Frozen prawns are an excellent source of protein and omega-3, making them a delicious and healthy option. These IQF shrimp products come in various sizes and types, so they can create many dishes, such as cooked prawn sandwiches or hors d’oeuvres. Plus, you can garnish your meals with them!
Black tiger shrimp
Frozen prawns wholesale are a widely beloved seafood option. Not only are they easy to prepare and can be eaten raw or cooked, but they’re also an excellent source of protein and calcium, which may aid in building strong bones.
Black Tiger shrimp (Penaeus monodon) is widely farmed in South East Asia and available year-round. While similar in size to white shrimp, their distinct flavour and texture have made them beloved among seafood connoisseurs worldwide. Notable for their sweet and juicy meat, Black Tiger shrimp have earned themselves the “king of prawns”.
These shrimp are individually frozen to maintain their fresh, delicious flavour and firm texture. They can be used in various dishes, such as salads and pasta.
Protein, fibre and vitamins are abundant in avocados. Furthermore, they have low amounts of saturated fat and cholesterol – making them an ideal heart-healthy option.
These shrimp have grey shells with black stripes when raw and become bright red when cooked. Their flesh is white with a red skin tone and has a mild overall flavour.
These peeled and deveined black tiger shrimps are quickly frozen after harvest to maintain their natural flavour and firm texture. Then, they’re hygienically packed and stored to retain these properties, making them easy to cook.
These shrimps come from a world-class Japanese supplier with operations in Vietnam, where they’re raised without chemicals or antibiotics in mangrove forests free from chemicals and hormones. Instead, they’re harvested and processed under strict guidelines, leaving their meat packed with protein and omega-3 fatty acids for maximum nutritional value.
Pacific white shrimp
Produced in ponds, they can be marketed to consumers as a sustainable frozen prawns wholesale option. Grown without harming mangroves – small trees that store carbon and slow global warming – these items can be sold to retail food companies, seafood traders and brands looking for an organic alternative for their products.
Pond-raised shrimp are fed a protein-rich diet consisting of fish meal, ground corn and sand. It aids their growth while keeping them free of parasites. Furthermore, these shrimp provide essential vitamins, antioxidants and iron.
Due to their raised-in-pond culture, HOSO shrimp sold into the high-end processing market of Southern Europe can be frozen quickly without much labour expense, resulting in higher margins. Furthermore, shipping them at a reduced price is possible due to lower transport expenses associated with freezing whole shrimp in liquid nitrogen.
Brine freezing
Brine freezing is an increasingly popular technique for freezing shrimp, ensuring the product remains completely frozen. The system works by mixing salt with water and other additives to create a solution ideal for keeping food safe. Furthermore, its conductivity sensor helps maintain consistent salt concentration.
Brine-freezing food more rapidly than traditional methods without damaging cells allows it to maintain quality and texture during thawing.
Standard freezing can take up to 36 hours for food products to solidify, bringing frozen food immediately before moisture cells have time to expand or tear muscle meat. The process is so rapid that the product turns white during freezing.
Brine freezes are also faster and more effective than other freezing methods because they prevent water from leaking into the product, maintaining protein integrity while reducing waste.
Another advantage of this freezing technique is that it doesn’t involve large amounts of ice, which could damage food items. Furthermore, it takes up less space and is more cost-effective than other methods.
First, place the product into a tunnel filled with cold water and salt. It helps lower the freezing point of shrimp, protecting them from damage. Subsequently, put them into an air blast tunnel which should reduce their temperature to around 14 degrees Fahrenheit.
One major drawback to this method is that it takes considerable time and requires lots of water to defrost the shrimp. Furthermore, you must ensure the temperature of the water used for defrosting is not too hot as that may damage proteins present in prawns.
Thawing shrimp is easy with cold water and salt; use two tablespoons per litre of water, and let sit for 10 to 15 minutes before draining and cooking or serving.