SCAMPI, NEPHROPS NORVEGICUS, NORWAY LOBSTER. COMPOSITION 80% SCAMPI, 18.5% WATER, 1.5% TRIPOLYPHOSPHATE. PROCESSING :SHELL-ON TAILS THAWED IN WATER, DECANTED INTO SMALLER BOXES, HAND PEELED AND CLEANED, MIXED WITH ICE AND TRIPOLYPHOSPHATE, LEFT TO SOAK FOR 24 HOURS, LAID ONTO TRAYS INDIVIDUALLY AND BLAST FROZEN.

CLASSIFICATION IS DETERMINED BY GENERAL RULES 1 & 6 TOGETHER WITH THE TEXT TO CN CODES 0306, 030619 AND 03061930.