There is so much information in the news about the aquaculture industry these days, but sometimes their “buzz words” can be confusing. Here is a list of definitions of common industry buzz words and how they relate to the PureGrown Aquaculture process.
A pathogen is a tiny living organism, such as a bacterium or virus, that makes people sick. Pathos is the Greek word for disease and -genes means “born of”. In the aquaculture industry, there is a common risk of spreading pathogens from the farmed species to wild species in open aquaculture facilities.
PureGrown Aquaculture eliminates the risk of pathogen in two ways. First, we begin with Specific Pathogen Free parent shrimp. Then, once the baby shrimp are spawned they grow out in a closed aquaculture system. When water is reused the risk of pathogen introduction into the wild is eliminated.
The word traceable is the adjective form of the common verb trace, meaning “to find”. If something is traceable, it has a trail to follow.
In the shrimp aquaculture world traceable refers to the tracking of shrimp from the “mating” process all the way to the plate, which many companies can not do.
PureGrown Aquaculture’s shrimp are 100 percent traceable from the parents to the plate. The company tracks and documents the shrimp’s life starting with the parent shrimp, to the hatchery, through the growout process.
Not only are the shrimp fully traceable, so is their environment. The water quality, feed rates and growth rates are tracked resulting in 100% traceability.
Chemical-free refers to something that is free of chemicals. Unfortunately in the aquaculture industry there is a problem with shrimp being contaminated with harmful chemicals.
Shrimp imported into the United States from overseas fish farms are more likely than not to contain hazardous antibiotics, chemicals and pesticides.
Testing for shrimp found in US grocery stores have revealed various chemicals and antibodies including testing positive for a drug that has been found to cause breast cancer in females.
PureGrown Aquaculture start with pathogen free shrimp and do not introduce chemicals at any point of the shrimp’s life cycle. We can guarantee that no chemicals, steroids, or pharmaceuticals are used on the shrimp at any point.
Sustainable aquaculture is the cultivation of fish species for commercial purposes by means that have a neutral net impact on the environment. It is also farming seafood in a manner that can maintain or increase production in the long term, without jeopardizing the health or function of the web of life in our oceans.
A recent report stated that the world’s wild fish populations have decreased almost 50 percent during the last 40 years. Overfishing is one of the main reasons for this decline.
Aquaculture can help relieve this pressure and is fundamental in providing a sustainable seafood source by helping satisfy fish demand while letting natural stock repopulate, said the United Nations’ Food and Agriculture Organization.
PureGrown goes a step further with our sustainability practices. We use a “zero” water discharge, meaning the water can be indefinitely reused.
Every drop of water stays on site. This eliminates the unnecessary use of water and the possibility of environmental pollution because there is no wastewater discharge.
2 tablespoons olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon cayenne pepper
2 cups seafood stock or shrimp stock
1 (28-ounce) can whole tomatoes, in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
2 pounds large shrimp (about 32), shelled and deveined
4 tablespoons green onions, sliced for garnish
Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.