Afaweez groups

kuala lumpur, Malaysia

Spiny lobsters are found folded along side their body when it's not in use. These lobsters have a striped body, brown-gray in color with yellow spots on the segmented tail.
Spiny Lobster meat is firm, mild and sweet. Raw tail meat is nearly translucent, with a pink, cream or whitish-gray tint, depending on the animals diet. Cooked meat should be firm and snowy white with red tinges but no dark spots.
Also called Rock Lobsters, we offer the Lobsters in both Live and Frozen forms. Sizes range from 500 - 2000 g.

The red king crab is one of the largest and most valuable king crab species. The large size and attractive taste of the red king crab make it one of the most valuable and sought after fisheries species.
As you'd probably guess from the name, red king crab have a reddish carapace that can vary from brownish to dark red or burgundy in color. When they are cooked they turn bright red- with scarlet-red highlights on the top part of the shell, and especially around the toes. Taste-wise, true red king crab is the best in the world. The meat is snow-white, with highlights of bright red.

-Nutritional Value:ProteinVitamin B12Selenium
-Size:500 - 2500 g

Price : USD 1 - 4 -per- Kilogram

vannamei shrimp has a sweet taste and firm structure. They are grayish-white and they turn pink when cooked. Vannamei is a rich source of protein.
individually quick frozen (iqf) retains the freshness and sweetness of the shrimps. Iqf shrimp tend to show less damage during freezing. They also make it easy to thaw only the shrimp you need for a single meal at a time.
-processing specific: hlso, pd, pdt tail on/tail of, btf tail on-size: 26/30, 31/35, 36/40, 41/50, 51/60, 61/70, 71/90, 91/120.-packing: iqf, bag with rider, printed bag, block.

Farmed black tiger shrimp have a mild, almost bland flavor compared to the pronounced taste of ocean-harvested shrimp. Cooked tigers meat is also softer than that of other shrimp species. Tigers have gray to black stripes on gray or bluish shells and associated stripes on the peeled meat. The cooked shell turns bright red. The white flesh is tinged with orange if cooked peeled and red if cooked in the shell.Meat should be slightly resilient and moist.
Sizes vary from 2-4 to 41-50 per kg.