Buyer guide: congelado a bordo vs en tierra
Frozen at sea vs land frozen Argentine red shrimp
Langostino congelado a bordo is processed and frozen on the trawler within hours of catch. Land-frozen shrimp is landed fresh on ice and processed in a plant. Here is what the official documents say about each, and the sulphite rules that apply to both.
Last reviewed . First published 2026-11-11.
The two routes at a glance
| Frozen at sea (congelado a bordo) | Land frozen (congelado en tierra) | |
|---|---|---|
| Vessel | Freezer outrigger trawlers (buques tangoneros congeladores; Res. 98/2026) | Chilling vessels: offshore over 21 m, coastal 12 to 21 m (OIA report) |
| Trip | About two weeks (OIA report) | Shrimp kept in 17 kg plastic bins with ice and landed fresh (OIA report) |
| Processing | Graded, treated, packed and frozen on board (Res. 98/2026) | In processing plants on shore after landing (OIA report) |
| Forms in one supplier's range | Sea-frozen line: HOSO and HLSO, case 6 x 2 kg (Seaman) | Land-frozen line: HOSO in boxes; HLSO IQF bulk, IQF retail or block. Peeled P&D, EZ-peel and PDTO are listed as separate lines (Seaman) |
| Official quality protocol | Yes, for whole shrimp frozen on board (Res. 98/2026) | None found in our sources |
MSC notes that "a significant proportion" of offshore production is frozen on board immediately after capture (MSC). The OIA report, citing INIDEP authors, says the freezer fleet's share of landings fell from 80% to 47% between 2009 and 2018 as the coastal chilling fleet grew (OIA report).
In 2025 Argentina exported 57,885 tonnes of whole shrimp and 61,890 tonnes of other shrimp products, 119,775 tonnes in total (SAGyP 2025 export report). Export data do not separate sea-frozen from land-frozen product.
The on-board process, step by step
SAGyP Resolution 98/2026 sets out the process for whole shrimp frozen on board that seeks the voluntary "Alimentos Argentinos" seal. The protocol itself says it is non-mandatory and voluntary, so not every sea-frozen lot follows it. Key steps:
- Selection and anti-melanosis treatment. Shrimp in perforated trays are dipped in a solution of anti-melanosis agents authorised by the Argentine Food Code and SENASA rules. If sodium metabisulphite or similar compounds are used, residues in the edible part must not exceed 100 mg/kg (100 ppm), expressed as SO2.
- Grading by hand into L1 10/20, L2 21/30, L3 31/40, L4 41/60 and L5 61/80 pieces per kg (see our sizes guide).
- Weighing in waxed carton inner boxes of 1 or 2 kg net.
- Freezing in static forced-air tunnels for 2 to 3 hours on average, until the core reaches at least -18 °C.
- Brushing, lidding and mastering into corrugated master cartons of 12 kg (or another approved configuration), then storage in the vessel's freezer holds at -18 °C until landing.
- Shelf life of 24 months kept continuously at -18 °C at the core.
Companies that use the seal get an additional 0.5% export rebate, according to Pescare's report on a 2025 award to Pesquera Santa Cruz under Resolution 207/2025 (Pescare). Producers such as Conarpesa describe their whole sea-frozen shrimp as caught offshore and processed and frozen on the same vessel.
Melanosis (black spot)
The protocol defines melanosis as a natural enzymatic process (polyphenol oxidase) typical of marine decapod crustaceans. It starts a few hours after the shrimp dies and shows as dark spots, mainly on the cephalothorax (head) and the joints between segments. It is not a food safety risk but sharply reduces commercial value and eating quality (Res. 98/2026, glossary). That is why speed from catch to freezing, and the anti-melanosis dip, are central to the on-board process.
We found no public, neutral study comparing black spot rates in sea-frozen and land-frozen Argentine shrimp, so we do not claim one is better. Ask for the supplier's quality controls and a sample.
Sulphites: limits and labelling
Sulphites (E 220 to E 228) are the usual anti-melanosis agents. Three different numbers apply, and they are often confused:
| Rule | What it says | Source |
|---|---|---|
| Argentine seal protocol (voluntary) | Residue in the edible part not above 100 mg/kg, expressed as SO2, if metabisulphite or similar is used | Res. 98/2026 |
| EU maximum levels, raw crustaceans | Crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family: 150 mg/kg up to 80 units; 200 mg/kg between 80 and 120 units; 300 mg/kg over 120 units. Maximum limits in edible parts | Reg. (EU) 1129/2011, Annex II to Reg. 1333/2008, category 09.1.2 |
| EU maximum levels, cooked crustaceans | Same families: 135 mg/kg up to 80 units; 180 mg/kg between 80 and 120 units; 270 mg/kg over 120 units | Reg. (EU) 1129/2011, category 09.2 |
| EU allergen labelling | "Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg ... in terms of the total SO2" must be declared | Reg. (EU) 1169/2011, Annex II point 12 |
| US labelling | 10 ppm (mg/kg) or more of sulphite in the finished food is a detectable amount, so it cannot be treated as an insignificant incidental additive and must be declared | 21 CFR 101.100(a)(4) |
Pleoticus muelleri belongs to the family Solenoceridae (WoRMS), so the EU Solenoceridae entries apply. The EU text counts "units" without further detail in these entries; confirm with your importer how the count is applied to your grade. The EU limits shown are from the 2011 regulation that created Annex II; check the current consolidated version on EUR-Lex before you contract.
Sulphite-free product: we did not find a public source on its availability, so we do not state it. If you need it, say so in your request, and ask for a residue analysis per lot.
Choosing between them
- If you need whole head-on shrimp and want a documented process, ask for sea-frozen product and whether it is produced under the Res. 98/2026 protocol or carries the "Alimentos Argentinos" seal.
- If you need IQF, retail or peeled packs, note that in Seaman's published range the sea-frozen line lists only HOSO and HLSO in 6 x 2 kg cases, while IQF, block and retail packs appear in its land-frozen and peeled lines (Seaman). Ask each supplier which of its products are sea frozen.
- For both, specify the sulphite declaration you need for your market, the grade with its count, and the packing.
Not legal or commercial advice. This page summarises public documents for orientation only. Rules, seasons and certificates change. Confirm every requirement with the issuing authority, your customs broker and your supplier before you buy.
Sources for this page
All links checked 2026-11-11. Supplier pages are examples published by sellers, not standards. Full site list on our sources page.
- SAGyP Resolution 98/2026, quality protocol for whole sea-frozen Argentine shrimp (Boletin Oficial, 30 Jun 2026), full text on InfoLEG
- OIA, Public Certification Report, Argentine red shrimp offshore fishery, v1.3, 11 Feb 2026 (copy hosted by Pescare)
- MSC press release: offshore Argentinian red shrimp achieves MSC certification
- SAGyP, Direccion de Planificacion Pesquera: Exportaciones e importaciones pesqueras y acuicolas 2025 (based on INDEC)
- Pescare, 21 Oct 2025: Alimentos Argentinos seal for whole sea-frozen shrimp (Resolution 207/2025)
- Seaman International, product range page
- Bal Fish S.A. (Argentina), red shrimp product page
- Grupo Conarpesa (Argentina), whole sea-frozen shrimp
- Regulation (EU) No 1129/2011, Annex II to Regulation (EC) No 1333/2008, Union list of food additives (EUR-Lex)
- Regulation (EU) No 1169/2011 on food information to consumers (EUR-Lex)
- WoRMS: Pleoticus muelleri (Spence Bate, 1888), family Solenoceridae
- US 21 CFR 101.100, food labeling exemptions, paragraph (a)(4) on sulfiting agents (eCFR)
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