Red Shrimp Pud
|Red Shrimp Pud PUD||Peeled | Undeveined | Tail off||IQF / BQF||31-50 | 51-70 | 71-90 | 91-120 | 100-200 | 200-300 | 300-500|
The Red shrimp (Solenocera melantho) is one of the most abundant species in the East China Sea and the Yellow Sea, FAO 61.It is mainly caught from Zhoushan city, Zhejiang province. Red shrimp has become one of the most popular seafood around the world. It is commonly called as deep water mud shrimp. It’s habitat is at depth of 50-152 m. Pterygostomian spine absent, cervical sulcus oblique, deep and extends almost upto post rostral carina but does not indent it; hepatic carina decurved abruptly about one-third, telson with a pair of prominent fixed spines. Rostrum straight reaching at most to base of first segment of antennular peduncle and dentate almost upto tip, post rostral carina not laminose and extends almost to posterior border of carapace with a shallow sulcus towards its termination; post orbital spine and branchio cardiac sulcus are distinct, antennular flagella measure about 1½ times the length of carapace. The 1st pereopod extends upto a little less than the middle of antennal scale; the 2nd pereopod reaches upto the tip of antennal scale, the 3rd pereopod extends beyond the antennal scale by one-fifth and entire chela, the 4th pereopod reaches to about three-fourth of antennal scale; the 5th pereopod over reaches the scaphocerite by about half of propodus and entire dactylus. Telson armed with one pair of prominent fixed spines and extends upto tip of uropods
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.