Breeding area:

Ecuadorian white shrimp is mainly farmed along the Pacific coast of South America, especially in the waters near Ecuador. Ecuador is located near the equator, with a warm climate, clean and nutritious seawater, providing unique natural conditions for the growth of white shrimp. The water quality and ecological environment of shrimp in aquaculture areas are crucial. The Ecuadorian government strictly regulates aquaculture activities to ensure that water quality is not polluted, and adopts advanced aquaculture and wastewater treatment technologies to protect the marine ecological environment.

Product Features:

The appearance of Ecuadorian white shrimp is blue-green, with a thin shell and thick flesh. It is large and plump, with a meat yield of over 65%. Its meat is fresh, tender, and firm, with an excellent taste. Shrimp meat is easy to digest and absorb, and is a source of high-quality protein. Ecuadorian white shrimp is suitable for various cooking methods, such as steaming, braising, frying, or making soup.

Nutritional value:

Ecuadorian white shrimp is rich in high-quality protein, unsaturated fatty acids, trace elements, vitamins and other nutrients. The protein in shrimp meat is easy to digest and absorb, which helps to enhance physical strength, promote wound healing, and maintain muscle health. In addition, Ecuadorian white shrimp is rich in trace elements such as zinc and selenium, as well as vitamins such as B12, which play important roles in maintaining immune system function, antioxidant and thyroid function.

Product Name: Ecuadorian White Shrimp, Origin: Ecuador, Process: Liquid Nitrogen Freezing, Storage: Freezing below -18 ° C