Mehrtab Peeled & Deveined Frozen Shrimp 200g (Count 70-80 Pcs/Kg)

The 70-80 designation indicates the approximate count of peeled shrimp per kilogram, categorizing them as small-to-medium grade. A 200g packet therefore contains approximately 14 to 16 uniform pieces. This standardized metric allows commercial chefs and HORECA procurement teams to accurately calculate plate portioning and dish cost.

The shrimp is frozen using Individual Quick Freezing (IQF) in advanced cryogenic tunnels, preventing clumping and allowing end-users to thaw only the exact number of pieces required. The deveining and peeling are performed under controlled sanitary conditions, removing the intestinal vein thoroughly so that no kitchen pre-cleaning is needed.

To maintain protein integrity and moisture content, shipments must be kept within an uninterrupted cold chain at -18°C or colder during both reefer transit and palletized warehousing. Temperature fluctuations can breach the protective ice glaze and cause freeze-burn. Proper storage guarantees full quality for up to 12 months.

The standard B2B minimum order quantity is 50 master cartons. Each export-grade master carton packs 200g sealed consumer pouches featuring individual retail barcodes. The corrugated cartons are engineered to withstand pallet stacking in sub-zero humidity without crushing.

The product features a calibrated 10% to 15% water ice glaze applied strictly to protect the shrimp surface from oxidation and dehydration during cold storage. Net drained weight strictly complies with fishery standards and is certified in the accompanying Certificate of Analysis (COA).

Yes, production and packaging facilities operate under certified ISO 22000 and HACCP food safety systems and are licensed by the National Veterinary Organization. Official Veterinary Health Certificates, origin documentation, and lot-specific microbial COAs are issued for international export consignments.

The optimal thawing procedure is transferring the package to a refrigeration unit (4°C) for several hours prior to preparation, preserving moisture retention and firmness. For quick thawing, seal the shrimp in a leak-proof bag and submerge it under cold running water. Avoid hot water or microwaves, which denature proteins and make the flesh rubbery.