Vacuum-frozen peeled deep-Water rose shrimp – Premium processing
Our Premium processing involves the exclusive use of top-quality raw materials. All our pink shrimp are frozen on board fishing vessels to ensure maximum quality and minimal use of sulfites.
The entire production process is distinguished by the total absence of water, a technique that preserves all the organoleptic properties of the peeled shrimp intact. Once thawed, the product provides the same tactile, olfactory, and taste sensations as a freshly caught and peeled shrimp.
The product is also suitable for raw consumption. When cooked, it guarantees a plate yield of 78% (+/- 5%).
It may also be intended for raw consumption (regulation (EC) 853/2004).
Processing chain:
1. Thawing: The frozen shrimp is placed in a 0°C cold room and left to thaw naturally overnight.
2. Transfer and Peeling: The pink shrimp is removed from the cold room and transferred to the processing room. It is entirely hand-peeled dry, without the use of water.
3. Portioning and Freezing: The peeled product is weighed, packaged in bags, vacuum-sealed, and placed on carts, before being inserted into the blast chiller at -40°C.
4. Storage: Once freezing is complete, the product is boxed in cartons and transferred to temperature-controlled storage rooms at -20°C.
For information on packaging and labeling, please refer to the TECHNICAL SHEETS section, page n.14
Frozen shelled pink shrimp bag – Standard Processing
We use shrimp frozen at sea to ensure maximum quality and minimal use of sulfites.
Processing chain:
1. Controlled thawing: The shrimp are placed in a 0°C cold room, immersed in a mixture of cold water and ice—a technique that allows for rapid yet gentle thawing.
2. Hand-peeling: From the cold room, the product is transferred to the processing area and peeled entirely by hand. The use of water facilitates the peeling process, making it faster and gentler on the raw material.
3. Freezing: The peeled shrimp are arranged individually on plastic sheets inside specialized trays before being placed in a blast freezer at -40°C.
4. Glazing and storage: Once freezing is complete, a 25% glaze is applied to protect the product. Finally, the shrimp are sealed in heat-welded bags, packed into cartons, and transferred to a storage cold room at -20°C.
For information on packaging and labeling, please refer to the TECHNICAL SHEETS section, page n.14
Shelled pink shrimp in a tray – Standard processing
We use shrimp frozen right on the fishing vessels to ensure top quality and minimal sulfite usage.
Processing chain:
1. Controlled thawing: The shrimp are placed in a 0°C cold room, immersed in a mixture of cold water and ice—a technique that allows for rapid yet gentle thawing.
2. Hand-peeling: From the cold room, the product is moved to the processing area and peeled entirely by hand. The use of water facilitates the peeling process, making it faster and gentler on the raw material.
3. Freezing and glazing: The peeled shrimp are arranged in trays with 25% added water to protect the product.
4. Storage: Once frozen, the shrimp are bagged, boxed in cartons, and transferred to a storage freezer at -20°C.
For information on packaging and labeling, please refer to the TECHNICAL SHEETS section, page n.14
