BABYLON SHELL

LATIN NAME: BABYLONIA  AEROLATA

 

Introduction

Babylonia areolata is an aquatic mollusk in the genus of the gastropod family Buccinidae. Buccinidae  mollusks live in almost every habitat, including deep-sea vents, coral reefs, estuaries, rocky and sandy shorelines, freshwater lakes, rivers and almost everywhere on land from deserts to rainforests (Lydeard and Lindberg, 2003).

This species distributes from Ceylon and the Nicobar Islands through the Gulf of Thailand, along the Vietnamese, Chinese coasts to Taiwan (Altena and Gittenberger, 1981) and inhabits sandy or muddy bottoms in shallow water. Economically, mollusks have Figureured prominently in fisheries and mariculture, being used as food (e.g., clams,scallops, abalone, calamari and conch) and commercial pearl production (Landman going to be a target species of commercial fisheries in Thailand. At present, catches are decreasing and the size of mollusk obtained from the Thai , Viet coasts is small, therefore aquaculture has increasingly attempted to supply the market and the enhancement of stock. There are three different shell colors (brown, cream and white) of , ivory shell is a gastropod familyet al., 2001) Babylonia areolata is found in the Gulf of Thailand. Different shell colors have different values (Figure 1). The brown shell has the highest price while the white shell has the lowest price. There is a big export demand for brown shells to countries such as China, Taiwan, Hong Kong, and Japan.

EXPORT:  We export alive,  frozen, packaging depending on your indications & needs.     

Contact us

SIZE / WEIGHT:

MEDIUM SHELL: 30-40 GR / PIECE

BIG SHELL: 40-100 GR / PIECE

PRICE: contact us

 Frozen seafood – processing and markets

BVS works with the same freezing company since 2 years now, landbased, applying Europeans norms   SGS, BRC, UKAS, & BAP   (best aquaculture practises). This norms are also aviable in USA, JAPAN, AUSTRALIA.

Today’s freezer trawlers are large, modern and well equipped for highly automated processing and their success is evident in their large share of catch disposition. Modern-day freezing on board started in the early 1980s.

Some land based factories are also modern and technically well equipped. In recent years there have been many mergers of land based freezing plants and this has led to many of the older plants being made redundant.  The plants are supplied by fishing vessels ranging from large wetfish trawlers to small boats fishing with handline.

Fillet production
After gutting and washing the fish is iced and kept in chilled store at sea and on shore to preserve raw material quality. In the freezing process the fish is first washed, headed and machine filleted. The fillets are trimmed, portioned, graded for size and packed according to specifications before being quick frozen. Fish is processed immediately after gutting on board freezer trawlers.

By-products
In land based processing offcuts and trimmings are minced and blockfrozen. Heads are dried and the skin and skeleton with muscle remnants is processed into fishmeal. In frozen at sea processing, the heads, trimmings and offcuts are often frozen for further processing on land. 

 H/G production
For whole freezing (especially Grouper and Cobia) the fish is headed and gutted (H/G), sorted by size and quick frozen . Heads or part of the heads have a limited market but are mostly discarded.

Whole fish production
This applies mainly to land based freezing of small fish, such as capelin and to some extent also herring. The fish is washed, size graded, quick frozen and packed.

Shrimp processing
In land based processing, shrimp is washed, cooked briefly, machine peeled, inspected and cleaned further. After brief brining the shrimp is individually quick frozen, glazed with cold potable water for protection, graded for size and packed. In frozen at sea production, the whole shrimp is size graded and quick frozen on board the fishing vessels. Some frozen at sea shrimp is reprocessed by land based factories. In Vietnam, all producers being on the ground, landbased factories get 90% of the market. A by-product of the industry is mainly the shell which is reduced to meal and also more recently used as a raw material for chitosan, a valuable product for the food and cosmetic industry. Here is the process:

 (click on the picture to enlarge)

Markets / export
Markets for frozen products are in North America, Europe and the Far East, especially Japan. Whole-frozen and H/G products are especially popular in Japan and Taiwan while the fillet markets are in Europe and North America. The largest shrimp market is in the UK, while nephrops products are sold mostly in southern Europe. We supply high quality with a competitive price, targeting long terms business relations. All over the world (or nearly). So high quality products + safe transformation = security

SOME FROZEN PREPARED PRODUCTS:            

We get adapted to your needs, all kind of packaging is possible.!

(click to enlarge)

PANULIRUS ORNATUS

Latin name: Panulirus Ornatus

English name: Spiny lobster

French name : Langouste ornee’

Vietnamese name: Tôm sao

• Gustative qualities

The flesh is dense, perfect for steam or babecue. The taste is sweet, a very hight quality product one of the best Spiny Lobster. Keeps íts qualitíes when frozen. Also used for sashimi & carpaccio

• Size/Weight :

Maximum total body length 45 cm, carapace length 25-28 cm.

• Description:

Panulirus Ornatus is a specie of spiny lobster that lives in tropical reefs. Other names include painted rock lobster, blue lobster, and blue spiny lobster. P. Ornatus is one of the three most common varieties of spiny lobster, the other two being Panulirus homarus and Panulirus versicolor.

This lobster is nocturnal and highly gregarious. In the daytime they hide in small caves and crevices in reefs or under coral at depths up to 20 m. They are carnivores, eating both carrion and fresh caught arthropods, other crustaceans, and occasional small fish.

Price: contact us

PANULIRUS HOMARUS

Latin name: Panulirus Homarus

English name: Festoned Lobster

French name: Langouste festonee

Vietnamese name:  Tôm hùm xanh

• Size / Weight

Medium size specie. Maximum total body length 35 cm, carapace length 16 cm. Average total body length 20 to 25 cm.                 Usually sold at 400 gr / piece

• Description:

Inhabits shallow waters between 1m and 90 m depth, mostly between 1m and 5m; among rocks, often in the surf zone, sometimes in somewhat turbid water. The species is gregarious and nocturnal.

• Gustative qualities

The flesh is dense, more iodized than P. Ornatus . Can be steamed, barbecue, excellent being served with sauce. The taste for carpaccio is perfect, fit well with marinades and sashimi. The pure pleasure of a raw lobster….!

Price: contact us

Panulirus Polyphagus

Latin name: Panulirus Polyphagus

English name: White lobster

 French name: Langouste blanche

Description:

The species is found on muddy substrates and sometimes on rocky bottoms. Often found near river mouths, in turbid water. Depth range from 3 to 90 m, but usually far less than 40 m.

Gustative qualities:

A small size specie, quick growth, soft taste. Perfect for buffet or grill party.

Bred only during 6 months

Price: contact us

Panulirus Longipes

Latin name: Panulirus Longipes

English name: Long legged lobster

French name: Langouste grandes jambes

• Description:

The species lives in clear or slightly turbid water at depths of 1 to 18 m (also reported from 122 m), in rocky areas and coral reefs. The animals are nocturnal and not gregarious.

Gustative qualities:

A small size specie, quick growth, soft taste. Perfect for buffet or grill party.

• Size:

Maximum total body length 30 cm, average length 20 to 25 cm. Maximum  carapace length 12 cm, average  carapace length 8 to 10 cm. The smallest ovigerous female has a total length of 14 cm.

Fine Claires S | Fine Claires M | Fine Claires L

| Speciale M | Speciale L |

| Flat Wild M|

CERTIFIED NO VIRUS, NO BACTERIUM, NO DYNOPHISIS

Tasty, healthy, full of meat, an excellent product.

All the oysters are now re-shapped, cleaned and naturaly purified…!

We propose 3 sizes:  small, medium & big

1. Small size:         15- 17pcs / kg    ( Number 3 ) 45gr  – 60gr
2. Medium size:    10 –  12pcs /kg  ( Number 2 ) 80gr – 90 gr
3. Big size:                8 – 10 pcs / kg   ( Number 1 ) 90gr – 120gr+

Mixed oysters

Description:

SPECIALE OYSTER

SPECIALE

SPECIALE
specie: CRASSOSTREA GIGA

Speciale oysters are often bred in open sea, for them to receive a lot of plankton, vegetal & animal one.
They are the same specie than FDC, except they receive more proteins & feed than Fines de claires
Natural oyster color, no colorization
The big difference is that they receive 5 times feeding per day, instead of one time for FDC in our ponds
They stay minimum 3 months in epoxy ponds for scamming with filtration system, UV lights, daily analyses…..!.
Taste is less salty, more sweet, more flesh.

FINE DE CLAIRES

FINE DE CLAIRES (FDC)                                                                                                Specie: CRASSOSTREA GIGA

“La CLAIRE” is a natural outside pond, protected by mangrove in Asia, Laguna or bog in Europe…“Fine de Claire” means thin oyster from Claire ponds…Inside the Claire, lives a special algae, called BLUE NAVICULE …!

Yellow/orange (oyster gills) + blue algae = green fringe, green gills….so green oyster….!!!
This is the way to color naturally fine de Claire…!                                                                                                                                         In Vietnam, BVS uses NANO algae, fluo green color + yellow gills = green oyster …!!!

FLAT & WILD ONE

FLAT & WILD ONE
specie: CRASSOSTREA OSTREA

This oyster is not produced by BVS, we buy them “teenagers” from scuba- diver fishermen, then pre-soaking.

A purification week is observed. After quarantine, tests, they are integrated in the ponds where we breed them in epoxy ponds during 3 months with filtration system, UV lights, daily analyses…..!
Protein feed during 2 months in epoxy ponds minimum, mostly fed with spiruline and skeletonema algae
Strong taste, iodized, salty, like BELON OYSTERS, natural oyster color, no colorization with green dark/ black fringe.

They taste like little flat ones from Japan or French Belon. For oyster lover…!

S1:  GREEN MUSSELS

Latin name: Perna viridis

Description:

These are the traditional Asian mussels,

Black color with a green fringe.

We propose 2 sizes, medium and big

- Medium size……….42-48 pc / kg

- Big size……………15-20 pc / kg

The Asian green mussel is found in the coastal waters of the Indo-Pacific region. However the mussels are introduced to other areas as invasive species via boat hulls and water ballasts.

The mussel inhabits estuarine habitats and is found in densities as high as 35,000 individuals per square meter in any submerged marine object. Although vivid green in appearance, the mussels are shrouded with overgrowth and are often hard to find. The mussels live in waters that are 11-32ºC with a wide-ranging salinity of about 18-33 ppt. P. viridis grows fastest at 2 meters below the surface, in high salinity and high concentration of phytoplankton although it can tolerate a range of salinity and turbid water




S2:  LACERATE VENUS

Latin name: Periglypta lacerata

Description:

Big shell, tasty, impressive in decoration.

Size: 4-6 pc / kg



Lacerate Venus



S3:   CRENATE ARK

 Latin name: Anadara subcrenata

Description:

Interesting specie, gustative qualities are excellent,

Can be added to rice recipes, or included in a seafood presentation.

Size: 12-15 pc / kg



Crenate ark



•  
  • Medium size…25-28 pc/kg
  • Big size………6-8 pc / kg

Similar to other sea creature, Ark shell vary both in shape and size. There are about 200 of different species worldwide. Color of The shells of ark clams is often white or cream.

Ark shell usually lives at water depth of 3-10m in the places where there are mud mixed with mollusks shells, and the salinity varies between 30-350/00. Ark shell is a filter feeder. They feed on organic detritus and phytoplankton.

Ark shell cover shell has oval shape, and the twin cover shell has no equal size, the left shell is little bit greater than the right one; on the surface of the shell there are 31-35 radiation edges with many particles which can be seen very clearly. The brown shell skin develops into hairs. Its hinge is narrow and posterior. The shell of a big individual is 46mm long, 38mm high and 32mm wide

S4:    YELLOW COCKLE

Latin name: Acrosterima elongatum

Description:

Can be served steamed, with herbs in small size,
and perfect to be incorporated in risotto, Seafoods rice….!

We propose 2 sizes, medium & big






S5:     YOUTHFUL VENUS

Latin name: Peryglypta perpera

Description:

Can be served steamed, with herbs, “mariniere” style .

The sweetest Venus, melting in mouth.

Appreciated by Asian & foreigner customers.

Size: 38-45 pc / kg



Youthful Venus



S6: LETTERED VENUS

Latin name:Tapes literatus

Description:

Interesting Venus, taste is soft but iodized

Can be steamed or incorporated in Seafoods rices, risotto

Excellent when stuffed with butter & garlic

Size: 12-15 pc / kg



Lettered venus



S7: UNDULATING VENUS

Latin name: Paphia undulata

Description:

Interesting Venus, the taste is soft but iodized.

Can be steamed or incorporated in Seafoods rices, risotto.

Excellent when stuffed with butter & garlic.

Size: 30-32 pc / kg



Undulating Venus

S9           ABALONE

Latin name: Haliotis asinina or ovina

English name: Abalone

French name: Ormeau
Specie: Haliotis asinina or ovina

Abalone

Extraordinary product, over flowing of meat, tasty, bred with eucheuma algae, gouemon too. Sea taste explose in the mouth, freshness taste, a marine product to seduce abalone lovers and beginners. Must be beaten before cooking of course….!

Size / Weight:

1. 30 – 40 gr (26 – 28 pcs/kg)

2. 40 – 100 gr (17 – 20 pcs/kg)

Description:

Abalones are vegetarian animals; they only eat several algae species. This abalone dwells in shallow water coral reef areas of the intertidal and sub littoral zones, commonly reaching a depth around 10 m.The maximum shell length of this species is up to 12 cm, but it more commonly grows up to about 9 cm. The shell of Haliotis asinina has a distinctly elongate contour, in clear resemblance to a donkey ear. Its outer surface is smooth and almost totally covered by the mantle in life, making encrustations of other animals (such as barnacles) quite uncommon in comparison to other abalones. The shell of abalone presents 5 to 7 ovate open holes on the left side of the body whorl. Its spire is somewhat conspicuous, with a mostly posterior apex. The color may variate between green olive or brown externally, with distinct roughly triangular patches. As is the case in many other abalones, the interior surface of the shell is strongly iridescent, with shades of pink and green.

In our farm, we breed them in purified water, always UV lights and filtration system. They’re fed with Eucheuma agar agar, Alvaresii, Phaeophyceae, gouemon. We have patiently selected algae for feed, only high quality ones, high energetic value, perfumed taste

price: contact us

Thenus orientalis

Latin name: Thenus orientalis (red & white color)

English name: Slipper lobster

French name: Cigale de mer

Size / Weight: 300gr- 350 gr / piece

Description:

Slipper lobsters are a family of decapods crustaceans found in all warm oceans and seas. Despite their name, they are not true lobsters, but are more closely related to spiny lobsters and furry lobsters. Slipper lobsters are instantly recognizable by their enlarged antennae, which project forward from the head as wide plates. All the species are edible, and some, such as the Moreton Bay bug and the Balmain bug are of commercial importance. Slipper lobsters are typically bottom dwellers, found at depths of up to 500 meters (1,600 ft). Slipper lobsters eat a variety of mollusks, including limpets, mussels and oysters , as well as crustaceans, polychaetes and echinoderms. They are slow growing and live to a considerable age. They lack the giant neurons of other decapods crustaceans, and must rely on other means to escape predators, such as burial in a substrate and relying on their heavily armoured exoskeletons.

We buy them juveniles, and finish growth with fish/shells scamming. We also breed them in purified water, always UV lights, filtration system and overflowing.

Gustative qualities: Interesting specie, easy to cook, original in seafoods presentations. They have a taste mixed between sea prawns & lobsters. It absorbs the flavour of the sauce easily. Short time cooking.

Price: contact us

Roman scale

This scale is used for weighting vitamins, fertilizers  included in the culture mixed. 

NO TRANSACTIONS WITH THIS SCALE.

Electronic scale

 mistake margin = 0.5%

weight limit: 30kgs

USE: The first weight is done with this scale, for small and mediums quantities.

Electronic scale

 mistake margin = 1%

weight limit: 100kgs

USE:

A second weight is done with this scale to verify the first one.  And finaly, all the box is weighted, for transport.