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Shrimp
Black Tiger Shrimp

Frozen Raw Black Tiger Shrimp PD

Premium frozen raw Black Tiger shrimp, peeled and deveined for convenient preparation while retaining firm texture, rich natural flavor and the distinctive eating quality of Penaeus monodon.

Product Gallery

Product Overview

Frozen Raw Black Tiger Shrimp PD is produced from carefully selected Penaeus monodon shrimp that are peeled and deveined for convenient preparation and consistent presentation.

Black Tiger shrimp is well known for its firm texture, rich natural seafood flavor and premium eating quality. The PD format offers excellent convenience for foodservice, catering, retail and further-processing applications where fast preparation and portion consistency are important.

The shrimp are carefully processed under controlled hygienic conditions and frozen promptly to preserve freshness, texture and overall product quality.

Available in multiple commercial sizes, glazing levels and packing formats according to buyer requirements.

Product Specifications

CATEGORY
PRODUCT FORM
SPECIES
Shrimp
Raw, Headless, Shell-less, Peeled and Deveined, Tail-off
Black Tiger Shrimp
SCIENTIFIC NAME
Penaeus monodon
SIZE/ COUNT
16/20, 21/25, 26/30, 31/40, 41/50 or buyer specification
FREEZING METHOD
IQF, Block
PACKING
ORIGIN
Retail bag or bulk packing, subject to buyer requirements
Vietnam
MOQ
Subject to product specification, packing format, and processor requirements

Quality & Compliance

Produced and handled under internationally recognized food safety and quality management systems.

Available certifications and compliance may include HACCP, HALAL, ASC, BAP or other market-specific requirements depending on the approved processing facility and buyer specification.

Available Certifications

HACCP, HALAL, BRC, ASC, ISO

REQUEST A QUOTATION

Discuss Your Product Requirements

Share your required count size, product form, packing, quantity, destination, and compliance requirements. Nortrix will review suitable supply options and coordinate the next sourcing step.

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