°C), preserving the flesh. The slurry process takes between 30 minutes to one hour.

Handling: Ikijime shrimps are kept segregated from normal catch in order to maintain peak quality. After processing, Ikijime shrimps are soldier-stacked in flaked ice with no shrimp touching another.

Freshness: Only shrimps caught within the last 24 hours of fishing are Ikijime processed.

Sushi ebi Ikijime

King crab Red king crab (Paralithodes Camtschaticus) is a cold-water species, originally found in the Bering Sea, the North Pacific Ocean, around the Kamchatka Peninsula and neighbouring Alaskan waters. In the 1960’s red king crab was introduced to the Murmansk Fjord in Russia and within fifteen years the king crabs started turning up as bycatches in Norwegian waters. By 2002 Norway decided to start commercial catching of this new Norwegian species. King crab has six normal legs and two legs with claws. It can reach a maximum leg span of 1.8 m (6 ft) and a weight of 8 kg. King crab is usually sold cooked, but Culimer also supplies raw king crab. The delicate, juicy meat has a sweet taste, is a good source of protein contains little fat and can be prepared in various dishes. We can offer you the following products:

Whole

Clusters (raw / cooked)

Single legs

Split legs

Merus

Propodus

Carpus

Meat blocks

Shoulder meat

Cocktail claws

Snow crab Snow crab is a cold-water seafood species that lives in the northern Pacific and Atlantic oceans. The primary species referred to as snow crab is Chionoecetes Opilio. Chionoecetes is the scientific name of seven different snow crab species. In average the crabs can be found at 70 – 280 meters depth, where males and females usually live separated from each other while living at different depths. They feed themselves with other invertebrates, such as crustaceans and bivalves. Snow crabs can reach a leg span of 1 m (total length of carapace and legs). In many cuisines snow crab is used as alternative to the expensive king crab. Snow crab, in some parts of the world also known as queen crab, is filled with succulent white meat with a sweet taste. It’s low in fat source and used in a wide range of meals and salads. We can offer you the following products:

400 gr. meat blocks

5 lbs. meat blocks

Soft shell Soft shell crabs are harvested just after they have molted or shed; their new shell has not yet hardened. The crabs have a distinct full flavor. We can offer you the following products:

Soft shell 50-70 gr.

Soft shell 70-90 gr.

Crab

Black tiger shrimp with a knot of peas,

broad beans and savory sauce

Serves 4 * prep time: 20 minutes * cooking time: 15 minutes

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For the pea knot: For the savory sauce: 4 BT shrimps HOSO 6/8 750 gr pea puree 1 shallot 8 bean blossoms 750 ml cream 150 gr butter affilla cress 6 gr xantana 3 dl shellfish broth 50 gr broad beans 6 gr unique konjac 2 tops of savory

Preparation: 1. For the knot, heat the 750 ml cream and the puree separately up to 70 degrees. 2. Put the puree in the blender together with the xantana and unique kojac powder. 3. Add the cream and pour the mass in a bowl. Once the mass has cooled down, you can cut it and make a knot of it. 4. In order to make the sauce put the chopped shallot in a frying pan and deglaze it with the broth. Once reduced to 1/5, you add 200 ml cream and boil it. 5. Remove the sauce from the heat, thicken the sauce with butter and season it. 6. Clean the shrimps and fry them. 7. At the same time stew the broad beans with a little bit of butter.

Recipe

Open ravioli of Red king crab

Serves 4 * prep time: 20 minutes * cooking time: 10 minutes

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4 King crab elbows / carpus 1 rapeseed 8 cherry tomatoes white wine vinegar rapeseed oil 1 avocado extra virgin olive oil 1 squeezed lemon borage cress 100 ml sour cream 2 cups of wheat grass salt and pepper

Preparation: 1. Cut the rapeseed into very thin slices and cut rounds with a stamper. 2. Marinate the rapeseed rounds in white wine vinegar and rapeseed oil. Season them with salt and pepper. 3. Marinate the tomatoes with good olive oil. Mash the avocado and sour cream together, add some of the lemon juice and season it with salt and pepper. 4. Put the wheat grass in a juicer and mix the juice with rapeseed oil, ratio 1:1. 5. Make avocado quenelles using 2 spoons and place them on the plates. 6. Put some crab next to the avocado and place a rapeseed round on top of the crab. 7. Decorate the plate with the tomatoes and cress. Drip olive oil on it.

Recipe

CULIMER’S PRODUCT

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CULIMER’S PACKAGING

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Beijing Culimer Seafood Im-Exporting

Co., Ltd. RM. 2-1505, CUV Baolong Mansion, Wanliu Bridge, Nansanhuan Xilu , Fengtai District, Beijing, 100070, China. Tel: +8610 8773 0475 Fax: +8610 8773 0572 E-mail: beijingculimer@culimer.com

Culimer B.V. Linatebaan 75 3045 AH Rotterdam The Netherlands Tel: +31 (0)10 – 4532050 Fax: +31 (0)10 – 8080038 (sales orders) Fax: +31 (0)10 – 4529055 Email:info@culimer.com

Cruise line: cruiseline@culimer.com

Culimer Vietnam Co., Ltd. 11A, Tien Giang Street Ward 2, Tan Binh District Ho Chi Minh City, Vietnam Tel: +84-(0)8-38478 757 Fax +84-(0)8-38478 766

E-mail: culimervietnam@culimer.com

Royal Culimer FZE LOB 2, office 26 Jebel Ali Free zone Dubai, UAE Tel: + 971 4 8817847 Fax: + 971 4 8817848 E-mail: royalculimer@culimer.com

Culimer offices

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