We develop our production facilities to grow shrimp and salmon—the two most popular seafood items in the United States and familiar names to both seafood lovers and the occasional consumer.
Our advanced RAS technology allows us to grow finest shrimp and salmon in a controlled environment of the recirculating aquaculture systems on land. So we’ve got good news: Our seafood is sustainable, free from antibiotics, hormones, and GMO products!


Shrimp is at the top of the list of America’s favorite seafoods. These delicious crustaceans range in size from “small” to extra large “jumbo.” Their mild taste, meaty texture and low cost all play into why they are widely liked. You can enjoy shrimp fried, boiled, baked or grilled.
Eating shrimp as part of a balanced diet can provide a person with several key nutrients, and it may be surprisingly good for the heart and cardiovascular health. Doctors previously recommended against eating shrimp as part of a heart-healthy diet, citing the high levels of cholesterol it contains. However, researchers now have a better understanding of what contributes to higher cholesterol levels. Today, even for people with high cholesterol, the advantages of eating shrimp appear to outweigh the disadvantages.* Additionally, shrimp are an excellent source of the carotenoid called astaxanthin, an antioxidant that acts as an anti-inflammatory agent in the body. It seems that, when prepared with minimal processing, shrimp is a whole food and an excellent addition to a healthful diet.
shrimp aquabanq
Unlike most seafood, shrimp contains almost zero mercury, offers several nutrients involved in maintaining bone health and is above all, an excellent source of protein. Apart from cholesterol, 3.5 oz (100 g) of cooked shrimp provides 99 kilocalories of energy, 24 g of protein, 0.3 g of fat, 0.2 g of carbohydrate, 70 mg of calcium, 0.5 mg of iron, 39 mg of magnesium, 237 mg of phosphorus, 259 mg of potassium, 111 mg of sodium, and 1.64 mg of zinc (Source: FoodData Central, U.S. Department of Agriculture).
Our product is a Whiteleg shrimp (Litopenaeus vannamei), also known as Pacific white shrimp or King prawn. Whiteleg shrimp grow in low stocking density saltwater tanks where they reach market (“Jumbo” or “Extra-Jumbo”) size of eighteen to twenty-two head-on shrimp per pound within four months.
Whiteleg shrimp are preferred by many Chefs because they have a clean, sweet taste with a classic shrimp flavor and firm texture. If you boil or sauté them, they’ll soak in the nuances of the sauces and seasonings quite nicely.
Whiteleg shrimp farmed in land-based recirculating aquaculture systems (RAS) is rated Best Choice and Buy First by Seafood Watch,** and is recommended by FishChoice.
* Please note, that shellfish allergies are common and typically include a reaction to lobster, crab and shrimp. If you suspect an allergy to shellfish, speak to an allergist for a formal diagnosis and management plan.
** Developed by the Monterey Bay Aquarium


The second most popular seafood in America is salmon. Along with being delicious, salmon provides a wide range of health benefits. It is rich in protein, has a high content of omega-3 fatty acids, and includes several important vitamins and minerals.
“Maine Salmon” has a nice ring to it too! Aquabanq guarantees the traceability of our fish from farm to table. All our salmon will be hatched, reared, and harvested in Maine, United States. An additional large cold-water salmon production facility is being planned in British Columbia, Canada.
Farming salmon in optimal living conditions is a must, as it affects the quality and taste of the fish. That is why we do not intend to push production to the limit by using high stocking densities or growth hormones. Our fish will be grown without GMO ingredients and we will not be using any hormones or antibiotics.
Source of stock: Certified organic, non-GMO eggs that are independent of wild stock.
salmon aquabaq
Maine farmed atlantic salmon aquabanq
Our product is Coho salmon (Oncorhynchus kisutch), also called silver salmon. Coho is one of seven species of Pacific salmon. It is a shiny, beautiful ocean and river fish with a silver color.
Coho is considered the ideal salmon: ranging in weight from 8 to 12 pounds, it’s not too big or too small, fatty but not too rich, with a firm-enough texture, and finally, a premium fish but not the most expensive salmon you can buy. It is high in anti-inflammatory fats, but has a milder flavor than King, Sockeye, and Atlantic salmon.
Chefs love Coho because its mild flavor makes it versatile for a variety of recipes and its beautiful reddish-orange meat has a firm texture, which makes it the best type of salmon for pan frying and grilling.
3.5 oz (100 g) of Coho (raw) contain 160 calories. One 3.5 oz serving contains 7.7 g of fat (1.8g of which is saturated fat), 51mg of cholesterol, 47mg of sodium, 0g of total carbohydrate, 0g of dietary fiber, 21g of protein, 12.00mg of calcium, 0.34mg if iron and 450mg of potassium in addition to the vitamins niacin, pantothenic acid, riboflavin, thiamin, A, B12, B6, and C.
Compared to other salmon species such as Atlantic salmon, Coho grows faster and is resistant to ISA.
Coho farmed in land-based recirculating aquaculture systems (RAS) with wastewater treatment is rated Best Choice and Buy First by Seafood Watch, and is recommended by FishChoice.
Why we decided to steer clear of Atlantic salmon?
For many years, Aquabanq worked on the commercialization of land-based production of Atlantic salmon—the most widespread salmon species in the world. However, after major problems kept occurring in two of the largest Norwegian-owned land-based Atlantic salmon facilities in the United States and Denmark, we decided to reassess our options. Thankfully, there are plenty of alternatives to Atlantic salmon that can be successfully farmed in large RAS tanks on land and Coho was already known for its robust growth in closed-loop systems in addition to its resistance to viral ISA and sea lice. Furthermore, farming Coho in our systems will not necessitate any changes to our RAS design.
Our second immediate concern has always been the reliance on a very limited number of European suppliers of fertilized Atlantic salmon ova (eggs). The global pandemic exposed the fragility of the modern supply chains and last year was undoubtedly a wake-up call for the industry. As a result, the dependence on overseas suppliers for fertilized salmon eggs used in our production cycle several times a year was reclassified as unacceptable key concentration risk.

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