Raw peeled crawfish

raw peeled crawfish

Raw peeled crawfish

The crawfish Procambarus clarkii is a freshwater crustacean commonly known as the red swamp crawfish or Louisiana crawfish.

It is the most abundant species on the European market. Dark in color, it turns bright red when cooked. It reproduces very quickly in the natural environment.
It is caught from April to October in Spain or China, in lakes and rice fields, using traps.

The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell it cooked, shelled form.
Enjoy it in salads, puff pastries, cassolettes, gratins or terrines.

For further information, please visit : www.pdm-seafoodmag.com

Technical characteristics

Procambarus clarkii

From 150/200 to 200/300 (pcs/Kg)

Spain, China

April to October

Informations produit

  • Espèce : Procambarus clarckii
  • Calibre : 150/200 à 200/300 (pcs/Kg)
  • Poids net : 10 Kg
  • Origine : Espagne ou Chine
  • Saisonnalité : pêchée en eau douce d’avril à octobre
  • Ingrédients : écrevisse, absence d’additifs
  • Présentation : écrevisse décortiquée déveinée dégraissée cuite, surgelée IQF
  • Élaboration : pêche, tri, nettoyage, cuisson, refroidissement, décorticage, déveinage, dégraissage, lavage, calibrage, surgélation, glaçage 10% compensé, conditionnement, détecteur de métaux, stockage

        Conditions de conservation :

        Température de stockage maxi : – 18° C
        DDM : 24 mois après la date de congélation

Spécifications

OGM : absence
Traitement ionisant : néant
Allergènes : crustacés

Critères microbiologiques :

  • F.T.A.M. : 100 000 ge/g
  • E. Coli : 1 ge/g
  • Staph. à coagulase + : 100 ge/g
  • A.S.R. : 10 ge/g
  • Salmonelles : absence dans 25 g
  • Listéria mono. : absence dans 25 g 

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Raw whole crawfish

raw whole crawfish

Raw whole crawfish

The crawfish Procambarus clarkii is a freshwater crustacean commonly known as the red swamp crawfish or Louisiana crawfish.

It is the most abundant species on the European market. Dark in color, it turns bright red when cooked. It reproduces very quickly in the natural environment.
It is caught from April to October in Spain, in lakes and rice fields, using traps.

The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell it whole and raw.
Enjoy it in salads or used for decoration.

For further information, please visit : www.pdm-seafoodmag.com

Technical characteristics

Procambarus clarkii

From 40/45 to 70/90 (pcs/Kg)

Spain

April to October

Product information

  • Species : Procambarus clarckii
  • Size : from 40/45 to 70/90 (pcs/Kg)
  • Net weight : 10 Kg
  • Origin : Spain
  • Seasonality : caught in fresh water from April to October
  • Ingredients : crawfish, no additives
  • Presentation : whole cooked crawfish, IQF frozen
  • Process : fishing, sorting, cleaning, digestive tract washing, grading, freezing, packaging, metal detector, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing dateSpain

Specifications

GMOs : none
Irradiation : none
Allergens : crustaceans

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • E. Coli : 1 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

Discover all our crawfishes