Cooked and peeled tropical shrimp

cooked and peeled tropical shrimp

Cooked and peeled tropical shrimp

The Penaeus vannamei shrimp is a crustacean commonly known as shrimp, white shrimp or 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
cooked and peeled tropical shrimp
2-crevettes

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Technical characteristics

Penaeus vannamei

From 26/30 to 91/120 (pcs/Lbs)

Peru

All year round

Product information

  • Species : Penaeus vannamei
  • Size : from 26/30 to 91/120 (pcs/Lbs)
  • Net weight : 10 Kg
  • Origin : Peru
  • Seasonality : harvested all year round
  • Ingredients : organic shrimp, no additives
  • Presentation : peeled organic shrimp, deveined with a needle (pine), raw frozen IQF
  • Process : harvesting, reception, heading, grading, shelling, de-veining, cleaning, sorting, freezing, 10% compensated glazing, packaging, metal detector, storage

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

Specifications

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

Discover all our shrimps

wild blanched PUD shrimp

Wild blanched PUD shrimp

raw peeled shrimp

Raw peeled shrimp

raw pto shrimp

Raw PTO shrimp

wild raw head-on shell-on shrimp

Wild raw head-on shell-on shrimp

cooked pto shrimp

Cooked PTO shrimp

cooked and peeled coldwater shrimp

Cooked and peeled coldwater shrimp

Wild blanched PUD shrimp

wild blanched PUD shrimp

Wild blanched PUD shrimp

The shrimp Metapenaeus spp. (Metapeneus dobsoni, Metapenaeus monoceros, Metapeaeus affinis, Metapenaeus brevicornis) or Penaeus spp. (Penaeus indicus or Fenneropenaeus indicus, Parapeneopsis stylifera) is a crustacean commonly known as a prawn.

It has a naturally pale pink color.
The landings are from October to May in F.A.O. 51 or 57 (Indian Ocean), using trawls.

The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell it shelled, blanched form, and cooked on request.
Enjoy it as a cooked dish, pan-fried, in puff pastry, or in cassolettes.

For further information, please visit : www.fao.org
wild blanched PUD shrimp

Any question?
Contact us!

Technical characteristics

Metapenaeus
Solenocera
Parapenaeopsi

From 80/120 to 300/500 (pcs/Lbs)

India

October to May

Product information

  • Species : Metapenaeus spp., Solenocera spp., Parapenaeopsis spp.
  • Size : from 80/120 to 300/500 (pcs/Lbs)
  • Net weight : 9.1 Kg
  • Origin : India
  • Seasonality : fished from October to May in F.A.O. area 51 or 57
  • Ingredients : shrimp, E223
  • Presentation : frozen whole raw shrimp on the semi-IQF edge
  • Process : fishing, sorting, cleaning, peeling, grading, treatment (salt), blanching, cooling, deep-freezing, 10% compensated glazing, metal detector, storage

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

Specifications

GMOs : none
Irradiation : none
Allergens : shellfish

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 shrimps

cooked and peeled tropical shrimp

Cooked and peeled tropical shrimp

raw peeled shrimp

Raw peeled shrimp

raw pto shrimp

Raw PTO shrimp

wild raw head-on shell-on shrimp

Wild raw head-on shell-on shrimp

cooked pto shrimp

Cooked PTO shrimp

cooked and peeled coldwater shrimp

Cooked and peeled coldwater shrimp

Raw peeled shrimp

raw peeled shrimp

Raw peeled shrimp

The Penaeus vannamei shrimp is a crustacean commonly known as shrimp, white shrimp or 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 Latin America, particularly in Peru, or from March to October in South East Asia.
Harvesting is carried out using gravity, with the help of traps, or with a machine called a “cosechadora”.

The absence of any chemical or antibiotic treatment allows its taste qualities to be fully expressed.
It is BIO, BAP and ASC certified.
We sell it shelled and deveined raw form.
Enjoy it in cooked dishes, pan-fried, in puff pastry or on skewers.

For further information, please visit: www.pdm-seafoodmag.com
raw peeled shrimp
13

Any question?
Contact us!

Technical characteristics

Penaeus vannamei

From 26/30 to 71/90 (pcs/Lbs)

Peru or South-East Asia

All year round

BIO, BAP, ASC

Product information

  • Species : Penaeus vannamei
  • Size : from 26/30 to 71/90 (pcs/Lbs)
  • Net weight : 10 Kg
  • Origin : Peru or South-East Asia
  • Seasonality : harversted all year around
  • Ingredients : organic shrimp, no additives
  • Presentation : peeled organic shrimp, deveined with a needle (pine), raw frozen IQF
  • Process : harvesting, reception, heading, grading, shelling, de-veining, cleaning, sorting, freezing, 10% compensated glazing, packaging, metal detector, storage

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

Specifications

GMOs : none
Irradiation : none
Allergens : crustaceans

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • E. 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

Discover all our shrimps

cooked and peeled tropical shrimp

Cooked and peeled tropical shrimp

wild blanched PUD shrimp

Wild blanched PUD shrimp

raw pto shrimp

Raw PTO shrimp

wild raw head-on shell-on shrimp

Wild raw head-on shell-on shrimp

cooked pto shrimp

Cooked PTO shrimp

cooked and peeled coldwater shrimp

Cooked and peeled coldwater shrimp

Raw PTO shrimp

raw pto shrimp

Raw PTO shrimp

The Penaeus vannamei shrimp is a crustacean commonly known as shrimp, white shrimp or 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 Latin America, particularly in Peru, or from March to October in South East Asia.
Harvesting is carried out using gravity, with the help of traps, or with a machine called a “cosechadora”.

The absence of any chemical or antibiotic treatment allows its taste qualities to be fully expressed.
It can be certified organic, BAP and/or ASC.
We sell it raw peeled tail-on.
Enjoy it in fritters, ready-made meals, kebabs, marinades or salads.

For further information, please visit: www.pdm-seafoodmag.com
raw pto shrimp
9

Any question?
Contact us!

Technical characteristics

Penaeus vannamei

From 26/30 to 71/90 (pcs/Lbs)

Peru or South-East Asia

All year round

BIO, BAP, ASC

Product information

  • Species : Penaeus vannamei
  • Size : from 26/30 to 71/90 (pcs/Lbs)
  • Net weight : 10 Kg
  • Origin : Peru or South-east Asia
  • Seasonality : harversted all year around
  • Ingredients : shrimp, no additives
  • Presentation : peeled shrimp except for the last phalanx, raw, IQF frozen
  • Process : harvesting, reception, heading, grading, shelling, cleaning, sorting, freezing, 10% compensated glazing, packaging, metal detector, storage

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

Specifications

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

Discover all our shrimps

cooked and peeled tropical shrimp

Cooked and peeled tropical shrimp

wild blanched PUD shrimp

Wild blanched PUD shrimp

raw peeled shrimp

Raw peeled shrimp

wild raw head-on shell-on shrimp

Wild raw head-on shell-on shrimp

cooked pto shrimp

Cooked PTO shrimp

cooked and peeled coldwater shrimp

Cooked and peeled coldwater shrimp

Wild raw head-on shell-on shrimp

wild raw head-on shell-on shrimp

Wild raw head-on shell-on shrimp

The Penaeus monodon shrimp is a crustacean commonly known as shrimp, tropical shrimp or tiger shrimp.

It has a dark color and black stripes on the shell.
It is caught all year round in zone F.A.O. 34 (Central East Atlantic), using trawls.

Treatment with metabisulphite prevents the development of melanosis (blackening of the cuticle).
We sell it raw head-on shell-on.
Enjoy it in paella, on the barbecue or on the griddle.

For further information, please visit : www.pdm-seafoodmag.com
wild raw head-on shell-on shrimp
Images

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Technical characteristics

Penaeus monodon

From 2/4 to 16/20 (pcs/Kg)

Nigeria

All year round

Product information

  • Species : Penaeus monodon
  • Size : from 2/4 to 16/20 (pcs/Kg)
  • Net weight : 18 Kg
  • Origin : Nigeria
  • Seasonality : caught all year round in zone F.A.O. 34
  • Ingredients : shrimp, E223
  • Presentation : frozen whole raw shrimp on the semi-IQF edge
  • Process : night fishing, sorting, cleaning, grading, freezing on board, packaging, storage

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

Specifications

GMOs : none
Irradiation : none
Allergens : crustaceans, E223

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

Discover all our shrimps

cooked and peeled tropical shrimp

Cooked and peeled tropical shrimp

wild blanched PUD shrimp

Wild blanched PUD shrimp

raw peeled shrimp

Raw peeled shrimp

raw pto shrimp

Raw PTO shrimp

cooked pto shrimp

Cooked PTO shrimp

cooked and peeled coldwater shrimp

Cooked and peeled coldwater shrimp

Cooked PTO shrimp

cooked pto shrimp

Cooked PTO shrimp

The Penaeus vannamei shrimp is a crustacean commonly known as shrimp, white shrimp or 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 from March to October in Southeast Asia.
The harvest is carried out by gravity, using traps.

Naturally free of additives, chemical treatment may or may not be used, depending on our customers’ specific requirements.
We sell it deveined form, cooked with the tail.
Enjoy it in fritters, ready meals, kebabs, marinades or salads.

For further information, visit : www.pdm-seafoodmag.com
cooked pto shrimp
crevette-présentée

Any question?
Contact us!

Technical characteristics

Penaeus vannamei

From 31/35 to 91/120 (pcs/Lbs)

South-East Asia

March to October

Product information

  • Species : Penaeus monodon
  • Size : from 31/35 to 91/120 (pcs/Kg)
  • Net weight : 10 Kg
  • Origin : South-East Asia
  • Seasonality : from March to October
  • Ingredients : shrimp, E223 (if applicable)
  • Presentation : shrimp peeled except last phalanx, deveined (cut), cooked IQF
  • Process : harvesting, heading, grading, shelling, de-veining, sulphite treatment (if applicable), cooking, chilling, freezing, 10% compensated glazing, packaging, metal detector, storage

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

Specifications

GMOs : none
Irradiation : none
Allergens : crustaceans, E223 (if applicable)

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 shrimps

cooked and peeled tropical shrimp

Cooked and peeled tropical shrimp

wild blanched PUD shrimp

Wild blanched PUD shrimp

raw peeled shrimp

Raw peeled shrimp

raw pto shrimp

Raw PTO shrimp

wild raw head-on shell-on shrimp

Wild raw head-on shell-on shrimp

cooked and peeled coldwater shrimp

Cooked and peeled coldwater shrimp

Cooked and peeled coldwater shrimp

cooked and peeled coldwater shrimp

Cooked and peeled coldwater shrimp

The Pandalus borealis shrimp is a crustacean commonly known as a northern shrimp or coldwater shrimp.

It has a strong pink color, and may appear slightly translucent. It has a fairly thin body and a long spiny rostrum.
It is caught all year round in zone F.A.O. 21 (Cold seas Atlantic and Pacific Ocean), using trawls.

The absence of any chemical treatment allows its taste qualities to be fully expressed.
It is MSC certified.
We sell it cooked, shelled form.
Enjoy it in ready meals, pan-fried or in puff pastry.

For further information, please visit : www.pdm-seafoodmag.com
cooked and peeled coldwater shrimp

Any question?
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Technical characteristics

Pandalus borealis

From 90/125 to 400/600 (pcs/Lbs)

Greenland

All year round

MSC

Product information

  • Species : Pandalus borealis
  • Size : from 90/125 to 400/600 (pcs/Lbs)
  • Net weight : 9.1 Kg
  • Origin : Greenland
  • Seasonality : caught all year round in zone F.A.O. 21
  • Ingredients : shrimp, salt
  • Presentation : IQF cooked peeled shrimp
  • Process : fishing, sorting, cleaning, cooking, cooling, shelling, grading, brining, deep-freezing, glazing 10% uncompensated, packaging, metal detector, storage

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

Specifications

GMOs : none
Irradiation : none
Allergens : crustaceans, sulphites

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 shrimps

cooked and peeled tropical shrimp

Cooked and peeled tropical shrimp

wild blanched PUD shrimp

Wild blanched PUD shrimp

raw peeled shrimp

Raw peeled shrimp

raw pto shrimp

Raw PTO shrimp

wild raw head-on shell-on shrimp

Wild raw head-on shell-on shrimp

cooked pto shrimp

Cooked PTO shrimp

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
raw peeled crawfish
écrevisse-présentée

Any question?
Contact us!

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 

Discover all our crawfishes

raw whole crawfish

Raw whole crawfish

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
raw whole crawfish
écrevisse-présentée

Any question?
Contact us!

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

raw peeled crawfish

Raw peeled crawfish

Raw whole cuttlefish

raw whole cuttlefish

Raw whole cuttlefish

The cuttlefish Sepia aculeata is a cephalopod commonly known as cuttlefish or needlefish.

It is distinguished from other cephalopods by the presence of ten tentacles, two of which are longer than the others. Its cylindrical and oval body has two lateral fins and houses a “bone” made of white limestone.
It is caught all year round in F.A.O. 51 or 57 (Indian Ocean), using trawls.

Its treatment with citric acid gives it a softer texture.
We sell it whole, raw and cleaned.
Enjoy it in ready meals, snacks, salads or marinades.

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

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Technical characteristics

Sepia aculeata

60 up

India

All year round

Product information

  • Species : Sepia aculeata
  • Size : 60up
  • Net weight : 10 Kg
  • Origin : India
  • Seasonality : caught all year round in zone F.A.O. 51 or 57
  • Ingredients : cuttlefish, no additives
  • Presentation : whole raw cuttlefish, cleaned and frozen IQF
  • Process : fishing, sorting, peeling, cleaning, chemical treatment, grading, deep-freezing, 10% compensated glazing, packaging, metal detector, storage

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

Specifications

GMOs : none
Irradiation : none
Allergens : molluscs

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

Discover all our cuttlefishes and octopuses

raw pineapple cut cuttlefish

Raw pineapple cut cuttlefish

raw whole pacific octopus

Raw whole pacific octopus

raw whole atlantic octopus

Raw whole atlantic octopus