Business Person Develops Export Plan of Cooked Mantis Shrimp
Reported by: Liu Setiawan
Jakarta, March 15, 2025/Indonesia Media – Japanese Mantis Shrimp (Oratosquilla oratoria) processing, amid a prospective export market, ensures that it would be a highly valued commodity worldwide and a crucial step in the seafood industry. An Indonesian business person has started to collect the shrimp from fishermen throughout the archipelago, such as Sumatera island, Kalimantan island, and stay fresh (shrimp). “We can buy (the shrimp) straight from the fisherman who has said they have never had cold warehouses. The shrimp is caught fresh live while they are still fishing, and distributed to fishing village Dadap, Kosambi district, Tangerang regency (Banten province). From Kosambi, (the shrimp) can be exported, but some are not fresh anymore. We just collect the shrimp which have died. There are about fifty kilograms of dead shrimp. Actually, the dead ones will not be bought (by most collectors), and end up being discarded or wasted,” said the business person, Edhie Chen.
The Japanese mantis shrimp is a species of mantis shrimp found in the western Pacific and Indonesian archipelago with the islands such as Sumatra, Java, Kalimantan, Sulawesi, and Papua. It is widely harvested in China, and eaten as sushi in Japan. Like other members of its order it has a powerful spear, which it uses to hunt invertebrates and small fish. It grows to a length of 185 millimetres (7.3 in), and lives at depths of 10–100 metres (33–328 ft). “The wasted shrimp still has flesh. Some collectors in village Dadap possess cold warehouses, and manage fish stocks to pile up,” said Edhie Chen.
How the shrimp is harvested can really have a significant impact on their quality and cost. The shrimp are typically harvested using trawlers, with a complex harvesting process. Some collectors need to maintain freshness but Edhie Chen knows how to use the dead shrimp. Some collectors in Kosambi will not purchase the dead shrimp which has been distributed by fishermen. “the shrimp is processed, so we actually export the cooked shrimp. If we don’t cook, the flesh will not change. If it is cooked, it will stay fresh, and the flesh is tasty. When the fisherman returns and distributes the shrimp to the collector, some turn dead. If the collector gets one ton (of shrimp), there are around fifty kilogram dead. I will buy the dead ones, in which the fisherman will not sell out since they do not own a cold warehouse,” said Edhie Chen. (LS/IM)
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