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When it comes to seafood supply, one of the most common questions from restaurant owners is: Should I buy fresh chilled shrimp or frozen shrimp? Both have their own story and advantages.

• Fresh Chilled Shrimp (冰鲜虾)
  Traditionally, shrimp were caught and stored on ice during transportation. This method gives a “fresh from the sea” feeling, but the downside is that shrimp quality drops quickly if not kept at the right temperature. For restaurants, this means shorter shelf life and possible inconsistency in taste.

• Frozen Shrimp (急冻虾)
  With modern freezing technology, shrimp are now processed and IQF frozen immediately after harvest, usually at -18°C or lower. This locks in natural sweetness, texture, and nutrients. Frozen shrimp can be stored for a longer time without losing quality, making it easier for restaurants to plan menus and control costs.

At V TOP Seafood, we supply both fresh chilled and frozen vannamei prawns (white shrimp). Many of our restaurant partners prefer frozen shrimp because of its consistent size, clean processing (peeled & deveined), and longer storage life, without the need for daily rush orders.

Whether you run a hotpot restaurant, BBQ grill, dim sum shop, or catering service, choosing the right type of shrimp depends on your business needs—but if you want stable quality and convenience, frozen shrimp is the smarter choice.