SPECIES: Pandalus Borealis
VARIETY: Cooked and peeled
SIZE: 275/375, glaze 10%
FREEZING METHODS: IQF
CERTIFICATION: MSC
FAO AREA: 21,27
Pud Shrimp
SPECIES: Solenocera Crassicorinis, Parapenaeopsis Stylifera
VARIETY: Peeled and blanched
SIZE: 200/300, 100/200, 80/100, 60/80; glaze 10-20%
FREEZING METHODS: IQF
CERTIFICATION: Standard
FAO AREA: 51,57
Whiteleg Shrimp
SPECIES: Litopenaeus Vannamei
VARIETY: Cooked and peeled
SIZE: 100/200, 90/120
FREEZING METHODS: IQF
CERTIFICATION: Standard, ASC
FAO AREA: 51, 57, 71
Southern pink shrimp
SPECIES: Farfantepenaeus Notialis
VARIETY: Raw and peeled
SIZE: 100/200, 200/300
FREEZING METHODS: IQF
CERTIFICATION: Standard
FAO AREA: 34