How an LA-Based Company is Reinventing Shrimp Farming | Eater
"An LA-based shrimp farm that uses tightly controlled indoor tanks and sustainable practices to raise large, high-quality shrimp. The operation receives shipments of very young animals—12,000 15-day-old shrimp in one box and roughly 50,000 microscopic shrimp every three weeks—with an ambitious target of producing 100,000 jumbo prawns in about three months. Baby shrimp spend three weeks in salinity-tuned nursery tanks before being rapidly transferred into growing tanks for an eight-week grow-out; staff stress quick transfers so the animals can acclimate and, as the president notes, "they grow a lot better in here." Behind the scenes the team runs filtration systems that allow about 95% water reuse and maintains tropical tank temperatures to replicate native conditions. Harvesting is done by team members entering the tanks; shrimp are then counted, weighed and graded into large, jumbo, and soft-shell categories—the latter being uncommon in the U.S.—as part of an effort to make a traditionally inefficient industry much more efficient and environmentally friendlier." - Avery Dalal
