This high quality method of cooking originates in France, where "sous vide" translates to "under vacuum". Typically, a cut of meat is seasoned and sealed in a vacuum bag, then placed in a temperature-controlled water bath....
Shrimp imports into the U.S. now total over one billion pounds per year as farm-raised shrimp consumption continue to grow in all parts of the country. However, concerns from global health organizations remain over the use of antibiotics in the production of farm-raised shrimp.
Antibiotics are not approved for use in any shrimp aquaculture, yet antibiotic use is common in many shrimp producing countries.
Why do shrimp farms around the world use antibiotics even as they are banned by the FDA? Highly stressful aquatic environments caused by intensive farming and abusive feed practices make shrimp more susceptible to disease that could destroy a producer’s entire crop of shrimp.
Because the FDA only tests a very small percent of shrimp imported into the U.S., using antibiotics at various points in a shrimp's lifecycle is a risk producers in many countries deem worth taking.
Ecuador is the third largest importer of shrimp into the U.S., and yet over the last decade (2010-2020), not a single container was refused import into the domestic market. Meanwhile, over the same ten-year span, over 1,000 containers were refused from America’s largest and most dominant importers in Asia due to the presence of illegal antibiotics in their farm-raised shrimp.
Ecuadorian ponds are ensured to be antibiotic free by governing bodies across the country which have monitoring programs that go above and beyond international aquaculture certification bodies such as BAP and ASC.
That’s partly why Ecuador’s aquaculture operation has been named the best of its kind by regulating bodies such as the Monterrey Bay Seafood Watch - and exactly why we source only from the top suppliers in Ecuador to create Prime Shrimp.