- For Japan market: (usually we call it traditional product): Shrimp by size is frozen in 1.8kg block and six blocks are packed into a master carton (Recently buyers also pack HLSO in 0.9 kg block x 2 x 6). Freshness (hence free of black spot, losen segments), shell condition (soft shell is not accepted) are important criteria. Shrimp is not treated with STPP.

In general there is not difference except the block weight and sometimes shrimp is treated with STPP.

ProductsSizePacking

Product	Size	Packing
RHLS BT BLK	4/6	4 lbs/ block x 6
RHLS BT BLK	6/8	4 lbs/ block x 6
RHLS BT BLK	8/12	4 lbs/ block x 6
RHLS BT BLK	13/15	4 lbs/ block x 6
RHLS BT BLK	16/20	4 lbs/ block x 6
RHLS BT BLK	21/25	4 lbs/ block x 6
RHLS BT BLK	26/30	4 lbs/ block x 6
RHLS BT BLK	31/40	4 lbs/ block x 6
RHLS BT BLK	41/50	4 lbs/ block x 6
RHLS BT BLK	51/60	4 lbs/ block x 6

The item has been supplied to Japan buyers. Shrimp is semi -IQF frozen in box of 0.5 kg x 10 per carton. Two such cartons re binded to form one bundle.

Very similar to HLSO semi IQF. The only different it in the easy peel form of HLSO is used.

This item is preferred recently and requested by many buyers.

The product is usually IQF frozen and packed in 4lb bag x 6.

These items are usually referred as traditional products. The most common packing style for this item is 2 kg block x 6 for a carton (PUD). For PD the block is preferred at 1.8 kg block x 6. Due to the scarce of the species (which is quite natural caught), the quantity is smaller and smaller by year.

* This product is usually supplied to Japan buyers. This product is similar to RPUD, so we combine it into one table.

This group of products is supplied to Japan in the block form or semi-IQF. Shrimp is laid into bag at required weight, two bog are put in the tray then it is frozen.

In Japanese Nobashi means stretching. The name mean that the shrimp body is manually stretched to desired length. Workers also make some cuts in the shrimp belly, the tail part (telson and / or fan)  may be trimmed or cut to make a "V" shape,.. to make this ready for Japanese breaded shrimp.

The materials for Nobashi is normal shrimp in PTO form and further process to have meet the specifications as mentioned above. Then it is soaked, put on trays and vacuum sealed before they are packed into master carton..

Name size for nobashi  shrimp is different from buyer to buyer. Some use a system of alphabet combined with number, for example 5L, 4L, 3L etc... Some buyer preferred to use the normal size indication based on pieces per lb. Some variation in length, weight per piece, solution for soaking etc.. all make this category different from all other products.

This item is supplied mainly to US market. In the table below you can see the common packing style for this item.:

This is a common item to supply to the US market.

Some small variations in the processing of this products can be observed. These may be the hanging meat treating, the cut in the back to remove the vein, soaking solution, soaking time, weight per bag ect...

Below is the common packing for the item.