Blue Shrimp pulled fresh from the Shrimp Farm tank

Visiting Crusta Nova, Germany’s first shrimp farm. With @christianawyly

After speaking at the #DLD conference in #Munich, Fabian Riedel came up to us and asked if we’d like to see his Shrimp farm just outside of #Munich. We were on our way to Rotterdam and had barely anytime even for lunch. So of course we said ‘yes!’.

First, it’s important to know a little background on the shrimp business. There are very few inland shrimp farms in Europe (that we were aware of the time of writing). Germany eats 60,000 metric tons of shrimp per year. Imported almost entirely from Asia, where they are farmed and frozen. There is not a single option for ‘local’ shrimp and very hard to see it as #realfood. Farming shrimp locally brings enormous trust back into the product and removes the need to freeze and ship the shrimp. Farming locally improves the taste, the nutrition, brings jobs to Germany, and is better for the planet.

@calebgrowsfood, Christiana Wyly, Kimbal Musk, Fabien Riedel, and @mollymaloofmd

It’s very cold in Germany in January. But inside it’s 30 degrees celcius, and matches the temperatures of the mangrove forests of Asia.

Shrimp Farms are clean rooms. On go the shoe hats!
Each tank will hold 2-3 tons of shrimp at harvest. That’s a crazy amount of Shrimp!

Inside we see some of the most advanced shrimp farming tech in the world. This facility was finished just six months ago.

By farming indoors they can keep the temperature exact and manage the water very carefully. This water is simulated sea water with sea salt mixed in at exactly the right level of saturation.

Shrimp tank of happy shrimp swimming and jumping about.

Here are the shrimp swimming in the clear water. These shrimp are almost at harvest size. A couple more weeks and they’ll be good for the market!

This pool of bio carriers (little black plastic pellets that catch the bacteria) cleans the water of bacteria before sending it back into the shrimp tank. Every hour the water is completely cleaned of bacteria, excess food, shells, and yes, shrimp poop.

Caleb Harper and Fabien Riedel reviewing the software that manages the farm. Everything in the farm can be managed remotely.
Pulled right out of the tank. Now that is Blue Shrimp!

The farmed shrimp are an incredible blue color. The shrimp take on the color of their environment. So if the farmer wanted pink shrimp, all she has to do is have red shrimp tanks.

My taste test with shrimp is eating them raw w a touch of salt. This shrimp tasted sweet and clean, and the texture was incredible.

When cooking shrimp, season w salt and cook on high heat in a little olive oil for just 30 seconds on each side.

The shrimp quickly turn to pink when cooked.
Toss the shrimp in the olive oil and then onto a paper towel to catch any excess oil.
After cooking them and eating them. Not a morsel left over.

Crusta Nova is so new that they only just got their logo over email today. Here’s a pic from Fabien’s phone.

I’m very excited about fish farming and Crusta Nova was an unexpected treat. Good, well done fish farming is the only sustainable way we can eat fish. With advancements in technology, including energy usage and waste management, and adjustments in the food we feed them (most feed is still based off wild fish), farmed fish will be our future. And most important to me, the shrimp today tasted fantastic. Well done Crusta Nova!