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23Feb

6 Authentic Japanese Shrimp Recipes

Japanese cuisine is rich in flavours and holds a special place with its uniqueness and authentic taste. One of the main ingredients often found in Japanese cuisine is shrimp. Various recipes of Japanese shrimp dishes are top-rated worldwide, especially among seafood lovers.

If you’re eager to explore Japanese shrimp recipes in your kitchen, it’s not difficult at all. The key is to choose fresh shrimp and pay attention to the tips to ensure your dish is delicious. Check out the following recipes!

Also Read: 7 Benefits of Consuming Vannamei Shrimp for Health

Japanese Shrimp Recipes

1. Chawanmushi

The first Japanese shrimp dish recipe is chawanmushi. In Japanese, chawanmushi means steamed in a teacup. This refers to its cooking process directly in the serving cup.

Chawanmushi is a type of steamed dish that consists of various fillings. From shrimp, shiitake mushrooms, and salmon eggs, to parsley, these ingredients make this Japanese dish rich in nutrients that are good for your health.

Making chawanmushi is relatively easy. Here is the procedure to cook it that you can try.

Ingredients:

3 large eggs
1 ½ cups of low-sodium chicken broth
1 ½ teaspoons of fish sauce
½ teaspoon of coarse salt
⅓ cup of celery leaves
1 stalk of spring onion, thinly sliced
6 fresh medium-sized shrimp, peeled and halved lengthwise

Instructions:

Beat the eggs in a bowl with chicken broth, fish sauce, and salt. Divide celery leaves and spring onion evenly into 2 bowls.
Pour the egg mixture evenly into the bowls through a fine wire mesh strainer. Wrap each bowl with plastic wrap (use rubber bands to strengthen the plastic if it does not stick to the sides of the bowl).
Place both bowls into a steamer—cover and steam for about 15 minutes until the chawanmushi sets.
Remove the chawanmushi from the steamer basket and unwrap the plastic cover. Let it sit for about 5 minutes.
Meanwhile, arrange the shrimp in the steamer and cook until done for about 5 minutes.
Sprinkle the shrimp evenly over the chawanmushi. Garnish with celery leaves and spring onion. Chawanmushi is ready to be served!

2. Ebi No Umani

Ebi no umani is one of the favorite dishes during the New Year celebrations in Japan. This is because the Japanese believe that shrimp symbolizes longevity and luck.

Cooking ebi no umani is not difficult, and the ingredients used are easily available. Here is the method of cooking this typical Japanese shrimp dish.

Ingredients:

5 fresh shrimp, unpeeled
½ cup sake
1 tablespoon mirin
½ cup dashi
2 tablespoons soy sauce

Instructions:

In a medium-sized saucepan, combine ½ cup sake, 2 tablespoons mirin, and ½ cup dashi. Bring to a boil.
Once boiling, reduce the heat to low and add the shrimp to the sauce. Cook over low heat for 4-5 minutes.
Once cooked, immediately transfer the shrimp to a container, saving the cooking liquid.
Strain the cooking liquid using a coffee filter or fine mesh strainer.
Cover and soak the shrimp in the liquid for several hours or overnight. Serve at room temperature.

3. Ebi Nigiri

For sushi enthusiasts, ebi nigiri or sushi wrapped with shrimp is likely a familiar delight. Served with soy sauce and wasabi, this dish boasts a simple appearance but an extraordinary taste.

To prepare the Japanese shrimp dish ebi nigiri, follow these steps:

Ingredients:

Large shrimp, as needed
Bamboo skewers
Ice cubes
Japanese rice

Instructions:

Remove the heads of the shrimp and insert a bamboo skewer through the middle, towards the tail.
Bring water and vinegar to a boil, then add the skewered shrimp and cover the pot.
Remove the shrimp and let them sit for 3 minutes.
Peel the shrimp and set aside.
Use the tip of a sharp knife to slit open the stomach from top to bottom, ensuring not to cut through the shrimp entirely. Gently open the shrimp and flatten.
To make nigiri, mix water and rice vinegar to dip your fingers in to prevent sticking. Take a small ball of Japanese rice and gently shape it into a rectangular form.
Place the rice onto the prepared shrimp and gently press to adhere well.
Optionally, add a thinly sliced strip of nori and wrap it around the middle of the Ebi Nigiri to enhance its appearance.
Serve with soy sauce, wasabi, and pickled ginger.

Also Read: 7 Types of Shrimp That are Favorites in Japanese Cuisine

4. Ankake Donburi

japanese shrimp recipes — Ankake Donburi

Ankake Donburi is a Japanese shrimp dish that is perfect for breakfast menus. The main ingredients of this dish are shrimp and vegetables cooked in a sweet Japanese sauce.

Curious about how to cook Ankake Donburi? Follow the steps below.

Ingredients:

227 grams boneless, skinless chicken thighs
170 grams large shrimp, peeled and cleaned
Salt and pepper to taste
2 tablespoons sake for marinating
5 fresh shiitake mushrooms
1 small onion, peeled
200 grams snow peas
1 large carrot, peeled and thinly sliced
1 small zucchini, peeled and cut into approximately 2.5cm strips
3 tablespoons soy sauce
1 tablespoon sake
1 tablespoon mirin
1 tablespoon sugar
½ teaspoon salt
360 ml dashi stock
1 tablespoon cooking oil
2.5 cm fresh ginger, peeled and halved
3 cloves garlic, crushed
2 tablespoons potato starch or cornstarch mixed with 2 tablespoons cold water
Warm rice for serving

Instructions:

Cut the chicken into 2.5 cm cube pieces and clean the shrimp by removing the veins. Marinate the chicken and shrimp separately with a little sake, salt, and pepper.
Clean the shiitake mushrooms and thinly slice them diagonally. Cut the onion into long pieces, then slice it into half-moons.
Mix soy sauce, sake, mirin, sugar, and salt into the dashi stock, stir well and set aside.
Heat oil in a pan. Once hot, add ginger, onion, and garlic, cook until fragrant. Then add chicken and shrimp, followed by shiitake mushrooms, snow peas, zucchini, and carrots. Sauté for 2 minutes.
Add the dashi stock mixture. When it boils, add the mixture of potato starch or cornstarch that has been dissolved to thicken the sauce.
Remove the ginger, green onion, and garlic. Serve ankake on top of warm rice in serving bowls.
Enjoy Ankake Donburi with warm rice for a delicious and nutritious meal.

5. Renkon No Hasami Age

After the various Japanese shrimp dish recipes for the main course above, next is the recipe for Renkon No Hasami Age, which is a snack or appetizer. This food is made from lotus root that is sliced in the middle and filled with minced shrimp seasoned with spices.

Check out the complete recipe for Renkon No Hasami Age below!

Ingredients:

200 grams of lotus root

200 grams shrimp (raw)

3 leaves of green shiso (Japanese aromatic herb)

1 tablespoon egg white

Salt

Pepper

Wheat flour

Batter:

½ egg

250 ml ice water

½ tablespoon mirin

Salt

¼ glass of wheat flour

1 lemon

Vegetable oil for frying

Instructions:

Peel and slice the lotus root that has been washed into slices about 5 mm thick. Soak in water with vinegar for about thirty minutes to remove bitterness, then dry.
Chop the shiso leaves.
Chop the shrimp and add shiso leaves, salt, and white egg. Mix well. (You can also use a blender.)
Mix the ingredients for the batter with a little stirring.
Heat oil in a medium saucepan to a temperature of 160° C.
Place the shrimp mixture between two slices of lotus root that have been dusted with flour. Dip in the batter and fry in hot oil until golden brown.
Serve on a plate with lemon slices and a little salt.

6. Ebi Furai

Ebi furai or fried shrimp is a favorite Japanese shrimp dish in restaurants because of its savory and crispy taste. Typically, this dish is served with mayo sauce or chili sauce.

Instead of buying ebi furai at Japanese restaurants, you can make it at home by following the steps below.

Ingredients:

10 shrimp
1 clove garlic, grated
½ teaspoon ground pepper
1 teaspoon salt
1 tablespoon lime juice
100 grams wheat flour
1 egg, beaten until foamy
150 grams coarse white bread crumbs / panko
cooking oil
1 boiled egg, finely chopped
100 ml bottled mayonnaise
1 tablespoon finely chopped onion
1 tablespoon lemon / lime juice
¼ teaspoon ground pepper
½ teaspoon salt
finely sliced cabbage
thinly sliced tomatoes

Instructions:

Peel the shrimp, but leave the tails intact. Place the shrimp with the back facing down on a cutting board.
Score the bottom of the shrimp and press gently until the shrimp is straight.
Mix the shrimp with garlic, lime juice, pepper, and salt until evenly distributed.
Coat each shrimp evenly with flour.
Dip each shrimp into the beaten egg, then coat with bread crumbs while gently pressing to adhere.
If desired, the coating process can be repeated once more to get a thicker layer.
Let the shrimp coated with bread crumbs dry slightly.
Fry in hot oil in a sufficient amount over medium heat until golden brown, then remove and drain.
Serve ebi furai with mayo sauce and other complements.

Also Read: 4 Popular and Delicious American Shrimp Recipes

Support Indonesian Shrimp Export with DELOS!

The Japanese shrimp recipes above are not only popular in Japan but also across the globe. If you ever have the chance to try these dishes firsthand in Japan, the shrimp served in the meals you order may very well be from Indonesia. Indonesia is indeed one of the largest shrimp exporters to Japan.

Let’s support the increase of Indonesian shrimp exports to the global market together with DELOS! DELOS, alongside Indonesian shrimp farmers, is committed to improving the quality of Indonesian shrimp and ensuring sustainable shrimp farming practices.

Join DELOS in supporting Indonesian shrimp exports. Contact us at contact@delosaqua.com or visit www.delosaqua.com for more information.

21Feb

Shrimp ExportTips

7 Strategies to Boost Production and Export of Indonesian Vannamei Shrimp

Vannamei shrimp has become one of the flagship commodities in Indonesia’s fisheries export to the global market. However, fluctuations in export value prompt the government and industry players to seek new strategies to boost the production and export of Indonesian Vannamei shrimp.

This aims to maintain Indonesia’s shrimp position in the global market and enhance competitiveness. This article will discuss several strategies that can be implemented to increase the production and export of Indonesian Vannamei shrimp.

Also Read: When is the Right Time to Change Shrimp Pond Water?

Strategies to Boost Production and Export of Indonesian Vannamei Shrimp

1. Improving Aquaculture Quality

The first step needed to boost the production and export of Indonesian Vannamei shrimp is by improving aquaculture quality. This includes selecting superior seeds, implementing modern aquaculture technology, and managing water quality effectively.

By enhancing aquaculture quality, it is hoped that Vannamei shrimp production can be significantly increased to meet the growing demand in the export market.

2. Increasing Scale of Operations

In addition to improving aquaculture quality, increasing the scale of operations is also a crucial strategy in boosting Vannamei shrimp production. By scaling up operations, production efficiency can be enhanced, leading to reduced production costs per unit. This will make Indonesian Vannamei shrimp products more competitive in the global market.

3. Product Diversification

To enhance competitiveness in the global market, Indonesia needs to diversify its Vannamei shrimp products. Apart from fresh shrimp, Indonesia can expand its production of processed shrimp, such as frozen shrimp, dried shrimp, or other processed products.

Product diversification will provide flexibility in meeting diverse market demands and increase the added value of Indonesian Vannamei shrimp products.

Also Read: 7 Factors Influencing the Shrimp Export You Should Know

4. Strengthening Distribution and Logistics Systems

Strengthening distribution and logistics systems is also key to increasing Vannamei shrimp export. Indonesia needs to improve its logistics infrastructure, such as ports and transportation networks, to ensure the smooth distribution of Vannamei shrimp products to export markets. Additionally, the development of information and technology systems can help monitor and manage supply chains more efficiently.

5. Improving Quality and Safety Standards

To maintain and enhance international market trust, Indonesia needs to continuously improve the quality and safety standards of Vannamei shrimp products. This includes implementing environmentally friendly farming standards and strict monitoring of the use of chemicals and medications in shrimp farming.

By ensuring that Indonesian Vannamei shrimp products meet high-quality and safety standards, Indonesia can strengthen its position in the global market.

6. Active Promotion and Marketing

Active promotion and marketing efforts are also crucial strategies in increasing the export of Indonesian Vannamei shrimp. Through participation in international trade fairs, promotional campaigns via social media, and collaboration with international marketing agencies, Indonesia can increase the visibility and brand image of Vannamei shrimp products. Effective promotion will help increase market demand and expand export market share.

7. Development of Strategic Partnerships

Lastly, the development of strategic partnerships with major importing countries can also be an effective strategy in increasing the export of Indonesian Vannamei shrimp. Through bilateral or multilateral cooperation, Indonesia can expand market access, strengthen trade relations, and gain competitive advantages in international trade.

Also Read: Characteristics of Shrimp Meeting Export Quality Standards

Support Indonesian Shrimp Export Growth with DELOS!

Strategies to boost the production and export of Indonesian Vannamei shrimp are necessary to face the increasingly fierce competition in the global market. With the various strategies mentioned above, Indonesia can strengthen its position as one of the leading producers and exporters of Vannamei shrimp in the world.

Therefore, let’s support the growth of Indonesian shrimp exports together with DELOS! DELOS is an aquatech startup striving to disrupt the traditional and fragmented aquaculture industry in Indonesia.

Together with Indonesian shrimp farmers, DELOS is committed to improving the quality of Indonesian shrimp and ensuring sustainable shrimp farming practices.

Join DELOS in supporting Indonesian shrimp exports. Contact DELOS at contact@delosaqua.com or visit our website at www.delosaqua.com for more information.

18Feb

Shrimp Export

Implementation of Traceability in Vannamei Shrimp Export Products

The traceability system in vannamei shrimp export products is developed to prevent food fraud and assist in product recall implementation when necessary. This is to ensure that the vannamei shrimp export process runs effectively and efficiently. Additionally, traceability also serves as a tool for the development of global food standards.

Attention to the quality and safety of food for both domestic and global populations has been increasing lately. Most consumers pay more attention to the food processing process from farm to table.

Ensuring the traceability of a vannamei shrimp export product can increase the product’s market value. This is because consumers become more confident in the products they choose. For more information, read the following article!

Also Read: When is the Right Time to Change Shrimp Pond Water?

What is Traceability in Vannamei Shrimp Export Products?

Food traceability in vannamei shrimp export products is a method for tracing when shrimp are farmed and then processed throughout the food chain until they are ready for consumption.

Additionally, there is also food authentication, which is a method to assure consumers to obtain their rights according to the composition stated on the labels of vannamei shrimp products marketed.

Both food traceability and food authentication are needed to ensure that the products marketed are not products resulting from food fraud, which has a high likelihood of occurring in this era of globalization.

The development of traceability and food authentication systems can be traced back to 1994 when ISO defined the term traceability (ISO 8402). Furthermore, in 2022, the Food Safety Agency (FSA) added its characteristics and the critical points that must be well recorded.

In 2004, CODEX updated the definition of traceability, and in 2005 ISO, through ISO 9000, presented a new definition and its application treatment for the future. Meanwhile, on the other hand, Danezis et al. (2016) developed the definition of authentication, which is a method for ensuring compliance with the given label, adding information on the origin of ingredients, and the applied processing methods.

Also Read: 7 Factors Influencing the Shrimp Export You Should Know

Vannamei Shrimp Export Product Traceability System

The terms tracking and tracing are known in the traceability system of vannamei shrimp export products and other food products. Tracking is the downstream tracing activity, while tracing is the upstream tracing activity.

Traceability is a mechanism that includes identifying process units as critical points for observation, establishing links, recording information, and collecting and storing information and verifying it.

The FAO publication issued in 2017 contains guidelines that include the principles and implementation of traceability from the level of farmers, suppliers, food services, exporters, and so on until ready for consumption.

The guidelines include implementation examples that cover the preparations needed, how to carry out the traceability process, and the technologies used. In principle, stakeholders can identify critical observation units to focus on, give them clear identities, and apply appropriate methods.

For example, vannamei shrimp processing companies must know the identity and characteristics of their vannamei shrimp export product suppliers. Similarly, suppliers or shrimp farmers must know and understand the information of the processing companies they choose to process their shrimp.

Recording activities are also one of the methods used by vannamei shrimp export industry players. Modern recording can be done electronically, and data can be stored in real time to facilitate traceability processes when needed. This makes it easier for consumers and industry players to know the origin of the products they purchase.

Opportunities and Challenges of Vannamei Shrimp Export Product Traceability

The global food chain demands data fulfilment, and the biggest challenge of the traceability process is storing multidimensional data. Without completeness and ease of obtaining data on raw materials and product manufacturing processes, the traceability process is not easy to carry out.

The development of technology that will facilitate traceability processes such as the use of IoT, big data, machine learning, and the like should already be initiated and implemented. Additionally, governments also play an important role in the development of traceability in vannamei shrimp export products through regulations issued.

Also Read: Challenges in Vannamei Shrimp Farming

Support the Improvement of Indonesian Vannamei Shrimp Export Quality with DELOS!

The traceability of vannamei shrimp export products is the responsibility of every industry player. From farmers, processors, and distributors, to exporters and importers. This is to ensure that the products reaching consumers are not part of food fraud.

Let’s support improving the quality and volume of Indonesian shrimp exports, especially vannamei shrimp, to the world market together with DELOS! DELOS, along with shrimp farmers, is committed to improving the quality of Indonesian shrimp and ensuring sustainable shrimp farming processes.

Join DELOS to support Indonesian shrimp exports! Visit www.delosaqua.com or contact contact@delosaqua.com for more information.

15Feb

Aquaculture

Tips for Providing Minerals for Shrimp Ponds

Minerals for shrimp ponds play an important role in stabilising pH, stimulating plankton growth, and breaking down harmful compounds in the pond. There are two types of minerals in ponds: from the aquatic environment and those from feed.

The mineral content in ponds can fluctuate during cultivation, both in quality and quantity. This is influenced by shrimp assimilation, water exchange, and seepage.

In addition to benefiting shrimp, minerals also support the process of plankton photosynthesis in ponds. If plankton in the pond is stable, the environment will also be good.

So, what are the tips for providing minerals for shrimp ponds for optimal cultivation results? Find out more in the following article!

Also Read: 6 Authentic Japanese Shrimp Recipes

The Importance of Sufficient Minerals for Shrimp Ponds

The mineral requirements for vannamei shrimp range from 2-5% of the total shrimp feed. However, in ponds with higher stocking densities, the required mineral supply should also be higher.

If minerals for shrimp ponds are insufficient or unbalanced, the consequences can be fatal. This can range from disturbances in the pond ecosystem, and shrimp health problems, to decreased productivity and quality of harvests.

A lack of minerals in shrimp ponds can also result in microorganisms such as plankton not thriving properly. This can also lead to a decrease in water quality, which can cause shrimp to become stressed and more susceptible to pathogen infections.

Also Read: Danger of Shrimp Diseases Caused by Viruses

Tips for Providing Minerals for Shrimp Ponds

1. Choose the Needed Minerals

Select minerals for shrimp ponds according to the needs of the cultivated shrimp. Some common minerals important for shrimp growth include Calcium, Magnesium, Sodium, Potassium, Phosphorus, Chlorine, Sulfur, Iron, Copper, Manganese, Zinc, Cobalt, Molybdenum, Chromium, Selenium, Fluorine, Iodine, and Nickel.

2. Pay Attention to Calcium Levels

Calcium is a crucial micromineral for the formation of strong shrimp shells. Ensure an adequate amount of calcium in the pond water, either through direct supplementation or by adding it to the feed.

3. Provide the Right Dosage

Minerals for shrimp ponds should be in the correct composition and needed by the shrimp in the pond. Avoid giving too many minerals, especially if not needed, as this can cause overdoses and have negative impacts on shrimp health and overall water quality.

4. Consider Environmental Factors

Take into account environmental factors such as water quality parameters before providing minerals for shrimp ponds. Different water environment conditions or conditions not being optimal can affect mineral absorption by shrimp.

5. Continuously Monitor Mineral Balance

Changes in mineral balance can occur over time due to various factors, including shrimp growth, water usage, and decomposition of organic matter.

Monitoring mineral levels in ponds can be done by routinely testing the water. This includes chemical, physical, and biological testing.

Also Read: Understanding the Types of Plankton in Shrimp Ponds

More Productive Vannamei Shrimp Cultivation with DELOS!

Minerals for shrimp ponds should be within the optimal range to ensure shrimp grow optimally. Therefore, it is important for farmers to always monitor the mineral composition in their shrimp ponds.

Now you can easily carry out shrimp cultivation with DELOS. DELOS is the best aquatech company based on science, technology, and operational management that can help you manage and increase the productivity of your ponds.

DELOS shrimp pond management is also integrated with AquaHero, making it easier for you to monitor shrimp ponds every day, including daily water quality parameter monitoring.

Contact the DELOS Team via contact@delosaqua.com or submit through the contact column on our website at www.delosaqua.com to learn more about DELOS shrimp pond management. Vannamei shrimp cultivation is more productive with DELOS!

12Feb

Aquaculture

Challenges in Vannamei Shrimp Farming

Challenges in vannamei shrimp farming can be faced by anyone, whether they are seasoned farmers who have been in the field for a long time or just venturing into the vannamei shrimp farming business.

Three main challenges often encountered in vannamei shrimp farming are climate change, fluctuating pond water conditions, and disease outbreaks. Each of these challenges can affect productivity and the sustainability of farming. Furthermore, if not properly addressed, they can lead to economic losses for farmers. Let’s discuss them further in this article.

Also Read: 11 Types of Shrimp Diseases that Often Occur During Cultivation

Challenges in Vannamei Shrimp Farming

1. Climate Change

Climate change has become a serious threat to vannamei shrimp farming. Changes in seawater temperature and unstable weather conditions can disrupt the shrimp’s life cycle and increase the risk of long-term stress on the shrimp, which can impact pond productivity.

Moreover, climate change can also lead to extreme weather events such as tropical storms and floods, disturbing the pond water balance and damaging infrastructure. To address this, farmers need to adopt shrimp farming practices that are more resilient to climate change.

2. Fluctuating Pond Water Conditions

Fluctuating pond water conditions, including changes in water quality parameters, are the most common challenges faced by vannamei shrimp farmers. Poor water quality can cause stress to the shrimp and increase the risk of disease outbreaks.

To address the issue of fluctuating pond conditions, farmers can monitor water quality parameters regularly and take necessary actions when anomalies or changes occur in each water quality parameter.

Also Read:

3. Disease Outbreaks

The most serious challenge in vannamei shrimp farming is disease outbreaks. Disease outbreaks can lead to significant financial losses for farmers.

Some common diseases affecting vannamei shrimp farms include White Spot Syndrome Virus (WSSV), IHHNV, EMS, EHP, and Vibriosis. These diseases can spread rapidly and cause mass mortality if not promptly addressed.

To reduce the risk of disease outbreaks, farmers need to implement good vannamei shrimp farming management practices, such as daily water quality monitoring, routine health checks on shrimp, biosecurity measures, and high-quality feed.

Also Read: Nutritional Needs of Vannamei Shrimp for Optimal Growth

Vannamei Shrimp Farming is More Productive with DELOS!

Various challenges in vannamei shrimp farming often arise during the farming process, ranging from water issues to infrastructure problems and disease outbreaks. If not properly addressed, these challenges can result in economic losses for farmers.

However, you don’t have to worry because DELOS is here to help you manage your shrimp ponds, including preventing and addressing various issues that may arise during farming.

To connect with the DELOS team, you can contact us via email at contact@delosaqua.com or visit www.delosaqua.com. Vannamei shrimp farming is more productive with DELOS!

10Feb

Shrimp Export

Characteristics of Shrimp Meeting Export Quality Standards

Shrimp has long been one of Indonesia’s largest fisheries export commodities in the international market. However, before being exported, shrimp must first meet the criteria of export quality to compete effectively.

The quality of exported shrimp is crucial for shrimp-producing countries to enter the global market and maintain their reputation. Here are the detailed characteristics:

Also Read: 4 Popular and Delicious American Shrimp Recipes

Characteristics of Export Quality Shrimp

1. Freshness of Shrimp

The first characteristic of export-quality shrimp can be observed in its freshness. Export-quality shrimp should have a firm and resilient texture. The shrimp’s shell should be intact, not mushy, and free of slime. Additionally, shrimp should smell fresh, without a strong fishy or ammonia odour.

2. Bright and Consistent Color

The colour of shrimp is a crucial indicator of export-quality characteristics. Export-quality shrimp generally have bright and consistent colours. Dull or faded shell colour may indicate a lack of freshness or improper handling.

3. Consistent Size

The size of shrimp is also important in determining its quality. Shrimp exporters must ensure that the shrimp sizes meet the specifications requested by buyers. Shrimp with consistent sizes may lead to customer satisfaction.

4. Good Hygiene and Health Conditions

Another characteristic of export-quality shrimp is that it meets the standards of good hygiene and health conditions. Shrimp intended for export must be free from dirt, parasites, or other physical damages. Cleaning and processing of shrimp must be done carefully to ensure product hygiene and health. Contamination by bacteria or harmful chemicals must be completely avoided.

Also Read: Preserving the Freshness of Vannamei Shrimp After Harvest with Ice

5. Proper Handling and Processing

The handling process of freshly harvested shrimp, from harvest to packaging, is crucial in maintaining its quality. Shrimp should be handled promptly after harvest to prevent damage and quality deterioration. Rapid cooling and proper packaging at the right temperature can extend the shelf life of shrimp.

6. International Standard Certification

Shrimp intended for export must meet international standards for food quality and safety, such as Hazard Analysis and Critical Control Points (HACCP), Global Good Agricultural Practices (GAP) standards, and other certifications. Certifications such as halal or organic can also enhance the product’s competitiveness in the global market.

7. Compliance with Regulations

Export shrimp producers must ensure that their production processes comply with all applicable regulations and standards in both the country of origin and the destination country. Compliance with regulations related to the environment, labour, and animal welfare is increasingly valued by the global market.

8. Appropriate Packaging

The last characteristic of export-quality shrimp is proper packaging to maintain its quality during shipping and storage. Packaging should be done with suitable, strong, and hygienic materials. Clear information about the origin of the shrimp, production date, and other details should also be included in the packaging.

Also Read: 7 Factors Influencing the Shrimp Export You Should Know

Supporting the Increase of Indonesia’s Shrimp Export Value with DELOS!

By adhering to the above characteristics of export-quality shrimp, producers can ensure that their products meet high export-quality standards. This not only enhances the competitiveness of their products in the international market but also builds a good reputation and expands their global market share.

Let’s support the increase of Indonesia’s shrimp export to the global market with DELOS! Together with shrimp farmers, DELOS is committed to improving the quality of Indonesian shrimp and ensuring sustainable shrimp farming practices.

Join DELOS to support Indonesia’s shrimp export. Visit www.delosaqua.com or contact contact@delosaqua.com for more information.

08Feb

Fun Read

4 Popular and Delicious American Shrimp Recipes

Shrimp is a beloved ingredient in American cuisine, adding diversity, flavour, and a touch of seafood essence to every dish. American shrimp recipes vary widely and offer delightful flavours.

From classic dishes from South America to contemporary culinary delights, there are many ways to enjoy shrimp in American cuisine. Let’s explore some popular shrimp dishes and how to cook them in your own kitchen.

Also Read: 7 Tasty Authentic Indonesian Shrimp Recipes

Delicious American Shrimp Recipes

1. Shrimp Scampi

Ingredients:

– 1 pound large shrimp, peeled and deveined

– 4 cloves garlic, minced

– ¼ cup butter

– ¼ cup white wine

– 2 tablespoons lemon juice

– Salt and pepper to taste

– 1 tablespoon chopped fresh parsley

– Cooked pasta of your choice

Instructions:

In a large skillet, melt butter over medium heat. Sauté minced garlic until fragrant.
Add shrimp to the skillet and cook until pink, about 2-3 minutes per side.
Pour white wine and lemon juice, and season with salt and pepper. Simmer for 2-3 minutes.
Remove from heat and stir in chopped parsley.
Serve shrimp scampi over cooked pasta, garnish with additional parsley if desired. Enjoy!

2. Shrimp Po’ Boy

Ingredients:

– 1 pound medium shrimp, peeled and deveined

– 1 cup all-purpose flour

– 1 teaspoon Cajun seasoning

– 2 eggs, beaten

– 1 cup breadcrumbs

– Vegetable oil for frying

– French bread or hoagie rolls

– Lettuce, tomato slices, pickles, and remoulade sauce for garnish

Instructions:

Place flour mixed with Cajun seasoning, beaten eggs, and breadcrumbs in three separate bowls.
Dredge shrimp in flour, dip in beaten eggs, and coat with breadcrumbs.
Heat vegetable oil to 350°F (175°C) in a skillet.
Fry shrimp until golden brown and crispy, about 2-3 minutes per batch.
Drain on paper towels, and season with salt.
Slice French bread or hoagie rolls, and layer with lettuce, tomato slices, fried shrimp, pickles, and remoulade sauce.
Serve shrimp po’ boys immediately. Enjoy the crunchy, flavorful goodness!

3. Shrimp and Grits

Ingredients:

– 1 cup stone-ground grits

– 4 cups water or chicken broth

– 1 cup shredded cheddar cheese

– ¼ cup butter

– Salt and pepper to taste

– 1 pound large shrimp, peeled and deveined

– 4 slices bacon, chopped

– 1 small onion, diced

– 1 bell pepper, diced

– 2 cloves garlic, minced

– ¼ cup chicken broth

– 2 tablespoons fresh lemon juice

– 2 tablespoons chopped fresh parsley

Instructions:

bring water or chicken broth to a boil in a medium saucepan. Slowly whisk in grits, reduce heat, and simmer until thickened, about 20-25 minutes.
Stir in shredded cheese, butter, salt, and pepper until creamy. Keep warm.
In a skillet, cook bacon until crispy. Remove, leaving drippings.
Sauté onion, bell pepper, and garlic in drippings until softened.
Increase heat, add shrimp, cook until pink, about 2-3 minutes per side.
Stir in chicken broth, lemon juice, and cooked bacon. Cook until heated through.
Serve shrimp mixture over grits, and garnish with parsley. Enjoy the hearty and comforting shrimp and grits!

Also Read: 7 Benefits of Consuming Vannamei Shrimp for Health

4. Shrimp Etouffee

Ingredients:

– ½ cup butter

– ½ cup all-purpose flour

– 1 large onion, diced

– 1 large red bell pepper, diced

– 2 stalks lemongrass, white parts minced

– 3 cloves garlic, minced

– 1 ½ cups chicken broth

– 2 tablespoons tomato paste

– 2 teaspoons sambal or hot sauce

– 1 pound large shrimp, peeled and deveined

– Salt and pepper to taste

– 2 tablespoons chopped fresh parsley, for garnish

– Hot cooked rice, for serving

Instructions:

In a large pot, melt butter and add flour. Cook until golden brown, about 10-15 minutes.
Add diced onion, bell pepper, lemongrass, and garlic. Sauté until vegetables are soft, about 5-7 minutes.
Pour in chicken broth, and stir until slightly thickened, about 5-7 minutes.
Add tomato paste and sambal, and simmer gently.
Add shrimp, and cook until pink and fully cooked, about 3-5 minutes.
Season with salt and pepper to taste.
Serve shrimp etouffee over hot cooked rice, garnish with chopped parsley. Enjoy the flavorful dish!

Also Read: These are 11 Characteristics of Healthy and Diseased Shrimp

Support Indonesian Shrimp Export with DELOS!

From the various dishes above, which American shrimp recipes do you like the most? Did you know that Indonesia is one of the largest shrimp exporters to America? The shrimp served in restaurants for the dishes mentioned above may be from Indonesia.

Let’s support the increase of Indonesian shrimp exports to the global market, including America, together with DELOS. DELOS, along with shrimp farmers, is committed to improving the quality of Indonesian shrimp and ensuring sustainable shrimp farming practices.

Join DELOS to support Indonesian shrimp exports. Visit www.delosaqua.com or contact contact@delosaqua.com for more information.

06Feb

Disease

11 Types of Shrimp Diseases that Often Occur During Cultivation

Shrimp disease is one of the factors causing failure that must be overcome during cultivation. What’s more, these diseases can also cause mass mortality which can lead to significant economic losses and decreased production.

Various influencing factors cause disease outbreaks, from pathogens, poor environmental conditions, and pond management to shrimp being carriers of shrimp that have previously been infected with the disease.

So, what types of diseases are often encountered during shrimp cultivation? Check out the following explanation.

Also Read: The Threats of Nitrite in Shrimp Ponds and How to Overcome It

Factors Causing Vannamei Shrimp Disease

1. Pathogen

The most common causes of vannamei shrimp disease are viruses, bacteria, fungi, and parasites. Some examples of conditions in shrimp caused by pathogens include White Spot Syndrome Virus (WSSV), Early Mortality Syndrome (EMS), Infectious Hypodermal and Hematopoietic Necrosis Virus (IHHNV), Taura Syndrome Virus (TSV), and Vibriosis.

The spread of diseases caused by pathogens in shrimp can be transmitted through contaminated water, feed, or equipment and can spread quickly in ponds.

2. Poor Environmental Conditions

Environmental conditions are also directly a factor causing disease outbreaks in shrimp. Poor water quality, high levels of pollutants, and low dissolved oxygen can make shrimp more susceptible to disease.

Not only that, stressful conditions such as drastic and sudden changes in temperature or salinity can also increase the risk of disease in shrimp.

3. Poor Farm Management Practices

Poor pond management is a trigger factor for the emergence of subsequent diseases. This management includes feed, water quality, shrimp health, cultural waste, and biosecurity.

The overall management of this pond management must be synergized and well-practiced. This is because if one is lacking, it will directly impact the shrimp and increase their potential to get sick.

4. Import of Infected Shrimp

Indonesia takes a lot of shrimp fry from other countries, for example, the United States. However, before these imported fries are cultivated, they must first check the quality of the fry to ensure they are not attacked by disease or become carriers.

Imported fry already infected can become carriers for other fries in the same pond. This makes the spread of the disease faster and more massive.

Also Read: Get to Know the Covert Mortality Nodavirus (CMNV) which Can Attack Vannamei Shrimp

Types of Shrimp Diseases That Often Infect

1. White Spot Syndrome Virus (WSS)

White spot disease or white spot disease is a disease in vannamei shrimp that is highly contagious and deadly. A virus causes this disease from the crustacean group. In addition, environmental factors can also trigger white spot disease infection.

The appearance of white spots and redness on the shrimp’s body indicates early symptoms of white spot disease. Over time, shrimp attacked by this disease will die slowly because it causes them to lose their appetite and eventually die.

2. Early Mortality Syndrome (EMS)

Early Mortality Syndrome (EMS), also known as Acute Hepatopancreatic Necrosis Disease (AHPND), is a disease that attacks pond shrimp and is characterized by sudden death, loss of appetite, and abnormal swimming behaviour.

This type of disease is the most frightening for fish farmers. This is because the death rate from EMS disease can reach 100% of the population.

3. Infectious Hypodermal and Hematopoietic Necrosis Virus (IHHNV)

Infectious Hypodermal and Hematopoietic Necrosis Virus is a type of disease caused by a virus that causes shrimp to experience defects in the abdomen and snout.

Shrimp infected with IHHNV will show signs of swimming behaviour to the surface of the water, then remain motionless and eventually sink to the bottom of the pond. This behavior will continue until the shrimp die.

4. Taura Syndrome Virus (TSV)

Taura Syndrome Virus is a disease that first appeared in the Taura River, Ecuador. Meanwhile, transmission can occur through water and direct contact between shrimp or other crustaceans, carriers of the TSV virus.

The Taura Syndrome Virus has spread only in Colombia, Peru, Brazil, Hawaii, Texas, and Florida until now. Meanwhile, in Asia, no shrimp has been infected with this virus.

5. Vibriosis

Vibriosis is a type of shrimp disease caused by the attack of Vibrio sp. When shrimp are infected with vibriosis, symptoms will appear in a thin skin, black sores on the body, and incomplete shrimp limbs.

Vibriosis disease is no less deadly than other illnesses found in shrimp. The death rate caused by this disease can reach 85% of the population.

6. White Feces Disease

White feces disease, also known as white feces disease, was first detected in Indonesia in 2014. This type of disease causes the death of up to 40% of the total name shrimp intensive pond population.

Symptoms caused by shrimp infected with White Feces Disease include decreased appetite, shrimp intestines changing color to white and even looking empty due to lack of food intake, abnormal shrimp growth, and feces floating on the surface of the water.

7. Infectious Myonecrosis Virus (Myo/IMNV)

Infectious Myonecrosis Virus (IMNV) or Myo in vannamei shrimp is a type of disease that can cause mass death. Symptoms of shrimp infected with this disease are reddening of the lower segment of the shrimp’s tail. Then slowly, the shrimp will die and sink to the bottom of the pond.

Myo disease is caused by an RNA (Ribonucleic Acid) virus and is classified as malignant because it causes mass death in a short time when the shrimp are 60-80 days old.

8. Black Gill

Black gill disease in vannamei shrimp is caused by the genus Fusarium or fungus. Besides fungi, ciliates can also cause black gill syndrome.

Black gill causes normally white gills to darken in response to the presence of ciliates, the primary agents causing gill melanization, leading to damage to the respiratory surface.

The normal colour of shrimp gills is dull white. In the early stages of black gill disease, black spots appear on the gills. External signs of severely infected shrimp show black gills compared to normal ones.

All gills turn black, with some turning brown, which is the initial stage of black gill infection. The gill lamellae of shrimp infected with black gill show the presence of fungal spores.

9. Black Spot

Black spots, also known as black spots, can form on the body of shrimp. Shrimp shells are usually brown and may show black spots. These black spots usually appear after harvesting shrimp, indicating a decrease in shrimp quality.

The cause is a bacterium called Vibrio anguillarum, which thrives in saltwater at temperatures between 25 to 32 degrees Celsius. This bacterium is commonly found in pond environments and does not cause disease if its concentration is kept under control.

However, Vibrio bacteria can become dangerous when water quality in the ponds deteriorates, especially due to the accumulation of organic feed residues at the pond bottom. Decreased pond quality can trigger Vibrio bacterial growth. Additionally, direct sunlight on post-harvest shrimp can also accelerate the appearance of black spots on shrimp.

To prevent this, farmers can regularly clean the pond bottom of waste, including leftover feed and moult residues. They should also maintain water quality by monitoring plankton levels, increasing dissolved oxygen, providing sufficient minerals, and managing feeding to avoid overfeeding, which can make the pond bottom dirty.

10. Yellow Head

Yellow head disease increases mortality rates up to 100% within 3 to 5 days after infection. The triggering factors are sudden changes in pH and dissolved oxygen (DO) levels. Clinical symptoms usually appear 2-4 days after infection, with death occurring within 3 to 5 days.

Like WSSV disease, this disease is classified as a category C-1 pathogenic virus. Clinical symptoms of the yellow head disease include increased shrimp appetite followed by a drastic decrease until the late stages of the disease, changes in the colour of the shrimp tail to reddish with a yellowish head, and paleness or brownish colouration in the gills.

These signs may not always be visible in infected shrimp; therefore, accurate diagnosis requires gill staining and hemolymph examination and can be further confirmed through RT-PCR.

11. Enterocytozoon hepatopenaei (EHP)

Enterocytozoon hepatopenasei (EHP), also known as EHP disease in shrimp, is a disease caused by the microsporidian parasite. This parasite leads to slow growth in shrimp.

EHP disease in shrimp was first detected in 2004 in Thailand in cultured giant tiger shrimp. In Indonesia, this disease was first reported in 2015.

Although EHP disease does not directly cause shrimp mortality, its impact is felt through a decrease in shrimp growth rate during cultivation. This can result in significant differences in shrimp size within a single cultivation pond.

Also Read: Get to Know Myo IMNV Disease in Vannamei Shrimp and Its Characteristics

Manage Disease Free Shrimp Farms with DELOS!

Various types of shrimp diseases can cause mass mortality, resulting in production losses that farmers must suffer. Good pond operational management plays a vital role in prevention and mitigation.

However, you don’t need to worry because DELOS is here to help you manage your shrimp pond. DELOS is the best science, technology, and operational management-based aqua-tech company with a team of the top 99 best in Indonesia.

DELOS pond management is also integrated with AquaHero, making it easier for farm owners and farm personnel to monitor the condition of shrimp ponds every day in real-time based on uploaded data.

To connect with the DELOS Team, you only need to send an email via contact@delosaqua.com or submit your questions via our website contact column at www.delosaqua.com. Choose DELOS to accompany your shrimp farming!

02Feb

AquacultureWater Quality

When is the Right Time to Change Shrimp Pond Water?

Changing pond water is one solution to address water quality issues during cultivation. Pond water should be changed when its quality declines or certain conditions necessitate such action.

Fundamentally, water quality plays a crucial role in the success of aquaculture. Therefore, shrimp farmers must consistently monitor the conditions and quality of their pond water to ensure optimal shrimp growth.

When is the right time to change shrimp pond water? Find the answers in the following article!

Also Read: Water Quality Parameters in Shrimp Farms

Objectives of Changing Pond Water During Cultivation

1. Regulating Water Temperature

Water replacement helps regulate the pond water temperature, especially during extreme weather conditions. This is crucial to maintaining the water temperature within the optimal range for shrimp growth and health.

2. Preventing Salinity Increase During Dry Season

Water replacement becomes a vital strategy to prevent excessive salinity, especially during the dry season. High salinity can harm shrimp’s health and reduce pond productivity.

3. Increasing Dissolved Oxygen (DO) Concentration

The water-changing process helps increase the concentration of dissolved oxygen in the pond. Adequate oxygen availability is crucial for shrimp metabolism and preventing hypoxic conditions.

4. Removing Excess Phytoplankton

Changing water helps control the phytoplankton population in the pond. Excessive phytoplankton can cause unstable water conditions and negatively impact shrimp health.

5. Reducing Nutrient Concentrations

The water-changing process helps reduce nutrient concentrations in the pond. Excessive nutrients can lead to algal growth and pose ecological issues in the pond.

6. Lowering Concentrations of Ammonia, Nitrate, or Nitrite

Water replacement plays a role in reducing concentrations of harmful substances such as ammonia, nitrate, or nitrite. High concentrations can adversely affect shrimp’s health and lead to various health problems.

7. Eliminating Metabolism By-Products

Water replacement assists in removing accumulated metabolic by-products of shrimp in the pond. This prevents the buildup of substances that can be harmful.

8. Replacing Lost Water due to Evaporation or Leaks

In addition to maintaining water quality, water replacement also serves to replace lost water due to natural evaporation or leaks. This helps maintain the stability of the pond water volume.

Also Read: Application of Proper Biosecurity for Shrimp Ponds

Indicators for the Right Time to Change Shrimp Pond Water

Before changing pond water, it is essential to recognize the signs indicating the right time for this action, including:

1. Significant Increase in pH > 0.5 or Above the Specified Limit

A significant change in pH levels suggests the need for water replacement. An increase of more than 0.5 from the normal limit indicates instability that can harm shrimp.

2. Change in Water Color

Changes in water color, whether becoming clear with clarity exceeding 80 cm or becoming turbid with clarity less than 30 cm, are indicators that pond water quality needs improvement through water replacement.

3. High Organic Matter in Pond Water

Accumulation of organic matter in pond water can affect water quality. If there is a significant increase, changing pond water can help reduce the burden of organic matter in the pond.

4. Decrease in Shrimp Feeding Appetite

A decrease in shrimp feeding appetite may indicate stress or health issues. Changing pond water can create a better environment for shrimp, enhancing their feeding appetite.

5. Occurrence of Plankton Blooms

Excessive plankton blooms can cause significant changes in water quality. Water replacement helps control plankton populations and prevents potential issues.

6. Increased Shrimp Mortality

If there is an unexplained increase in shrimp mortality, it may be a sign that pond water conditions need evaluation and potential water replacement.

7. Abundant Sediment at the Pond Bottom

Excessive sediment at the pond bottom can indicate that pond water needs replacement. Changing pond water helps reduce sediment levels and maintains pond bottom cleanliness.

8. High Vibrio Content in the Pond

Elevated levels of Vibrio bacteria in pond water may indicate potential shrimp health problems. Water replacement can help reduce the number of pathogenic bacteria in the pond.

Also Read: How to Properly and Completely Distribute Vannamei Shrimp Fry!

Record and Monitor Your Pond Water Quality with AquaHero!

Changing shrimp pond water should not be done arbitrarily. Therefore, shrimp farmers must pay attention to the timing and procedures for changing shrimp pond water to ensure the quality of their shrimp’s lives is not disrupted.

To determine when your pond water should be replaced, you can monitor your pond water quality using AquaHero!

AquaHero is an application developed by DELOS to make it easy for you to monitor your pond conditions daily. From water quality to shrimp growth, action recommendations, and even the break-even point estimation during cultivation.

Contact the DELOS Team at contact@delosaqua.com or submit through the contact form on our website at www.delosaqua.com to try out AquaHero’s features and make shrimp cultivation easier and traceable. Choose AquaHero to record and monitor your pond water quality!

31Jan

TechnologyTips

Preserving the Freshness of Vannamei Shrimp After Harvest with Ice

During harvesting, it is crucial to preserve the freshness of vannamei shrimp, especially during transportation from the pond to the processing facility. This effort is a crucial step in maintaining the quality of shrimp while also sustaining its economic value.

The potential economic losses that may occur if harvested shrimp is damaged during transportation include a decline in prices imposed by processors.

Typically, to preserve the freshness of vannamei shrimp during transportation, ice is added in specific ratios. Read more about this in the following article.

Also Read: How to Cultivate Vannamei Shrimp from Preparation to Harvest

Benefits of Ice in Preserving the Freshness of Vannamei Shrimp

To maintain the freshness of vannamei shrimp post-harvest until it reaches processing, ice is commonly used. The optimal ice ratio used is 1:1. However, this depends on the terrain and the duration of the shrimp’s journey to processing.

The use of ice with the right ratio helps in preserving the quality and nutrients in shrimp. As a result, consumers will receive optimal nutrition when consuming them. Here are five benefits of ice in preserving the freshness of shrimp:

1. Cooling the Shrimp

After harvest, shrimp must be cooled promptly to slow down the spoilage process. The use of ice plays a key role in maintaining the freshness of shrimp during transportation to processing. Properly cooled shrimp will remain fresh and of high quality.

2. Temperature Control

Shrimp quality is highly dependent on temperature, and ice serves as an effective cooling medium to maintain optimal temperature during transportation, ensuring the freshness of shrimp.

3. Preserving Shrimp Texture

Inadequate post-harvest temperature and handling can alter the texture of shrimp. Ice can help preserve shrimp, ensuring consistent texture until it reaches processing for further treatment.

4. Preventing Physical Damage to Shrimp

Shaking and friction during the transportation of shrimp to processing can cause physical damage such as broken tails, heads, or damage to the carapace. Ice acts as a protective layer and shock absorber, reducing the risk of physical damage and maintaining shrimp quality.

5. Increasing the Shelf Life of Shrimp

Ice helps maintain the low temperatures necessary to preserve shrimp quality. By slowing down the spoilage process, ice also extends the shelf life of shrimp, allowing for longer-distance transportation without sacrificing quality.

Also Read: Important Steps to Maintain Shrimp Quality During Harvest

Achieve High-Quality Shrimp Harvests with DELOS!

Preserving the quality of vannamei shrimp during harvest is a key strategy for maximizing profits in aquaculture. If shrimp quality declines during transportation, it can lead to a decrease in shrimp prices, resulting in economic losses.

To avoid losses due to mishandling during shrimp harvest, you can trust DELOS with your pond harvests. DELOS has an expert harvesting team to ensure the quality of your shrimp until it reaches processing. Additionally, DELOS offers an integrated supply chain program, AquaLink, connecting you with industry players to both obtain and sell aquaculture products.

Contact the DELOS team at contact@delosaqua.com or submit through the contact form on our website, www.delosaqua.com, to get the best harvest results for your pond!