Cooked and peeled tropical shrimp
It has a translucent shell of a uniform grey color. Its color varies according to the color of the soil on which it is raised. When cooked, the shell is a solid pink color and the flesh is white with a pink tinge.
It is harvested all year round in South East Asia. Harvesting is carried out by gravity, using traps.
The absence of any chemical or antibiotic treatment allows its taste qualities to be fully expressed.
We sell it cooked, shelled form.
Enjoy it in salads, on skewers or in cassolettes.
For further information, please visit : www.pdm-seafoodmag.com
From 26/30 to 91/120 (pcs/Lbs)
All year round
Storage conditions :
Maximum storage temperature: – 18° C
Best before date: 24 months after freezing date
GMOs : none
Irradiation : none
Allergens : crustaceans
Microbiological criteria :
- T.V.C. : 100 000 ge/g
- Fecal coli : 10 ge/g
- Coagulase + Staph : 100 ge/g
- S.R.A. : 10 ge /g
- Salmonella : absent in 25 g
- Listeria mono. : absent in 25 g