Seaweeds make the Ecuadorian shrimp A real delicatessen

Diatoms provide not only more fat, but consistency or hardness to the Crustacean. Technology allows Ecuador to reach the gourmet market

Shrimp is the nutritional jewel of Ecuador. In the gourmet world There is not such an appetizing product as that coming out of El Oro, Guayas, Manabi and Esmeraldas pools and that has a special taste, better texture and more fat.

And that is well known by the Ecuadorian industry, which found that silicon in diatoms, the same that becomes its crustaceans a delicatesen, according to national and foreign shrimp farmers and technicians.

Robert Vera, who has researched the effects of non-conventional products in aquaculture and agriculture, says that “diatoms, that have special oils and silicon, give the Ecuadorian shrimp the taste of the sea, a unique iodine taste in the world.” (I).

Source: http://expreso.ec/economia/las-algas-hacen-del-camaron-ecuatoriano-una-delicatesen-XG239642