Peeled White Shrimp Meat, IQF
Shell-off, tail-off and vein-free meat from whiteleg shrimp, frozen separately so the pieces stay loose in the box. Pale grey when raw, turning opaque white-pink in under two minutes, with a clean sweet taste and a snap that survives a hot wok.
What it is
The peeled abdomen meat of Litopenaeus vannamei, the whiteleg shrimp farmed across the tropics. Heads, shells and veins are removed by hand before freezing, so the box is meat only.
Where it comes from
Grown in coastal ponds and processed at a single packer that handles nothing but shrimp, which keeps the pieces free of shell fragments and stray tail fins.
Specifications
| Species | Litopenaeus vannamei |
|---|---|
| Form | Peeled, deveined, tail off, raw |
| Net weight | 2 kg per box |
| Count | 150 to 200 pieces per kilogram |
| Glaze | Light, under 10 percent |
| Packaging | Loose frozen pieces in a sealed inner bag |
Condition on arrival
Individually quick frozen and sold solid. Because the pieces are loose rather than clumped, you can pour out what you need and return the bag to the freezer.
Storage and thawing
- Keep at −18 °C or colder for up to nine months
- Thaw in the refrigerator on a rack so the purge drains away
- For a fast thaw, seal the bag and hold it under cold running water
- Never thaw on the counter, and never refreeze after thawing
Shelf life and delivery
- Best before: 12 months from the production date printed on the bag
- Shipped in an insulated liner with gel packs on a cold chain
- Open the box on arrival and confirm every piece is hard and separate
How to cook it
- Stir fry — ninety seconds over high heat with garlic and scallion
- Poach — slip into simmering stock and pull out as soon as they curl
- Hot pot — cook at the table, one piece at a time
- Soup — add in the last two minutes so the meat stays springy
Allergen information
Contains crustaceans. Packed in a facility that also handles fish and molluscs.