Black Tiger Shrimp (Penaeus Monodon)

Farmed primarily in South East Asia Black Tiger shrimp are also caught wild, they get their name because of the black and gray stripes on their shells in the raw state. You also have what is called a Blue Tiger which are a blue shade and have yellow feelers, still a species of Black Tigers. The reason for the blue shade is that the food they are fed does not contain iron. A cooked Black Tiger shrimp shell will turn bright red and the meat will be white with a red skin tone.
The moisture content in Black Tiger is much higher than white, brown or pink shrimp, so they will shrink more when cooking them. The flavor is very mild and the texture is less dense. To avoid the shrinking and making them tough, keep a watchful eye on cooking times.
Because of the mild flavor of Black Tigers, they are best when you use them in a cooking method that adds flavor to them, like grilling or in recipes or dishes that would have a sauce. Black Tigers are also a great choice for a cocktail shrimp due to the strong colors.

Count/Size per Kg: 4/6, 6/8, 8/12, 13/15, 16/20, 21/25, 26/30, 31/40, 41/50, 51/60
Packing: 6×4 Lbs., 6x2Kg, 6×1.8Kg, 6×1.5kgs, 6×1.2kgs, 10x1Kg, 5x2Lbs, 10x2Lbs
Freezing: Block & IQF
Seasons: March – December
Product Line: HOSO, HLSO, EZ Peel, PND, PDTO & Cooked.
BT HOSO Semi IQF 80%, 75%, 70%, 100%
BT HOTO IQF 80% Body Peeled
BT HLSO IQF 80%, 75%,
BT HLSO Easy Peel IQF 80%, 75%
BT HLSO Block Frozen 100%, 90%
BT PND IQF 80%, 75%
BT PND Block 90% , 100%
BT PND Block 100% Broken
BT PDTO IQF 80%, 75%
BT PDTO Block 90%
BT Cooked PND 80%, 75%
BT CPDTO 80%, 75%

Black Tiger Shrimp Raw Tail-On
Size: 6/8, 8/10, 8/12, 13/15, 16/20, 21/25, 26/30, 31/40, 41/50

Black Tiger Shrimp Raw Tail-Off
Size: 16/20, 21/25, 26/30, 31/40, 41/50

Black Tiger Shrimp Cooked Tail-On
Size: 13/15, 16/20, 21/25, 26/30, 31/40, 41/50

Black Tiger Shrimp HOSO Individually Quick Frozen (IQF)
Size: 6/8, 8/10, 8/12, 13/15, 16/20, 21/25, 26/30

Black Tiger Shrimp HLSO Shell Cut and Easy Peeled Deveined (IQF)
Size: 6/8, 8/12, 13/15, 16/20, 21/25, 26/30

All products are produced by followed HACCP based GMP, SOP, and SSOP. All production related workers always maintain personal hygiene and sanitation.
Uniformity: 1.25 is the standard uniformity for all sizes. It means 10% largest vs. 10% smallest shrimps per unit.
Appearance: All shrimp have uniformity of natural color, size and good condition within a unit. No bad color or flavors are allowed.

C: Cooked,
UC: Uncooked
Head-On: Head, shell and tailfins on.
Headless/Shell-On: Only the head has been removed and the shell and tailfins are still on.
Tail On: Headless, peeled & deveined shrimp in which the tail has not been removed. Can be cooked or uncooked.
Tail Off: Headless, peeled & deveined shrimp in which the tail has been removed. Only available cooked.
Easy Peel: Easy peel shrimp with the split back helps the marinade sink in and retain its flavor. When cooked in their shell, easy peels give that additional flavor many people like. Whether boiled, broiled or grilled the flavor comes through when the shell is left on.
P&D: Peeled & deveined, round, tail off. All shell and tailfins have been removed, with segments shallowly slit to the last segment.
P&D/Butterfly: Peeled & deveined, fantail or butterfly, tail on. All shell has been removed except last shell segment and tail fins with segments deeply slit to last segment
PUD: Peeled and undeveined. All shell and tailfins have been removed with the segments unslit.
Butterflied: The shell and digestive track have been removed and a deep cut has been made that butterflies the shrimp without splitting it into two pieces.