Argentine Red Shrimp Peeled and Deveined PD 16/20 Glazed 20% Bag 1 kg — DaySeaDay

Argentine Red Shrimp Peeled and Deveined PD 16/20 Glazed 20 percent 1 kg DaySeaDay — Wild-Caught Atlantic Premium

Pleoticus muelleri Argentine red shrimp, peeled and deveined (PD), size 16/20 per pound, with 20 percent water glazing, 1 kg bag (800 g net weight), case of 10 bags. Wild-caught in the South-West Atlantic Ocean (FAO Area 41), processed and frozen by DaySeaDay Frozen BV in the Netherlands. HACCP-compliant for HoReCa use: ready for sauteing, grilling, risotto, ceviche and pasta.

What is Argentine red shrimp Pleoticus muelleri

The Argentine red shrimp (Pleoticus muelleri) is a wild-caught deep-water crustacean fished mainly off the Patagonian coast in FAO Area 41, recognised for its naturally vivid red colour even before cooking, sweet and buttery flavour and firm yet tender texture. Smaller than tiger prawns but more flavourful and closer to a lobster taste profile, it is one of the few wild-caught shrimps still available at scale for the European HoReCa market.

The supplier: DaySeaDay Frozen

DaySeaDay Frozen BV is a Dutch specialist in frozen seafood sourcing and distribution, with direct supply contracts on the Argentine red shrimp fleet operating in FAO 41. The Argentine red shrimp is peeled, deveined and individually quick frozen (IQF) at sea or at port, then water-glazed at 20 percent for protection during deep-freeze storage and transport, ensuring intact texture and full flavour delivery to the kitchen.

Organoleptic and technical characteristics

Vivid red colour, sweet and slightly briny taste reminiscent of lobster, firm yet tender bite once cooked. Size 16/20 indicates 16 to 20 pieces per pound (454 g), a premium calibre ideal for restaurant plating. The 20 percent water glaze means 1 kg gross corresponds to 800 g of net product. Wild-caught, MSC-aware fishery, no antibiotics or farming residues.

Professional uses

Five core applications for the kitchen brigade: saute 5 to 6 shrimps per portion in extra virgin olive oil with garlic and chilli for spaghetti alla chitarra; grill at high heat 90 seconds per side after thawing for tapas-style plates; risotto al gambero rosso finished off the heat to keep them juicy; ceviche or tartare since the product is sushi-grade after correct thawing; tempura with rice flour and ice water batter. Always thaw slowly in the refrigerator for 8 to 12 hours, never under hot running water.

Common mistakes to avoid

Three errors at chef level: refreezing thawed product, which collapses the texture and develops off-flavours; cooking from frozen, which makes the shrimp release water and become rubbery; overcooking beyond 2 minutes total at high heat, which dries out the delicate proteins. Always season after thawing, never before, to preserve the natural sweetness.

Storage and packaging

Store the sealed bag at minus 18 degrees Celsius in a calibrated freezer; minimum shelf life 24 months from production date. Once thawed, store at 2 to 4 degrees Celsius in a covered container and consume within 24 hours, do not refreeze. The 1 kg bag is part of a master case of 10 kg gross (8 kg net) for HoReCa stock rotation.

Distribution and logistics in Switzerland

LAPA delivers Argentine red shrimp DaySeaDay across Switzerland with own deep-frozen fleet covering Zurich, Geneva, Basel, Bern, Lausanne, Lugano, Lucerne, St. Gallen, Winterthur and Bellinzona. For remote zones we rely on Swiss Post, Planzer, Galliker and Camion Transport with maintained cold chain. Fast frozen delivery, 30-day invoicing for B2B customers, dedicated team support for chefs, restaurateurs and fish gastronomies.

Who it is for

Fish restaurants and trattorias serving pasta and risotto with red shrimp, sushi and tapas bars, hotel and catering kitchens with premium seafood menus, Italian gastronomies and fishmongers, gourmet retailers and private clients sourcing wild-caught Atlantic seafood. Order from LAPA, wholesale partner trusted by Swiss food service since 2016.