Vannamei Shrimp or Whiteleg shrimp also known as Pacific white shrimp or King prawn, is a species of prawn of the eastern Pacific Ocean commonly caught or farmed for food.
1a) PND (Peeled and Devein) Vannamei Shrimp soaked IQF size 16/20 - 61/70
1b) PDTO (Peeled and Devein Tail On) Vannamei Shrimp soaked IQF size 16/20 - 61/70
1c) PD (Peeled Devein) Vannamei Shrimp BF (Block Frozen) size 16/20- 100/200
1d) PD Vannamei Shrimp soaked Vacuum pack size 16/20 - 100/200a
1e) Whole Vannamei Shrimp IQF size 16/20 - 100/200 Piece, Whole, and all Cleaned. (also available for Block Frozen)
Shrimp Specifications may allowed by ask and inquiries.
Minimun Order Quantity: 1x20ft
Port of Loading: Tanjung Perak, Surabaya, Indonesia
Airfreight: Surabaya Juanda International Airport
Payment: TT/LC
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.
- Scientific name: Penaeus Vannamei.
- Origin: VietNam.
- Source: Sea Catch/Farm Raised.
- Peak season: April to October.
- Process Type: Raw & Cooked.
- Freezing Type: Block Frozen, Semi-IQF & IQF.
- Product line: Headless Shell on (HLSO).
- Head on shell on (HOSO).
- Easy Peel (Regular Cut).
- Peeled & Deveined (Tail On / Tail Off).
- Cooked PDTO / P&D.
- PDTO Skewer.
- P&D Skewer.
- PUD (Peeled and Un-deveined).
- Available Size: 16/20, 21/25, 26/30, 21/30, 31/40, 41/50, 51/60, 61/70, 71/90, 91/120, 100/200, 200/300.
- Packing Style: Bulk 10kg/ctn or 1x10boxs/ctn.
- Requirement: All products are produced by followed HACCP based GMP, SOP, and SSOP. All production related workers always maintain personal hygiene and sanitation.
- Uniformity: 1.25 is the standard uniformity for all sizes. It means 10% largest vs. 10% smallest shrimps per unit.
- Appearance: All shrimp have uniformity of natural color, size and good condition within a unit. No black or pin spot and flavors are allowed.
- Note: We may produce and supply any specified Size/ Variant/ Packet Variety/Value addition for either Buyers Brands and/or Packer's as per Buyers Requirements
