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>> Special Prices for Jan–July 2007
>> Certification : “IFOAM”

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>> Organic Agriculture Certification Thailand (A.C.T.)

>> Hazard Analysis Critical Control Point

>> Department of Fisheries (Thailand)

General Information about Soft Shell Crabs

Soft-shell crab, sometimes abbreviated to just soft-shell, is a seafood delicacy with the entire crustacean capable of being eaten, a result of catching and cooking crabs shortly after they molt their hard shell.

The exact species used as soft-shells varies from region to region. In the United States, the blue crab (Callinectes sapidus) is used typically, although the use of the mangrove crab in Asia has provided another source for this seasonal food.
As these crabs grow larger, their shells cannot expand, so they molt the exteriors and have a soft covering for a matter of days when they are vulnerable and considered usable. Fishermen often put crabs beginning to molt aside, until the molting process is complete in order to send them to market as soft-shells. Crabs should be kept alive until immediately before cooking by the customer or restaurant so that they are fresh. Usually crabs must be eaten within four days of molting to be useful as soft-shell crabs.


To match customer's high expectations, PTS produces soft shell crabs naturally and carefully frozen to maintain its taste and freshness. PTS production system has been certified by the Department of Fisheries ( Thailand ) under HACCP (Hazard Analysis Critical Control Point) to assure product quality.

PTS is a proud member of GSSC Group (Golden Soft Shell Crab) along with four major manufacturers to guarantee our customer a year round supply of quality soft shell crabs. PTS lives by the motto…“Chemical Free, Environmental Friendly and Healthy Food”.


* HACCP Certificated from Department of Fisheries

Soft Shell Crabs Delicious Dishes :



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