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Pink DuckSeafood Export
Quality

An unbroken standard, farm to reefer

We control quality as a defined sequence — not a slogan. The stages below describe our approach. Any certifications will be published only once verified.

  1. 01

    Grading

    Shrimp is sorted and graded to size on intake, so every consignment ships to a consistent specification.

  2. 02

    Processing

    Processed to the requested form — HOSO, HLSO, PD, PDTO, PUD — under hygienic handling conditions.

  3. 03

    Freezing

    Individually quick-frozen or block frozen to lock in condition immediately after processing.

  4. 04

    Cold storage

    Held at -18°C or below and dispatched in temperature-controlled reefer transport.

Pink Duck does not publish certifications, export licences or customer references that have not been verified. Details are shared directly with buyers during the enquiry process.