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Cooked Head Less Shell-On,Vietnam Nhat Duc price supplier

Cooked Head Less Shell-On

FOB Price:Price can be negotiated

Production Capacity:20 Ton/Tons per Day

Update Time:2011-06-09

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Product Description

Black Tiger, Vannamei, cooked or raw : HOSO, HLSO, PTO, PD & PUD Block or IQF.

Product

Size

Description

Packaging

HOSO

( Cooked HLSO)

6/8,8/12,13/15,16/20

21/25,26/30,31/40,41/50

PCS/LB

Block

Semi-IQF

1kgx10

For additional information, please don not hestitate to contact us : +84 780 3833 403/or visit on the web: ,

How To Cook Shrimp:

Shrimp can be cooking in a variety of way. They can be boiled, steamed, grilled, sautéed, baked, or deep-fried. They can also be cooked with or without the shell, with the vein or deveined.

Shrimp should always be cooked quickly in order to preserve their sweet, delicate flavors. They are very quick to cook, and the flavor can easily be ruined by overcooking . Most shrimp cook in as little as 3 minutes - when they're pink, they are done.

Boiling Method: This is probably the most common method of cooking shrimp, particularly the smaller types. T o properly boil shrimp:

P lace a pound of shrimp in a quart of rapidly boiling water with (3) three tablespoons of salt.
Reduce the heat, cover the pan, and return to a boil. Let simmer until the flesh has lost its glossy appearance and is opaque in center (cut to test).
Jumbo shrimp take about 7 to 8 minutes, large shrimp take about 5 to 7 minutes, and medium size are done in about 3 to 4 minutes.

If your shrimp are to be used in a recipe and not eaten right away after cooking (such as grilling),

they should be plunged into cold water to stop the cooking process. (Do not let them cool in the cooking liquid. They will continue to cook and get tough)

Grilling Method:

Grilling is a popular method for cooking larger shrimp. Smaller shrimp may also be grilled, but it is usually best to put them on skewers first.

Once the grill is hot place the larger shrimp or skewered smaller shrimp on the prepared grill, leaving room between each shrimp or skewer.
Brush the prawns with a little olive oil and then sprinkle them with salt, pepper, and garlic.
Grill for 3 to 4 minutes or until the prawns have turned pink, turning the shrimp and/or skewers once halfway through cooking time.
Remove from the heat and serve

Product Type: Crustaceans	Type: Shrimp	Variety: Black Tiger Shrimp
Style: Frozen	Freezing Process: IQF	Certification: BRC, HACCP, Other
Packaging: 1kgx10 blocks	Processing Type: Headless	Place of Origin: Vietnam
Brand Name: Nhat Duc

Other Products

Raw Skewered Peeled & Deveined-Tail Off

HLSO BLACK TIGER

EZ-PEEL BLACK TIGER

Head Less Shell On

Company Profile

Name: NHAT DUC CO LTD

Main Products: HOSO SHIRMP,HLSO,PD,PUD,PTO,NOBASHI,HLPD,BUTTER SHIRMP

Business Type: Manufacturer

Total Employees: 501 - 1000 People

Address: National Road 1A

Nhat Duc CO.,LTD is one of the best trading companies for exporting and importing processing products in VietNam. Our company specializes in trading of processed goods and import, export seafood such as:

The Frozen Shrimp includes Black Tiger Shrimp and Vanamei Shrimp (fresh steamed)
+ Head On Shell On (HOSO) Shrimp
+ Headless Shell On (HLSO) Shrimp
+ Peeled Deveined (PD) Shrimp
+ Peeled UnDeveined (PUD)Shrimp
+ Peeled Deveined Tail On (PTO) Shrimp
+ NoBaShi
+ Headless Peeled Deveined (HLPD) Shrimp
+ Butterfly Shrimp
+ Raw Skewered Peeled & Deveined Tail Off Shrimp

Average annual the production exports of our company to the Japan market reached 30%, equivalent 1050 tons, 50% European market equivalent 1750 tons, 20% another markets equivalent 700 tons.
Product quality standards HACCP, BRC...

Quality management staff over 30 persons who are regularly trained and experienced team with over 800 skilled workers. Committing to bring to you the most favorable conditions in the trasaction process and quality of products. more