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: 10 x 1 kg
Freezing: Block & IQF
Seasons: March – December
Form: 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 EZ 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%