Cooked Peeled Tail-on

Farm cultivated and harvested, peeled and cut from the beginning of the 1^st segment to the end of the 5th segment. The last segment is unpeeled (tail) and cut. The depth of cut is only to remove the vein and 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.