Frozen Vannamei Shrimp HOSO Grade A

About Our Company

Product Overview

Nutritional and Technical Properties

Vannamei shrimp offers excellent nutritional value as a low-fat, high-protein seafood option rich in essential nutrients. Typical nutritional highlights per 100 grams of raw shrimp include:

• Calories: ~99 kcal
• Protein: ~24 g
• Fat: ~0.3 g, including beneficial omega-3 fatty acids
• Vitamins: B12, D, and minerals such as selenium, zinc, and iodine

Technically, proper freezing and handling are vital for preserving the texture, flavor, and microbiological safety of Vannamei shrimp. The HOSO Grade A shrimp are typically frozen rapidly after harvest (IQF - Individually Quick Frozen) to maintain peak quality and avoid ice crystallization damage.

Harvesting and Production Process

Vannamei shrimp are primarily farmed using sustainable aquaculture methods in coastal and inland brackish water ponds. The production cycle includes careful broodstock selection, larval rearing, pond cultivation, and periodic health monitoring to ensure growth and quality.

Once matured to market size, shrimps are harvested and processed through a cold chain system. The process involves:

• Immediate chilling on-site to preserve freshness
• Sorting and grading by size and quality
• Washing and de-heading (if producing other grades) or retaining head and shell for HOSO
• Rapid freezing using IQF technology
• Packaging and storage at -18°C or lower to maintain product integrity through distribution

Quality Standards and Grading

Frozen Vannamei Shrimp HOSO Grade A adheres to stringent quality and safety standards to meet international export requirements. Common grading parameters include:

• Size Grades: Typically sorted by count per pound (e.g., 16/20, 21/25, 26/30) to satisfy varied culinary preferences.
• Color and Appearance: Bright, translucent shells without melanosis ("black spot") or discoloration indicating freshness.
• Texture: Firm and resilient meat verified by sensory inspection.
• Microbiological Safety: Compliance with HACCP, FDA, and EU seafood safety regulations.
• Packaging Integrity: Vacuum-sealed or sealed poly bags within cartons with adequate labeling for traceability.

Common Uses and Culinary Applications

Frozen Vannamei Shrimp HOSO Grade A is highly versatile in kitchens worldwide. Its applications include:

• Grilling, sautéing, and stir-frying with minimal preparation, thanks to the intact shell and head.
• Seafood platters, as a visually appealing product with a fresh ocean aroma preserved by the shell.
• Use in Asian cuisines (such as Thai, Chinese, and Vietnamese) for soups, curries, and fried dishes.
• Ideal for retail outlets and supermarkets seeking high-end frozen seafood offerings.
• Food manufacturing for frozen meals, snacks, and ready-to-cook seafood products.

Cooking HOSO shrimp with the shell on often results in juicier, more flavorful dishes because the shell helps retain moisture and infuse taste.

Packaging and Export Specifications

The Frozen Vannamei Shrimp HOSO Grade A is normally packed in hygienic, sturdy cartons, with inner packaging designed to prevent freezer burn and preserve the product’s premium condition. Typical packaging includes:

• Vacuum-sealed PE bags or polyethylene liners
• Net weights commonly from 1 kg to 5 kg cartons, customized per buyer requirements
• Clear labeling showing product grade, size, weight, batch number, harvest date, and country of origin
• Frozen storage and shipment under Ultra-Low Temperature (ULT) logistics at or below -18°C

Our export processes are compliant with international trade norms and support cold chain logistics, ensuring the product arrives at destination markets in optimal condition.