1. Product Overview:
- Habitat: shrimp live in the Ca Mau mangrove forest
- Product description: Shrimp are harvested in the Ca Mau mangrove forest, naturally bred, with a food source consisting of seaweed, algae, and plankton found in the forest.
2. Harvesting and Post-Harvest Process:
- Farming process:
- The shrimp's food source is seaweed, algae, and plankton in the forest. Where do this seaweed and algae come from? Locals mainly grow mangrove trees; mangrove leaves fall into the water, decompose, and create seaweed and algae, which are the main food source for the shrimp.
- No industrial feed or any substances are released into the shrimp farming area.
- The shrimp's habitat is under the forest canopy, among the roots of the mangrove trees. The mangrove forest ecosystem is an under-canopy ecosystem. All creatures such as shrimp, crabs, fish, blue swimming crabs, snails… live at the bottom, clinging to the mangrove roots because this is where they find food and shelter.
Disease management:
- No antibiotics are used to treat shrimp diseases.
- Treatment through ecosystem stabilization methods.
- During each harvest, check if the forest area has any issues based on signs such as: little or no harvest, too many baby shrimp, or the presence of many strange organisms like seaweed, algae…
- Use experience to check water source quality, such as observing water color, whether the water is cloudy or clear, and whether there is a lot of seaweed in the pond…
- The farming area is renovated once a year from August to October in the solar calendar. Method of renovation: pumping and sucking out silt. Throughout the year, water is taken from the river, bringing silt from the outside into the shrimp farming area, so it needs to be pumped deep.
- Pond drying: water follows the tide; when the river water is low, the water is drained so that the water in the farming area is low (almost empty). The bottom layer is exposed, and natural sunlight is used to kill bacteria and bottom algae.
Harvesting time: harvested 2 times/month on the 1st and 15th of the lunar calendar, with each harvesting period lasting for 5 consecutive days.
- Preliminary processing:
- Remove other impurities (leaves, small tree branches…)
- Wash away mud and dirt, let drain. The water used to wash the shrimp is cold water.
- Freeze immediately after preliminary processing.
3. Storage:
- Store in the freezer at -180C
Shelf life: best within 180 days
4. Instructions for use:
- Frozen seafood (-180C): Take out a sufficient amount for a meal, and it should be completely thawed in the refrigerator compartment before cooking. This method helps the product lose less water and nutrients after thawing and prevents it from becoming mushy when used for cooking dishes.
- Never re-freeze thawed products.
