Argentine red shrimp to the whole cold chain transportation.

Argentine red shrimp from the sea to the salvage ship immediately after the salvage of minus 20 degrees below the low-temperature freezing, completely blocking the loss of nutrients and freshness of Argentine red shrimp. In the whole process of storage, transportation and sales, the temperature is always maintained.

Argentine red shrimp red, as a nutritious and delicious wild deep-sea shrimp known, has been loved by the majority of diners, and has been named "the world's top eight shrimp".

Argentine red shrimp products are generally divided into: whole frozen, head-on shrimp and shrimp.

Argentine red shrimp fishing season is generally March to May and November to January, the fishing method is mainly trawling, mainly caught by Argentina, the Brazilian catch is relatively small.

Argentine red shrimp relative to domestic shrimp farming has the following four major advantages:

1. high quality varieties.

High-quality wild red shrimp produced in the pure and pollution-free waters of southern Argentina, to the deep seabed algae for food, in the low-temperature environment of natural growth. It takes 3-4 years to grow. Therefore, the meat is firm and full, fresh and sweet.

2. Ship frozen to lock freshness.

Argentine red shrimp out of the water immediately after the boat rapid freezing, in order to lock the freshness of the red shrimp and nutrients.

3. Strict freshness.

The temperature of Argentine red shrimp is kept below -18℃ during storage and transportation to ensure that the red shrimp arrive at the table with no loss of freshness and nutrition.

4. Nutrition.

Argentine red shrimp is rich in astaxanthin, but also contains protein, DHA, vitamins, amino acids, and minerals, making it an ideal choice of ingredient.