This is a 4 gallon Finnex nano tank. . . totally overgrown and packed with Crystal Red Shrimplets.
Abu Bakar Ibrahim, CEO of Malaysian shrimp farm Blue Archipelago speaks to IntraFish at the 2011 Brussels show
This is a nice discussion about shrimp farming between the key stakeholders who are involved in this sector for long time in Bangladesh. In the talk-show, Eai Somoy of the television channel NTV, one of the discussants was Mr. Humyun Kabir, Director, Bangladesh Frozen Food Export Association (BFFEA) who are working for long time with promotion and development of shrimp farming and trade from Bangladesh. Another key discussant was Khushi Kabir, Coordinator of the NGO Nijera Kori who is working with poor people in Bangladesh for long time having a strong voice against shrimp farming in Bangladesh. Along with them, Professor Dr. Md. Rezaul Karim, Khulna University, participated the discussion with different facts and findings of shrimp farming. This discussion made lots of interesting points that could be considered by the researcher, policy makers and developers to make the sector sustainable which have huge positive impacts on foreign currency earning and employment generation.
International chef Amy Riolo demonstrates how to make boursin tartines with shrimp and cucumber.
Dietitian Sarah Wally demonstrates how to make a Shrimp, Avocado and Bacon Salad. Topping your salad with your favorite dressing can actually boost the nutritional value of your meal. The healthy oils found in salad dressings help your body to better absorb key nutrients, including many important antioxidants that are found in vegetables and fruits.
In this segment, Dr. Whitis discusses various types of food for PL’s, pond aeration rates necessary to minimize oxygen stratification effects, visits a pond during aeration, and differentiates between aerating a shrimp pond vs. a catfish pond. Includes how to use a cast net to sample shrimp to determine feeding needs and growth rates.
Shrimp grown in Llyn Aquaculture ‘ICE’ (indoor controlled Environment) super intensive RAS – biofloc system ready for harvest at 20 – 25 g
Chef Phil Anderson demonstrates how to make shrimp Saute with Cream and Garlic Sauce.
Chefs Rob Carson and Paolo Buffa demonstrate how to make squash risotto with jumbo shrimp.
The difference between white and brown shrimp. White shrimp are usually large in size, tender in texture and mild in flavor. Brown shrimp have a stronger flavor
Chef Peter Tucker from the Devils Grill Restaurant demonstrates how to make Shrimp and Grits with tasso ham including how to cook the shrimp and make the buerre fondue.
This entire video is entirely made up of still photographs, using time lapse and stop motion techniques. It was created for Blue Archipelago Berhad shrimp farm (probably the biggest in Malaysia) in 2009. We got a call from the farm’s reps the same week they needed to get something ‘interesting and different’ up for an important presentation. The brief: To show that the farm is ‘giving back’ to the region by developing the human potential through jobs and education. Due to this extremely short notice, we had no preparation : no script, no story board, no site recce (!). We did not even know how the farm looked like. Going in blind, shooting on the fly, improvising all the way. Quite a few things went wrong (mostly to do with weather, soft mud and sinking tripods) but mostly it went right. Without the help from the farm’s HR and workers, this video would never have gotten made- I am very grateful for your help and cooperation. The production itself took 3 days. The locations are all within the shrimp farm, and the villages and padi fields around it. The ‘story’ developed daily with every footage ftped to the editor every evening. There were lots of crazy phone calls back and forth daily. It turned out to be one of the most rewarding projects that I’ve ever been part of. This version is my cut.
Chef de Cuisine Chris Clime demonstrates how to clean and devein shrimp for Louisiana style BBQ Shrimp.
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