As we all know, this year's shrimp production has faced challenges; from the EMS crisis in Thailand to the Norwegian shortage in wild catch this summer. With the holidays only 4 weeks away, America's #1 consumed seafood is sure to continue to hold its place at the top of the chart. While looking for fresh shrimp supply, you can turn to Tropical to fulfill your needs.

At Tropical, our shrimp production offers a variety of sizes and presentations of L. vannamei (white shrimp). Branded under the name Blue Foot White Shrimp, our shrimp is raised on the coast of Ecuador in sand-bottom ponds. Blue Foot White Shrimp is flown to US ports in less than 36 hours of harvesting and has 8 days of shelf life.

The location of our farms allows a natural mixture of pure mountain water and saltwater to enter the farms with every high tide. The size of the farms allows the shrimp to grow in a low-density environment to avoid overcrowding, promote good health and eliminate the need for chemicals and antibiotics. The Swiss-based Institute of Marketecology (IMO) validates our eco-friendly shrimp practices.

Our farming methods have proven to be sustainable, responsible and in fact, may hold some answers to a consistent shrimp supply. At this year's GOAL conference in Paris, France; attendees had the opportunity to discuss the clues that may lead to the solution of EMS. Amongst others, these include:

  • Survival in ponds is better if well water is used instead of surface water. It may be possible to simulate ground water by fine filtration of surface water.
  • Although P. monodon (Asian tiger shrimp) die when fed pellets coated with V. parahaemoticus, they don't usually die in ponds. This suggests their behavior is different than L. vannamei (white shrimp) and reduces their exposure in ponds.
  • Chlorination and addition of nutrients such as molasses may be counterproductive in managing EMS, because chlorination kills competing bacteria, and nutrients may stimulate the growth of V. parahaemolyticus.
Read more on October 8th's discussion at GOAL.
While the industry may introduce new hypothesis and ask new questions, there is no doubt that the demand for shrimp will hit your front steps in the next month. Our sales team at Tropical, is ready to ship you some of the freshest shrimp without any chemicals or preservatives - you'll find the same freshness as in our tilapia!

Next month is National Seafood Month. In celebration we are highlighting America's third most popular seafood, salmon. In 2010, we partnered with Irish Organic* aquaculture farms certified by the Organic Food Federation of the EU.

Irish Organic* Salmon has a reputation of having firmer flesh and being of premium quality, which reflects the unique environment and hydrography of the organic farms. The salmon farms we are partnered with raise their fish in sites exposed to the strong currents and natural elements brought by the rugged coast of the Island of Ireland. The exposed farming sites simulate the natural habitat of wild salmon, which contributes to the ideal "condition factor" of these farms. The "condition factor", as outlined in the Irish Government's salmon specification, explains how the unique environment in which the fish is raised affects the vibrant flesh color, body shape and the relationship between length and weight, resulting in a fish with consistent characteristics.

Organic regulations deal with production aspects such as animal welfare conditions, including maximum stocking densities (10 Kg/ m3) in saltwater net pens and specifies that biodiversity should be respected. The EU Department of Agriculture Food and the Marine states that organic aquaculture prohibits the use of "induced spawning by artificial hormones" and that organic feed should derive from "sustainably managed fisheries or composed of agricultural ingredients from organic farming and of natural-non-agricultural substances".

Upon reaching maturity, Irish Organic* Salmon are harvested using humane methods, causing minimal stress, physical damage and maintaining the quality of the fish. Once harvested, every salmon is immediately chilled in iced water to reduce the core temperature of the fish and maintain the premium characteristics and taste that you look for.

So, this seafood month, bring a taste of Ireland to your customers and show them why Irish Organic* Salmon deservedly continues to hold its reputation as a high quality unique product!

*Certified Organic by the Organic Food Federation of the EU.