1. Clinical Overview & Background
Preserving shell hardness, color, and cold chain freshness during harvest directly dictates the final price per kg paid by seafood exporters and traders.
Proper Icing & Chilling outlines pre-harvest sampling checks, ice slurry ratios, and buyer negotiation best practices.
4. Step-by-Step Action Protocol
The 'Kill Bath': Drop harvested shrimp immediately into a slurry of ice and water (temperature < 4°C).
Ice-to-Shrimp Ratio: Use at least a 1:1 ratio (1 kg of ice for 1 kg of shrimp).
Never put shrimp directly on dry ice or allow them to die slowly on the bank.
5. Water Parameters & Dosage Benchmarks
| Parameter / Item | Recommended Value | Operational Importance |
|---|---|---|
| Ice to Shrimp Ratio | 1 : 1 (1 kg ice per 1 kg shrimp) | Rapid chill killing at 0°C |
| Max Allowable Soft Shell % | < 3% | Avoids buyer price deduction |
7. Frequently Asked Questions
Q: What should I do if my shrimp moult right before harvest?
Postpone harvest by 48–72 hours and apply Calcium Carbonate and Magnesium Chloride at 50 kg/acre to accelerate shell hardening.
Related Pathology & Management Guides
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