Traditional grading:

3-5 oz / 85-140 g
5-8 oz / 140-225 g
8-16 oz / 225-450 g
16-32 oz / 450-900 g
32 oz + / 900 g +

Other gradings are available on request.

Interleaved packed in 6,81 kg cartons, 3 cartons in a master carton - skin on or skinless, PBI. Boneless products. Portions and loins

Japanese cut. Traditional grading

-300 g, 300 - 500 g, 500 - 700 g, +700 g

6,50 kg in catering cartons 3 in a master carton. Fish above 700 gram is packed in approx. 20kg cartons.

Japanese cut, tail off removed bloodline.

-0,5 kg, 0,5 - 1 kg, 1 – 2 kg, 2 - 3 kg, 3 kg+

Fish up to 2 kg: 3x6 kg in catering cartons. Fish above 2,0 kg is packed in approx. 20kg cartons.

6,00 kg in catering cartons, 3 cartons in one master carton.
Different size gradings agreed with customer prior to production.

-300 g, 300 - 500 g, +500 g.

Mix size

Raw material is offcuts from fillet production. Packing in 30 kg bags.

Raw material is offcuts from fillet production

Industrial shrimps, block frozen approx. 20 kg
Cooked shrimps, IQF consumer friendly cartons 1,5 kg – 5,0 kg

Keep frozen, store below -18° C.
Lagern bei mindestens -18° C.
A conserver a -18° C.
Oppbevares i frossen tilstand ved -18° c eller kaldere.

Do not refreeze after defrosting .
Nach dem auftauen nicht wieder einfrieren.
Ne pas recongeler un produit decongele.
Bør ikke fryses etter opptining.

Best before: 24 months after production date.
Mindestens haltbar bis: 24 Monate nach dem Produktionsdatum.
A consommer de preference dans un delai de 24 mois apres. La date de congelation.
Best før: 24 mnd fra produksjonsdato.