Shrimp Hatchery
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 Brine shrimp hatchery stand CULTURE PLANKTON PHYTO(3)  US $24.95
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 STAND for GROWING ROTIFERS MICRO ALGAE HATCHERY US $9.95
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 Shrimp hatchery stand GROW DAPHNIA WATER FLEA (3) US $24.95
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 2X HAGEN Marina Fish Net Breeder - Breeding Hatchery KH US $14.99
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 Reactor - Auto Feeder 2000. (2000mls). US $63.29
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 Brine Shrimp Hatchery. Unique shell separation. WANTED! US $13.75
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 Live Rotifers 1 Liter US $17.95
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 Live Rotifers 2 Lt US $29.95
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 Live Rotifers 3Lt US $39.95
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 Rotifers Live 1 Lt US $17.95
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 DECAP'D EGGS FISH FRY FOOD LARVAE FEED DISCUS CLOWNFISH US $16.95
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 Brine Shrimp Hatchery Guppy Discus Dwarf Cichlids US $16.99
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 DECAP'D Brine shrimp egg Food Larvae fry tetra guppy US $16.95
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 Decap,d Brine Shrimp eggs +Food + 120 um Sieve Starter US $29.95
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 Shrimp hatchery stand base GROW ALGAE PHYTOPLANKTON (3) US $24.95
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 Brine shrimp hatchery stand base US $9.95
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 LIVE BRINE SHRIMP FEED MANDARIN GOBY SEAHORSE 16oz US $19.00
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 NEWLY HATCHED LIVE BABY BRINE SHRIMP Artemia Nauplii Feed SEAHORSE Mandarin 16oz US $19.00
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 Hatch'n Feed Hatch Live Brine Shrimp Hatcher Feeder Tom US $22.95
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 Hatch'n Feed Live Brine Shrimp Hatcher/Hatchery Kit US $33.95
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 Hatchery stand base FOR CULTURE ROTIFERS DAPHNIA (3) US $24.95
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The hottest diets, from Atkins to South Beach to Weight Watchers, sing the praises of shrimp. It is a great source of protein and is low in calories. Plus, premium-quality Wild American shrimp - harvested in their individual natural environment in the South Atlantic and Gulf of Mexico - is perfect for health-conscious consumers who would like to know particularly where by their food comes from.
"Wild American shrimp is low in fat and a source of polyunsaturated fats and heart-healthy omega-3 fatty acids, which battle cholesterol and may reduce the risk of heart disease," said nutritionist Carol Guber, an expert on food, nutrition and healthy lifestyles. "If you're trying to lose weight by consuming far more healthful protein, Wild American shrimp is a tasty option."
Wild American shrimp has its very own certification mark, assuring that it has been caught inside the wild and meets certain quality standards. Guber recommends that consumers ask for Wild American shrimp where by they shop and dine.
"Consumers have a choice, but many fail to realize that most shrimp sold in the U.S. is not caught in the Gulf of Mexico or South Atlantic, but rather imported from overseas and farm-raised," she said.
When buying shrimp, look for shiny shells and meat that feels firm against the shell. It should have a fresh, salty scent and should not smell of ammonia or have a fishy odor.
For healthful dishes, add small or no butter, oil or shortening. The following recipe is ideal for light meals.
WILD AMERICAN SHRIMP CEVICHE WITH WATERMELON AND SPICY PICO (Makes 4 to 6 servings)
2 cups fresh lime juice
1 1/2 cups (16-20 count) Wild American shrimp, cleaned
and deveined, sliced into 1/2-inch-thick pieces
one cup Roma tomatoes, seeded and diced small
one serrano pepper, minced
1/4 cup red onion, diced small
1/4 cup cilantro, cleaned, stemmed and chopped
Kosher salt, freshly ground black pepper, to taste
one 1/2 cups watermelon, diced into 1/2-inch pieces
Baked tortilla chips
Lime wedges for garnish
Stir one 1/2 cups fresh lime juice into shrimp and place in refrigerator for 24 to 36 hours until shrimp is no longer opaque. Drain, rinse and arranged aside.
For the pico sauce, combine 2 tablespoons lime juice, Roma tomatoes, serrano pepper, red onion, cilantro, kosher salt and black pepper.
Combine shrimp, watermelon, pico sauce and 2 tablespoons lime juice. Garnish with lime wedges and serve with chips.
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