Black Tiger Shrimp specifications
We check supply against your requirements. Sizes, packing and availability are confirmed in the quotation.
| Species | Black Tiger shrimp — Penaeus monodon |
|---|---|
| Product forms | Whole (HOSO), headless (HLSO), peeled and deveined (PD), or tail-on (PDTO); confirm the required form. |
| Processing | Raw or cooked; IQF or block frozen. Confirm the combination for your order. |
| Size grading | State the count per pound or kilogram, product form and deglazed weight basis. |
| Net weight and glaze | Specify net shrimp weight and glaze separately. Include any added-water or additive requirements. |
| Packing | Retail or bulk requirements to be checked: bag weight, units per carton and artwork. |
| Origin and approvals | Origin, factory approvals and any certification requirements are confirmed for the proposed offer. |
Buying black tiger shrimp
For whole Black Tiger shrimp, appearance and size consistency matter as much as the count. For peeled products, agree deveining, tail presentation and permitted broken pieces. A clear specification makes it easier to compare offers from different suppliers.
Third-party pre-shipment inspection, including OFCO, can be arranged on request. Share any inspection, testing or buyer approval requirements before the order is agreed.
Questions about black tiger shrimp
How should I specify whole Black Tiger shrimp for foodservice?
Use HOSO (head-on, shell-on) and include the count unit, raw or cooked condition, freezing format and net weight. Add any presentation requirements, such as intact heads and permitted shell damage. Approve a sample if appearance is important.
Can Black Tiger shrimp be quoted without added-water treatment?
Send that requirement with your permitted additive list and any moisture limits. We can check suitable suppliers and their treatment declarations. No added water and no ice glaze are separate requirements.
What changes when I switch from whole to peeled Black Tiger shrimp?
Removing the head and shell changes the product yield, presentation and size basis. Agree the count for the finished product, not the whole raw material. Compare the same net weight, tail format and processing condition.
For the general guide to forms, size counts and glaze, see our shrimp range and buying FAQ.
