KRILL
Science-based aquaculture has driven the growth of the industry globally.
Biosecure Food Source!
Fresh frozen Krill is a great source of nutrition for shrimp and fish broodstock. Unlike artemia biomass usually harvested from high salinity, warmer waters, the frigid waters of the Antarctic, where much of the world's krill is harvested from, ensure a food source that is biosecure and free of any potential pathogens that could impact warmwater shrimp and fish.
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There are more than 80 species
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They range in size from a few millimeters (such as Euphausia pacifica) to more than 6 inches.
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They congregate in schools with densities of more than 1,000,000 animals per cubic meter.
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Krill is a Norwegian word for “young fish”.
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They are heavier than water and stay afloat by swimming.
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They are not considered plankton, but are instead referred to as micronekton.
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Swarms have been observed covering 450 square kilometers with more than 2 million MT of krill in them.
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Two species make up most of the krill that is harvested:
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Euphausia superba, one of the larger species is known as Antarctic krill. Fishing is limited by international treaty to the South Atlantic.
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Euphausia pacifica, a small species, is known as the North Pacific krill. It is widely distributed along the Pacific Coasts of Japan, Canada and the US.
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Estimates are that between 150 and 300 million MT of krill is consumed annually by wildlife. Humans use less than 500,000 MT.
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Containing high levels of many valuable nutrients, krill is widely used in aquaculture as a component of shrimp and fish feeds. It is used whole and/or dried as a component of maturation diets and has strong attractive, nutritional and immune enhancing properties.
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Krill oil, high in important essential fatty acids, is now widely sold as a human nutraceutical.
