Hydrofresh HPP uses an Avure Technologies High Pressure Processing Machine

HPP Use in the Seafood Industry

Increasing yeild, shelf-life, and market distribution


HPP, High Pressure Processing, is used in a wide variety of segments throughout the food industry. One of the most interesting, is Seafood. For a majority of food and beverage producers, the primary reason to use HPP is for food safety and the inactivation of food borne pathogens that cause illness. In addition to this, HPP is also used to easily remove meat from seafood!

It is used to shuck oysters, lobster, crab, mussels, clams, and scallops and can produce up to 125% more yield. The high pressure denatures the proteins from the muscles that are responsible for closing shells so they automatically open, exposing the meat for easy extraction and a significant increase in yield.

In the oyster industry, HPP is an approved process for the inactivation of Vibrio bacteria which may be present in raw oysters and other shellfish. HPP can also be used on most types of fish, including salmon, tuna, tilapia, cod, and pollack.

For meat crustaceans such as lobster and king crab, the muscle will contract and detach 100% of the meat from the shell. This process allows operators to work on smaller parts of the seafood where meat is the most difficult to obtain.

Because there is no need to cook the product, HPP enables the meat to retain its natural flavors and provide customers with a fresh off the boat product, with a longer shelf life.  This also allows for the development of natural, organic, preservative-free and functional products.

Using HPP when the seafood is in its final packaging allows for shelf life extension, maintains freshness, sensory and functional qualities and improves product safety.

HPP Advantages for Seafood

  • Shucking and meat extraction; it separates meat from shells without the use of heat
  • Increase productivity, maximizing labor usage and enhances operational efficiencies
  • Post package processing, eliminates the risk of recontamination
  • Increase shelf-life while maintaining freshness
  • Maintains nutritional and functional properties of the meat

Types of Seafood that can undergo High Pressure Processing



  • Shell Crustaceans – lobster, king crab, snow crab
  • Oysters, clams, mussels, shrimp, cod

Contact Hydrofresh HPP

Contact us to discuss the possibilities High Pressure Processing can bring to your industry.

9 + 12 =

1571 Gressel Drive
Delphos, OH 45833