Shrimp paste or shrimp sauce is a fermented condiment commonly used in Southeast Asian,

Northeastern South Asian and Southern Chinese cuisines.

It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several
weeks. Some versions are in its wet form such as those in Vietnam and other versions are sun-dried
and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries and
sauces. Shrimp paste can be found in most meals
in Indonesia, Laos, Malaysia, Myanmar, Singapore, Thailand, Vietnam and the Philippines. It is often
an ingredient in dip for fish or vegetables
Shrimp paste may vary in appearance from pale liquid sauces to solid chocolate-colored blocks.
Shrimp paste produced in Hong Kong and Vietnam is typically a light pinkish gray; while the type
used for Burmese, Lao, Cambodian, Thai and Indonesian cooking is darker brown. While all shrimp
paste has a pungent aroma, the scent of higher grade shrimp paste is generally milder. Markets near
villages producing shrimp paste are the best places to obtain the highest quality product. Shrimp
paste varies between different Asian cultures and can vary in smell, texture and saltiness.[3]

Shrimp paste continues to be made by fishing families in coastal villages. They sell it to vendors,
middlemen or distributors who package it for resale to consumers. Shrimp paste is often known for
the region it comes from since production techniques and quality vary from village to village. Some
coastal regions in Indonesia such as Bagansiapiapi in Riau, Indramayu and Cirebon in West Java,
and Sidoarjo in East Java; as well as villages such as Pulau Betong in Malaysia or Ma Wan island
in Hong Kong and in Lingayen Gulf, Pangasinan in the Philippines are well known for producing very
fine quality shrimp paste.

Preparation techniques can vary greatly; however, the following procedure is most common in
China, and much of Southeast Asia.
After being caught, small shrimp are unloaded, rinsed and drained before being dried. Drying can be
done on plastic mats on the ground in the sun, on metal beds on low stilts, or using other methods.
After several days, the shrimp-salt mixture will darken and turn into a thick pulp. If the shrimp used to
produce the paste were small, it is ready to be served as soon as the individual shrimp have broken-
down beyond recognition. If the shrimp are larger, fermentation will take longer and the pulp will be
ground to provide a smoother consistency. The fermentation/grinding process is usually repeated
several times until the paste fully matures. The paste is then dried and cut into bricks by the villagers
to be sold. Dried shrimp paste does not require refrigeration

Market situation

Shrimp is one of the seven major aquaculture species in the Philippines and is one of the country's
two major aquaculture exports, sent to countries such as Japan, Korea, and the United States.
Shrimp farming in the Philippines uses a variety of systems which are affected by the climate,
availability of capital, site location, sources of water supply, the marketing of harvested products, and
the availability and cost of farm inputs.

The Philippines is a net exporter of shrimp, which contributed 25% to total fish and fisheries exports
in 2013 and amounting to US$ 558 million. The country exports various types of processed shrimp,
including frozen, head-on or headless, and un-shelled or shelled. There are a number of shrimp
processing plants approved by the Bureau of Fisheries and Aquatic Resources (BFAR) located in
Manila, Bohol, Butuan, and General Santos City. These sell shrimp products such as pasteurized
bottled sautéed shrimp; fresh frozen black tiger or white shrimp; shrimp powder, frozen block shrimp;
and frozen pre-cooked peeled shrimp. The are numerous available areas for shrimp culture and
production in the country, thanks to its archipelagic nature. The strong presence of prawn growers'
cooperatives in the country provides needed support to the supply chain. Lastly, the availability of
trained technicians for good manufacturing practices (GMP) and other food safety standards and
requirements ensures that the industry will have high quality produce.

Facts and Figures

Imports of Shrimps and Prawns (‘000 kgs.)

2008 2009 2010 2011

Shrimps and prawns, frozen 1,612 1,615 1,962 2,192
Shrimps and prawns, prepared or preserved 110 85 147 155
Source: United Nations Commodity Trade Statistics Database Exports of Shrimps and Prawns (‘000
kgs.)

2008 2009 2010 2011

Shrimps and prawns, frozen 11,235 12,777 11,706 10,441
Shrimps and prawns, prepared or preserved 1,132 1,428 1,508 1,466
Source: United Nations Commodity Trade Statistics Database

Cultured shrimp in The Philippines

The Philippines were the first to develop the culture of several prawn and

shrimp species in the 1980’s after which the country was at the front of shrimp

aquaculture. In the 1990’s, by far the most widely cultured shrimp species in

the Philippines was Penaeus monodon (black tiger shrimp), but when disease

struck the majority of shrimp farmers in the country it devastated the industry.

While farmers in many countries switched successfully to culturing

Litopenaeus vannamei (whiteleg shrimp), this species did not manage to get a

strong foothold in the Philippines.

Despite the previous collapse of the industry, P. monodon is still the third most

cultured seafood species in the Philippines. An estimated 1,500 aquaculture

operators are engaged in this industry, ranging from small-scale family

enterprises to large corporations. The smaller producers are

responsible for the majority of the country’s production but they mainly

produce for the domestic market as their traceability and quality standards are

not always sufficient. These small producers sell their fresh harvest directly or

via middlemen to local stores and markets although in some cases it is also

sold to processing plants for export.

The export of P. monodon is dominated by a handful of large Filipino owned

companies that farm, process and export their produce themselves. By

controlling the supply chain, these companies are able ensure traceability and

quality standards needed to export to demanding markets like the European

Union. This is especially important with regards to products farmed in areas

close to urban centres, since these are often contaminated with pathogens

and other residues. P. monodon products are mostly exported peeled,

uncooked and frozen to the United States and Japan and smaller markets in

Taiwan, Korea and China.