HPP Seafood: Shells Away with High Pressure Processing (HPP) Shucking - Hiperbaric
HPP Seafood: Shells Away with High Pressure Processing (HPP) S…
Mar 12, 2020
hiperbaric.com
Most lobster tails are hard to remove from the shell — meat sticks, tears, and cooks unevenly. High Pressure Processing (HPP) changes that completely. HPP uses pure cold water pressure (no chemicals, no additives) to gently separate the meat from the shell at a molecular level — the same method used by Michelin restaurants. The result? The shell stays intact The tail meat pulls out in one clean piece No cracking, no mess, no wasted meat And because the meat is free from the shell, it cooks perfe
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