FOR THE RIGHT ANSWERS AND GREAT SEAFOOD, CHOOSE KING & PRINCE!
When it comes to seafood, don’t risk your reputation or guest satisfaction by leaving important questions unanswered. All seafood is not created equal. At King & Prince, we have the expertise, global resources and long-standing relationships to provide you with a consistent, high quality product that ensures great taste and great performance at a very reasonable price.

Is your product traceable?
Is your seafood supplier a producer or a trader?
Is your seafood free of antibiotic residues?
Will your shrimp shrink during cooking?
What’s in your breading?
How much of your breaded seafood is breading?

IS YOUR PRODUCT TRACEABLE?
Reliable quality control is impossible without rapid access to sourcing and processing records. We can trace our seafood back through the processing plant to the aquaculture farm where they were raised. These records identify the origin and handling of the product at every step of the production cycle. We can obtain this comprehensive data in just a few hours.
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IS YOUR SEAFOOD SUPPLIER A PRODUCER OR A TRADER?
King & Prince has over 55 years experience sourcing, processing and manufacturing seafood products.
We maintain complete control throughout the supply chain by operating our own facilities and contracting with trusted suppliers. We develop product and manufacturing specs to meet customer needs, and enforce these specs with King & Prince personnel. Traders who buy seafood on the open market simply don’t have the infrastructure to guarantee the level of product quality and integrity that successful operators demand.
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IS YOUR SEAFOOD FREE OF ANTIBIOTIC RESIDUES?
Your customers trust you to provide clean, wholesome food products. King & Prince Quality Assurance professionals insist on only the highest-quality seafood—tested and proven to be free of antibiotic residues. Seafood that do not pass our tests will not carry the King & Prince or Mrs. Friday’s names.
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WILL YOUR SHRIMP SHRINK DURING COOKING?
If your shrimp look smaller after cooking, excessive STPP treatment may be the problem. STPP (sodium tripolyphosphate) is a safe and widely used food additive that restores the moisture shrimp lose during inspection, sorting, packing and freezing. However, it can be misused to artificially inflate the size of shrimp. Excessive STPP treatment can result in shrimp with a translucent appearance, rubbery texture and significant shrinkage when cooked, leaving your guests with an unsatisfactory eating experience.
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WHAT'S IN YOUR BREADING?
King & Prince employs culinary professionals and food scientists to develop our distinct breading and coating recipes. We then work with industry-leading ingredient suppliers who produce these coatings to our strict quality standards for flavor, texture, and adhesion. Like King & Prince, they have sophisticated quality assurance systems in place, developed and supervised by experienced Quality Assurance professionals. Without a QA infrastructure, vendors of processed seafood who buy on the open market are likely unaware of the source of their breadings.
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HOW MUCH OF YOUR BREADED SEAFOOD IS BREADING?
The maximum allowable breading percentage under law for a product called “breaded seafood” is 50%. Anything above that level must be labeled “Imitation”. Without the proper controls in place, breading percentages, over time, may be inconsistent or exceed the limit. King & Prince’s in-plant Quality Assurance professionals routinely inspect our product to ensure that breading percentages are accurate and consistent.
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