Yantai Tedfoods Co.,ltd. → Panapesca Usa Llc

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by PANAPESCA USA LLC. This shipment is registered as coming from YANTAI TEDFOODS CO.,LTD. via Tsingtao,China (Mainland). Manifest records show a quanitity of 4060 PCS with a total weight of 23700 Kilograms arrived on 2019-05-18 via the vessel HUMEN BRIDGE to the port of Boston, Massachusetts. Cargo includes products identified as frozen cleaned squid (todarodes pacificus)frozen squid steak(dosidicus gigas) temperature set at -18 degree cpo no.:pes 9990no wood packaging is used in this shipmentshipped on board vent:closedfreight prepaidcy cy.

Cargo Details
Consignee
PANAPESCA USA LLC
42 WINTER STREET UNIT 7PEMBROKE, MA
02359PHONE: 781-829-9019 FAX: 781
-829-0428

Shipper
YANTAI TEDFOODS CO.,LTD.
NO.19 WEISI ROAD, HI-TECH INDUSTRIA
L PARK ZONE,YANTAI CHINA

Notify Party
PANAPESCA USA LLC
42 WINTER STREET UNIT 7PEMBROKE, MA
02359PHONE: 781-829-9019 FAX: 781
-829-0428


Vessel and Port
Carrier CodeEZLO
VesselHUMEN BRIDGE [PA]
Departure PortTsingtao,China (Mainland)
Landing PortBoston, Massachusetts
Manifest Qty4060 PCS
Manifest Weight23700 Kilograms
Manifest Dimension0 Cubic Meters
Place of ReceiptQINGDAO,CHINA
Conveyance IDHUMEN BRIDGE [Conveyance Name]
Transportation ModeVessel, containerized
Arrival Date2019-05-18
Notified Parties
  • YMLU

Container Cargo Description
Container #PiecesDescription
SZLU9839014FROZEN CLEANED SQUID (TODARODES PACIFICUS)FROZEN SQUID STEAK(DOSIDICUS GIGAS) TEMPERATURE SET AT -18 DEGREE CPO NO.:PES 9990NO WOOD PACKAGING IS USED IN THIS SHIPMENTSHIPPED ON BOARD VENT:CLOSEDFREIGHT PREPAIDCY CY
SZLU9839014N M"VANDEGRIFT FORWARDING THE INTERNATINAL CARGO PORT,9 DRYDOCK AVENUE SUITE 2010 SOUTH BOSTON, MA 02210 PHONE 1-617-737-5100 FAX 1-617-737-2411ATT.TO CRYSTAL NOYVAND-BOSTONVANDEGRIFTINC.COM" NO MARKS

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
YMLUE240080701EZLOQDYX19040023 () 070EHouse Bill12019-04-10 / 2019-05-21


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