Headless and fully peeled cold-water shrimp with a clear, glassy body and a firm snap. The flesh is naturally sweet, so it carries a plate without much dressing, and the peeled format means no shelling at service.

What you get

• 2 kg net weight per box, peeled and headless
• Individually quick frozen so the pieces stay separate in the box
• Even size grading, roughly 90–120 pieces per box
• No glaze weight added; the net weight is the shrimp

Where it comes from

Trawled in cold northern water and frozen on board within minutes of landing, which sets the texture before the flesh can soften.

How to cook

• Serve cold as sashimi or over rice once fully thawed in the refrigerator
• Fold through a salad or a chilled pasta at the last moment
• Blanch for 30–40 seconds only, then dress with citrus and olive oil
• Add to fried rice off the heat so the pieces stay plump

Condition and storage

• Frozen solid at dispatch; keep at −18 °C or colder
• Thaw overnight in the refrigerator, never on the counter top
• Cook within 24 hours of thawing and never refreeze a thawed pack

Shelf life and delivery

• Best before: 18 months from the production date printed on the pack
• Packed in an insulated liner with gel packs and sent on a cold chain
• Move the box straight to the freezer on arrival and check the pack is firm

Allergens

Contains crustaceans (shellfish).