C	uriosities and Advices

The prawns are a nutritious product, of pleasant flavor and variety of species. They are rich in proteins of high quality biological, similar to the one of the fish, the prawns in addition contribute with a great percentage of B12 vitamin and iron to the diet of that consumes it.

Most of the seafood that we consumed classifies in crustaceans and moluscos. The prawns, the lobster, the stroke, the nécora, the Norway lobster and the prawn are between the most well-known crustaceans and they are characterized by its rich meat in free amino acids that gives origin to its delicious flavor. These contribute, by each 100 consumed grams, an important fatty acid content Omega-3, very useful in the prevention of the cholesterol.

Peel your own prawns it is as simple as this...

Hold with one hand behind the prawn's head and the other hand take the head as illustrated in the picture/photograph. Then, break it down wards and pull off its head.

Pull the shell of the tail. Finally, loosen the shell at the legs. Pull of legs, roe and shell from the body of the prawns.

Defrost and Conservation

• Antártida head-on prawns and headless prawns must be defrosted at room temperature over 1 - 2 hours. Our recommendation is to leave them in the refrigerator during 24 hours.



• Antártida breaded prawns must taken be out of the packing and fry directly without defrosting in plentiful and hot oil.



• Defrost only the amount of product that you wish consume. Remember! Don't refreeze the product once it has been defrosted.



• Antártida head-on prawns and headless prawns must be consumed before 18 months from freezing date.



• Antártida breaded prawns must be consumed before 6 months from freezing date.
  

Advice to Cook

To take to boiling water with the corresponding grams of sal1 and can be perfumed with parsley, laurel, onion, etc... Also he is very advisable to put a little oil in suspension. Next to introduce the seafood. The time of cocción1 must be counted as of the moment at which the water begins to boil despues to spill in her the pieces. A spoonful of salt is equivalent to 15gr.