Call Notes
This is an historic Seafood Restaurant with over 250 seats extremely busy. SC Jason set up the meeting with decision makers targeting the Shrimp business.
Currently they are using Preference Shrimp appx 700lbs-800lbs per week and in season will use appx 1,400-1,600lbs per week.
ECUADOR PREMIER GOLD SHRIMP PRESENTED:
Item#7241222 Ecuador Premier Gold Shrimp P&D TLON 31/40
Item#7245002 EPG Shrimp P&D TLON 26/30
Item#7366414 EPG Shrimp EZPL 21/25 (Value Line)
Item#7341756 EPG Shrimp Bikini 9-13ct/lb
The largest volume Shrimp they use is the P&D TLOF 31/40. During the Shrimp grilling side by side (attached pictures) EPG Shrimp took appx 45 seconds to cook vs Preference Shrimp took almost 2 minutes and still didn’t look cooked (they are over soaked). Customer liked EPG Shrimp for flavor, texture and plate presentation.
Customer deep fried the EPG Shrimp P&D TLON 26/30 vs Preference Shrimp P&D TLON 26/30 and liked EPG better for flavor and texture.
Item#7366414 Ecuador Premier Gold EZPL 21/25 (Value Line) Customer steamed and they came out perfect.
The Bikini Shrimp was not a winner.

ITEM#7246608 PORTCLS SHRIMP GRL&HRB MARINATED 16/20
They baked the Shrimp for 8-9 minutes from frozen state, loved the flavor and will use for Shrimp stuffed with Crab Meat.

ITEM#3984982 PORTIMP CALAMARI RING & TNT 5/8 ASIA LOLIGO-CHEMFREE
Our Portimp Calamari performed really good and Customer said that will start buying (attached picture). I advised on cooking/frying time 50sec-60sec.

ITEM#6984492 PORTCLS SCALLOP SEA WATER ADDED IQF USA
They approved also this Scallop for their menu offering.

ITEM#7358221 SYSIMP SEAWEED KELP CHICKPEA BALLS
They liked this product for vegan customer base. They will use because its really unique and good.