Vannamei ( Vannamei monodon - Litopenaeus vannamei )

Name: Vannamei
Brand: Viet Asia Food

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PRODUCT INFORMATION

Aquaculture production has grown enormously in recent years and Vannamei shrimp is one of the most important cultured species worldwide, especially in Asia, due to Vannamei shrimp’s high economic value and export.

Vannamei shrimp exhibits a fast growth rate and its culture period is significantly shorter than that of Tiger prawn, making Vannamei shrimp an attractive alternative to Tiger prawn production in several countries.

Growing techniques of Vannamei shrimp can be sub-divided into 4 main categories: extensive, semi-intensive, intensive and super-intensive, which represent low, medium, high and extremely high stocking densities respectively.

Due to rapid expansion and increasing awareness of the negative impacts of Vannamei shrimp farming practices on the environment and its own production, many Vannamei shrimp producing countries are making sincere efforts to comply with the concept of responsible aquaculture. The formulation and adoption of BMPs is gaining prevalence to enhance biosecurity, increase cost efficiency, reduce chemical residues and increase traceability. Organic certification for Vannamei shrimp farming is being seriously considered. HACCP and ISO standards, already used in processing/feed plants, are being adopted in farms and hatcheries.

The trend now of Vannamei shrimp is for the processing of value-added products, fewer people eating out and the desire for ready-to-cook and ready-to-eat products for home dining.

Vannamei shrimp have a firm texture and Vannamei shrimp’s flavor is slightly sweeter than the Black Tiger and they don’t tend to turn a bright red when cooked (more slightly pink). Always be careful to avoid over-cooking as Vannamei shrimp will toughen and lose their sweet flavor.

The succulent Vannamei shrimps are peeled and individually coated with a tasty sauce. Traditional recipe is with a spicy tomato sauce or a creamy cheese sauce with fine gerbs. It can be served with rice or bread.

Vannamei shrimp headless shell-on and butterfly keep their succulent flavour after preparation. This specification can be marinated delicately with garlic and parsley.

Additionally, Vannamei shrimp can be added to Tom Yum or to seafood pasta dish.