12 Crustacean scoops to remove flesh from seafood and shellfish

12 Crustacean scoops to remove flesh from seafood and shellfish

In stock

Weight : 0.120kg

Description

If you're a shellfish lover, our shellfish pick is the perfect tool for easily extracting flesh from shellfish. Made from top-quality materials, this curette offers superior durability and strength.

€10.99

€10.99

In stock

Full Description

If you're a shellfish lover, our shellfish pick is the perfect tool for easily extracting flesh from shellfish. Made from top-quality materials, this curette offers superior durability and strength.

Our shellfish pick features a curved end for easy access to the meat of shellfish such as lobsters, crabs and crayfish. The flat part of the curette is ideal for scraping shells and extracting meat.

With its ergonomic, non-slip handle, this crustacean curette is comfortable and easy to use, while preventing finger injuries.

It's also easy to clean and maintain, so you can use it over and over again without risk of contamination.

All in all, our crustacean curette is the perfect tool for all crustacean lovers who want to enjoy their meal to the full.

Technical details

Technical details

Reference
309.2345.

Full description

If you're a shellfish lover, our shellfish pick is the perfect tool for easily extracting flesh from shellfish. Made from top-quality materials, this curette offers superior durability and strength.

Our shellfish pick features a curved end for easy access to the meat of shellfish such as lobsters, crabs and crayfish. The flat part of the curette is ideal for scraping shells and extracting meat.

With its ergonomic, non-slip handle, this crustacean curette is comfortable and easy to use, while preventing finger injuries.

It's also easy to clean and maintain, so you can use it over and over again without risk of contamination.

All in all, our crustacean curette is the perfect tool for all crustacean lovers who want to enjoy their meal to the full.

Technical details

Reference
309.2345.

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