True Chem-Free Shrimp from Acción Acuícola

Some shrimp aquaculture can result in the destruction of ecologically-sensitive habitat, outbreak of disease, and polluted groundwater and coastal estuaries from organic waste, chemicals, and antibiotics. But not all shrimp are farmed that way.

Acción Acuícola is committed to farming shrimp the right way. This fully traceable and integrated farm controls the process from hatchery to plate. Located in Sonora, Mexico near the stunning Sea of Cortez, their Los Cabos brand 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. 

Acción Acuícola is certified by the Aquaculture Stewardship Council (ASC) and Global Aquaculture Alliance Best Aquaculture Practices (BAP). The ASC standard is equivalent to at least a Good Alternative rating by Seafood Watch.


Why are most shrimp treated with chemicals? 

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, not just shrimp. These agents artificially increase the size of shrimp (or scallops and fish fillets) 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 - and they’re much higher in sodium! Treated shrimp contain up to 800mg of sodium in a 3-ounce serving. Los Cabos shrimp have only 130mg of sodium in a 3-ounce serving.

Make sure you're not getting any of these chemicals in your shrimp. 

Try Acción Acuícola's chem-free Los Cabos shrimp today. 


Welcome Newcomer