US FDA Prior Notice for Indonesian Seafood: 2025 Guide

A practical, mistake-proof walkthrough to select the correct FDA product code for Indonesian shrimp in Prior Notice. Includes a simple decision tree, real-world examples, and a verification checklist you can use before you file in PNSI or ACE.

If you’ve ever stared at the FDA Product Code Builder wondering which shrimp option to click, you’re not alone. We file and support filings for Indonesian shrimp every week, and the same problems show up over and over. The good news. Once you understand how FDA thinks about shrimp, picking the right product code in Prior Notice gets fast and repeatable.

This guide focuses on the decision points that matter for Indonesian shrimp in 2025. We’ll stick to the product code choices inside FDA’s Prior Notice System Interface (PNSI) and CBP’s ACE, without drifting into facility registration or labeling.

Why this matters in 2025

We’re seeing tighter data checks at US ports. Brokers tell us that more holds are triggered by small mismatches. Think HS code says raw shrimp but the FDA product code you chose describes breaded shrimp. Or you picked “cooked” when your product is actually raw IQF. Those little choices slow down clearance.

Here’s the thing. FDA product codes don’t care about size counts or glaze percent. They care about identity, species, process, and preparation. Get those right and you’re 90% there.

The 5-step decision tree for shrimp product codes

Use this sequence inside the FDA Product Code Builder. We keep it on a sticky note in the import desk.

1. Commodity

• Fishery/Seafood → Crustaceans → Shrimp.

2. Species

• Pick the exact species when you know it: Whiteleg/Vannamei (Litopenaeus vannamei), Black Tiger (Penaeus monodon), etc.
• If truly unknown or mixed and not segregated, choose a generic “Shrimp, NOS/NEC” option. Then describe the mix in your shipment description and docs.

3. State and process

• Raw vs Cooked. Don’t overthink blanching. If it’s cooked for consumption (boiled/steamed), select cooked. If it’s raw and only frozen, select raw.
• Breaded/battered/tempura counts as prepared breaded and cooked. Select breaded/battered and cooked.

4. Form

• Head-on shell-on (HOSO), headless shell-on (HLSO), peeled (PUD/PD/PDTO), peeled and deveined, tail-on vs tail-off. FDA’s builder groups these logically. Choose the option that matches your packaging and invoice description.

5. Preservation/packing

• Frozen is the key choice. IQF vs block doesn’t change the code. Both are frozen. Marinated or sauced products use a different preparation path than plain frozen.

Takeaway. Decide species. Decide raw vs cooked vs breaded. Pick the form. Then mark frozen. That’s your code.

Real-world examples you can model

We’ll show the exact clicks to make in the Product Code Builder. The code string itself populates automatically. Verify the final descriptor matches your invoice wording.

Example A. Frozen raw HOSO vannamei (IQF)

• Fishery/Seafood → Crustaceans → Shrimp.
• Species → Whiteleg shrimp (Litopenaeus vannamei).
• Process → Raw.
• Form → Head-on, shell-on.
• Preservation → Frozen.
• Notes. IQF vs block doesn’t change the product code. Include size counts (e.g., 30/40) in the PN description line, not in the product code.

Example B. Frozen cooked PD tail-on vannamei (IQF)

• Fishery/Seafood → Crustaceans → Shrimp.
• Species → Whiteleg shrimp.
• Process → Cooked.
• Form → Peeled, deveined, tail-on.
• Preservation → Frozen.
• Notes. If package says CPTO or CPDTO, align form selection accordingly.

Example C. Tempura/breaded shrimp, pre-fried and frozen

• Fishery/Seafood → Crustaceans → Shrimp.
• Species → Whiteleg shrimp or NOS, as applicable.
• Process → Cooked.
• Preparation → Breaded/battered.
• Preservation → Frozen.
• Notes. Breaded and battered shrimp fall under prepared cooked shrimp. Don’t file these as raw shrimp just because the center was raw before frying.

Example D. Mixed species, peeled raw, block frozen

• Fishery/Seafood → Crustaceans → Shrimp.
• Species → Shrimp, NOS/NEC.
• Process → Raw.
• Form → Peeled (choose the appropriate peeled/deveined path).
• Preservation → Frozen.
• Notes. Describe the species mix on the PN line and match your invoice. If lots are segregated by species, file separate lines and use the exact species for each.

Need a quick sanity check for your situation. Contact us on whatsapp. We’re happy to confirm your selections before you file.

Quick answers to the questions we get most

What FDA product code should I use for frozen Indonesian vannamei shrimp?

Use the Product Code Builder path for Shrimp → Whiteleg shrimp (vannamei) → Raw or Cooked → appropriate form → Frozen. The exact string depends on raw vs cooked and the form you choose (HOSO, HLSO, PD, PUD, PD tail-on, etc.).

Does cooked shrimp use a different FDA product code than raw shrimp?

Yes. Cooked vs raw is a primary branch in the code. Pick cooked when the product is fully cooked for consumption. Parboiled strictly for processing is rare in shrimp retail SKUs. When in doubt, confirm with your processor’s spec sheet.

Where do I find the shrimp species option in the FDA Product Code Builder?

After Fishery/Seafood → Crustaceans → Shrimp, you’ll see a species list. Select Whiteleg shrimp for vannamei, Black Tiger for monodon, or the correct species your invoice states.

Do I need to match the HS code when choosing the FDA product code for shrimp?

They don’t “match” one-to-one. HTS 0306 usually covers raw frozen shrimp. 1605 covers prepared shrimp like breaded tempura. Your HTS and your FDA product code must describe the same reality. If you file HTS 0306 but choose a cooked/breaded FDA code, expect questions.

What if the shrimp species is unknown on my invoice—can I still file prior notice?

Yes. Choose the generic shrimp option (NOS/NEC) and make your description clear. But if the shipment is really vannamei, update the invoice and pick the exact species. In our experience, 3 out of 5 avoidable holds involve species discrepancies across documents.

Is the FDA product code different for breaded or tempura shrimp?

Yes. Breaded/battered tempura shrimp are treated as prepared and cooked. Use the breaded/battered cooked path rather than raw frozen shrimp.

Can I use one FDA product code for multiple shrimp sizes in the same shipment?

Yes, if the product identity, species, process, and form are identical. Size count and pack weight don’t change the code. Create separate PN lines only when manufacturer, species, form, or processing differs.

Common mistakes that cause holds (and how to avoid them)

• Confusing IQF with a different code. IQF vs block doesn’t change the product code. Both are frozen. Don’t chase a special IQF code.
• Selecting cooked because the shrimp is pink from polyphosphate or glaze. Color isn’t the determinant. The processing record is.
• Filing breaded shrimp as raw because “core was raw before frying.” FDA looks at finished product. Breaded, par-fried, then frozen equals cooked prepared shrimp.
• Species mismatch across docs. If the carton says vannamei, the invoice says white shrimp, and the PN says NOS, the entry will slow down. Align the terms.
• Over-describing in the product code line. Use the code for identity/process. Put size counts, brand, and pack format in the PN description, not in the code.

PNSI vs ACE for shrimp prior notice

• PNSI. Good for direct self-filing or small consignments. The Product Code Builder is built in and user-friendly.
• ACE (PG Message Set). Ideal when your customs broker handles the full entry. The same product code logic applies. We recommend sharing a “product code library” per SKU with your broker to avoid rework.

A fast verification checklist before you file

Use this 60-second check for every shrimp line item.

• Species matches across PN, invoice, and labels. If it’s vannamei, the code uses Whiteleg shrimp.
• Process indicator matches the finished product. Raw vs cooked vs breaded.
• Form selection reflects the SKU. HOSO/HLSO/PD/PD tail-on, etc.
• Preservation is Frozen. Don’t worry about IQF vs block.
• HTS and FDA code describe the same reality. Raw HTS with raw FDA code. Prepared HTS with prepared FDA code.
• PN description includes pack size, size count, brand, and net weight, but doesn’t contradict the product code.
• If you consolidated sizes under one code, the manufacturer, species, form, and process are truly identical.

Where this advice applies (and where it doesn’t)

This guide covers shrimp in standard frozen formats from Indonesia. It doesn’t cover canned shrimp, retorted pouches, thermal process filings, or non-shrimp seafood. For other species, we apply the same logic but with different branches in the builder.

If you need help mapping your SKUs to codes, we can walk you through a one-time “code library” setup for your catalog. It’s quick and saves a lot of firefighting later. If you want to compare our typical forms against what FDA expects, see our Frozen Shrimp (Black Tiger, Vannamei & Wild Caught) spec. And if you’re scoping an Indonesian seafood program beyond shrimp, you can also View our products.

Final takeaways

• Think like FDA. Identity, species, process, form, preservation. Not size count.
• IQF vs block doesn’t change the code.
• Breaded/tempura is prepared and cooked. Don’t file as raw.
• Keep documents aligned across PN, invoice, and labels. Small mismatches cause big delays.
• Build a reusable product code library and share it with your broker.

Questions about your project or a tough edge case. Contact us on whatsapp. We’ve probably seen your exact scenario before.