Prawn, King (whiteleg), prawns
Litopenaeus vannamei
Method of production — Farmed
Production country — Global
Production method — Pond system
Certification — GAA BAP certification (2 and 3*)
Sustainability rating
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Sustainability overview
Global Aquaculture Alliance (GAA) 2* 3* 4* certification standards for the Best Aquaculture Practice (BAP) production of warm water prawns defines and enforces production standards to address many issues of concern. Whilst MCS ratings cover the environmental issues at Farm Level BAP 2, 3 and 4 star also certify respectively the potential for environmental issues at the Processing Plant, the Hatchery and or the Feedmill respectively. Intensive prawn/shrimp farming is associated with a number of negative environmental impacts which are of concern, these include: The reliance on an unsustainable feed resource; the risk of salinisation of freshwater bodies; discharge of organic matter and nutrients leading to environmental changes; the use of chemicals and therapeutics in production and the potential of disease transfer between farmed and wild prawns. Marine prawns are carnivorous requiring high protein inclusion on their diet, this is one of the most critical concerns regarding prawn farming as the supply of fishmeal and fish-oil being used is, in general not traceable to species level and is not certified sustainable. They are also concerns regarding the current regulatory framework and level of enforcement for aquaculture production in these production areas. GAA operate a star system, with one star * for each - processing, production, hatchery and feed. MCS rates 2* and above and does not recognise 1* rated products as this just refers to processing. GAA BAP 4* products are the best choice to make..
Feed Resources
Criterion Score: 0
The marine components of the feed used for GAA 2 and 3* prawn can be identified to an ingredient level and at least 50% of it is required to be responsibly or sustainably sourced. There is no such requirement for non-marine ingredients
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Environmental Impacts
Criterion Score: -2
Freshwater supplies and habitats can be impacted but are mitigated for within the standard requirements. Chemical usage and effluent are monitored and limited and biosecurity measures minimise disease outbreaks and escapes. Predator control is encouraged to be the use of non-lethal deterrents, although some countries allow lethal control.
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Fish Health and Welfare
Criterion Score: 0
Welfare criterion are included within the standard and this includes humane slaughter.
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Management
Criterion Score: 2
Although there are some strategical level criterion within the standard, national and regional planning regulations apply in producing countries. Nearly all issues of environmental concern are covered by either standard criterion or country level regulations except Environmental Impact Assessments. Effectiveness of these measures is verified by certification status.
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Production method
Pond system
Prawn /shrimp are farmed in saline/brackish water ponds of various sizes and intensities in many countries, either in coastal areas or inland within or outside the intertidal zone.
Alternatives
Based on method of production, fish type, and consumer rating:
only fish rated 2 and below are included as an alternative in
the list below. Click on a name to show the sustainable options
available.
Abalone
Clam, Manila (Farmed)
Crab, brown or edible
Limpet, Slipper
Lobster, European
Lobster, Norway, Langoustine, Dublin Bay prawn or scampi
Mussel, mussels (Farmed)
Oyster, Native, oysters (Caught at sea)
Oyster, Native, oysters (Farmed)
Oyster, Pacific, oysters (Caught at sea)
Oyster, Pacific, oysters (Farmed)
Prawn, King (whiteleg), prawns
Prawn, Northern prawns, Northern shrimp
Prawn, Tiger prawns (Farmed)
Scallop, King, scallops
Scallop, Queen, scallops
Squid, Japanese flying
Biology
The king prawn (or whiteleg prawn, white shrimp) belongs to the largest of the prawn and shrimp family, the Penaeidae. It is a native species of the Eastern Pacific coast. Its lifecycle may be divided into 6 stages or phases, from embryo to adult, which it completes in one year. The age of sexual maturity varies from 5 to 7 months. They can live up to 2 years in the wild although farmed prawns are usually harvested at 6 months.
This system has been developed by the Marine Conservation Society to help businesses and consumers choose the most environmentally
sustainable fish. For full details, please see the full farmed seafood methodology available
here.
Feed Resources
| Score |
Descriptor |
| 6 |
No feed inputs required. |
| -5 to 5 |
Feed inputs required. Scored according to traceability, sourcing and ingredients. |
| -6 |
Unsustainable, untraceable feed with a high fish feed dependency. |
Environmental Impact
| Score |
Descriptor |
| 7 |
All environmental impacts are mitigated by technology, production method and/or management practices. |
| -14 to 6 |
Environmental impacts are only partially mitigated for. |
| -15 |
High environmental impacts across all criteria. |
Fish Welfare
| Score |
Descriptor |
| 2 |
High welfare and slaughter standards. |
| 0-1 |
Either welfare or slaughter standards applied, not both. |
| -2 |
No standards for welfare or slaughter. |
Management
| Score |
Descriptor |
| 6 |
Good regulations and management practices, certified product to independent audited standards. |
| -6 to 5 |
Regulation and management is only partially effective and/or not comprehensive. |
| -7 |
Poor regulation, enforcement, management practices and uncertified product. |
For farmed seafood assessments, a 'critical fail' may be triggered and produce a default red rating where juveniles or broodstock are
sourced from wild capture fisheries that are rated 5, red rated, on the Good Fish Guide. For full details, please see the full farmed
seafood methodology available here.
References
FAO 2006-2018.Cultured Aquatic Species Information Programme. Penaeus vannamei. Cultured Aquatic Species Information Programme. Text by Briggs, M. In: FAO Fisheries and Aquaculture Department [online]. Rome. Updated 7 April 2006. [Cited 10 September 2018]
Global Aquaculture Alliance(GAA) Best Aquaculture Practice(BAP) Finfish and Crustacean Farm Standard,Issue 2.Revision September 2014.
GAA BAP Feed Mill standard 2014 Revision 07/2014.
GAA.May 2013.EMS Cause identified. Available online at: http://gaalliance.org/news-events/newsroom/cause-of-ems-shrimp-disease-identified.
The sustainability of fish can vary significantly depending on how and where it has been caught or farmed. Many single species are caught or farmed in a variety of ways and this range shows that, within a species, some sources may be more sustainable than others.
To find out specific ratings, click on the 'Show options for this fish' button under the image of the fish.
'Best choices' are rated 1 and 2 (green), 'Fish to Avoid' are rated 5 (red). Ratings 3 and 4 mean 'Think' (yellow and amber), as there are better rated alternatives.
Fish that are under review are shown with a question mark icon and no rating.
This system has been developed by the Marine Conservation Society to help consumers and businesses choose the most environmentally sustainable fish.
Seafood sources indicated as, 'To be assessed', are those that have not yet been assessed and assigned a rating or are undergoing a period
of review. These include sources previously rated by MCS for which the rating has lapsed, due to changes in the market or MCS priorities and
resources. Given that these sources are not fully assessed, the profile should not be used to infer the current sustainability of the
fishery or farmed species.
If you are interested in the sustainability of this seafood source, please let us know by emailing
ratings@mcsuk.org
Rating 1 (light green) is associated with the most
sustainably produced seafood.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 2 (pale green) is still a good choice, although some
aspects of its production or management could be improved
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 3 (yellow) based on available information; these
species should probably not be considered sustainable at
this time. Areas requiring improvement in the current
production may be significant. Eat only occasionally and
check www.goodfishguide.org for specific details.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 4 (orange) should not be considered sustainable, and
the fish is likely to have significant environmental issues
associated with its production. While it may be from a
deteriorating fishery, it may be one which has improved from
a 5 rating, and positive steps are being taken. However, MCS
would not usually recommend choosing this fish.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
'Red improver' ratings are assigned to seafood sources which have been assessed and rated 5 (red) due to significant environmental concerns
with one or more aspects of their management, capture or production, yet credible efforts to improve these issues have been agreed through a
Fisheries or Aquaculture Improvement Project – a FIP or an AIP - and work is underway. Such projects are normally publicly listed at
www.fisheryprogress.org. MCS wants to encourage environmental improvements in fisheries and fish farms, and so does not recommend avoiding
these sources, as we normally do for seafood rated 5 (red rated).
'Best choice' fish are rated 1 and 2, Fish to Avoid are rated 5.
This system has been developed by the Marine Conservation Society to help businesses and consumers choose the most environmentally
sustainable fish.
Rating 5 (red) is associated with fish to be avoided on the
basis that all or most of the criteria for sustainablilty
have not been met.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
