1. Product Overview:
- Habitat: shrimp live in the mangrove forests of Ca Mau
- Product description: Shrimp are harvested in the mangrove forests of Ca Mau, a natural shrimp variety. Their food source consists of seaweed, algae, and plankton found in the forest.
2. Harvesting and Post-Harvest Processes:
- Farming process:
- The shrimp's food source consists of seaweed, algae, and plankton found in the forest. Where do this seaweed and algae come from? Locals mainly grow mangrove trees; mangrove leaves drop into the water, decompose, and create seaweed and algae, which are the main food source for the shrimp.
- No industrial feed is used, and nothing is released into the shrimp farming area.
- The shrimp's habitat is under the forest canopy, among the roots of mangrove trees. The mangrove forest ecosystem is an under-canopy ecosystem. All organisms such as shrimp, crabs, fish, flower crabs, snails... live down here, 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 is carried out by stabilizing the ecosystem.
- Each time of harvest, inspect whether the forest area has any issues based on signs such as: nothing or very little is harvested, too many juvenile shrimp, many strange organisms like seaweed, algae...
- Rely on experience to check water source quality, such as observing water color, whether the water is turbid or clear, whether the pond has a lot of seaweed...
- The farming area is renovated once a year, from August to October in the solar calendar. Method of renovation: pump and suck out sludge. For a whole year, water from the river is taken in, bringing silt into the shrimp farming area, so it needs to be pumped out for deeper water.
- Draining the pond: water follows the tide; when the river water is low, water is drained so that the water in the farming area is shallow (almost drained). The bottom layer is exposed, and natural sunlight is used to eliminate bacteria and bottom algae.
Harvesting time: harvested 2 times a month on the 1st and 15th of the lunar calendar, with each harvesting period lasting consecutively for 5 days.
- Primary processing:
- Remove other impurities (leaves, small branches...)
- Wash away mud and dirt, drain. The water used to wash the shrimp is cold water.
- Frozen immediately after processing
3. Storage:
- Store in the freezer at -180C
Shelf life: best within 180 days
4. Instructions for use:
- Frozen seafood (-180C): Take out just enough for a meal, and it should be completely thawed in the refrigerator compartment before preparation. This method helps the product lose less water and nutrients after thawing, and prevents it from becoming mushy when used to prepare dishes.
- Never refreeze thawed products
