Shrimp

Shrimp preservation

Shrimp will rapidly deteriorate in value if not cooled immediately after harvesting. From the moment shrimp leaves the water, natural enzymes and bacteria work against it to decrease profit.

When shrimp is placed in a tote, DeepChill cools it down from 24 - 28 °C to -2 °C within 5 Minutes. The slurry allows the shrimp to float, preventing damage. Because the shrimp is suspended and uniformly cooled, hot spots are no longer a risk.

With consistently low temperature and delayed deterioration, DeepChill shrimp has a uniformly darker colour and firmer feel.