Seafood In The Desert: Shrimp Farm Opens In Las Vegas Area
(L-R) Cooks Daniel Pineda and Javier Rosete and executive chef Mike Minor cook Blue Oasis Pure Shrimp from the company's North Dakota research and development facility at the Border Grill Las Vegas restaurant at the Mandalay Bay Resort & Casino July 28, 2011 in Las Vegas, Nevada. Blue Oasis Pure Shrimp CEO, Scott McManus, said that Las Vegas consumes more shrimp per capita than anywhere else in the world, serving about 22 million pounds annually. To serve that market, McManus opened the new Aqua Ganix shrimp farm producing Blue Oasis Pure Shrimp in North Las Vegas. After pathogen-free Mexican white shrimp larvae arrive at the 36,000-square-foot facility from Florida, they are grown in 44 ponds made from recycled shipping containers that are filled with water treated with a special formula. After 120 days they will be harvested and shipped to local restaurants beginning in September 2011. The company expects to produce 450,000 pounds of shrimp per year in a sustainable way producing no wastewater and allowing the shrimp to be grown without the use of chemicals.