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 F.C. GERLACH CO., INC. Manifest records show a quanitity of 3190 PCS with a total weight of 21188 Kilograms arrived on 2020-05-05 via the vessel APL YANGSHAN to the port of New York/Newark Area, Newark, New Jersey. Cargo includes products identified as cargo is stowed in a refrigerated container s at the shipper's requested carrying temperatu of -21 degrees celsius frozen shrimp net weight: 31,900.00 lbs g.w. : 36,569.66 lbs ( 16,588.00 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, VIET NAM

Notify Party
F.C. GERLACH CO., INC
290 CENTRAL AVENUE, SUITE 105
LAWRENCE, NY 11559
TEL: (516) 371-9080


Contact Details: FAX: (516) 371-9088/89 [Telephone Number]
Vessel and Port
Carrier CodeAPLU
VesselAPL YANGSHAN [SG]
Departure PortVung Tau,Vietnam
Landing PortNew York/Newark Area, Newark, New Jersey
Manifest Qty3190 PCS
Manifest Weight21188 Kilograms
Manifest Dimension0 Cubic Meters
Place of ReceiptHO CHI MINH CITY
Conveyance ID9462031 [IMO Number/Lloyds Number]
Transportation ModeVessel, non-container
Arrival Date2020-05-05

Container Cargo Description
Container #PiecesDescription
TCLU113128231CARGO IS STOWED IN A REFRIGERATED CONTAINER S AT THE SHIPPER'S REQUESTED CARRYING TEMPERATU OF -21 DEGREES CELSIUS FROZEN SHRIMP NET WEIGHT: 31,900.00 LBS G.W. : 36,569.66 LBS ( 16,588.00 KGS)
TCLU1131282NO MARKS
TCLU1131282NO MARKS

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
APLUAXK0243211 () 0TUCARegular Bill12020-04-28 / 2020-05-06


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