SPLIT YAKI
A deep cut is made from the head of the shrimp to the end of the torso, leaving the tail intact, and the vein is removed. Finally it is frozen for export.
BUTTERFLY HOSO
After being deheaded, the skin is removed from the shrimp and a deeper cut is made in the upper part of the loin to remove the vein and leave a butterfly shape in the product. Finally it is frozen for export.
BIKINI HOSO
The head of the shrimp is kept and the shell is removed from the torso, leaving the tail intact. Finally it is frozen for export.
Ez Peel Cooked
After being headless, a small cut is made in the upper part of the back to remove the vein. It is finally cooked and frozen for export.
HLSO RAW
The shrimp is harvested and transported to our processing plant, where it is headed and frozen according to market requirements.
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