A World-Class Seafood Treasure from Ecuador
Sustainable Shrimp from Ecuador
Ecuadorian shrimp is recognized worldwide for its exceptional taste, firm texture, and sustainable production practices. Cultivated in the nutrient-rich waters of the Pacific coast, Ecuador has become the leading exporter of premium shrimp, thanks to strict quality standards, advanced farming techniques, and a focus on sustainability.
We offer a range of shrimp products that include: shell on (head-on and headless) as well as value-added shrimp products, raw or cooked in various packaging presentations depending on our customers’s requirements.
Our farm-raised shrimp (penaeus vannamei) can be conventional, chemical-free and organic and it is harvested all year round to guarantee consistent availability of our products.
Product Details
Head-on, shell-on (HOSO)
Purest type of shrimp, exported as it arrives to the processing plant, without any additional procedure. The shrimp is carefully handled and processed right after harvesting.
Titi shrimp
We also process wild caught Titi shrimp. The wild Titi shrimp we export is caught in the Ocean Pacific, nearby Ecuadorian coasts.
Headless, shell-on (HLSO)
One of the most common form of raw shrimp. To make this product the head of the shrimp is removed, and the rest remains the same as the HOSO.
Value Added
This shrimp uses the top quality of raw material. Our product portfolio includes shrimp ready to eat, cooked, skewers, trays and much more.
Processing
We can offer the following freezing
process to your shrimp:
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Individually Quick Frozen
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Brine Individually Quick
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Frozen & Block frozen
Packaging Alternatives
We offer tailored packaging solutions and exclusive design customization to meet your brand’s needs:
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Retail, supermarket & stores
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Distributors, importers
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Reprocessors, seafood markets
Organic Production
In addition to our conventional lines, we offer certified organic production, ensuring sustainable practices and meeting all international standards
Quality Control
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Raw material: Control at reception through organoleptic, chemical, and quality evaluations.
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Allergens: Sulfite analysis using new snd advanced technology
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During processing: Metrological and quality analyses.
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Monitoring of Critical Control Points identified in our different HACCP plans.
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Microbiological Laboratory for product, surface, water, and ice analysis.
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Chemical analysis of water.
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Control of antibiotics and environmental contaminants in our shrimp suppliers.
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Product control and inspections to ensure compliance with our client’s specifications, legal requirements, and product integrity.
