| Product Type |
HOSO Head-On, Shell-On Shrimp,Ecuadorian Shrimp |
| Species |
Various (commonly Pacific or White Shrimp) |
| Size |
20/30, 30/40, 40/50, 50/60, 60/70, etc. (based on count per kg) |
| Appearance |
Whole shrimp with head and shell intact |
| Color |
Pink or Grayish depending on species and cooking state |
| Weight |
Varies depending on size and count |
| Texture |
Firm, succulent, and tender |
| Odor |
Fresh oceanic scent |
| Packaging |
Typically packed in bulk or vacuum-sealed bags |
| Shelf Life |
Frozen (up to 18 months, depending on storage conditions) |
| Origin |
Sourced from various global regions (e.g., Southeast Asia, India, Ecuador) |
| Grade |
A-grade (standard commercial grade) |
| Processing Method |
Frozen, head-on, shell-on |
| Moisture Content |
Typically around 80-85% (varies slightly by size) |
| Cooking Methods |
Suitable for grilling, frying, boiling, or steaming |
| Allergens |
Contains shellfish |
