Argentina’s red shrimp fishery targets Pleoticus muelleri in cold, oxygen-rich waters. The result is a naturally vivid shell and a sweet, delicate meat often compared to lobster. Lots are handled for color and texture retention, then frozen quickly as IQF or block to lock in the fresh-catch profile.

We define the program together—form (HOSO/HLSO/PUD/P&D/EZ-peel), size counts, glaze %, additives policy and pack type—and coordinate documents for U.S. entry. SIMP data capture, labels, HS/CBP notes and, where applicable, MSC CoC for inshore-certified product are aligned up front so containers land on-spec and on time.