DESCRIZIONE
The method of processing Crustacean or shellfish by applying (11A) predetermined hydrostatic pressure of 2700 bars to obtain a shelled crustacean or shellfish having a significantly open shell, comprises performing (12A) a controlled depressurization for 65-120 seconds to reduce applied pressure from 50% to 20% of the predetermined hydrostatic pressure, exposing the crustacean or shellfish to heat and/or osmotic stress to obtain a pre-packed crustacean or shellfish, and applying the pre-packed crustacean or shellfish to predetermined pressure of 2700 bars for 35-45 seconds. The method of processing Crustacean or shellfish by applying (11A) predetermined hydrostatic pressure of 2700 bars to obtain a shelled crustacean or shellfish having a significantly open shell, comprises performing (12A) a controlled depressurization for 65-120 seconds to reduce applied pressure from 50% to 20% of the predetermined hydrostatic pressure, exposing the crustacean or shellfish to heat and/or osmotic stress to obtain a pre-packed crustacean or shellfish, and applying the pre-packed crustacean or shellfish to predetermined pressure of 2700 bars for 35-45 seconds to obtain a shelled crustacean or shellfish having an open shell. The depressurization step is released instantly when it reaches a predefined threshold of 300-700 bars. The step of exposure comprises a step of heating the shellfish at a preconditioning temperature of 12[deg] C and immersing the crustacean or shellfish in brine bath having a temperature lower than the preconditioning temperature and a salt concentration of greater than 38 g/l to produce osmotic stress. The pre-packed crustacean or shellfish is introduced, in bulk, in a bag containing micro-filtered seawater before applying the predetermined pressure.