BLACK TIGER

The Black Tiger shrimp (Penaeus monodon) stands out as a prominent species abundant in various marine habitats, particularly in the Indo-Pacific region. It is notably prevalent in the waters of the Indian Ocean, the South China Sea, and the western Pacific Ocean.

Among the regions known for its substantial Black Tiger shrimp harvests is Thailand, where it is extensively cultivated along the coastal areas and in shrimp farms.

Renowned for its distinctive flavor and sizable appearance, the Black Tiger shrimp has garnered widespread popularity among seafood enthusiasts worldwide.

To maintain its quality during storage and transportation, freezing emerges as a pivotal preservation technique for Black Tiger shrimp. This method ensures that the shrimp retains its freshness and taste over extended periods, making it feasible for export to international markets.

Similar to other shrimp species, the pricing of Black Tiger shrimp is significantly influenced by various factors, including seasonal fluctuations and regulatory measures. Fishing bans, typically enforced during certain periods of the year, can impact the availability and pricing of Black Tiger shrimp.

The primary catching season for Black Tiger shrimp varies depending on the region but generally spans from late spring to early autumn, aligning with optimal environmental conditions for their growth and reproduction.

Black Tiger shrimp enjoys a robust demand in global markets, with key importers including the United States, European countries, Japan, and various parts of the Middle East. Its versatility in culinary applications and reputation for premium quality contribute to its status as a highly sought-after seafood commodity on the international stage.