Indonesian Breaded Shrimp FOB Prices: 2026 Buyer Guide

Stop comparing breaded shrimp quotes by headline price. Here’s a practical, step-by-step method to normalize Indonesian FOB quotes in 2026 so you can compare apples to apples and buy with confidence.

If you’ve ever put two breaded shrimp quotes side by side and felt they were written in different languages, you’re not alone. The fastest way to overpay in 2026 is to compare FOB numbers without normalizing for breading percentage, glaze, added water, tail style, count size and payment terms. In our experience, just doing this properly saves buyers 6–12% on average and eliminates most “mystery” gaps.

We export Indonesian shrimp and finfish every week. Below is the simple, real-world system we use to normalize breaded shrimp FOB quotes so you can compare them fairly and move quickly.

The 3 pillars of apples-to-apples normalization

Standardize the weight basis. Always bring prices back to deglazed, edible shrimp meat. That means removing glaze, breading, added water and the tail shell if it’s tail-on.
Standardize the spec. Align count size, tail style, coating type, breading percent and pack format. If a quote doesn’t match your target spec, adjust it mathematically before comparing.
Standardize commercial terms. Payment method, currency treatment and QC tolerances materially change the true cost. Normalize for these or negotiate them into the number.

Practical takeaway: Don’t rank quotes until you’ve converted each one to the same spec and terms. The math is straightforward and you only need a few inputs.

Phase Week 1–2: Collect clean data from suppliers

Ask each supplier to complete a one-page quote sheet with these fields:

Count size basis and definition (e.g., 26/30 based on raw shrimp per lb before breading)
Tail style (tail-on or tail-off)
Coating type and breading pickup (panko/tempura, 35% vs 50%)
Glaze percentage and whether price is per kg net weight or gross with glaze
Added water or marinade uptake percentage
Pack format (10×1 kg vs 5×2 kg) and carton gross weight
Payment terms (TT at BL, LC at sight) and Incoterm (FOB port)
QC tolerances (breading ±%, glaze ±%, count variance, tail breakage)

We also ask for a brief process flow. Are they par-frying? Is the tail groomed? What’s the crumb brand? These details explain cost differences more than sales language ever will.

If you’re building a program and need raw material options first, our Frozen Shrimp (Black Tiger, Vannamei & Wild Caught) page outlines species and formats we run for breaded applications.

Phase Week 3–6: Normalize and test on a small PO

Here’s the core formula we use to normalize any breaded shrimp FOB to edible shrimp meat cost. Three-stage visual on a lab bench: frozen glazed breaded shrimp, shrimp deglazing in a clear water bath, and separated edible shrimp meat, crumbs, and tail shells being weighed in clear bowls with QC tools nearby.

Step A. Put the price on a deglazed basis.

If quoted per kg gross with X% glaze: Price per kg net = FOB_GW / (1 − X).
If quoted per kg net: No change.

Step B. Remove non-shrimp components.

Shrimp fraction after breading = (1 − breading%).
Edible meat fraction after tail conversion = tail-off: 1.00. Tail-on: (1 − tail shell%). We normally use 4% for tail shell unless the spec shows otherwise.
Remove added water uptake if declared: edible-meat-without-added-water factor = (1 − added water%).

Normalized edible meat fraction = (1 − breading%) × (tail factor) × (1 − added water%).

Normalized edible shrimp meat cost (USD/kg) = deglazed FOB per kg ÷ normalized edible meat fraction.

Step C. Adjust to your target spec.

Count size: Multiply by the ratio of current raw material price for your target size divided by the quote’s size. If you don’t have a live RM curve, use last 30-day averages from your buying desk. We avoid guessing because the 26/30 vs 31/40 spread moves with the market.
Coating type: Panko generally costs more than tempura at the same pickup. Treat this as a fixed ingredient delta per finished kg, not a yield change. Ask suppliers to state the crumb cost difference per kg finished product and add it after you’ve brought both quotes to your target breading percent.
Pack format: 10×1 kg usually runs a few cents per kg more in packaging than 5×2 kg. Apply the declared material delta.
Payment terms: If a supplier priced LC at sight, back out their finance cost to reflect TT at BL (or vice versa). In 2026 we’re seeing 0.8–1.5% embedded for LC at sight. Use your actual banking quote where possible.

Then place a small test PO and do a lab check for breading pickup, deglaze, and moisture. A simple oven dry test and a crumb sieve check will validate the math fast.

Need help pressure-testing your numbers or building a quick calculator? Share your two best quotes and we’ll run them through our model. Contact us on whatsapp.

Phase Week 7–12: Scale and optimize the program

Once the math is working on live product, lock the spec and tolerances in your PO and add a simple rebate table. Two practical clauses we like:

Breading pickup tolerance: ±2 percentage points. For shortfalls, credit pro-rata using the quoted crumb cost plus agreed margin. For over-pickup, cap at +1 point to prevent over-breading.
Glaze tolerance: ±1%. Short glaze triggers a credit equal to the missing water weight times the FOB per kg net. Over-glaze requires supplier corrective action since it drags freight yield later.

We also include count variance limits, tail breakage limits and a rework/credit path for out-of-spec lots.

How do I remove glaze and water to compare breaded shrimp FOB prices fairly?

Glaze: If the price is per kg gross with 20% glaze, divide by 0.80 to find the price per kg net. If the price is per kg net, glaze doesn’t change the FOB price per kg. It only affects carton gross weight and container loading.
Added water: If marinade adds 8% water, multiply your shrimp fraction by 0.92 before computing edible meat cost. This keeps you from paying shrimp prices for water.

Practical takeaway: Always bring prices to “deglazed, tail-off, no-added-water edible meat.” Then compare.

What adjustment should I make for different breading percentages (e.g., 35% vs 50%)?

Use the edible meat fraction formula. Example: 50% breading, tail-on 4%, no added water.

Edible fraction = 0.50 × 0.96 = 0.48.
If FOB is 6.20 USD/kg net, edible meat cost = 6.20 ÷ 0.48 = 12.92 USD/kg. Switch to 35% breading, tail-off, plus 8% added water.
Edible fraction = 0.65 × 1.00 × 0.92 = 0.598.
If FOB is 6.40 USD/kg net, edible meat cost = 6.40 ÷ 0.598 = 10.70 USD/kg. Now you can apply size and terms adjustments to compare fairly.

How much premium do suppliers charge for tail-on vs tail-off in 2026?

Two components drive the delta: handwork on tail grooming and the fact that tail shell weight isn’t edible. We usually see tail-on presented at a small premium on finished kg, but the correct normalization is to remove the tail shell weight when converting to edible meat. If you prefer a simple rule of thumb, use 3–4% weight as tail shell. Then keep any residual tail-on premium as a small add for labor, typically a few cents per kg finished product.

How do count sizes (26/30 vs 31/40) affect price per kg?

Count size is a raw material effect. After you’ve converted to edible meat cost, scale quotes using your live raw shrimp price curve. For example, if 26/30 Vannamei is 12% higher than 31/40 this month, multiply the 31/40 quote’s edible meat cost by 1.12 to compare to a 26/30 program. We don’t apply a fixed percentage because spreads move week to week.

Does panko vs tempura coating change yield or just cost?

At the same pickup, coating type changes ingredient cost, not the edible shrimp yield. Panko crumbs generally cost more than tempura batter in Indonesia in early 2026. Normalize to the same breading percent first, then add the supplier’s declared crumb delta per finished kg.

How should I factor payment terms (TT at BL vs LC at sight) into FOB normalization?

Convert LC-priced quotes to TT by backing out the supplier’s finance cost. If LC adds 1.0% to their price, divide the FOB by 1.01 before running the yield math. If you’re moving from TT to LC, multiply by 1.01. With IDR-USD volatility still noticeable in late 2025 to early 2026, some suppliers quote a currency clause. Either accept it and plan for a 1–3% swing, or agree a fixed USD for a shorter validity.

What’s a simple formula to normalize two breaded shrimp FOB quotes to the same spec?

Use this: Normalized edible meat cost (USD/kg) = [FOB per kg net or deglazed] ÷ [(1 − breading%) × tail factor × (1 − added water%)]. Then adjust for size using your raw material price ratio, add or subtract coating and packing deltas, and align payment terms.

Quick example:

Quote A: 26/30, tail-on, panko 50%, 10% glaze, no added water, 10×1 kg, TT at BL, FOB 6.20/kg net. Edible fraction = 0.50 × 0.96 = 0.48. Edible meat cost = 12.92.
Quote B: 31/40, tail-off, tempura 35%, 20% glaze, 8% added water, 5×2 kg, LC at sight (+1%), FOB 6.40/kg net. Adjust for terms to TT: 6.40 ÷ 1.01 = 6.34. Edible fraction = 0.65 × 1.00 × 0.92 = 0.598. Edible meat cost = 6.34 ÷ 0.598 = 10.60. Adjust to 26/30 if raw material is 12% higher: 10.60 × 1.12 = 11.87. Add panko delta at equal pickup, say +0.12/kg finished. At 35% pickup, that’s roughly +0.18 per kg edible after conversion. Result ≈ 12.05. Now you can compare 12.92 vs 12.05 on equal footing and decide if pack or QC advantages justify the gap.

How many cartons of breaded shrimp fit in a 40' reefer?

Work backwards from payload. A typical 40' reefer payload is around 24,000 kg, but some ports and roads cap you lower. Cartons per container = allowable payload ÷ carton gross weight. If your carton is 10 kg net with 10% glaze and ~0.8 kg packaging, carton gross ≈ 11.8 kg. At 24,000 kg, you’d load about 2,030 cartons. Bump glaze to 20% and your carton gross might be ~12.8 kg, so the count drops. Always plan with your forwarder’s latest payload and your actual carton gross.

Common mistakes that kill buying decisions

Comparing net prices while one quote is actually gross with glaze. Always verify “price per kg of what?”
Ignoring added water uptake. Eight percent water looks small until you realize you’re paying shrimp prices for it.
Treating panko vs tempura as a yield difference. It’s an ingredient delta. Keep it separate.
Skipping terms normalization. LC at sight and a slightly weaker IDR can swing a quote by more than the pack cost.
Leaving tolerances vague. If breading pickup has no tolerance and remedy, you’ll negotiate every imbalance after arrival.

Resources and next steps

Specification checklist. Lock count definition, breading pickup, coating type, tail style, glaze, added water, pack, payment and QC tolerances before you compare price.
FOB quote comparison template. One page with the fields above will cut email back-and-forth by half and surface gaps instantly.
Market inputs. Keep a rolling 30-day raw material curve for your target sizes so your size adjustment is grounded.

If you want us to sanity-check your current quotes or run a pilot cut in Indonesia, share your spec and two recent prices. We’ll normalize them and suggest a clean path to award the PO. Contact us on whatsapp.

We’re the Indonesia-Seafood Team, and we’ve spent years processing and exporting shrimp and finfish in Indonesia. When buyers normalize quotes this way, decisions get easier and outcomes get better. That’s the goal.