Red shrimp tartare
Red shrimp tartare (Aristaeomorpha foliacea – FAO ARS), made from raw red shrimp meat caught in the Mediterranean Sea (FAO 37) by Mazara del Vallo fishing vessels. Processed and packaged in the CE-authorized facility IT Y3J81.
Each sales unit contains 2 medallions of 40 g, individually vacuum-packed.
Origin and fishing
Origin: Italy
FAO area: 37 – Mediterranean Sea
Catch method: trawl nets (OTB)
Description
Commercial Format
Box: 80 g (2 tartares × 40 g)
Carton: 16 boxes × 80 g
Carton weight: 1.28 kg
Tartare individually vacuum-packed in a transparent pouch and placed in a cardboard box.
Logistics and pallet
Europallet 80 × 120 cm
120 cartons per pallet (12 cartons per layer × 10 layers)
1,920 sales units per pallet
Pallet height approximately 1.79 m
Storage and Shelf Life
Store at -18°C or below
Shelf life: 18 months from the packaging date
Do not refreeze after thawing
Consume within 24 hours of thawing
Directions for use
Thaw shortly before consumption.
For quick thawing: keep the tartare in its pouch and place it under running cold water for about 4–5 minutes, or let it thaw in the refrigerator for 3–4 hours.
Ingredients and Allergens
Red shrimp. Antioxidants: sodium sulfite (E221), sodium bisulfite (E222).
Allergens: crustaceans and sulfites.
May contain traces of fish and mollusks.
Quality characteristics
Medallion shape, intense white-pink color typical of the species.
Firm and compact texture.
Typical and delicate aroma and flavor.
Average nutritional values (per 100 g)
Energy: 83 kcal
Protein: 21 g
Fat: 0 g
Carbohydrates: 0 g
Salt: 0.47 g
