Photo: Guillermo Nahum/Revista Puerto

Argentine Shrimp Quality at the Dock: A Looming Challenge

ARGENTINA
Friday, September 05, 2025, 03:00 (GMT + 9)

A Report from Puerto Madryn Reveals Deficient Practices Threatening Product Competitiveness in the International Market

PUERTO MADRYN—The quality of shrimp arriving at the docks of Puerto Madryn reflects practices that, while profitable in the short term, threaten the sector's international reputation. A report by Karina Fernandez for Revista Puerto has exposed a duality in the landings, showing that while some fresh fishing vessels deliver high-quality products, a significant portion of the fleet unloads shrimp that fails to meet the standards required to compete in the most demanding markets.

While global markets increasingly demand "premium" products with a focus on food safety and presentation, the Argentine fleet faces a dilemma. According to journalist Fernandez, it's not uncommon to see boats unloading boxes containing "shrimp purée," the result of poor practices such as overweight boxes (far exceeding the 18-kilogram limit), a lack of ice, signs of melanosis, and the crushing of the seafood. This situation stands in stark contrast to that of vanamei shrimp, a direct competitor in the global market, which is valued for its uniformity and perfect aesthetic.

Photo: Guillermo Nahum/Revista Puerto

Lack of Professionalism and State Controls

The inconsistency in quality is not just a problem for the vessels but for the entire value chain. Industry entrepreneurs, like the one from Patagonia cited in the report, state that it's difficult to present Argentine shrimp as a premium product when the conditions upon arrival are so poor. This concern was shared at the CONIPE (National Fishing Congress), where Pedro Mateos, commercial manager for Mirabella, highlighted the urgency of implementing measures to guarantee product quality.

Karina Fernandez's observations at the Storni Pier in Puerto Madryn confirm the lack of state oversight. Despite obvious non-compliance, no inspectors were present to issue sanctions. This lack of control adds to the need for professionalizing crews and vessel owners, who, according to industry figures, often fail to treat shrimp as the high-value food it is.

Photo: Guillermo Nahum/Revista Puerto

The sector veteran, "Tony" Solimeno, with fifty years of experience, underscores the resistance to change: "I feel like a preacher about how the fish is arranged... but every day we have fewer people willing to put in the effort."

Examples of Success and the Industry’s Role

Despite the challenges, the Revista Puerto report also shows that quality handling on fresh fishing boats is possible. The vessel "Centauro 2000" from the company Buena Proa was highlighted as a clear example. Its boxes contained a weight below the permitted limit and were packed with so much ice that the shrimp looked as if it had just come out of the water, with no signs of melanosis. This result proves that quality can be a priority if all parties are committed

Photo: Guillermo Nahum/Revista Puerto

However, the responsibility does not fall solely on the fishermen. Buyers also play a crucial role, as Solimeno pointed out: "Part of the problem with quality in fresh product is also the buyer, because they buy it anyway." The reluctance to reject a low-quality product or apply correct discounts encourages poor practices.

In the long term, the solution requires a paradigm shift that includes continuous training and the adoption of food safety protocols, such as the Manual of Standardized Operating Procedures for Sanitation presented by Martín Titos at the UTN in Mar del Plata in 2021. Only with a comprehensive approach, involving fishermen, unions, buyers, and the state, will Argentine shrimp be able to solidify its value in the international market, competing not just in volume but in the excellence of its quality.

editorial@seafood.media
www.seafood.media

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