Mai Shi Group → E And E Foods, Inc.

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by E AND E FOODS, INC.. This shipment is registered as coming from MAI SHI GROUP via Vacamonte,Panama. Manifest records show a quanitity of 3315 CTN with a total weight of 22150 Kilograms arrived on 2020-02-22 via the vessel MSC ALGHERO to the port of Seattle, Washington. Cargo includes products identified as 3315 master cartons 11,800 lbs frozen mahi ma hi portions 23,200 lbs frozen mahi mahi porti ons 2,000 lbs frozen mahi mahi portions 5,000 lbs frozen mahi mahi portions net weight : 4 2,000 lbs fcl/fcl freight prepaid the reefer temperature to be set at -18 degrees celsius in accordance with shipper's instructions.

Cargo Details
Consignee
E AND E FOODS, INC.
900 POWELL AVE S.W. RENTON, WA
RENTON WA 98057 UNITED STATES

Shipper
MAI SHI GROUP
MZ. K, LOTE 01, ZONA INDUSTRIAL 3,
PIURA PERU

Notify Party
E AND E FOODS, INC.
900 POWELL AVE S.W. RENTON, WA
RENTON WA 98057 UNITED STATES



Vessel and Port
Carrier CodeMEDU
VesselMSC ALGHERO [PA]
Departure PortVacamonte,Panama
Landing PortSeattle, Washington
Manifest Qty3315 CTN
Manifest Weight22150 Kilograms
Manifest Dimension40 Cubic Meters
Place of ReceiptPAITA
Conveyance ID9618288 [IMO Number/Lloyds Number]
Transportation ModeVessel, containerized
Arrival Date2020-02-22

Container Cargo Description
Container #PiecesDescription
CXRU145244333153315 MASTER CARTONS 11,800 LBS FROZEN MAHI MA HI PORTIONS 23,200 LBS FROZEN MAHI MAHI PORTI ONS 2,000 LBS FROZEN MAHI MAHI PORTIONS 5,000 LBS FROZEN MAHI MAHI PORTIONS NET WEIGHT : 4 2,000 LBS FCL/FCL FREIGHT PREPAID THE REEFER TEMPERATURE TO BE SET AT -18 DEGREES CELSIUS IN ACCORDANCE WITH SHIPPER'S INSTRUCTIONS
CXRU1452443NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS
CXRU1452443NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
MEDUL2560489 () 002SRegular Bill12020-02-04 / 2020-02-24


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