About this item

Two ways with the same shellfish: raw, peeled and tail-on for sushi, and fully cooked for eating straight off the plate. The raw pieces are translucent white with a faint pink blush and a clean, sweet finish; the cooked ones are firm, curled and lightly glazed, with a deeper savoury note. Both are graded to a similar size, so each piece warms at the same moment. Thaw the raw half overnight in the fridge and keep it cold while you plate; warm the cooked half for a minute in steam.

Key Features

• Two preparations in one pack: sushi-grade and cooked
• Peeled and deveined, tail left on for a clean grip
• Sweet, clean raw meat with no fishiness
• Cooked pieces firm and lightly glazed
• Matched sizing across both types

Product Information

• Material: Shrimp, raw and cooked
• Colour: Translucent white to pink; orange-red cooked
• Form: Peeled, tail-on; cooked and chilled
• Packaging: 2 kg bulk pack
• Storage: Keep chilled 0-4°C, use within 2 days