Farm raised Ecuadorian shrimp – Environmental Awareness

Ecuadorian Environmental Awareness

Since a balanced ecosystem is the foundation for developing any sustainable activity, the shrimp industry strives to implement good farming practices in order to take care of the environment.

Therefore, the Ecuadorian National Chamber of Aquaculture, chamber that gathers the majority of producers and exporters of shrimp, signed an agreement with the Global Aquaculture Alliance.  The agreement includes an environmental assessment, the promotion of good practices in shrimp farming, and an annual evaluation of the degree of implementation.  Moreover, the National Chamber of Aquaculture also has reached an agreement with Fundacion Natura, an organization known as the main environmental NGO in Ecuador and that is in charge of the preservation of mangroves.

Finally, another example of environmental consciousness that characterizes the businesses engaged in farm raised shrimp is the reforestation of protected areas.  It is currently an activity been done by the Ecuadorian Government and the shrimp industry in protected areas such as Churute Mangrove Ecological Reserve.  This allows the resources that exist in the mangrove to regenerate and maintain its ecosystem.

Ecuadorian Shrimp exports increase by 52%

Tuesday July 19, 2011

Shrimp shipments abroad increase 52% in May

The increase in purchasing power in China’s middle class, and the recovery of the U.S. economic, has promoted the growth of Ecuadorian shrimp exports in the first five months of this year.

According to the analysis of the executive director of the National Chamber of Aquaculture, Yadira Piedrahita, another factor favoring the increase in sales abroad is the reduced supply from Asian producers, including Vietnam, India and China.

Until May, according to Central Bank figures, exports rose 52% from $ 306.31million in May last year to $465.76 million during the same period of 2011.

Garlic Ecuadorian Shrimp Recipe

Time to prepare: 25 Mins -  Serves: 4 people

Ingredients:

  • 2 teaspoons of olive oil
  • 2 lemons cut into quarters
  • 1 1 / 2 pounds shrimp, shelled and cleaned
  • 2 teaspoons of minced garlic
  • 1 diced green pepper
  • pepper
  • salt

Preparation:

In a saucepan, heat oil over low heat and add garlic, chili, pepper and salt.  Letfry for a minute and add shrimp. Let fry on very low heat for two minutes. Adjust salt to taste. Garnish with lemons.
Serve with rice or fried plantain.

Freshwater Ecuadorian Shrimp

Freshwater shrimp is a different species and is characterized by:

  • its bright blue shell with yellow stripes or brown when it comes from Asia
  • Being one of the biggest shrimp
  • having long claws and antennas.
  • being able to exceed 30 cm in length and weight more than half a kilo.
  • being either wild or grown as farm raised shrimp
  • When cooked, it has a moderate flavor and tender meat white-gray.

A whole river shrimp is considered a specialty, and they are often sold alive to be placed in tanks or aquariums for restaurants.

Tropical Ecuadorian Shrimp

Tropical shrimp is the most popular type of shrimp and abundant in the US market.  Most are characterized by the color of their shell when they are raw (not the color of the flesh): white, brown, pink and black tiger. Another type of shrimp from tropical waters is the rock shrimp, and is called so because of its hard shell.  Both black tiger and white shrimp can be either wild or farm-raised.

White shrimp is the most consumed tropical shrimp in the United States.  Most U.S. domestic production comes from the Gulf of Mexico and Southeast Atlantic coast. The aquaculture industry in the United States has grown significantly in the last decade.

The Pacific white shrimp is famous for the sweetness and firmness of their flesh. In aquaculture, Ecuador is one of the largest producers of white shrimp from farms.  The United States, Ecuador, Mexico, China and India produce most of the white shrimp consumed in the United States.

Farm-raised Ecuadorian Shrimp

Ecuadorian Shrimp

Shrimp Basics: The Types of shrimp.

Around the world there are around 342 species of shrimp with commercial value.  From those, only a few species are important in the U.S. market. These species can be classified into three basic groups:

a) Tropical Shrimp
b) River shrimp or freshwater and
c) cold-water shrimp.

Shrimp can come from fishing activities or through aquaculture.  The wild shrimp lives in its natural environment at bays, estuaries and in the sea.  On the other hand, shrimp aquaculture or “farm-raised shrimp” grow in a controlled environment.  The eggs or larvae of the latter are extracted from a natural environment or hatchery.  The shrimp is then raised in shallow ponds to maturity or to a marketable size.

Ecuadorian Shrimp Ceviche Recipe

Ecuadorian Shrimp for Ceviche
Even though there are many ways to make ceviches, the Ecuadorian ceviche has very particular ways to make your taste buds thank you! Its preparation is divided in two parts: the sauce and in the ingredients for the ceviche.Ingredients for the sauceYou will need:

  • 1 large tomato, roasted, peeled, seeded and chopped
  • 2 jalapeno peppers, roasted, peeled, seeded and minced
  • 1 red pepper, peeled, seeded and chopped
  • Juice from 10 freshly squeezed limes
  • ½ cup freshly squeezed orange juice
  • 1 tablespoon sugar
  • 3 shots of Tabasco sauce
  • Salt

Ingredients for Ceviche

  • 1 pound of extra large shrimp, cut in half lengthwise
  • 1 small red onion chopped very fine
  • 2 tablespoons chopped fresh chives
  • ¼ cup of chopped fresh cilantro

Preparation

For the sauce, place all ingredients are put in a blender and blended until soft. Then refrigerate until ready to use.

For the ceviche, take the shrimp with the sauce in a medium mixing bowl. Then add the onion, chives and the cilantro.

Enjoy!

 

Shrimp regularization continues but with delays

The National Chamber of Aquaculture (CNA) reported that since October 2008, when the regularization process of shrimp farms began, to date only about 40 per cent of the planned 25,000 hectares have been formalised.

Even though the CNA president, José Antonio Camposano, assures that 40 per cent of all hectares have been granted a license, the central government cited other figures.

“Small farmers have never handled these administrative systems and human resources,” said Camposano.

The total number of inspections totalled 1,048, representing an advance of 87 per cent, he pointed out.

 

 

Trade agreement with EU expected before the year finishes

The Ecuadorian government plans to sign a trade agreement with the European Union (EU) in late November 2011, creating great expectations in the shrimp exporter sector.

This was announced by Nathalie Cely, Coordinating Minister of Production, Employment and Competitiveness (Mcpec) of Ecuador, after being approved by the country’s president, Rafael Correa.

In this regard, José Antonio Camposano, chief executive of the National Chamber of Aquaculture (CNA), said: “We are pleased that the Government is fostering the implementation of an agreement with the EU, as this implies the maintenance of the access to the most important market for the country’s shrimp sector.”