Raw whole scampi
The Nephrops norvegicus scampi is a crustacean commonly known as scampi.
It has a light yellow, slightly orange color. Its flesh is very tender, fine, white and delicate. With optimal cooking, it can be firm and crunchy.
It is caught all year round in zone F.A.O. 27 (North-East Atlantic), using trawls.
The treatment with metabisulphite prevents the development of melanosis (blackening of the cuticle).
We sell it whole and raw.
Enjoy it in paella, on the barbecue or on the griddle.
For further information, please visit : www.pdm-seafoodmag.com
It has a light yellow, slightly orange color. Its flesh is very tender, fine, white and delicate. With optimal cooking, it can be firm and crunchy.
It is caught all year round in zone F.A.O. 27 (North-East Atlantic), using trawls.
The treatment with metabisulphite prevents the development of melanosis (blackening of the cuticle).
We sell it whole and raw.
Enjoy it in paella, on the barbecue or on the griddle.
For further information, please visit : www.pdm-seafoodmag.com
Technical characteristics
Nephrops norvegicus
0/6 (pcs/Kg)
Ireland
All year round
Product information
- Species : Nephrops norvegicus
- Size : 0/6 (pcs/Kg)
- Net weight : 9 Kg
- Origin : Ireland
- Seasonality : caught all year round in zone F.A.O. 27 (Porcupine Bank)
- Ingredients : langoustine, E223
- Presentation : whole raw frozen scampis BORD Semi-IQF
- Process : fishing, sorting, processing (sodium disulfite), cleaning, 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, sulphites
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
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