Cooked Peeled Tail-off

Farm cultivated and harvested, completely peeled and deveined, cut from the beginning of the 1st segment until the end of the 5th segment with the tail off. The depth of cut is only to remove the vein, treated with salt solution in percentages required by the client, cooked at Tº 80-100 ºC, to obtain a product ready for consumption. Distributed and sold frozen. Shelf life is 18 months at Tº of -18 ºC (0 ºF), directed at non-allergic consumers to crustacean shellfish.