Lab-Grown Shrimp and Recirculating Aquaculture Systems

Lab-Grown Shrimp and Recirculating Aquaculture Systems

In today’s world, technological advancements have redefined our expectations for how food is grown and harvested. No longer do we have to rely solely on traditional fishing methods to enjoy our favorite seafood dishes. The times have changed, and with it comes new and innovative ways to savor the taste of the ocean. And with the increasing demand for environmentally friendly and ethical food choices, sustainable seafood options are becoming more prevalent. From lab-grown seafood recirculating aquaculture systems, consumers now have a wider range of choices to enjoy seafood while supporting a healthier ocean and a more sustainable food system. But for some people, the question remains: is seafood from a lab or an aquatic system safe for you and your family to consume?

The short answer to the question is yes. However, it’s important to understand the safety and science behind these innovative technologies so you can make an informed decision on whether you are comfortable consuming modernly grown seafood. So, let’s get started!

Lab-grown seafood is produced in a controlled environment, which means that there is less risk of contamination with harmful chemicals and pollutants compared to traditional fishing methods. For shrimp, the open and uncontrolled environment in which they are caught can pose risk to human health. With nearly 94% of the United States shrimp supply imported, researchers found 83% of farmed shrimp from Bangladesh and India carried bacteria and 74% were tainted.1 Shrimp contaminated with harmful bacteria can cause food poisoning, leading to symptoms such as nausea, vomiting, diarrhea, and stomach cramps.

Additionally, lab-grown seafood is not exposed to the same environmental stressors as wild-caught seafood, such as changes in water temperature, pH levels, and exposure to disease. As a result, lab-grown seafood may have a lower risk of contamination with harmful pathogens and toxins compared to wild-caught seafood. In terms of taste and texture, lab-grown seafood products have come a long way in recent years. Many companies have successfully developed seafood that are similar in taste and texture to their wild-caught counterparts, which makes them more appealing option for consumers.

As for seafood like shrimp that are grown in a land-based recirculating aquaculture systems, they taste almost exactly the same as wild-caught shrimp, if not better. That’s because recirculating aquaculture systems often use advanced filtration systems to clean the water and maintain water quality. This helps to ensure that the shrimp are grown in a safe and healthy environment. However, this hasn’t always been the case for commercialized shrimp aquaculture businesses. Historically, commercial-level shrimp farming has faced difficulties in using high-density, closed systems, often leading to limited success or complete failure.

Aware of the need for a more sustainable and effective solution for commercial shrimp farming, NaturalShrimp developed a proprietary technology that produces weekly crops of high-quality shrimp in an automated, indoor environment. With its patented systems, the company has improved the performance of bacterial biofilms, leading to heathier and stronger shrimp stocks. The closed saltwater systems use cutting-edge technology to grow fresh, chemical-free shrimp without the need for antibiotics or toxic substances. If you’re interested in placing an order for gourmet-grade, freshly harvested shrimp, click here!

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1 Siegner, Cathy. “Consumer Reports: Tests Find 60 Percent of Frozen Shrimp Contaminated with Bacteria.” Food Safety News, 31 July 2018, https://www.foodsafetynews.com/2015/04/consumer-reports-tests-find-60-percent-of-frozen-shrimp-contaminated-with-bacteria/.

Gary Shover

I am one of the few lucky recipients that received some of the most beautiful shrimp during a shipping trial…. and when I say lucky and beautiful, I am not exaggerating.The shrimp arrived in a sealed Styrofoam container and the temperature was 37 degrees. I then went to the store and purchased some regular shrimp. Sadly, the guy working the counter did not know where the shrimp originated from. After cleaning both the store bought shrimp and the Natural Shrimp I set about cooking and did so with a skillet and the grill…. The taste of Natural Shrimp was outstanding when compared to the store bought shrimp the taste comparison was as different as night and day. The texture and taste was shrimply outstanding… The store bought shrimp was gritty and had little flavor versus NaturalShrimp that was tasty and buttery smooth. After eating Natural Shrimps product, I will never eat store bought shrimp again and gladly rate this a 5 star product.

Randy Tye

I live on the Gulf Coast and regularly purchase fresh caught wild shrimp right off of the shrimp boat and I have had the pleasure of eating Natural Shrimp numerous times. There is no comparison in the quality. Natural Shrimp is gourmet quality and I highly recommend it.

Allen Frank

I have had the pleasure of tasting the Natural Shrimp on 3 separate occasions. I normally buy my shrimp from a small shop located in San Leon, Texas on the Gulf Coast right on the water that gets their shrimp ” Right off the boat”. I like that since I know they are American caught shrimp, and the boats are tied up next to the store. I can honestly say that the Natural Shrimp is BY FAR taster and has NO odor than the shrimp I normally buy from the store. They have a sweet and buttery taste. As a big plus there is no need to de-vein the shrimp also. There is NO visible vein to remove…..I can honestly rate these tasty shrimp as a HUGE 5 STAR.

Steve & Deb Salmen

My husband and I drove 12 hours to purchase shrimp from Natural Shrimp. We were not disappointed in our purchase. The shrimp was extremely clean, no odor and had a good flavor. We’re looking forward to purchasing more in the near future. 5 stars!

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Gary Shover

Randy Tye

Allen Frank

Steve & Deb Salmen

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