? Ecuador's unique geographical location and unique climate make the fish resources rich and diverse. Its coastal area is recognized as an ideal place to develop aquaculture, rich in tuna and shrimp. It is one of the main countries of shrimp production and export in the world, and the second largest supplier of shrimp imported from China. Abundant natural resources and good conditions make Ecuadorian white shrimp thin and fat, with fresh and sweet taste and high nutritional value.
The reason is that glycine, which brings sweetness to shrimp because of geographical reasons, brings delicious nutrients such as aspartic acid and glutamic acid, which is much higher than that of domestic farming and tastes more fresh and sweet!
The suitable temperature for fishing green shrimp is 4. If it exceeds 7, the shrimp will die easily. In Ecuador, it is strictly stipulated that from afternoon 10 to 2 am the next day, it is the working time for fishing green shrimp. After the live shrimps are caught, they are manually cleaned, graded, weighed, boxed and quickly frozen. The quality of imported Ecuadorian shrimp is no less than that of fresh shrimp.