Documents | Seafish

Market Insight Factsheet: Prawn and Shrimp

Information for the UK seafood industry about the performance of prawns and shrimps. Where possible it provides a summary of the UK value chain for prawn and shrimp examining the detail behind its overall performance.

Market Insight Factsheet: Prawn and Shrimp - February 2024

This Market Insight factsheet provides a full picture of prawns and shrimp in the retail, foodservice and trade markets.

Factsheet - Prawn and Shrimp Industry 2015

This fact sheet summarises the UK imports and exports of prawns & shrimps and their sales in both retail and foodservice channels.

A shrimp separator trawl for the Southeast Fisheries

A report on a shrimp separator trawl for the Southeast Fisheries.

Sustainable brown shrimp fishery - is pulse fishing a promising option?

This report has been funded by the Federal Agency for Nature Conservation in the frame of the project “Ökologisch verträgliche Krabbenfischerei” – “Sustainable brown shrimp fishery” (FKZ 3512 85 0400).

Reducing Seabed Contact of Trawling: Design and model test of a semi-pelagic shrimp trawl for the pink shrimp fishery

Design and model test of a semi-pelagic shrimp trawl for the pink shrimp fishery.

Improving the post harvest care of small shrimp

Initial investigations have shown that it is possible for shrimp cooked at sea to meet the temperature requirements of both the Food Hygiene (Amendment) Regulations for cooked products and E.C. Fishery Products Directive, which willcome into force in January 1993. This is by the use of direct and indirect icing and insulated fish boxes to hold the cooked shrimp, on board vessel. Icing the cooked shrimp at sea also significantly extends the subsequent storage life of the product. It has also been shown possible to hold uncooked brown shrimp in ice onboard and then transfer the cooking operation ashore and produce a satisfactory product. However, during these initial trials this practice was not found to be satisfactory with pink shrimp.

Small-holder opportunities for the third-party certification; experiences from the Bangladesh shrimp sector

Technical Development to Improve Hygiene in the Inshore Shrimp Industry

Food Safety Regulations establish requirements for the UK Inshore Shrimp Industry which are difficult to achieve with the equipment and practices currently in use. This report describes collaborative trials between Seafish, local food authorities and industry that demonstrate that legal requirements can be met. This was achieved by a combination of on board treatment of seawater, improved hygiene handling and projected chilled storage of cooked shrimp. This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish.

Seafood traded between the UK and EU in 2019

This factsheet contains key statistics relating to the trade of seafood between in the UK and the EU in 2019.

Seafish Responsible Sourcing Guide - Cold Water Prawns – 2012

This Responsible Sourcing Guide to cold water prawns contains information on sustainability issues, stock assessment, conservation measures and management worldwide for the individual stocks of this species updated to 2012. There is a short section on the product characteristics of the species. The information was obtained from scientific, industry and governmental sources and appropriate references are given.

Summary Report on the Problems Faced by the Inshore Shrimp Industry in Complying with European Food Hygiene Legislation

Inshore shrimping is a small, traditional industry now largely dependant on a Dutch export market for brown shrimp but with some local trade in brown and pink shrimp remaining. Uniquely the industry produces a cooked at sea product and it does this in rudimentary conditions often on small, old and poorly equipped vessels. Despite this the industry does not have a history of damaging public health. With increasing concern over food safety, particularly for pre-cooked foods, new hygiene legislation of European origin requires the upgrading of the majority of this industry, although those involved exclusively in small-scale trade within the UK direct to retailers or final consumers or only supplying raw material for further cooking are specifically exempted. Physical upgrading of equipment, rapid chilling after cooking and the use of clean water are required and a microbiological specification for the cooked product must be met. Seafish has been investigating the problems faced by the industry in meeting these requirements, together with possible upgrading solutions. This work had been levy funded. This report has been produced from a scanned original and may therefore contain some formatting and other inaccuracies. In cases where this affects the technical content, a paper copy of the original report can still be obtained from Seafish.

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