• Made from wild-caught Pleoticus muelleri (Argentine red shrimp, 牟氏红虾) — a premium Southwest Atlantic species
• Individually quick-frozen (IQF) — portion-separated, no clumping, easy to portion
• Wild-caught from the Southwest Atlantic (FAO 41, Patagonia coast), deep cold water (~200 m)
• Peeled & deveined (PDTO) — intestinal tract removed; peeled-only or tail-on available per spec
• Naturally red even when raw; sweet, firm, lobster-like meat that holds butter, garlic and sauces
• High protein (≈20 g/100 g), low fat (≈1.5 g/100 g); rich in selenium, vitamin B12, iodine
• No preservatives; wild-caught
• 24-month frozen shelf life at –18 °C or below

• Pan-seared / garlic-butter sautéed (the sweet meat needs little more than a quick sear)
• Paella, seafood risotto and shrimp pasta (scampi)
• Asian stir-fry, fried rice and dim-sum fillings
• Shrimp cocktail and cold salads
• Tapas and grilled skewers (tail-on)
• Ceviche / sashimi-grade available on request (premium sweet, clean meat)

• MSC — applicable. Argentine red shrimp is wild-caught; an MSC claim is legitimate when sourced from a certified fishery.
• ASC / BAP / GLOBALG.A.P. — NOT applicable. These are aquaculture schemes; this shrimp is not farmed. Any "ASC red shrimp" label would be a mislabel.
• Baseline HACCP / BRC / IFS / ISO 22000 / HALAL food-safety systems apply at the processing plant.

• Store at –18 °C or below. Avoid temperature fluctuation. Thaw in the refrigerator (0–4 °C) shortly before use; cook briefly — the delicate meat toughens if overcooked. Shelf life: 24 months from production date under proper frozen storage.

Q1. What species is this, and is it a cold-water shrimp? A. This is Pleoticus muelleri (牟氏红虾 / Argentine red shrimp), a wild prawn of the family Solenoceridae, caught in the Southwest Atlantic (FAO 41). Do not confuse it with Artemesia longinaris (also marketed as "Argentine red shrimp" / langostino) or with cold-water shrimp Pandalus borealis (北极虾 / cold-water shrimp) — a different genus with a different HS code. Always pin Pleoticus muelleri on the order to prevent substitution.

Q2. Is it wild or farmed — and which certification applies? A. Argentine red shrimp is wild-caught, so MSC applies (for certified fisheries). ASC / BAP / GLOBALG.A.P. do NOT apply — they are aquaculture labels. If a supplier offers "ASC red shrimp," treat it as a mislabel. (Contrast with farmed vannamei/black-tiger shrimp, which legitimately carry ASC/BAP.)

Q3. What HS code applies to frozen Argentine red shrimp meat? A. HS 0306.17 — "Shrimps and prawns, frozen, whether in shell or not, including boiled in shell." Peeling/deveining does not change the 6-digit code — peeled frozen meat still falls under 0306.17 (national breakouts like CN 03061790.10 apply). Do not use 0306.16 (cold-water shrimp Pandalus borealis), or 0306.14/0306.15 (specific cold/warm-water shrimp headings that 0306.17 consolidates). If the meat is cooked/preserved, the code shifts to Chapter 16 — 1605.21 (prepared/preserved shrimp).

Q4. What forms and freeze methods are available? A. Supplied as peeled & deveined (PDTO), peeled-only, or tail-on meat, IQF as standard for portion-separated pieces; BQF block available on request for bulk reprocessing. Thaw in the refrigerator before use; cook briefly to keep the texture tender.

Q5. What grades and count sizes are offered? A. Graded by count (pieces per lb or per kg): U/5, U/8, U/10, or 21/25, 26/30, 31/40, 41/50, 51/60. 100% meat, no additives. Sashimi/ceviche-grade available on request. OEM, private label and custom spec supported.