The butterfly cut (The part end of the tail is cut and deveined giving it the shape of a butterfly or fan) and frozen IQF (Individually Quick-Frozen) under a strict quality assurance system.
The Butteround cut (Shrimp without shell until the penultimate segment, where the shell of the last
and from the tail.
This cut is opened longitudinally along its dorsal axis, only up to ¾ of its body, that is, its cut is not complete, leaving the intestines free) the freezing process is IQF (Individually Quick-Frozen) under a strict quality assurance system.
He's the purest kind
of shrimp, since it is exported in the same way that it arrives at our plant, without any procedure
The shrimp is carefully handled and processed immediately after the harvest to reach the final product, it is necessary to take special care when processing and packing this shrimp.
The cut in Kaboks(The shrimp
used in this type of product is peeled tail without vein (pulled) placed on a skewer.
He Shrimp can be arranged in various ways, such as: from the back to the belly, type Caracol or coin style) and frozen IQF (Individually Quick-Frozen) under a strict system of quality assurance.
The PUD cut (peeled to the third to last segment)
to later be frozen and stored individually or in blocks.
It is called blocks since in this way the product is wrapped in a plastic bag and introduced into boxes of cardboard with the brand of the company, and its characteristics, passes under a strict system of quality assurance.
The PYD cut (peeled and
deveined up to the penultimate segment), to be packaged and frozen individually (IQF
Individually quick-frozen) or in blocks.
One of the curiosities of this cut is that the Shrimp is peeled to the beginning of the tail, split open along its dorsal axis superficially, free of intestines, it should be noted that it passes under a strict system of quality assurance.