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Block Frozen: Usually a 1.8 Kg (4 lbs) of shrimps/prawns arranged in rows and frozen inside a block of ice. Shrimps are arranged in 2 vertical rows and placed inside aluminum pans. These pans are put inside a plate freezer. This is the most common form of selling commodity frozen shrimp. Typically used by resturants, catering companies and other high volume users. Due to its large size and higher defrosting time it is not used that much by domestic consumers and or retail users.
Individual Quick Frozen (IQF): In this freezing method each individual shrimp is coated with a layer of ice. The final product can be packed in various sizes ranging from 400 gms to 5 Kgs. In supermarkets the frozen shrimps displayed are usually IQF shrimps. In terms of convinience this form of freezing has a big advantage over blocks. The consumer can only use the required amount of shrimp and the rest can be put back into the freezer for use at a later time. As consumers please ensure that the net weight of shrimp matches the labelling information. Seafood fraud is a leading concern in our industry and we believe that if consumers and suppliers work together then we could eliminate this practice.
Blast Frozen / Semi IQF: Blast Frozen is usually used for whole and gutted fish and crab products. Semi IQF are prawns with their heads still on and the process is similar to blast freezing.
Head On Shell On (HOSO): The shrimps are thoroughly cleaned and then frozen with their heads still intact. Special care is taken to ensure that the thin membrane holding the head with the rest of the body is intact. This type of processing is preffered by European consumers and it is usually the preffered form for most chefs. Strict cooking quality ensures that the shrimps are frozen within 2 hours of being out of water.
Head Less Shell On (HLSO): The head is removed while the shell is left intact. This is the most common method of processing shrimp.
Head Less Shell On Easy Peel (HLSO EZP): This is like HLSO but the difference is that an incision is made longitudinally across the shell of the shrimp, thus making it easier to peel and hence the name. A very good processing form, makes for easy cooking, extra texture is maintained due to the shell being still intact while allowing enough space for the marinade falvours to soak inside the shrimp.
Peeled Deviened (PD): For those who do not want to bother with peeling their shrimp. The head and shell are removed, also the alimentary canal aka the 'vein' is removed. Consumers can cook it directly after defrosting their product.
Peeled Deviened Tail On (PDTO): Popularly known as shrimp cocktail. The small end of the tail is left hanging on, which makes for a good grip while eating the shrimp. Head and shell are removed and the shrimp is deviened.
Peeled and Undeviened (PUD): This form is primarily meant for reprocessors. The really small sizes will be bought in bulk and then reporcessed to dheydrated form after which they are used as ingredients in instant noodles. Other large sizes are used for further processing such as shrimp marinade, breaded shrimp etc.
Peeled Butterfly: The processing is similar to that of Peeled and Deviened (PD), a big incision is made and the shrimp meat is laid out flat on the surface. This sort of processing makes for easier and better marination and saves the consumer a lot of time.
Shrimp Skewers: Peeled and Deviened shrimp arranged on a skewer. Very convinient for barbecues where the product can be placed immediately after thawing.

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