Ingredients: Frozen crayfish in a vacuum pack (Procambarus clarkii).
Boiled in water, dill, salt, sugar.
Storage: -24° C – -18° C; + 5°C no longer than 7 days.
Store at room temperature for up to five hours.
Preparation: Ready to use. For excellent taste, defrost the product gradually,
placing in the refrigerator for 36-48 hours. Do not re-freeze the product.
Country of origin: Spain, grown in the wild.