Which technical improvements on the shrimp vessels must be made to ensure the landing of higher quality live and/or raw brown shrimp? This short term practice-oriented research project is linked to another ILVO project ("liveable shrimp fishery') whose aim is to optimise trading and processing of live/raw brown shrimp. That optimisation begins on the vessel. The first unwanted damage to the crustaceans occurs on board the ship, especially during sorting and storage. The final objective is to increase the diversity of applications, the freshness and the quality of Belgian brown shrimp. Both the shrimp fishermen and the consumer benefit.
