Shrimp Out Of Water: Shipping Live Shrimp In Waterless Conditions

摘要

Live markets represent a promising niche in regions where locally raised seafood cannot compete with inexpensive imports. Study results suggested regional shrimp producers could effectively reach premium markets by shipping using waterless methods. The optimum combination for waterless shipping of marine shrimp involved water temperature reduction of 10° C/hour and holding at 12 to 15° C in moist wood shavings for up to 24 hours. Conditions were similar for freshwater prawns, but they could not tolerate temperatures below 14° C.