“Nobashi shrimp” refers to a specific type of shrimp that has been prepared in a unique and visually striking manner. The term “nobashi” comes from the Japanese word “nobasu,” which means “to stretch” or “to extend.” These shrimp are often referred to as “stretch shrimp” because of the distinctive way they are presented. Nobashi shrimp are typically large, headless, and shell-on shrimp that have been peeled and deveined, leaving only the tail intact. They are then carefully butterflied and straightened, resulting in a long, elegant appearance. This preparation not only enhances the shrimp’s aesthetic appeal but also allows for even cooking and a pleasing texture. Nobashi shrimp are commonly used in Japanese and other Asian cuisines and can be grilled, deep-fried, or incorporated into various dishes, adding a touch of elegance and flair to the presentation.
Shipping & Delivery
|Total plate count||<500.000||>1.000.000||CFU/g||FDA-BAM 8th, Editions, Revision A, 1998|
|Salmonella spp||Absent in 25g||Absent||in 25g||FDA-BAM 8th, Editions, Revision A, 1998|
|Visual Appearance||Color – Raw: White to light pink meat. Deep skinned, removal of all traces of silver lining, subcutaneous fat and dark meat.|
|Defects||Critical Defects Zero Tolerance
Off Flavors and Texture
Foreign or extraneous material
Minor Defects not to exceed 3% by weight.
Presence of bone or scales (not to exceed 1/16”)
Bloodspots / Bruises
Skin presence (not to exceed ½” sq.)
Tear more than 1cm
Minor Defects not to exceed 5% by weight.
Under size pieces
Over size pieces
Total of all minor defects should not exceed 10% by weight.