A tiger prawn or penaeus monodon, is a crustacean that lives in the ocean. Since the 1970s, this prawn has been produced in rapidly increasing quantities by international aqua-culturists also known as aqua farmers primarily in Australia and Thailand. Like other prawns, tiger prawns are prepared and eaten in a variety of ways. Vannamei prawns are tropical prawns that are farmed in areas near the equator, generally along the coast in artificial ponds. This farming is increasingly being certified as sustainable in accordance with the GlobalGAP, BAP or ASC standard. Under ideal conditions, the prawns can grow up to a length of 20 centimeters. Both are highly sought after in the food industry. MOQ: 2 MT
Prawn Goby Marine Ornamental Fish Minimum of 300(negotiable) kg of order Buyer has to pay 75% of full payment. After receiving the shipment has to pay the balance.
The consumption of prawns worldwide is astonishing, especially in the United States, Canada, Europe, Australia, and Southeast Asia.
Scampo, also called Dublin Bay Prawn or Norway Lobster (Nephrops norvegicus), is an edible lobster of the order Decapoda (class Crustacea). It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland, and is a gastronomic delicacy.
Large Freshwater Prawns. We are providing fresh and frozen king prawns worldwide. We have been supplying quality Prawns for the international market for years. We deliver our services and products to our customers in the following food sectors: manufacturers, commodity wholesalers, and foodservice distributors. One Prawn contains 150 - 400 grams Any quantity. Affordable prices.
Fresh large prawns.
Fresh prawns.Freight, logistic, packing and all documentation work.
Live prawns.
Fresh Prawns.
Tiger prawns.
Tiger prawns.
Tiger prawns and jumbo prawns.
River prawn scampi (live fresh frozen).
Tiger Prawn And Vannamei Prawn.
Live and frozen prawns.
Prawns .
Prawns, coconut.Shipping
Vannamei shrimp and prawns.
Mud crabs , prawns.Imports &exports
Vegetables, prawns.
