Product description
With the “ready-to-cook” Bavarian shrimp you can bring sustainable, fresh and unique shrimp taste home.
We are big city fishermen and we are honest. That's why we breed shrimp where we consume them - in Germany. As the name of the Bavarian shrimp suggests, we produce the free swimmers in the Free State. In our innovative aquaculture, adapted to Industry 4.0, we use RAS technology that makes antibiotics, hormones and all other tricks and interventions look old.
We have the best food and lots of space. We give the Bavarian shrimp time to grow. This is how they develop into crunchy, sweet and nutty tasting premium shrimp.
For us, “kitchen-ready” means we do the work and you enjoy. The “kitchen-ready” Bavarian shrimp is headless, peeled and deveined and ready for preparation. The tail segment is still on the shrimp.
If you would like to serve the Bavarian shrimp deliciously as finger food, then the shrimp with a tail element is easier to touch and dip. Plus, it looks classy. If you choose another method of preparation without a tail, you can easily remove it. Grab the tail element with your fingers and gently pull it away from the shrimp's body. Light shaking and twisting movements will help you loosen it. If you want to grill or fry the shrimp, please only briefly at a low temperature.
Thanks to our preparatory work, the “ready-to-cook” Bavarian shrimp is perfect for kitchen newbies and anyone who needs something quick. A bowl of “ready-to-cook” Bavarian shrimp is the ideal shrimp treat for two.
Perfect for:
Suitable for beginners
Tatar or Sashimi
Fingerfood and Dips
With the “ready-to-cook” Bavarian shrimp you can bring sustainable, fresh and unique shrimp taste home.
We are big city fishermen and we are honest. That's why we breed shrimp where we consume them - in Germany. As the name of the Bavarian shrimp suggests, we produce the free swimmers in the Free State. In our innovative aquaculture, adapted to Industry 4.0, we use RAS technology that makes antibiotics, hormones and all other tricks and interventions look old.
We have the best food and lots of space. We give the Bavarian shrimp time to grow. This is how they develop into crunchy, sweet and nutty tasting premium shrimp.
For us, “kitchen-ready” means we do the work and you enjoy. The “kitchen-ready” Bavarian shrimp is headless, peeled and deveined and ready for preparation. The tail segment is still on the shrimp.
If you would like to serve the Bavarian shrimp deliciously as finger food, then the shrimp with a tail element is easier to touch and dip. Plus, it looks classy. If you choose another method of preparation without a tail, you can easily remove it. Grab the tail element with your fingers and gently pull it away from the shrimp's body. Light shaking and twisting movements will help you loosen it. If you want to grill or fry the shrimp, please only briefly at a low temperature.
Thanks to our preparatory work, the “ready-to-cook” Bavarian shrimp is perfect for kitchen newbies and anyone who needs something quick. A bowl of “ready-to-cook” Bavarian shrimp is the ideal shrimp treat for two.
Perfect for:
Suitable for beginners
Tatar or Sashimi
Fingerfood and Dips
Ingredients
Origin
In the south of Germany, to be precise, in Langenpreising near Munich, we breed our Bavarian shrimp in sustainable aquaculture. With an innovative RAS technology, we make land-based farming of shrimp possible. A truly enjoyable alternative without compromise! You don't have to worry about overfished seas, the addition of medications, hormones or other artificial interventions. We don't need any of this because of our closed circulation system with integrated water treatment . On the contrary, as urban fishermen, we are consciously committed to regionality, short transport routes and sustainability . Our Bavarian shrimps are raised regardless of the season or weather. We rely on the best feed and a low stocking density . The Bavarian shrimp from the farm directly to your plate. Finally, some expert banter: To be precise, our brine shrimp are decapods. Its Latin name is Litopenaeus vannamei. You may have heard of the term white tiger shrimp or white leg shrimp. These names also refer to our Bavarian shrimp.
Farmed in: Munich
Instead of interfering with existing biological systems such as the mangrove forests, we grow the Bavarian shrimp in a sustainable aquaculture with RAS technology.
Farmed in: Kiel
Our northern German partner farm also produces shrimp in a sustainable aquaculture with RAS technology and packs them according to our quality standards.
Farmed in: Munich
Instead of interfering with existing biological systems such as the mangrove forests, we grow the Bavarian shrimp in a sustainable aquaculture with RAS technology.
Farmed in: Kiel
Our northern German partner farm also produces shrimp in a sustainable aquaculture with RAS technology and packs them according to our quality standards.
Packing & Shipping
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