Cattleya A Seafood Tale

CATTLEYA
A SEAFOOD TALE

Brings the story behind every product from premium fresh to premium frozen.

About Us

Cattleya - A seafood tale

sources and supplies its partners worldwide with sustainable seafood products, therefore by selecting our services, you contribute to the sustainable maintenance of the global supply of farm and marine products.

Our Products

Wide range of sustainable, high-quality seafood products

Our Products

Wide range of sustainable, high-quality seafood products

Cattleya Shrimps & Prawns

Shrimps & Prawns

Advanced Valued Added

Cattleya Fish Fillets

Fish Fillets

Cephalopods

Cattleya Clams

Clams

Cattleya Crab

Crab

Our Extended Services

A Complete solution of an order includes Marketing intelligence, Quality Control & Inspection Audit, Packaging And Labeling Design, Documentations, On-Time Delivery, and Post Documentation.

Cattleya Marketing Intelligence

With Cattleya, you get top-quality seafood sourced in the right manner, at the right time, at the right place and at the right price. We select suppliers based on the specifications and requirements given by our customers. Through personal contact and market reports, customers are given accurate information about market fluctuations, changes, and developments at origin.

Cattleya Quality Control & Inspection Audit

Cattleya’s – comprehensive producer network undergoes auditing on a regular basis. In order to ensure that quality and specifications are in accordance with food safety and specifications, each order is constantly tested, inspected, and accompanied by the nominated customer audit firm QC or by our own people across the entire supply chain. An in-depth inspection report, including a laboratory analysis, is provided prior to shipment.

Team Cattleya helps to execute customised labels and packaging artwork to a final packaging products with the approval from the buyer / Importers so that the processor / exporter does the correct packaging.

We also carefully check and make sure that Packaging material for Frozen shrimps should meet the requirements – EU Regulations 10/2011 and 1935/2004.

Shrimp packaging and labeling in the European Union (EU) must comply with a number of requirements,
Team Cattleya carefully make sure that the Shrimps Processor / Exporter must follow the guidelines for seafood labeling through regulations (EU) No. 1169/2011 and (EU) No 1379/2013.
Thus, Team Cattleya confirms the correct packaging and to a smooth release of the container at the POD ( Port of destination).

Cattleya Documentations

Documentation plays a crucial role in ensuring quality and process control of the particular order. By documenting every step of the process, it becomes easier to identify inefficiencies, reduce waste, and maintain consistency. Team Cattleya encourages knowledge sharing, which empowers everyone involved to understand how processes work and what finished projects typically look like. We always bring the right documentation so that our partners have the easy access of the correct information.

Cattleya On-Time Delivery

Once product is ordered the most important part is to deliver the product as per contract. We ensure continuous monitoring with factory management, Inspection agency and Shipping agents to collaborate everyone for on-time shipment.

Team cattleya helps to prepare the post shipment documents as per the customer’s Original Letter of Credit (LC), Export Order, or Contract: Shipping documents usually include Bills of lading, packing lists, invoices, insurance documents, Health certificates, compliance certificates, Beneficiary certificates, and customs documents, etc.
It varies country to country and port to port.
After shipment, Draft documents are prepared and shared with the buyer / buyer’s custom & clearing agent prior to approve the final shipping documents. We rightly co-ordinate with the packer/ Processor, Banks and Buyer / Importer to have a smooth transaction of the Shipment and release of the container on time.

Help The Environment

Săve the Ocean Life

To improve the ocean health for future generations

Our Story

Multi color icon with border outline

Meet The Team

We value the customer the most, seeing the customer will be followed by the customer.

I am the CO- Founder & CEO!

Ahsan H Bappee

Over the years of my professional life I have developed a strong passion for international Seafood Trade & Business development, with a natural focus towards the Shrimp and Seafood sector. I have extensive experience in shrimp processing , international sales , Raw shrimps supply chain , brand development & Manpower utilization. My work experience coupled with my continuing education has given me the skills to be a leader and ability to plan and implement highly effective projects across a wide range of shrimp & seafood products in the Frozen food sector .

I'm the CFO!!!

Martina Smith

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Our Brands

 FROZEN HAPPINESS….

Sourcing Sustainably

Certification guarantees food safety standards

BRC Certifications Cattleya

BRC

British Retail Consortium

IFS

International Featured Standards

ASC Certifications Cattleya

ASC

Aquaculture Stewardship Council

MSC

Marine Stewardship Council

BAP Certifications Cattleya

BAP

Best Aquaculture Practices

Frequently Asked Questions

To peel and devein frozen shrimp, thaw them first using the refrigerator method. Once thawed, hold the shrimp and gently remove the shell by starting at the head and peeling towards the tail. Make a shallow incision at the back of the shrimp to expose the vein. Use a knife or fingers to remove the vein.

The quality of frozen shrimp is generally excellent.

For superior flavor and texture, buy shrimp frozen and defrost them just before cooking. Within just 24 hours of thawing, the muscle tissue begins to degrade and turn mushy, and the shrimp’s flavor becomes less fresh.

145°F
(Note: the USDA lists 145°F [63°C] as the “safe” temperature for shrimp. If you have a weakened immune system or are easily susceptible to food-borne illness, consider cooking your shrimp to this temperature.)

The key to successfully cooking shrimp is to not overcook them. Regardless of boiling, broiling, baking or sautéing, if you cook shrimp for too long they’ll get tough.

The vein in shrimp is entirely edible, and removing it or not is a matter of preference. That said, a dark vein can be a bit unsightly in some preparations, like boiled shrimp for shrimp cocktail, and can also add a noticeable grittiness to dishes. For this reason it’s usual to devein shrimp, but it’s up to you.

Boil larger sized shrimp for 2 to 3 minutes if thawed and smaller shrimp no more than 3 minutes if thawed. If frozen, smaller shrimp may take 3 to 4 minutes as well. The shrimp should be curled almost completely and turn from an opaque to pinkish white color when finished.

Cattleya FAQ's
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Cattleya – A seafood tale sources and supplies its partners worldwide with sustainable seafood products; therefore, by selecting our services, you contribute to the sustainable maintenance of the global supply of farm and marine products.

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