Black Tiger Prawn
Trade Name :	Black Tiger Prawn
Scientific Name :	Penaeus indicus
French :	Crevette
Japanese :	Ebi
Spanish :	Camaron
Grades :	6/8, 8/12, 13/15, 16/20, 21/25, 26/30, 31/40, 41/50, 51/60, 61/70, 71/90
Packing :	as per customer specifications or 1.8Kg x 10 per Master Carton
Season :	April – June (Extensive), June – August (1st Crop), November – Mid January (2nd Crop), September – January (Natural)

Black Tiger (Peneaus Monodon): This species is unrivalled in taste, a well preserved and properly packed Black Tiger is one of the best prawn species to eat, the texture is similar to that of lobsters. Its colour depends on the salinity of the water that it was sourced in usually in high salinity conditions a reddish brown colour develops and in low salinity conditions a bluish-grey colour is present. Most consumers are not aware of this and hence insist on prawns being of uniform colour, they are not aware that a processing unit will be procuring the raw material from a vast range of locations with varying salinities hence the huge diversity in colour.

Till recently this was the most extensively farmed species in the world. However gradually it is being replaced by Litopeneaus Vannamei (Pacific White) Shrimp. The latter can be stocked at higher densities, lower protein requirements and has a quicker growth period.

It is farmed in extensive, semi-intensive and intensive ponds. Apart from farmed sources there are wild caught sources. The majority are throuhg mechanized trawlers, apart from that we source from traditional fishermen who use various nets and gears for catching this species.

Black Tiger availability in India is rapidly declining as farmers switch over to the more profitable P. Vannamei variety.