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To Order Of Southwind Foods Llc.

US Customs records for To Order Of Southwind Foods Llc. in Carson. See their past imports and exports, including shipments from Asvini Fisheries Private Limited, a supplier based in India.
Total Shipments
10
Trading Partners
8
Top Partner
PENVER PRODUCTS PRIVATE LIMITED
Ports
5
Top Port
Singapore
Contact Info
  • To Order Of Southwind Foods Llc.
    Dba Great American Seafood Import C O., 20644 Fordyce Ave, Carson, Ca 9 0810. U.S.A. ] .

To Order Of Southwind Foods Llc. Records

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Updated: 2022-10-10

Total Shipments

10
Date range
Available to paid subscribers
  • 1M
  • 3M
  • 6M
  • 1Y
  • 3Y
  • All
2006-11-01 - 2022-10-10
Total shipments from 2006-11-01 to 2022-10-10
Date range
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  • Importer Shipments

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Sample Shipment From To Order Of Southwind Foods Llc.

Bill of Lading WHLC144CX09544
Arrival Date: 2022-10-10
Container Number: SEGU9702780
×
Cargo #1
Description FROZEN SHRIMPS TOTAL 1800 MASTER CARTONS AS P ER PO NO= 145766-00 FROZEN RAW HEADLESS SHELL ON EASY PEEL VANNAMEI WHITE SHRIMPS IQF PACK ED 10X2 LBS PER MASTER CARTON TERRASEA BRAND BAP 4 TOTAL GROSS WEIGHT= 45023.790 LBS / 2 0440.800 KGS TOTAL NET WEIGHT= 36000.000 LBS / 16344.000 KGS SHIPPING BILL NO= 3132913 DT= 28.07.2022 FDA AND CUSTOMS CLEARANCE BY= AS VINI FISHERIES PRIVATE LIMITED,CHENNAI THE AC TUAL IMPORTER OF RECORD IN USA IRS NO= 044601 -01033 HS CODE= 030617 SET TEMP AT -23 DEGRE E CELSIUS TEL=(323) 262-7412 IFTP00046970 2ND NOTIFY PARTY= ROD INTERNATIONAL CHB SERV ICES, LLC 10330 PIONEER BOULEVARD, SUITE 200, SANTA FE SPRINGS, CALIFORNIA - 90670 U.S.A. T EL = 562-622-0715 FAX = 562-622-0745
Keywords frozen shrimps headless shell easy peel vannamei white iqf pack ed HS-Code DATA UNAVAILABLE Piece Count 1800
Length 480 Height 108
Width 96 Load Status Loaded
Seal WHLR717256 Equipment Description CN
Type 40 Foot Thermal Container, refrigerated, expendable refrigant Type of Service DATA UNAVAILABLE
Container Type 40 Foot Thermal Container, refrigerated, expendable refrigant Marks & Numbers N/M . . . . . .,. . . . . . .
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