Peeled crustacean product always looks expensive next to shell-on on a price list. Whether it actually is depends on numbers that are not on the price list: your own yield, your own labour, and what you pay to dispose of shell. This guide sets out the calculation.
The formats
Across our langostino, nylon shrimp and gamba lines the published formats are shell-on — cooked or raw — and peeled tail meat, all individually quick frozen. The choice between them is usually framed as a preference. It is better framed as arithmetic.
Cost per usable kilo
The only comparison that means anything is the cost of a kilo of product that reaches your finished pack. For shell-on that is:
For peeled product, cost per usable kilo is close to the purchase price, adjusted only for your own trim and defect allowance. Once both sides are expressed this way the decision usually resolves quickly — and often not in the direction the price list suggested, because crustacean peeled yields are low and every point of yield loss multiplies the effective price.
| Factor | Shell-on | Peeled |
|---|---|---|
| Headline price per kilo | Lower | Higher |
| Yield to finished product | Your problem | Already taken |
| Labour at your site | Significant, and skilled | Minimal |
| Waste stream | Shell to handle and pay for | None |
| Freight and storage efficiency | You ship and freeze shell | Only saleable weight moves |
| Presentation | Strong visual cue of authenticity | Convenience cue |
| Shelf-life protection | Shell shields the meat | Relies on glaze and packaging |
Four situations where shell-on still wins
- The shell is the product. Whole cooked crustaceans on a chilled counter or in a premium retail bag sell on appearance. Peeling removes the reason to buy.
- You are extracting flavour. Shells carry flavour compounds and colour. If you are making stock, bisque or a shellfish oil, shell-on is a raw material, not packaging.
- You have low-cost peeling capacity already installed. If the labour is in place and otherwise under-used, the calculation changes.
- Your cold chain is uncertain. The shell provides real physical protection through distribution, which matters most for thin-shelled species.
Four where peeled wins
- Food service portioning. Consistent, ready-to-use pieces with no kitchen labour and no waste bin.
- Ready meals and further processing. The piece disappears into the dish; paying for shell you will discard is pure loss.
- High-labour-cost destinations. Where peeling at your site costs more than peeling at origin, the answer is arithmetic, not preference.
- Constrained freight or freezer space. Every kilo of shell shipped and frozen is a kilo of saleable product not shipped and frozen.
Specification lines that protect the decision
Whichever format you choose, three lines do most of the work:
- Glaze percentage and weight basis. State whether the declared weight is net of glaze. This single line prevents the most common frozen seafood dispute, and it matters more on peeled product because there is no shell to hold moisture.
- Broken and damaged piece tolerance. Express it as a percentage by weight with a defined sampling method. "Minimal breakage" is not a tolerance.
- Shell residue tolerance on peeled product. Peeling is a physical process and a realistic, stated tolerance is better than an implied zero that nobody can meet.
If the format is going on a retail pack
Format decisions and pack decisions are the same decision when the product carries your brand. Bag size, count presentation, glaze declaration and cooking instruction all follow from whether the consumer is buying shell-on or peeled. Our private label page sets out how retail programmes are specified, and the species-level choices that sit underneath are covered in red vs yellow langostino.
Products covered in this guide
Frequently asked
Is peeled crustacean product always more expensive?
Per kilo of purchased product, yes. Per kilo of product that reaches your finished pack, often not — once your own peeling yield, labour and shell disposal are included in the comparison.
What glaze information should be in the contract?
The glaze percentage and whether the declared weight is net of glaze, together with the de-glazing method used to verify it. Method disputes are more common than weight disputes.
Does shell-on product last longer in frozen storage?
The shell gives real physical protection against dehydration and handling damage, which helps, but stated shelf life still depends on maintaining the cold chain at −18 °C.
Can you supply both formats within one programme?
Yes. Shell-on and peeled formats are produced on the same IQF lines from the same certified raw material, and packaging is configured per programme.
More insights: Red vs yellow langostino: what actually changes for the buyer · Cold-water crustaceans: what the Humboldt Current changes · Nylon shrimp: a buyer's guide to Heterocarpus reedi