Frozen shrimp

1. Product type

Species: Common species include white-legged shrimp (Litopenaeus vannamei), black tiger shrimp (Penaeus monodon), or freshwater shrimp (Macrobrachium rosenbergii).

Product form:

Frontal (HO)

Headless Shell-On (HLSO)

Peeled and pitted (P&D)

Peeled Without Veins (PUD)

Turn queue on/off

Cooked or Raw

Processing Style: Individual Quick Freezing (IQF) or Block Freezing.

 

—

2. Size determination

Measured by pound count (eg 16/20, 21/25, 26/30, etc.).

A smaller number indicates a larger shrimp size (eg U10 = under 10 shrimp per pound).

 

—

3. Quality standards

Color: Uniform and characteristic of the species (e.g. translucent for raw shrimp).

Texture: firm, moist and intact shell or flesh.

Smell: Fresh smell of the sea, without unpleasant odors.

Glaze Content: Percentage of ice glaze, usually 10-20%.

 

—

4. Packaging

Net Weight: Varies (500g, 1kg, 2kg, etc.).

Labeling: Includes type, size, processing method, production date, expiration date, and country of origin.

Inner packaging: Food grade material.

Outer Carton: Sturdy and clearly labelled.

 

—

5. Storage and expiration date

Temperature: Store at -18°C or below.

Shelf life: Typically 12-24 months from date of manufacture under proper storage.

 

—

6. Additional requirements

Additives: Optional glaze, preservatives such as sodium metabisulphite or tripolyphosphate.

Certification: Compliance with FDA, EU standards or certifications such as HACCP, BRC, MSC.