The live crayfish fishing season in Turkey starts on June 15 and ends on November 15. Freshwater crayfish (Astacus leptodactylus) caught by fishing cooperatives from natural lakes and dams in many different regions of Turkey are brought to our facility daily and go through strict quality control processes in the goods acceptance department of our factory. These controls are carried out with great care to eliminate possible disease and parasite risks. After passing through the control stages, the crayfish are classified according to their size and weight, rested in purified clean water pools and washed. Crayfish kept to be packaged live according to the order status are sent by air to reach anywhere in the world as quickly as possible. In this way, they are delivered to even the most distant points while preserving their freshness.

 The crayfish to be boiled or processed are taken to the high-tech processing area located in another section of our factory. Here, they are cooked using plain or special sauces according to customer demands. After the cooking process, they are quickly shocked and stored according to safe storage conditions before being taken to frozen storage in accordance with high quality standards.

 Thanks to this meticulous and detailed process, we can offer our customers products of the highest quality and liveliness. We comply with international food safety standards in all our processing and packaging processes, ensuring that our crayfish products reach a wide market worldwide.