SCOTLAND LANGOUSTINE TAILS
Deep-frozen raw Scottish langoustine tails. The high pressure separates the meat from the shell, facilitating its extraction and preserving all its properties. All Norway lobsters are selected individually, reviewing their size, organoleptic characteristics and possible breakage during the manual peeling process. We can ensure that all captured langoustines are alive before the high pressure process.
Denomination: Nephrops Norvegicus
Source: Europe Northeast Atlantic FAO27
Capture time: March April
CharacteristicAppearance: Firm and smooth flesh with a mild flavor with hints of the sea.
gauges: - M / 13g - L / 18g
Presentation: Vacuum packed in packs of 10u. Boxes of 10 packages.
Thawing Method:
- Leave in the chamber for 8 hours.
- Vacuum pack and immerse in warm water for 5 min.
100%
NATURAL
WILD
FISHING
RAW
PRODUCT
DEEP FROZEN
CANADA LOBSTER TAILS AND CLAMPS
Homarus Americanus
INFO
-
CANADA LOBSTER TAILS AND CLAMPS
Homarus Americanus
INFO
SCOTLAND LANGOUSTINE TAILS
Deep-frozen raw Scottish langoustine tails. The high pressure separates the meat from the shell, facilitating its extraction and preserving all its properties. All langoustines are selected individually, reviewing their size, organoleptic characteristics and possible breakage during the manual peeling process. We can ensure that all captured langoustines are alive before the high pressure process.
Denomination: Nephrops Norvegicus
Source: Europe Northeast Atlantic FAO27
Capture time: March April
Characteristics:
firm and smooth flesh
soft taste with memories of the sea.
Size: - M / 13g - L / 18g
Presentation: Vacuum packed in packs of 10u.
Boxes of 10 packages.
Thawing Method:
- Leave in the chamber for 8 hours.
- Vacuum pack and immerse in warm water for 5 min.
100%
NATURAL
RAW
PRODUCT
WILD
FISHING
DEEP
FROZEN
-
CANADA LOBSTER TAILS AND CLAMPS
Homarus Americanus
INFO
100%
NATURAL
WILD
FISHING
RAW
PROPDUCT
DEEP
FROZEN
SCOTLAND CRAYFISH TAILS
Deep-frozen raw Scottish Norway lobster tails. The high pressure separates the meat from the shell, facilitating its extraction and preserving all its properties. All Norway lobsters are selected individually, reviewing their size, organoleptic characteristics and possible breakage during the manual peeling process. We can ensure that all captured Norway lobsters are alive before the high pressure process.
Denomination:
Nephrops Norvegicus
Source:
Europe Northeast Atlantic FAO27
Capture time:
March April
Characteristic:
Firm and smooth meat with a mild flavor with hints of the sea.
gauges:
M / 13g L / 18g
Presentation:
Vacuum packed in packs of 10u.
Boxes of 10 packages.
Thawing Method:
- Leave in the chamber for 8 hours.
- Vacuum pack and immerse in warm water for 5 min.
