Culture of Indian white shrimp, Penaeus indicus in Egypt: Harvest and post-harvest (6 out of 6)

Credit for the photos and information providing: Sherif Sadek and Mohamed Sabry (ACO)- Egypt

Reporting: Abdel Rahman El Gamal

When the full harvest is the scenario adopted, shrimp harvest takes place around November assuming the targeted size has been attained. Because the Indian white shrimp is not a burrowing species, the harvest usually starts early in the morning and may continue during the day time through seining and ending by pond draining. In the present farm where shrimp has been culture with mullet, the total harvest is immediately sorted into shrimp and mullet. Sorted shrimp is immediately dipped in iced solution of 0.05% of sodium metabisulfite for 10-15 minutes. The purpose of this treatment is to block the enzyme that causes melanosis which is seen as black spots that result from the darkening of pigments in the membranes and meat under the shell leading to unappetizing appearance. Afterwards, shrimp is sorted into sizes and marketed by traders either fresh or frozen for subsequent marketing. The mullet is marketed fresh.

Production indicators in this farm:

Survival rate through-out the grow-out period: 85%

Shrimp production: 1250 kg/ha

Mullet production: 250 kg/ha

Average size upon harvest: 23 g for shrimp and 50-60 g for mullet

In brief, considering the short history of shrimp farming and based on the outcomes of the present findings, it is expected that significant development in shrimp farming should take place in few years.

The four photos show the harvesting, sorting and shrimp dipping

Shrimp harvest (01) Shrimp harvest (02) Shrimp harvest (03) Shrimp harvest (04) 

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