Located in Sonora, Mexico near the stunning Sea of Cortez, this shrimp is farmed with the utmost care, transported live, and processed on-site by hand. As part of Acción Acuícola’s commitment to sustainability, all waste generated during processing is used to produce organic fertilizer.
How is Accion shrimp different?
Most commercially sold shrimp are treated with chemicals, even some that are labeled “chem-free.”
One purpose for chemical use in the shrimp industry is to prevent melanosis, a natural process that causes harmless, but unappealing black spots on shrimp.
There are two chemicals used to prevent melanosis - the most common is sodium metabisulfite, a relatively inexpensive chemical that has been used for more than forty years. Due to sulfite sensitivity in some people, the FDA requires its use be declared on the label.
The other commonly used chemical to prevent melanosis is 4-hexylresorcinol, marketed as EverFresh and Prawn Fresh. Shrimp treated with 4-hexylresorcinol does not need to be labeled since it does not contain sulfites. So, shrimp labeled “sulfite-free,” isn’t necessarily “chem-free.”
Moisture retention agents (MRAs), such as tripolyphosphate, are also widely used in the seafood industry. These agents artificially increase the size of shrimp through moisture retention, so you’re essentially paying for “water weight.” That’s money down the drain.
The excess moisture also affects the cooking qualities, taste, and texture. Treated shrimp will steam rather than sear and often has a watery flavor and rubbery texture. Treated shrimp are also much higher in sodium, containing up to 800mg of sodium in a 3-ounce serving.