Clinton Peralta
Regional Manager, Café Beignet
Frozen pouches go directly from freezer to pot with no thaw step, no handling raw seafood, and no prep labor.
Boil-in-bag or sous vide cook method ensures consistent results with less effort.
Flavors and format fit any restaurant operation - no hood system or space for an extra station? No problem!
Clinton Peralta
Regional Manager, Café Beignet
Eddie Thel
Executive Chef, New Orleans Steamboat Co.
We do everything from sorting to peeling to packing to freezing with precision automation in our own domestic facility.
This minimizes handling, protects the shrimp from abuse and offers unique opportunities for partnership and customization.