Shrimp
Hawaii Island’s aquaculture farms produce a variety of shrimp species, capitalizing on warm, pristine water conditions to raise disease-resistant stocks. Shrimp from these farms often fetch a premium, with both local and export demand steadily rising.
Shrimp farms on Hawai'i Island typically use either enclosed, land-based raceways or pond systems where water quality is closely monitored. By leveraging advanced breeding programs and careful biosecurity measures, local producers have developed lines of shrimp that are resilient and free from common diseases. This results in higher survival rates, better growth, and a superior product that appeals to chefs and seafood connoisseurs.
Once harvested, shrimp are graded by size and quality, then distributed fresh or frozen to local markets, restaurants, and broader export channels. The island's unique geography allows farms to access clean saltwater, giving these shrimp a distinct, sweet flavor profile. With a growing emphasis on traceability, sustainable farming practices, and food safety, Hawai'i Island shrimp producers have established a solid reputation within the aquaculture industry.