• Premium farmed crustacean: Wide size range (U/5 to 70/90 per kg), firm "crunchy" bite, naturally sweet; larger than vannamei.
• Multiple cuts: HOSO (European/Asian premium), HLSO, PUD/PD, PDTO, EZP, butterfly — flexible across foodservice and retail.
• Sustainable aquaculture: ASC / BAP / GLOBALG.A.P available from responsible farms (low stocking density, no-antibiotic programmes).
• Rich nutrition: ~18–22 g protein, < 1.5 g fat / 100 g (raw); high in selenium, vitamin B12, zinc and astaxanthin (antioxidant pigment).
• Flexible freezing & pack: IQF individual or block; glaze 0–20% (100% net weight on request); 10×1 kg retail or 10/20 kg cartons.
• Traceable supply: Vietnam / India / Bangladesh / Thailand origin, China-certified plant processing and re-export.

• Foodservice: Grilled / plancha HOSO as a striking main; bisque and seafood stock from heads and shells; shrimp cocktail, stir-fry, pasta allo scoglio, hot pot; premium banquet presentations.
• Retail: IQF retail packs (peeled / tail-on) and raw HOSO for fresh-frozen counters.
• Further processing: PD / PDTO for cooked, breaded and marinated value-added lines.
• Ethnic cuisines: Chinese, Japanese, Vietnamese, Thai and European kitchens alike.

• Baseline: HACCP · BRC · HALAL · ISO 22000 · FDA · EU Reg. 853.
• Eco-cert (source-matched): ASC / BAP / GLOBALG.A.P for farmed supply — the legitimate, expected eco-labels for this predominantly farmed species.
• MSC — generally NOT applicable: Penaeus monodon is farmed at commercial scale, so the wild-capture MSC label does not fit farmed tiger prawn; claiming MSC for farmed stock would be a mismatch. Buyers should expect ASC or BAP. (A minor wild-caught share exists where MSC could apply, but it is not the standard B2B supply.)

• Temperature: ≤ −18 °C.
• Shelf life: 18–24 months from production (varies by pack).
• Packaging: IQF 10×1 kg inner/outer; block 6×1.8 kg or 10 kg carton; glaze 0–20% protective ice (100% net weight on request).
• MOQ: 1×20'RF ≈ 9–11 MT; 40'HC RF ≈ 18–24 MT (mixed allowed).
• Size grading: per kg — U/5, 4/6, 6/8, 8/10, 10/12, 13/15, 16/20, 20/30, 30/40, 40/50, 50/60, 70/90.

Q1. Is "black tiger shrimp" a different species from whiteleg / vannamei?
Yes. Black tiger shrimp is Penaeus monodon (giant tiger prawn); whiteleg / vannamei is Litopenaeus vannamei. They differ in size (tiger is larger), shell pattern (tiger shows distinctive black-striped bands), taste/texture (tiger is firmer and sweeter) and price (tiger is the premium line). Always confirm the Latin name Penaeus monodon on the invoice to avoid substitution with vannamei or other Penaeus spp.

Q2. Should I ask for MSC certification?
For this species, generally no — ASC / BAP / GLOBALG.A.P are the correct eco-labels because Penaeus monodon is farmed at commercial scale. MSC is a wild-capture label and does not fit farmed tiger prawn (claiming it would be a mismatch). Request ASC or BAP instead. A small wild-caught share exists where MSC could apply, but it is not the standard B2B supply.

Q3. What HS code applies to frozen black tiger shrimp?
HS 0306.17 — "Frozen shrimps and prawns, whether or not boiled," covering all frozen shrimp regardless of peeling or tail status (HOSO, HLSO, PD, PDTO all fall under 0306.17). Breaded or marinated forms shift to HS 1605. The code is the same as for vannamei; the species is distinguished by the commercial invoice Latin name, not by HS.

Q4. HOSO vs HLSO vs PDTO — which cut should I choose?

• HOSO (head-on, shell-on): Premium European/Asian presentation; head and shell add depth of flavour; best for grilling / plancha and plate appeal.
• HLSO (headless, shell-on): Easier handling while keeping shell-on flavour; good for cooking in-shell.
• PDTO (peeled, deveined, tail-on): Convenient, ready to cook; retail and foodservice favourite.
• PUD / PD (peeled): For further processing; EZP (easy-peel) and butterfly also available.
  Choose by channel: HOSO/HLSO for premium whole-cook; PDTO/PD for convenience and value-added.