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. Manifest records show a quanitity of 3393 PCS with a total weight of 21525 Kilograms arrived on 2018-08-15 via the vessel CMA CGM THAMES 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: 33,930.00 lbs gross weight: 37,400.79 lbs ( 16,965.00 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,

Contact Details: HAU GIANG PROVINCE, VIETNAM [Telephone Number]
Notify Party
MSEAFOOD CORPORATION
17934 POINT SUR STREET,
FOUNTAIN VALLEY, CA 92708, USA
TEL: 714 - 842 - 7900


Contact Details: FAX: 714 - 842 - 7289 [Telephone Number]
Vessel and Port
Carrier CodeCMDU
VesselCMA CGM THAMES [MT]
Departure PortVung Tau,Vietnam
Landing PortLos Angeles, California
Manifest Qty3393 PCS
Manifest Weight21525 Kilograms
Manifest Dimension0 Cubic Meters
Place of ReceiptHO CHI MINH CITY
Conveyance ID9674567 [IMO Number/Lloyds Number]
Transportation ModeVessel, non-container
Arrival Date2018-08-15

Container Cargo Description
Container #PiecesDescription
CXRU13087343393FREIGHT PREPAID CARGO IS STOWED IN A REFRIGERATED CONTAINER S AT THE SHIPPER'S REQUESTED CARRYING TEMPERATU OF -21 DEGREES CELSIUS FROZEN SHRIMP NET WEIGHT: 33,930.00 LBS GROSS WEIGHT: 37,400.79 LBS ( 16,965.00 KGS )
CXRU1308734NO MARKS

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
CMDUSGN0562705 () 0TU1CRegular Bill12018-08-08 / 2018-08-16


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