Each of the eight tanks is fitted with advanced recirculation, filtration, and temperature control systems. The salt water, the same salt water used in large aquariums throughout the country, is filtered and reused from harvest to harvest.
Kelso examines each tank several times a day to regulate everything from oxygen levels to waste. The shrimp eat food that is served up at largescale aquariums around the country. He even makes sure that the lighting is soothing and that the right music plays in the background.
“ We do everything we can to make sure that the animals feel as close to their natural environment as possible. It’ s important to keep them calm and happy,” Kelso said.“ Salt water is hard. There are seven parameters that must be measured daily to ensure that the water is fit enough to keep the animals healthy. There is a lot of work to this. It is not simple.”
Because of his vigilant care, the shrimp require no antibiotics, steroids, or pesticides.
“ Consumers are increasingly demanding more sustainability and food transparency,” Young said.“ We take great pride in the sustainable and healthy way we raise these shrimp.”
Approximately 30,000 new young Pacific White shrimp arrive at the farm every 28 days, shipped from the Florida Keys. They start out about the size of an eyelash. After four months of nurturing, they are ready to sell and have grown strong enough to jump up to three feet in the air.
“ They have 10 little legs and they use all of them to jump,” Kelso said.“ We have to be careful to make sure they don’ t jump out of the tanks.”
The company’ s first sale was on February 5, and they sold the entire tank of shrimp, for $ 18 per pound, in an hour and a half. Kelso, Young, and children Heather Deckard and Heath Young, worked at a blistering pace to fill the orders.
“ As people told us what they wanted, the others would be in the back fishing out the shrimp with a net,” Brenda said.“ It was really exciting. People were so excited about getting fresh shrimp. They were so fresh that their legs were still kicking when they went out the door.”
The first sale was similar to a soft opening and showed them that there are still a few bugs to work out, Brenda said.
“ After we sold out, we had a family meeting and it was apparent that we have to keep doing this and get bigger,” she said.
Kelso had been thinking bigger from the beginning, and is already working with a realtor to find a larger space.
“ We want to sell more shrimp, but we also want to become somewhat of an educational site,” he said.“ We would like to have tours and a classroom-type setting.”
Kelso also said he is also open to the idea of offering more than shrimp.
“ I would like it to be a seafood center,” he said.“ I want this to be a sustainable operation and a valuable asset to the community.”
For more information visit their website < www. saltcreekshrimp. com > or their Facebook page“ Salt Creek Shrimp Company.” The address is 4752 Old Indiana 46 and the phone number is( 812) 720-3065. •
Authentic Mexican Cuisine Family Owned and Operated
• Daily Specials
• Kid’ s Menu
FULL BAR AVAILABLE
812-988-4535 Carry Out Available
COACHLIGHT SQUARE 101 E. Washington St. one block east of S. Van Buren St.( in front of the high school) in downtown Nashville
March / April 2016 • Our Brown County 47