News features and technical articles about the evolution of aquaculture, one of the world’s fastest growing industries.



The proper use of brine to freeze shrimp, part 1

Brine freezing of shrimp at processing plants by immersion in a chilled, aqueous brine solution is commonly used to chill the shrimp after cooking, and requires much less energy than other traditional methods. It results in very small ice crystals 

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Critical decisions for shrimp harvesting and packing, Part 3

In this final installment of Hervé Lucien-Brun’s comprehensive three-part series, the author details the final steps in the process of taking farmed shrimp to the marketplace. Here we take a look at the proper protocols for receiving at the processing 


Superchilling extends shelf life, raises yields

Superchilling is the refrigeration of fish in which the flesh temperature is reduced several degrees below the freezing point, forming ice in the outer few millimeters of the fish.