A cold-water shrimp trawler isn’t a boat with nets. It’s a factory that floats — around 80 metres long, at sea for 20 to 50 days at a time.
It has to be. You can’t race shrimp back to port over a six-week trip. So everything a land factory does happens onboard, within hours of the catch: sorted, cooked, quick-frozen, packed — all at sea, at the peak.
The shrimp never comes to the factory. The factory goes to the shrimp.
