Cooked peeled scampi
The Nephrops norvegicus scampi is a decapod crustacean that has a light yellow-orange color.
It is caught throughout the year in the North-Eastern Atlantic ocean (FAO zone 27), using twin otter trawls.
It is then peeled in Thailand to improve the quality of the product (homogeneous and sand-free), compared to older process done locally, but with a lower quality.
The absence of any chemical treatment enables its gustative qualities to express entirely.
We essentially offer it peeled. The meat is white, very tender, fine and delicate, and can be a bit crunchy.
This scampi can be appreciated in flaky pastries, cassolettes, gratins or salads.
For more information, please visit the website www.pdm-seafoodmag.com.
- Species: Nephrops norvegicus
- Size: from 150/250 to 250/350 (pcs/Kg)
- Net weight: master carton of 12kg
- Origin: Thailand
- Seasonality: caught throughout the year in FAO zone 27 (VIIk2, VIIg, VIIh, VIIa)
- Ingredients: scampi
- Ionizing treatment: none
- Presentation: peeled scampi, cooked frozen IQF
- Elaboration: catch, sorting, cleaning, deheading, freezing, transport, thawing, peeling, cooking, chilling, deep-freezing, packing, metal detector, storage.
Maximum temperature: -18°C
BBD: 24 months after freezing date
Allergen: crustaceans, traces of sulfites
- TVC: 100 000 /g
- Fecal coli.: 10 /g
- E. Coli : none
- Staphylococcus aureus: 100 /g
- SRA: 10 /g
- Salmonella: absence in 25g
- Listeria mono. : absence in 25g