Available with or
without ASC certification
Vannamei shrimp
HOSO, Cooking Quality
2kg x 10, 2kg x 6, 1kg x 10
20/30, 30/40, 40/50, 50/60, 60/70, 70/80, 80/100, 100/120

Premium HOSO Aquaculture Shrimp for Cooking

HOSO (Head On, Shell On). Whole frozen shrimp with the head and shell intact, specially selected for cooking.

Our HOSO cooking quality shrimp, meticulously chosen from our aquaculture facilities in Ecuador, known for their adherence to strict quality and sustainability standards, deliver exceptional flavor and compliance. These premium shrimp belong to the Vannamei species, celebrated for their delicate and sweet flavor, a favorite among chefs and seafood enthusiasts alike.

Key Features and Benefits:

  • Convenient for Culinary Creations: Each shrimp is carefully selected and packed to provide you with a perfect ingredient for various culinary creations.
  • Unparalleled Freshness: Our HOSO cooking quality shrimp are frozen in a way that preserves their original freshness, ensuring that your dishes taste extraordinary.
  • Outstanding Coloration (A3 and A4): The intense A3 and A4 coloration of these shrimp not only adds visual appeal but also serves as an indicator of their freshness and quality.
  • High Percentage of Clean Head Shrimp: We guarantee that at least 80% of the shrimp in each batch have clean heads, meeting the stringent expectations of European processors.
  • Versatile in the Kitchen: These shrimp are perfect for various cooking methods, whether grilling, sautéing, steaming, or as a key ingredient in seafood dishes.
  • ASC Certification: Our cooking quality shrimp come from aquaculture and are certified by the Aquaculture Stewardship Council (ASC), ensuring sustainable practices in their production.
  • Elevate Your Culinary Experience: Trust in our commitment to excellence and let our HOSO cooking quality shrimp take your culinary creations to new heights!

With our HOSO cooking quality shrimp, you can rely on the excellence and dedication that go into meeting your business needs.


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