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 


Thermal pasteurization of crustacean products

Pasteurization of crustaceans, which can extend shelf life to years, preserves many of the chemical and physical characteristics of the original seafood and destroys most spoilage and many pathogenic bacteria. 

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