Humboldt squid raw legs. Unit packaging: 800 g master packaging: 12 kg (15 x 800 g)
Indian squid size: 20-40 pcs./kg, whole squid for frying and baking. Unit packaging: 800 g Master packaging: 6,4 kg (20% glaze)
Argentine shrimps on skinpack tray. Unit packaging: 180 g (200 g with glaze) Master packaging: 12 x 180 g
Seafood mix 5 ingredients perfect to pizza, snacks and salads. Skinpack tray. Retail packaging: 180 g (225 g with glaze) Master packaging: 12 x 180 g
Shrimps with lemon butter sauce with pepper mint- NEW Retail packaging: 250 g Master packaging: 2,5 kg (10 x 250 g) The original combination of delicious shrimps with a delicate lemon with peppermint. An excellent snack with a unique taste.
Shrimps with red pesto butter sauce – NEW Retail packaging: 250 g Master packaging: 2,5 kg (10 x 250 g) The original combination of delicious shrimps with aromatic butter sauce with red pesto of sun-dried tomatoes with the addition of garlic, basil and oregano. An excellent snack with a unique taste.
In the near future, our new products in the skinpack packaging will appear in stores. We have prepared 7 proposals from completely new products to popular cooked and raw shrimps.
Crayfish raw in salty water in size 30-40 pcs./kg Crayfish net weight: 1000 g Weight with water: 1500 g Master packaging 10 szt.
Japanese squid Todarodes pacificus, peeled and cleaned, raw and cut into stripes, quick-frozen. The raw material comes from the Northwest Pacific (FAO 61) from China. Ideal for food sevice, it does not require long processing, an ideal basis for creating delicious and original dishes. New in the market! Package: 1 kg Bulk packaging: 8 kg (8×1 kg)
Anchois in golden tempura, one of the specialties of Spanish cuisine. Perfect as an appetizer served with different kinds of sauces, and this extremely simple to prepare. For best results cook from frozen. Fry on pan or fryer in hot oil in temperature 180°C for approx 1½-2 min., until golden. Preheat oven to 230°C, place the product on a baking tray with baking paper and bake for about 10-12 min. in temp. 230°C. It tastes best when eaten immediately after