Credit: Worawut Koedprang (Thailand)
The two photos show the workers while are pouring the whiteleg shrimp (Liptopenaeus vannamei) into an iced bath. This practice is necessary after harvesting and before grading. While the ice bath is shocking harvested shrimp, it will lead to preserving the meat quality of shrimp and extending its shelf life.
Note: We decided not to watermark the photos in order not to upset its clarity. However, we trust you will notify us if you wish to use a picture or more. This is expected and will be appreciated.
