Healthy is Tastier.

Always cultured without chemicals, hormones, antibiotic abuse, microplastics, genetic modification, preservatives or labour injustice.

Just sustainably-fresh seafood — bursting with texture, flavour and nutrients.

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A Blue Revolution for Aquaculture

Our high-density aquaculture facilities reset every expectation for larvae-breeding efficiency, juvenile survival, food conversion rate and average yield at harvest.

Each facility contains 16 indoor processing areas: 8 growing tanks placed at floor level, 4 juvenile pools stacked above the growing tanks along the spine of each facility, and 4 nursery tanks which are set at the apex of the building (red structure). This specific design has been commissioned to reliably harvest indoor shrimp within a climate-controlled biodome which is built for disease-resiliency.

Voting with their Forks about Seafood

In the largest survey of its kind involving more than 20,000 consumers across 23 countries, 6 in 10 seafood shoppers (58%) have already made changes in the way they choose and buy seafood over the last year to protect our oceans.

Our Consumers Expect

Sashimi-Grade Freshness
Instant Traceability
Sustainability Certification

Concerned about Mercury

86%

Troubled by Overfishing

85%

Plastic Pollution

83%

Heavy Metals

83%

Antibiotic Use

79%

Radiation

78%

Forced or Coerced Labour

76%

King Prawn ensures a thoroughly sustainable process which nurtures, cultures and ethically harvests indoor seafood at its healthiest, tastiest, most pristine form with zero impact on future generations. That's why our shrimp is raised without using chemicals, hormones, antibiotics, microplastics, genetic modifications, preservatives or labour injustices.

A future without seafood is unthinkable — and yet current trends are widely viewed as unsustainable against a landscape of surging populations, climate change and food scarcity. The risk of inaction is far too high.

We must act now, together.

Beyond the Brand for Sustainability

Every indoor facility delivers high volumes of various sized shrimp, from a minimum of 40 count to a maximum of 12 count per pound, producing a minimum of 200 tonnes each year without harming the environment or compromising on seafood quality.