Canned Shrimp

Canned Shrimp

Pink Shrimp (Metapenaeus Monoceros) The pink shrimp also goes by the name speckled shrimp and brown shrimp. This shrimp is native to Indo west Pacific region from Durban to Red sea and even areas around India. Nowadays you can even find it in the Mediterranean region and the Suez Canal. In fact by doing that it has unknowingly reduced the population of the native species of shrimp of this area. You can find the pink shrimp normally till depths of 10 meter to 30 meters. You would find them in sandy or brackish waters. The adult pink shrimp is pale grey in colour and has brown spots on its surface. They can maximum grow up to a size of 15 cm for males and 20 cm in the females. For the males, there is also the presence of a prominent curved spine. Though the maximum weight recorded for the prawns is 170 grams the average weight that they can boast of lies in the range if 30 grams. The pink shrimp breeds continuously and its spawning season vary according to multiple factors. In India, their spawning seasons range from December to April and August to September. The pink shrimp is considered very important in coastal areas of Africa and countries like India, Pakistan, Bangladesh, Turkey, Israel and Egypt. PACKING HOSO, HLSO & PUD

Found in the eastern Pacific Ocean the White leg shrimp as it is also known as is farmed for food on a regular basis. In some places, people also refer to it as the King prawn or the Pacific White Shrimp. On the outset, the Vannamei Shrimp can grow to a total length of 230 mm. The length of its carapace only grows to 90 mm. The adult white leg shrimps are found in the sea at a depth of around 72 metres and the young ones can be seen thronging the estuaries. Its rostrum is moderately long and has 7-10 feet on the dorsal side while it has two to four teeth on the ventral side. The white leg shrimp is mostly found in temperatures above the level of 20 degrees. In the 20th century, this species was very crucial for the fisherman of this region. However, by the end of the decade fisheries became overcome by aquaculture. In fact, in El Nino years the temperature rose and the population of the Vannamei Shrimp declined and vice versa. 9 years back Greenpeace foundation added the same to the seafood red list. This includes species which are easily sold in fisheries and can be easily sourced from unsustainable fisheries. In the year 2016, its global production was 55% of crustaceanâ??s production worldwide. PACKING : HOSO, HLSO, PUD, PD GRADE : 10/20, 20/30, 30/40, 40/50, 50/60, 60/70, 70/80, 80/100

Flower Shrimp (Penaeus Semisulcatus) Also known as the green tiger prawn the flower shrimp is a very important species of prawn. It has a light brown body that has a greenish tint and has yellow tansvers bands across the back of the carapace; its abdomen is banded with brownish grey and yellow transverse bands. And the antennae are banded yellow and brown. The maximum length the flower shrimp can achieve is up to 180 mm for males and 228 mm for females. Its weight can reach an average of around 130 kgs. Flower shrimps usually have more of an Indopacific distribution inhabiting areas like eastern Africa and the Red Sea east to Indonesia and northern Australia. As a migrant, it has even made a way into areas like the Mediterranean region and the Suez Canal. In India, the species is not considered a very important one. Though in Madagascar, Red Sea and Africa it may be of moderately important. Also in India, the species is avidly used for the nurturing of other species of prawns in the Ganges delta. Aquaculture of this particular species is also being conducted in regions of Taiwan and Thailand. Flower shrimps caught in Pakistan are sued to make shrimp meat and paste. PACKING : 1 X 10 KG IF SIZES : U/5, 4/6, 6/8, 8/12, 12/15, 15/18

Tiger shrimp, also known as giant tiger prawn or black tiger shrimp, is a popular species of shrimp that is known for its large size, distinctive stripes, and sweet and succulent taste. Some of the specifications of tiger shrimp include: 1. Size: Tiger shrimp can grow up to 12-14 inches in length, with an average weight of 200-300 grams. 2. Appearance: The distinctive feature of tiger shrimp is its striking stripes that run along its body, which can range from black to grayish-blue in color. The head and tail are typically a reddish-brown or yellowish color. 3. Taste: Tiger shrimp has a mild, sweet flavor and a firm, succulent texture that makes it popular for grilling, baking, or sauteing. 4. Nutrition: Tiger shrimp is a good source of protein, omega-3 fatty acids, and minerals, including selenium, zinc, and magnesium. 5. Harvesting: Tiger shrimp is primarily farmed and harvested in Asia, especially in countries like Thailand, Vietnam, and India. 6. Sustainability: Due to the overfishing of wild shrimp stocks, tiger shrimp farming is often criticized for its environmental impact, including pollution, disease outbreaks, and habitat destruction. Some producers are trying to adopt sustainable farming practices, such as reducing chemical use and improving water quality.

1- Name of Shrimp: Vanamei (White Shrimp) 2-Type Of Products: HOSO, HLSO, PTO,PD, NOBASHI, BREADED AND BUTTERFLY SUSHI 3-Net Weight: 100%, 80% or 75% 4-Size(pcs/lbs) 21/25,26/30,31/40,41/50,51/60,61/70 & 71/90 5-Pack: 1kgx10/Ctn or as buyer's requested Types A.For Fishing/Bait - Grade A B.For Market Sale - Grade A/B C.For Canning - Grade C

1- Name of Shrimp: Vanamei (White Shrimp) 2-Type Of Products: HOSO, HLSO, PTO,PD, NOBASHI, BREADED AND BUTTERFLY SUSHI 3-Net Weight: 100%, 80% or 75% 4-Size(pcs/lbs) 21/25,26/30,31/40,41/50,51/60,61/70 & 71/90 5-Pack: 1kgx10/Ctn or as buyer's requested Types A.For Fishing/Bait - Grade A B.For Market Sale - Grade A/B C.For Canning - Grade C

Black Tiger Shrimp Frozen Raw. Size 4/6 6/8 8/12 13/15 16/20 21/25 and 26/30 Preferred processing varies from country to country, and can be: Whole (HOSO) Shell on (SO) Peeled tail on (PTO) Peeled undeveined (PUD) Peeled and deveined (P&D)

Black Tiger Shrimp Frozen Raw. Size 4/6 6/8 8/12 13/15 16/20 21/25 and 26/30 Preferred processing varies from country to country, and can be: Whole (HOSO) Shell on (SO) Peeled tail on (PTO) Peeled undeveined (PUD) Peeled and deveined (P&D)