Minh Phu Hau Giang Seafood Corp → Mseafood Corporation

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by MSEAFOOD CORPORATION. This shipment is registered as coming from MINH PHU HAU GIANG SEAFOOD CORP via Vung Tau,Vietnam with logistic notifications handled by JAME J.BOYLE CO. Manifest records show a quanitity of 1403 PCS with a total weight of 20013 Kilograms arrived on 2018-02-28 via the vessel CMA CGM IVANHOE to the port of Los Angeles, California. Cargo includes products identified as freight prepaid cargo is stowed in a refrigerated container s at the shipper's requested carrying temperatu of -21 degrees celsius frozen shrimp net weight: 22,391.88 lbs gross weight: 34,023.37 lbs ( 15,433.00 kgs ).

Cargo Details
Consignee
MSEAFOOD CORPORATION
17934 POINT SUR STREET
FOUNTAIN VALLEY, CA 92708, USA
TEL: 714 - 842 - 7900

Contact Details: FAX: 714 - 842 - 7289 [Telephone Number]
Shipper
MINH PHU HAU GIANG SEAFOOD CORP
SONG HAU INDUSTRIAL ZONE,
1ST PHASE, CHAU THANH DISTRICT,
HAU GIANG PROVINCE, VIETNAM

Notify Party
JAME J.BOYLE CO
1200 CORPORATE CENTER DR STE 350
MONTEREY PARK, CA 91754
TEL: 323-263-8100 EXT: 308


Contact Details: FAX: 323-263-2098 [Telephone Number]
Vessel and Port
Carrier CodeCMDU
VesselCMA CGM IVANHOE [DE]
Departure PortVung Tau,Vietnam
Landing PortLos Angeles, California
Manifest Qty1403 PCS
Manifest Weight20013 Kilograms
Manifest Dimension0 Cubic Meters
Place of ReceiptHO CHI MINH CITY
Conveyance ID9365805 [IMO Number/Lloyds Number]
Transportation ModeVessel, non-container
Arrival Date2018-02-28

Container Cargo Description
Container #PiecesDescription
APRU585107813FREIGHT PREPAID CARGO IS STOWED IN A REFRIGERATED CONTAINER S AT THE SHIPPER'S REQUESTED CARRYING TEMPERATU OF -21 DEGREES CELSIUS FROZEN SHRIMP NET WEIGHT: 22,391.88 LBS GROSS WEIGHT: 34,023.37 LBS ( 15,433.00 KGS )
APRU5851078NO MARKS

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
CMDUSGN0531676 () 176TURegular Bill12018-02-20 / 2018-03-01


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