Cooperation of NEW SEA and BUFFEL BILL

Together with Ludwig von Neue Meere we had a very nice conversation about the sustainability of his yarn cultivation. We also came up with the idea that we should work together and design a Surf & Turf Box together.

But before we swarm about our new delicatessen box, we tell about fishing for the shrimp.

The prawns are fished fresh on customer orders every day. This is done in the 6 basins filled with salt water, spread over two floors. The pools each comprise 115,000 liters of water and are 19 meters by 4 meters in size. The water level is 1.50 meters. After the prawns have been used, there are around 100,000 to 150,000 prawns per basin.

To fish the shrimp, a trawl is first spread out in the respective basin and pulled through by Tarek and the production employee Henning from one end of the pool to the other.
The shrimp collected are then fished out of the trawl with a net.

After several landing nets (varies depending on the stocking density) the trawl is emptied and the pool passage with the trawl is repeated several times depending on the amount of shrimp required.
After fishing with the net, the shrimp are placed in a container with warm plant water in order to then be transported on for electrical anesthesia. After anesthesia, they are immediately placed in ice water. The killed shrimp are then processed under the permanent addition of ice to maintain the cold chain.
Further processing consists of washing, weighing, packing and vacuuming the shrimp.

If customers want the shrimp “easy peel” (without head) or “ready to cook” (completely deveined and peeled), the animals are also peeled or peeled (in parts). Debased. This is followed by storage in the cooling system and delivery to our customers within 24 hours.