Pink Shrimp Pud
|Pink Shrimp Pud PUD||Peeled | Undeveined | Tail off||IQF / BQF||31-50 | 51-70 | 71-90 | 91-120 | 100-200 | 200-300 | 300-500|
Pink shrimp is a species of prawn that lives in shallow waters of the Indo-West Pacific. It is one of the most important species targeted by prawn fishery, with annual harvests of more than 300,000 t, mostly landed in China.
Pink shrimp is a small prawn, with males reaching a total length of up to 81 millimetres (3.2 in), and females reaching 105 mm (4.1 in).The exoskeleton is "densely pubescent" (covered in thick down).The rostrum is straight or slightly curved upwards, and bears 7–11 teeth on the dorsal (upper) side.The last four segments of the pleon have a median crest, while the second segment has a tubercle on the mid-line.
Freezing is one of the most important preservation techniques for shrimp because of a minimal loss of quality during long-term storage.
Price is affected by fishing ban between early May to end of July, so the main catching season is right after it which is August to Octubre..
Main market: most EU countries, Middle East, North Africa, Japan, and Korea.
RPDOCUTION PROCESS ：IQF/BQF, raw or cooked
Glazing 5%,10%,20%, 30%, 40% or as requried
Take the product out from freezer a day before cooking in refrigerator between 0 and 5 °C. Open the package and let it thaw in the bottom of the fridge, putting the shrimps on a draining board over a bowl. Or defrost the shrimps directly under running cold water.
Cook as a chilled product, either boiled, fried or grilled with a few drops of olive oil, garlic and parsley. Cook to taste.