Dried Shrimp
Dried shrimp is small shrimp and prawn, taken in coastal and estuarine fisheries or grown in ponds, then boiled in brine, dried and usually peeled, so that it keeps at ambient temperature and carries a concentrated savoury flavour. It is used across Southeast Asia, South Asia, China, West Africa and Latin America as a seasoning and a protein, ground into pastes and sambals, folded into stir fries, soups and rice dishes, and eaten as a snack. Larger sizes trade as a table item and smaller sizes go into paste, stock and seasoning manufacture, with a further volume moving into pet food and aquaculture feed.
Listed dried shrimp markets
Each line is a grade at a delivery point. Open one for its full specification and terms.
Grades
Dried shrimp is contracted on the species, on the dressing, on the size expressed as a count, and on the moisture, salt and colour that determine how it keeps and how it presents.
Species identity and product form
6 grades
| Grade | Definition |
|---|---|
| SpeciesDeclared, by scientific name | Acetes species for the smallest paste grades, Metapenaeus and Parapenaeopsis species for the coastal grades, and Penaeus and Litopenaeus species from pond production. |
| Wild or farmedDeclared | Wild caught coastal shrimp and pond raised shrimp carry different residue profiles and different documentation. |
| DressingDeclared | Shell on, peeled, headless, or head on. Peeled headless is the standard export presentation and the yield loss is priced into it. |
| Processing methodDeclared | Boiled in brine and dried, or salted and dried. Boiling sets the colour and it is the method the premium trade specifies. |
| Drying methodDeclared | Sun dried, mechanically hot air dried, or a combination. Mechanical drying holds the colour better and gives a repeatable moisture. |
| ColouringDeclared, and prohibited where stated | Added colourants are used to deepen the orange and they are restricted or prohibited in most destinations. Tested by chromatography where a lot looks unnaturally uniform. |
Size and physical grading
7 grades
| Grade | Definition |
|---|---|
| CountCount per kilogram, or per pound where the contract states it | The commercial size grade, established by counting a weighed sample. The unit of count is written into the contract explicitly because both conventions are in use. |
| UniformityPercentage by count outside the stated band, maximum | Mixed sizes rehydrate unevenly and they present badly, so the tolerance is contracted. |
| ColourDeclared, against an agreed retained sample | Even orange to pink on well boiled and dried shrimp. Pale shrimp were under boiled and dark shrimp were scorched or oxidised. |
| Broken pieces and fragmentsPercentage by mass, maximum | Separated from a drawn sample and weighed. Breakage rises with handling and with over drying. |
| Shell and head residuePercentage by mass, maximum, on peeled product | Incomplete peeling, separated by hand from a drawn sample. |
| Black spot and discoloured shrimpPercentage by count, maximum | Melanosis from a delay between catching and boiling, counted on a drawn sample. |
| Off species and by-catchPercentage by mass, maximum | Small fish, crab and other crustaceans mixed into the lot, separated and weighed. |
Composition and laboratory analysis
8 grades
| Grade | Definition |
|---|---|
| MoisturePercentage by mass, maximum | Determined by oven drying. It governs both shelf life and shipped weight and it is measured at discharge as well as at loading. |
| Salt contentPercentage by mass, as sodium chloride | Determined by titration. It is contracted as a band, because the brine boil requires salt but excess salt is added weight and a taste defect. |
| Water activityDeclared | Measured on the finished product. It is the operative predictor of mould growth in a humid destination. |
| Crude proteinPercentage by mass | Determined by the Kjeldahl or Dumas method on a stated moisture basis. |
| AshPercentage by mass | Captures the salt carried by the product together with any sand from the drying floor. |
| Sulphite residueMilligrams per kilogram, maximum, as sulphur dioxide | Sulphite is applied at the pond and the landing site to stop black spot. It is an allergen, it is capped at every destination, and it must be declared on the label. |
| Veterinary drug residuesMicrograms per kilogram, maximum, by named substance | Applies to pond raised shrimp. Chloramphenicol, nitrofuran metabolites and the tetracyclines are the residues tested at discharge. |
| Peroxide value and free fatty acidMilliequivalents per kilogram, and percentage | Oxidation markers on the extracted lipid, used to substantiate a rancidity complaint. |
Cleanliness, contamination and food safety
10 grades
| Grade | Definition |
|---|---|
| Foreign matterPercentage by mass, maximum | Sand, shell, stone, plastic, netting and any material that is not the named product, separated by hand from a drawn sample and weighed. |
| Heavy metalsMilligrams per kilogram, maximum, by named element | Mercury, cadmium, lead and inorganic arsenic, determined by atomic absorption or mass spectrometry against the limit in force at the destination. |
| Microbiological criteriaColony forming units per gram, and presence or absence for pathogens | Total plate count, Escherichia coli, Salmonella, Vibrio and Staphylococcus, examined under the Codex and destination criteria on samples prepared to ISO 6887. |
| Additive and preservative residuesMilligrams per kilogram, maximum, by named substance | Sulphite, benzoate, hydrogen peroxide, borax and any bleaching agent, declared and tested. Several destinations prohibit substances that others permit. |
| Veterinary drug and pesticide residuesMicrograms per kilogram, maximum, by named substance | Applies to farmed product. Chloramphenicol, nitrofurans, malachite green and the tetracyclines are the residues most often tested at discharge. |
| Insects, mites and live pestsZero tolerance where specified | Dried marine products are stored goods and they attract pests. Inspected before stuffing, and a live find at discharge is a rejection rather than a discount. |
| Decomposition and taintOrganoleptic examination of a cooked and a raw portion | Assessed by a trained panel under the Codex sensory method. Ammoniacal, rancid or sour notes are defects and they are recorded against the sample. |
| Sand and gritPercentage by mass, maximum | Separated by washing a drawn sample. Sun dried product on an open floor is the usual source. |
| MouldPercentage by count, maximum | Visible mould on the shrimp, counted on a drawn sample. |
| Insect infestationZero tolerance where specified | Dried shrimp is a stored good and it attracts beetles and mites. Inspected before stuffing. |
Delivery, documentation and certification
10 grades
| Grade | Definition |
|---|---|
| PackingDeclared, with the inner and outer format | Carton, sack, drum, vacuum pouch or interleaved block, with the net weight per unit and the marking written into the contract. |
| Weight basisDeclared | Net weight, net of glaze where the product is glazed, and shipped weight or landed weight, with the survey house named. |
| Health certificateCertificate, issued by the competent authority of the exporting country | Required by most destinations for products of animal origin. It names the approved establishment number of the processing plant. |
| Establishment approvalApproval number, issued by the destination authority | European Union approval number, China GACC registration number or United States FDA registration, named on the contract when the destination requires it. |
| Catch or farm documentationCertificate, with the vessel or farm named | Catch certificate under the illegal, unreported and unregulated fishing rules, or the farm registration and movement documents for cultured product. |
| Cold chain or storage conditionDeclared, in degrees Celsius or as ambient dry storage | Carrying temperature, the recorder placed in the container and the tolerance, agreed before loading. |
| CertificationCertificate, with the scheme and the certificate number | Marine Stewardship Council, Aquaculture Stewardship Council, Best Aquaculture Practices, organic or halal, named on the contract when it is contracted. |
| Traceability and lot identityDeclared, with the lot code | Production date, lot number and the vessel, landing site or farm of origin, carried on the carton and on the packing list. |
| Moisture barrier packingDeclared | Polyethylene lined carton, vacuum pack or nitrogen flush, specified for humid destinations and long voyages. |
| Allergen declarationDeclared | Crustacean allergen labelling, and the sulphite declaration where sulphite is present above the destination threshold. |
Grades outside this list trade on request. Send us the contract specification you work to and we will price against it.
Locations
| Country | Region | We trade it as |
|---|---|---|
| Bangladesh | Chattogram, Cox s Bazar and the Bay of Bengal coast | Origin and destination |
| India | Tamil Nadu, Kerala, Gujarat and Andhra Pradesh | Origin and destination |
| Vietnam | Khanh Hoa, Kien Giang and the Mekong delta | Origin and destination |
| Thailand | Samut Sakhon, Songkhla and the Andaman coast | Origin and destination |
| Indonesia | Sulawesi, Nusa Tenggara, Java and Maluku | Origin and destination |
| Malaysia | Sabah, Sarawak and the Perak coast | Origin and destination |
| Philippines | Visayas, Palawan and Mindanao | Origin and destination |
| Myanmar | Rakhine and Tanintharyi coasts | Origin and destination |
| Sri Lanka | Northern and eastern coastal fisheries | Origin and destination |
| China | Shandong, Fujian, Guangdong and Hainan | Origin and destination |
| South Korea | Jeollanam-do and the southern island fisheries | Origin and destination |
| Japan | Hokkaido, Kyushu and the Seto Inland Sea | Origin and destination |
| Taiwan | Kaohsiung and the western coastal processing base | Destination |
| Hong Kong | Sheung Wan dried seafood trade and re-export into mainland China | Destination and trading hub |
| Singapore | Regional trading, finance and re-export | Trading and finance |
| Mexico | Baja California, Sonora and the Yucatan shelf | Origin and destination |
| Ecuador | Manta, Guayas and the Santa Elena coast | Origin and destination |
| Brazil | Northeast coast and the Amazon estuary | Origin and destination |
| Peru | Pacific coast and the Humboldt current fishery | Origin and destination |
| Nigeria | Lagos and the southern consuming market | Destination |
| United States | Alaska, the Gulf coast, New England and the Pacific northwest | Origin and destination |
| Canada | Atlantic provinces and British Columbia | Origin and destination |
| United Kingdom | Grimsby and the London wholesale market | Destination |
| France | Boulogne, Brittany and the Mediterranean market | Destination |
| Netherlands | Rotterdam import and European distribution | Destination |
| United Arab Emirates | Dubai re-export and Gulf consumption | Destination |
| Australia | Queensland, the Northern Territory and Western Australia | Origin and destination |
Origins and destinations outside this list trade on request. We are not limited to the locations shown here.
Timing
Harvest is when the catch is landed or the crop is taken at origin. Arrival is when a shipment from that origin typically lands in a consuming market. The gap between them is processing, drying or freezing, inspection, veterinary clearance and the voyage.
HarvestArrival
| Origin | J | F | M | A | M | J | J | A | S | O | N | D | Window |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Bangladesh | Harvest and arrival | Harvest and arrival | Harvest and arrival | Arrival | Arrival | Harvest | Harvest | Harvest and arrival | Harvest Oct to Mar, arrival Dec to MayCox s Bazar and delta fishery through the cool dry season, which is also the best drying weather. | ||||
| India | Harvest and arrival | Harvest and arrival | Harvest and arrival | Arrival | Arrival | Harvest | Harvest | Harvest and arrival | Harvest and arrival | Harvest Sep to Mar, arrival Nov to MayPost monsoon coastal landings on both seaboards. | |||
| Vietnam | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest Jan to Dec, arrival Jan to DecMekong delta pond harvest runs continuously, with wild coastal catch layered on top of it. |
| Thailand | Harvest and arrival | Harvest and arrival | Harvest and arrival | Arrival | Arrival | Harvest | Harvest | Harvest Nov to Mar, arrival Jan to MayGulf and Andaman landings concentrated in the dry season. | |||||
| Indonesia | Harvest | Harvest | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Arrival | Arrival | Harvest Apr to Sep, arrival Jun to NovJava and Sulawesi coastal fisheries in the dry monsoon. | ||||
| Myanmar | Harvest and arrival | Harvest and arrival | Harvest and arrival | Arrival | Arrival | Harvest | Harvest | Harvest and arrival | Harvest Oct to Mar, arrival Dec to MayRakhine and delta fishery in the dry months. | ||||
| Mexico | Harvest and arrival | Arrival | Arrival | Harvest | Harvest | Harvest and arrival | Harvest and arrival | Harvest Sep to Jan, arrival Nov to MarPacific and Gulf coastal seasons after the summer closure. | |||||
| Ecuador | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest and arrival | Harvest Jan to Dec, arrival Jan to DecContinuous pond production on the coastal estuaries. |
Windows outside this pattern trade on request, including carry, forward positions and stock already sitting in a destination warehouse.
Customs, packing and contract terms
Indicative terms for dried shrimp. Tariff classification is the importer’s responsibility and limits change, so confirm both against the destination customs authority and the current regulation before you fix a contract.
- HS heading0306.95 Shrimps and prawns, dried, salted or in brine
- PackingCartons of 10 kg to 20 kg with food grade liner, vacuum packed for high value items. Water activity at pack decides whether the lot ships ambient or chilled.
- Container loading20ft: 10 t to 18 t, generally volume limited. Reefer at minus 18 degrees Celsius for frozen, ambient or chilled for dried depending on water activity.
- Contract and arbitrationSale on sample and specification against a certificate of analysis, with the establishment approval number stated in the contract. Arbitration under ICC rules or at the contract seat.
- Destination limitsEU third country establishment listing and health certification under Regulation 2019/627 with a catch certificate under the IUU Regulation 1005/2008. Heavy metal limits for cadmium, lead, mercury and inorganic arsenic under Regulation 2023/915, histamine controls on scombroid species, CITES Appendix II listing for several sea cucumber species, and novel food authorisation for algae without an EU history of consumption.
Common questions
What grades of dried shrimp does SIP Global trade?
We quote 41 published grades of dried shrimp, including Species - Declared, by scientific name, Wild or farmed - Declared, Dressing - Declared, Processing method - Declared, Drying method - Declared and Colouring - Declared, and prohibited where stated. Every grade is tied to a delivery point and a settlement route. Grades outside the published list are priced on request.
How is dried shrimp graded?
Dried shrimp is contracted on the species, on the dressing, on the size expressed as a count, and on the moisture, salt and colour that determine how it keeps and how it presents. Grading runs on 5 systems: Species identity and product form, Size and physical grading, Composition and laboratory analysis, Cleanliness, contamination and food safety and Delivery, documentation and certification.
Where does SIP Global trade dried shrimp?
We trade dried shrimp in Bangladesh, India, Vietnam, Thailand, Indonesia, Malaysia, Philippines and Myanmar and 19 further markets. Origins and destinations outside this list trade on request. We are not limited to the locations shown.
When is dried shrimp harvested and when does it arrive?
Typical windows are Bangladesh: harvest oct to mar, arrival dec to may; India: harvest sep to mar, arrival nov to may; Vietnam: harvest jan to dec, arrival jan to dec; Thailand: harvest nov to mar, arrival jan to may; Indonesia: harvest apr to sep, arrival jun to nov. Harvest is when the lot is taken at origin, arrival is when a shipment from that origin lands in a consuming market. Windows outside this pattern, including carry, trade on request.
What is the HS code for dried shrimp?
Dried shrimp is normally classified under HS 0306.95 (shrimps and prawns, dried, salted or in brine). The heading follows the form the goods are in at the border, and national tariffs extend it beyond six digits, so confirm the full line with the destination customs authority before you fix a contract.
How do I get a price for dried shrimp?
Send the grade, the origin and the delivery window to the SIP Global desk. That is enough for a trader to come back with a level and a settlement route. 1 listed dried shrimp market is published on this page, each with its full specification and terms. We take both sides, physical and financial, prompt to long dated.
Standards and data sources
The grading language on this sheet follows published standards. Trade volumes and tariff lines are public record. Verify anything here against the source.
- ISOInternational Organization for Standardization
- Codex AlimentariusFAO and WHO food standards
- UN ComtradeOfficial international trade statistics by HS code
- ITC Trade MapBilateral trade flows and tariff data
- FAOSTATFAO production and trade series for agricultural commodities
Price this with our desk
Grade, origin and window if you have them. If what you are carrying does not fit the sheet above, describe it in your own words and a trader will take it from there.