Frozen Big Size tiger Shrimp for Sale

1. Product Description: Frozen shrimp are processed and stored under controlled conditions to maintain quality, texture, and taste. They are available in various forms, including raw, cooked, peeled, or shell-on. 2. Size Grading (Count per Pound): Shrimp are classified based on size, typically expressed as the number of pieces per pound: Extra Small (71-90 pcs/lb) Small (61-70 pcs/lb) Medium (41-50 pcs/lb) Large (31-40 pcs/lb) Extra Large (26-30 pcs/lb) Jumbo (21-25 pcs/lb) Extra Jumbo (16-20 pcs/lb) Colossal (U15, under 15 pcs/lb) 3. Appearance & Texture: Color: Varies depending on species (gray, pink, white, brown) Shell: Firm, intact, and free from black spots Flesh: Translucent (raw), opaque (cooked) Texture: Firm, not mushy or soft 4. Processing Forms: Head-on, Shell-on (HOSO) Headless, Shell-on (HLSO) Peeled, Tail-on (PTO) Peeled, Tail-off (PTOF) Peeled and Deveined (P&D) Cooked and Peeled (C&P) 5. Storage & Shelf Life: Storage Temperature: -18C (0°F) Shelf Life: 12-24 months (depending on packaging and processing) Freezing Method: IQF (Individually Quick Frozen) or Block Frozen 6. Moisture Content: Typically 80% (varies by processing and glazing) 7. Packaging: Retail Packs: 500g, 1kg, 2kg in plastic bags Bulk Packs: 5kg, 10kg, or as per customer requirements Carton Material: Food-grade poly-lined corrugated boxes 8. Chemical and Microbiological Parameters: TVBN (Total Volatile Basic Nitrogen): â?¤ 30 mg/100g pH: 6.5 - 7.5 Histamine: 50 ppm Heavy Metals: Within regulatory limits Microbial Load: Within international food safety standards 9. Defects & Tolerances: Black spots: 5% Broken Shrimp: 5% Foreign Matter: None Ice Glaze: 20% (as per requirement)