The value of harvested product depends on its quality. Speed during and after harvesting, getting the prawns on ice and out of the sun, and care in handling to prevent physical damage should be monitored closely, We at Varma Marine will ensure that we serve the customers the most healthy prawns.
To avoid physical damage to the muscle structure of the prawns, it is recommended that the freezing temperature passes from -1°C to -5°C as rapidly as possible (not more than 2 hours). This decreases the production of ‘drip' (leak) at the moment of thawing, and keeps the prawns looking and tasting the same as before freezing.
A state of the art cold storage specifically designed for prawn storage with a capacity of 2,000 tonnes.