Frozen whole vannamei shrimp (HOSO)
Litopenaeus vannamei
Whole vannamei shrimp, head-on and shell-on, in sizes from 20/30 to 60/70. The most complete format in the range, for distributors, fishmongers, foodservice and processors who need a whole frozen piece with a fully controlled cold chain.
- Presentation
- Head-on, shell-on · 20/30 to 60/70
- State
- Frozen
What HOSO shrimp means
HOSO stands for head-on, shell-on: the shrimp is kept whole, neither peeled nor beheaded. The species is Litopenaeus vannamei, also traded as whiteleg shrimp or Pacific white shrimp, and it is the most widely farmed shrimp in the world.
Keeping the head preserves flavour and the natural look of the piece, which matters for grilling, salt-baking or boiling. It is also the least processed format, so the buyer decides how to handle it downstream. If you need the same shrimp without the head, see our headless shell-on shrimp (HLSO).
Sizes from 20/30 to 60/70 explained
The size grade shows how many pieces make up a unit of weight: 20/30 means 20 to 30 shrimp per unit, and the lower the number, the larger the shrimp. For whole shrimp the count is usually given per kilo, while headless and peeled formats are usually counted per pound.
Since the unit can vary by market and plant, we recommend confirming it in each order specification. Our range goes from 20/30, a large piece for plated presentation, to 60/70, a smaller and more economical size for boiling, rice dishes and recipes where shrimp is one ingredient among several.
Freezing method and packing
Whole shrimp can be supplied block frozen or individually quick frozen (IQF), with different glazing levels and pack types. Each market and channel has its own preference: block is common in processing and distribution, while IQF makes portioning easier in foodservice.
We adapt these variables to each customer specification, so there is no single fixed presentation. Tell us the intended use, size and packing you need through our contact form or the enquiry button on this page, and we will prepare a proposal.
Frozen shrimp supplier based in Spain
Tunatunes is a seafood wholesaler based in Vigo, Spain, with more than 20 years in the trade. All our products are frozen and handled with a controlled cold chain at every stage, from origin to delivery.
We supply distributors, retail chains, importers, processors and foodservice operators in more than 15 countries. Besides whole shrimp, our shrimp range includes headless, peeled and deveined formats, covering everything from fish counter sales to ready meals.
Uses of whole shrimp (HOSO)
- Grilling and plancha, where the head adds flavour
- Boiled or salt-baked for seafood platters
- Paella, rice and noodle dishes
- Stocks and bisques made from heads and shells
- Fish counter and frozen retail sales
Frequently asked questions
What does HOSO mean for shrimp?
HOSO stands for head-on, shell-on: whole shrimp with head and shell. It is the least processed format and keeps the natural appearance of the piece.
Are whole shrimp sizes per kilo or per pound?
Whole shrimp are usually counted per kilo, while headless and peeled shrimp are usually counted per pound. As this can vary by market and plant, the unit should be confirmed in each order specification.
Do you supply block frozen or IQF?
Both options exist for this format. Freezing method, glazing and packing are adjusted to the customer specification; tell us what you need and we will send a proposal.
How should frozen shrimp be thawed?
Ideally in a chiller or refrigerator at 0 to 4 °C. If time is short, thaw under cold running water with the product in a sealed bag. Once thawed, the shrimp should not be refrozen.
How does HOSO differ from HLSO shrimp?
HLSO is the same shrimp with the head removed and the shell kept. It takes up less space, gives more meat per kilo bought and is graded per pound. HOSO is preferred when whole presentation matters.
More frozen shrimp
Need frozen whole vannamei shrimp (HOSO) for your business? We will prepare an offer with the size, format and volume you work with.
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