HOSO, HLSO or PD Vannamei: Which Shrimp Form to Order

Vannamei from Vietnam is offered in three main forms: head-on shell-on (HOSO), headless shell-on (HLSO) and peeled (PD, PUD or PDTO). Each form changes how much raw shrimp goes into a kilo, how the count is read and which customer it suits. This guide sets out the differences and the contract lines that keep two quotes comparable.

It is written for importers, distributors and processors in the Philippines, Korea and other Asian markets, and for EU buyers who compare formats before a tender.

What the Codex standard says about presentation

The Codex standard for quick frozen shrimps or prawns (CXS 92-1981) permits any presentation, provided it meets the standard and is adequately described on the label. It states: "There shall appear on the label, reference to the presentation in close proximity to the name of the product." It also requires that, where the food is glazed, the declared net contents exclude the glaze. So the form is a label item, not only a trade code.

The three forms side by side

The yield column is a reference point, not a supplier yield. In a study on farmed vannamei at 30 to 35 pieces per kg, beheaded and peeled yield was 47 to 49% of whole weight (Bhat et al., 2018). For headless shell-on, the Gulf States Marine Fisheries Commission measured head-on to tail weight ratios of 1.548 to 1.568 for brown, white and pink shrimp in 2020, which puts tail weight near 64% of head-on. Farmed vannamei yields move with size, harvest and moult stage.

Which form fits which buyer

HOSO: for whole-shrimp menus and retail

Head-on shrimp suits dishes where the head carries flavour and appearance. The head is the part buyers check first at arrival, so agree how head colour is inspected and whether the product is IQF or block frozen. Our IQF vs block frozen shrimp guide explains that choice.

HLSO: for food service and further processing

Headless shell-on is the working form for many distributors. The shell protects the meat in storage, and the buyer can peel later to suit each customer. HLSO is often graded per pound, for example 16/20 or 21/25, so state the unit in the contract.

PD, PUD and PDTO: for ready-to-cook lines

Peeled forms carry no head or shell weight, so each kilo shipped is edible meat. That lowers freight per edible kilo and saves labour at the buyer's plant. PDTO keeps the tail fan for presentation; stretched nobashi shrimp is a further step for tempura.

Contract lines to agree before quoting

1. The form and its code: HOSO, HLSO, PUD, PD or PDTO.
2. The count basis: pieces per kg or per lb, and whether it is read before or after thawing.
3. The glaze percentage and the base it is measured on. See our shrimp glazing guide.
4. The freezing format, IQF or block, and the inner and master carton.
5. For peeled forms: the allowance for broken pieces, vein residue and tail fan damage.

To compare offers in different forms, convert each one to a cost per kilo of edible shrimp using your own peeling yield. Our guide to comparing vannamei supplier quotes shows the method. Buyers in the Philippines should also check the import documents in our Philippines shrimp import guide.

FAQ

What is the difference between PD and PUD shrimp?

Both are peeled. PD is also deveined, meaning the intestinal tract along the back is removed. PUD keeps it. PD costs more labour and loses a little more weight.

Why does the count change when shrimp is peeled?

Each piece loses its head and shell weight, so more pieces fit in a kilo. A shrimp graded at one count in HLSO moves to a higher count once peeled. State which form the count refers to.

Must the label state the form?

Yes. The Codex standard asks for the presentation to appear close to the name of the product, in terms that do not mislead the consumer. National rules in the destination market apply on top.

Need HOSO, HLSO and PD specifications side by side? Request the TBESFOOD Spec Pack for vannamei and pangasius.

Sources

• Codex Alimentarius, Standard for Quick Frozen Shrimps or Prawns, CXS 92-1981
• Bhat, T.H. et al. (2018). Yield and quality of Pacific white shrimp Litopenaeus vannamei in response to different killing methods. Fishery Technology
• Gulf States Marine Fisheries Commission (2020). Commercial shrimp conversion factors validation, final report