Processing shrimp, from the larvae to its final delivery is not an easy task. Its fragile nature, plus our goal to obtain the finest product, demand specialized personnel and efficient machinery.

It is our philosophy and our vision.

Since the beginning, the quality controls are rigorous and we test the product in all the steps of the process, until the shrimp is ready to leave our installations.

All the production is monitored by HACCP normative and have FDA approval.

A fleet of refrigerated trailers, trucks and cars carry the fruit of our shrimp ponds to the processing plant. Once in there, we keep the product in a temperature range between -1 and -3 degrees centigrades. Special qualifying machines and expert hands separate the shrimp according to to weight and size. Then it is transported to the different processing areas where under a strict supervision it is processed to meet special orders in a variety of ways: with and without head; without shell, with or without tail, butterfly cut or in barbecues sticks, cooked in the shell, or cooked PD tail on, to offer a delightful meal to the final consumer.

The process lasts ten minutes since the entrance of the shrimp to the packing area, where it is kept at 1 degree centigrade, and given a final inspection, until it is laid in to the specified packaging, and placed in blast, plate or (IQF) spyral freezers, depending on the specification of our consumers, assuring them guaranteed quality and quantity all year around.