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Prawns

Prawns

Prawns are a high-demand seafood product in global trade, valued for their taste, nutritional benefits, and versatility in cooking. They are sourced from both wild-caught and aquaculture (farmed) environments. Prawns are traded worldwide in various processed forms such as whole, head-on, headless, shell-on, peeled, cooked, or frozen, and their export-import business is governed by strict quality, hygiene, and size grading standards.

In international markets, prawns are typically shipped frozen in blocks or Individually Quick Frozen (IQF) to preserve freshness. They are one of the top seafood export items for countries like India, Vietnam, Thailand, Indonesia, and Ecuador, and major importing nations include USA, Japan, China, Spain, France, and UK.

 

Category:

Description

Specifications for Export-Quality Prawns

Exporters and importers usually define prawns based on the following parameters:
Specification Parameter Description / Standard
Species Common export species: Penaeus monodon (Black Tiger), Litopenaeus vannamei (Whiteleg shrimp), Macrobrachium rosenbergii (Freshwater prawn)
Processing Form Head-On Shell-On (HOSO), Headless Shell-On (HLSO), Peeled and Deveined (PD), Peeled and Undeveined (PUD), Cooked & Peeled, Butterfly Cut, Easy Peel
Size / Count Measured as count per pound (e.g., 8/12, 16/20, 26/30, 41/50, 100/200); smaller numbers mean larger prawns
Color & Appearance Fresh, translucent flesh, no black spots, no off-odors; farmed prawns often have lighter shells
Glazing Ice coating (usually 5–20%) to prevent dehydration during storage
Packaging Usually 1–2 kg retail packs or 5–10 kg master cartons; vacuum or nitrogen-flushed packs for premium quality
Freezing Method Blast Freezing or IQF (-18°C or lower)
Shelf Life 18–24 months if stored properly
Standards & Certifications HACCP, BRC, ISO 22000, EU Approval, US FDA registration, ASC/BAP (Aquaculture Sustainability Certifications)
 

Types of Prawns in International Trade

Prawns are classified by species, habitat, and processing type.

1. By Species

  • Black Tiger Prawn (Penaeus monodon)– Large size, firm texture, dark stripes; high-value export product.
  • Whiteleg Shrimp (Litopenaeus vannamei)– Mild flavor, softer texture, widely farmed, cost-effective.
  • Freshwater Giant Prawn (Macrobrachium rosenbergii)– Large claws, mild flavor, mostly from freshwater farming.
  • Kuruma Prawn (Marsupenaeus japonicus)– Premium quality, popular in Japanese cuisine.
  • Banana Prawn (Fenneropenaeus merguiensis)– Sweet flavor, medium size, popular in Southeast Asia.

2. By Processing Form

  • HOSO (Head-On Shell-On)– Whole prawn, used for premium markets.
  • HLSO (Headless Shell-On)– Head removed, shell retained, common for bulk trade.
  • PUD (Peeled Undeveined)– Shell removed, vein intact.
  • PD (Peeled & Deveined)– Shell and vein removed, ready to cook.
  • C&P (Cooked & Peeled)– Fully cooked and peeled; often IQF for retail.
  • Butterfly Cut– Prawn split along back for presentation and quick cooking.
  • Easy Peel– Shell loosened for convenience.

3. By Preservation Method

  • Fresh Chilled Prawns– Shipped in ice for short-distance exports.
  • Frozen Block Prawns– Packed and frozen in solid blocks.
  • IQF Prawns– Individually frozen to retain shape and quality.
Brine Frozen Prawns – Quick saltwater freezing for certain markets.
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