Resko hand-peeled shrimps

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Resko hand-peeled shrimps Dane kontaktowe, mapa i wskazówki, formularz kontaktowy, godziny otwarcia, usługi, oceny, zdjęcia, filmy i ogłoszenia od Resko hand-peeled shrimps, Targ rybny, Bohaterów Warszawy 13, Resko.

🦐 In part one, Marcin Weltrowski — co-owner of Resko and the ambassador for everything we do — told us how our shrimp sh...
13/08/2026

🦐 In part one, Marcin Weltrowski — co-owner of Resko and the ambassador for everything we do — told us how our shrimp shells travel to Japan, where their high astaxanthin content makes an exceptional ramen broth.

That pigment turned out to be the start of a much bigger story. So we sat back down with him. 👇

You said astaxanthin was the start of a much bigger story. What is it?

Everything we talked about with the Japanese broth — the colour, the character — comes down to astaxanthin. The more we understood it, the more we realised we were sitting on something valuable. So we started an R&D project to extract it — not to throw the shells away, not just to send them abroad, but to recover the astaxanthin itself, here, from our own shells.

For anyone who hasn't heard of it — what is astaxanthin?

A natural pigment — it's what gives our shrimp, salmon and flamingos their pink and red colour. But it's much more than a colour. In nature it acts as a powerful natural antioxidant, which is part of why it's so valued, and why it's sometimes called a kind of "superfood" ingredient — sought after well beyond the kitchen. And our wild cold-water shrimp are exceptionally rich in it, richer than farmed, thanks to their diet and slow growth in cold water.

What exactly are you developing?

The full name is a mouthful — "Development of an Innovative Process for Extracting Astaxanthin from Wild Shrimp Shells Using Supercritical CO₂." In plain terms: a modern, environmentally friendly way to extract astaxanthin from shrimp shells using supercritical carbon dioxide. Serious R&D, co-financed by European Funds — genuinely innovative work.

"Supercritical CO₂" sounds technical. Why does it matter?

Under the right pressure and temperature, carbon dioxide can pull the astaxanthin out of the shells — cleanly, efficiently, and gently enough to protect its quality. And crucially, without harmful solvents. Conventional methods often rely on chemicals we'd rather never use. Ours eliminates them, and uses less energy too. High efficiency, high quality, low environmental impact.

This material was prepared as part of the project "Resko Marketing Activities: Building Consumer Awareness Through the Promotion of Clean Label Shrimp on International Markets."
The project is co-financed by the European Maritime, Fisheries and Aquaculture Fund (EMFAF).
More information: www.rybactwo.gov.pl

🦐 Most of what gets said about our shrimp comes from us. So for this one, we handed the questions to the person who know...
13/08/2026

🦐 Most of what gets said about our shrimp comes from us. So for this one, we handed the questions to the person who knows the story best — Marcin Weltrowski, co-owner of Resko and the ambassador for everything we do.

The subject: something most people never think about — what happens to the shells. 👇

Most people throw shrimp shells away. Yours travel all the way to Japan. How?

For us, the shell was never waste — it's a raw material that just needed the right home. And we found one in Japan. What would end up in the bin almost anywhere else is, over there, a genuinely valued ingredient. Nothing from our shrimp is wasted.

How do they get there?

Frozen, shipped to Japan. Freezing protects them on the journey — locking the shells at their best until they reach the kitchen. And they have to arrive in excellent condition, because Japan has some of the strictest food-quality standards in the world. Ours meet them — which tells you as much about the raw material as anything we could say.

What happens once they arrive?

A restaurant thaws the shells and uses them to make a broth — and that broth becomes the base for ramen. The shell doesn't just get used; it becomes the foundation of a whole dish. The part everyone else discards is, in the right hands, the part that carries the flavour.

Is that broth really different from ordinary shrimp stock?

It's on another level. A beautiful colour, a fresh natural aroma, a depth simply incomparable to stock from farmed shrimp shells. Anyone who works with it can tell immediately.

Why so much better?

One thing above all: astaxanthin. Our cold-water shrimp are exceptionally rich in it — the natural pigment that gives the shrimp its colour — and the shells carry a great deal. That's what gives the broth its colour, its character, its quality. Not an additive, not a trick — just what years of slow growth in cold, clean water leave behind in the shell.

✅ And that's what fascinates me most — because astaxanthin turns out to be far more than colour or flavour. We're now exploring it in a completely different, remarkable direction. But that's a story for next time.

This material was prepared as part of the project "Resko Marketing Activities: Building Consumer Awareness Through the Promotion of Clean Label Shrimp on International Markets."
The project is co-financed by the European Maritime, Fisheries and Aquaculture Fund (EMFAF).
More information: www.rybactwo.gov.pl

🦐 Most seafood comes with a to-do list. Before you can enjoy it, there's work: something to thaw, peel, clean, trim, coo...
12/08/2026

🦐 Most seafood comes with a to-do list. Before you can enjoy it, there's work: something to thaw, peel, clean, trim, cook, time. We're so used to that list we barely notice it.

This shrimp quietly deletes almost the entire thing. Here's what you don't have to do: 👇

🔥 You don't have to cook it. Already cooked once, at sea, at its peak, by people who do nothing else. The most important step is done — and done properly — before the pack reaches you. No pan, no timing, no watching it turn rubbery.

✋ You don't have to peel it. It arrives hand-peeled. The fiddly, messy part — the bit that leaves your fingers smelling of seafood for hours — is already gone. What's in the pack is pure, edible shrimp.

🧽 You don't have to clean or prepare it. Small and cold-water, so there's none of the tidying-up a big prawn demands — nothing to trim, nothing to remove. It comes to you finished.

⏱️ You don't even have to plan. No cooking or thawing in the way means no lead time. No "I should have taken something out this morning." You open the pack and it's ready — cold, immediately.

✅ Add that up and you get something genuinely unusual: a premium, wild, delicate ingredient that requires nothing of you at all. Not skill, not effort, not equipment, not even forethought.

Usually the best ingredients ask the most of you — the most care, technique, time. This one breaks the rule. All the hard, skilled work already happened: the years of slow growth, the catch, the cooking at sea, the careful hand-peeling. Every difficult part is behind it.

So the only thing left to do is the good part. Eat it — on bread, through a salad, or straight from the pack, cold, exactly as it is. There's no wrong way, because there's no way to get it wrong.

A great ingredient that asks nothing in return. It really is that simple.

This material was prepared as part of the project "Resko Marketing Activities: Building Consumer Awareness Through the Promotion of Clean Label Shrimp on International Markets."
The project is co-financed by the European Maritime, Fisheries and Aquaculture Fund (EMFAF).
More information: www.rybactwo.gov.pl

🦐 Most seafood comes with a to-do list: thaw, peel, clean, trim, cook, time.This shrimp deletes almost all of it. It's a...
12/08/2026

🦐 Most seafood comes with a to-do list: thaw, peel, clean, trim, cook, time.

This shrimp deletes almost all of it. It's already cooked — once, at sea. Already hand-peeled. Nothing to clean, nothing to trim, nothing to plan. You don't even have to thaw it.

The entire distance between "I fancy some shrimp" and "I'm eating shrimp" is the time it takes to open the pack.

All the hard work already happened. The only thing left to do is the good part.

This material was prepared as part of the project "Resko Marketing Activities: Building Consumer Awareness Through the Promotion of Clean Label Shrimp on International Markets."
The project is co-financed by the European Maritime, Fisheries and Aquaculture Fund (EMFAF).
More information: www.rybactwo.gov.pl

🦐 We've followed this shrimp through almost its whole life — the slow growth, the change of s*x, the nightly climb throu...
10/08/2026

🦐 We've followed this shrimp through almost its whole life — the slow growth, the change of s*x, the nightly climb through the dark, the shell it sheds to grow. But we skipped the very beginning. And it's the strangest part of all.

🌊 Before this shrimp was ever a shrimp on the seabed, it spent months adrift in open water — at the mercy of the currents, in a form you wouldn't even recognise.

It begins when the eggs hatch, in spring. But what emerges isn't a tiny shrimp. It's a larva — a transparent, spiny, alien-looking speck, utterly unlike the adult. And it doesn't sink to the bottom. It rises into the water column and joins the plankton.

Then it drifts. For two to three months, carried by ocean currents, with no real say in where it's going — passing through five larval stages, moulting every week or two, slowly building the body it'll need on the seabed. Already shedding its shell to grow, from the first weeks of life.

🧭 And here's the reframe: because the larva drifts rather than swims, the currents decide where it ends up. Not the parents. Not the larva. The ocean carries the whole generation wherever the water flows — sometimes close to home, sometimes hundreds of kilometres away. Where the next generation of shrimp will live is, literally, decided by the sea.

✅ Only then does the young shrimp settle to the seabed and begin the long, slow years of growing up we've talked about before.

So every cold-water shrimp has a hidden first chapter: a tiny, unrecognisable drifter, floating in the open sea for months, going wherever the current took it. It didn't choose where its life would happen. The ocean chose for it.

This material was prepared as part of the project "Resko Marketing Activities: Building Consumer Awareness Through the Promotion of Clean Label Shrimp on International Markets."
The project is co-financed by the European Maritime, Fisheries and Aquaculture Fund (EMFAF).
More information: www.rybactwo.gov.pl

🦐 Before this shrimp ever touched the seabed, it drifted in open water for months.It hatches not as a tiny shrimp but as...
10/08/2026

🦐 Before this shrimp ever touched the seabed, it drifted in open water for months.

It hatches not as a tiny shrimp but as a transparent, spiny, unrecognisable larva. It rises into the plankton and drifts with the currents for two to three months — moulting, growing, going wherever the water takes it.

And because it drifts rather than swims, the currents decide where the next generation settles. Not the parents. The sea.

It didn't choose where its life would happen. The ocean chose for it.

This material was prepared as part of the project "Resko Marketing Activities: Building Consumer Awareness Through the Promotion of Clean Label Shrimp on International Markets."
The project is co-financed by the European Maritime, Fisheries and Aquaculture Fund (EMFAF).
More information: www.rybactwo.gov.pl

🦐 Every year, someone decides how much cold-water shrimp is allowed to be caught — and once that number is reached, the ...
07/08/2026

🦐 Every year, someone decides how much cold-water shrimp is allowed to be caught — and once that number is reached, the fishing stops. Not because the shrimp ran out. Because a limit was set on purpose, before anyone got near that point.

It's one of the least glamorous facts about this shrimp, and one of the most important.

📋 The West Greenland stock of Pandalus borealis is managed by a Total Allowable Catch — a TAC. Each year scientists survey the stock: how much is out there, how it's reproducing, what state it's in. Based on that, a catch limit is set — not by the industry, but by the government on scientific advice. Once the fleet has caught that agreed amount, the season is effectively done.

Science sets a ceiling, and the fishery isn't allowed to go through it.

🔄 Since 2025 Greenland uses individual transferable quotas — each company holds a defined share of the annual total, renewed on a ten-year horizon, part shared with the EU and Canada under long-standing agreements. A genuinely managed resource, not a free-for-all.

Does it actually bite? History says yes. When signs of overfishing appeared here in the past, catches were cut — deliberately reduced, not left to run until the stock collapsed. The limit has been used, in the real world, to pull the fishery back.

✅ And here's the reframe: a capped catch means you genuinely can't just produce more when demand rises. From a sales view, that's a limitation. But the reason you can't have unlimited amounts of this shrimp is the same reason it'll still be here in twenty years. The limit and the longevity are the same fact.

Farmed shrimp can scale to demand. A wild stock can't, and shouldn't — its ceiling is set by what the sea can give without being diminished.

The limit isn't a flaw in the system. It is the system.

This material was prepared as part of the project "Resko Marketing Activities: Building Consumer Awareness Through the Promotion of Clean Label Shrimp on International Markets."
The project is co-financed by the European Maritime, Fisheries and Aquaculture Fund (EMFAF).
More information: www.rybactwo.gov.pl

🦐 Every year, a limit is set on how much cold-water shrimp can be caught. Once it's reached, fishing stops — not because...
07/08/2026

🦐 Every year, a limit is set on how much cold-water shrimp can be caught. Once it's reached, fishing stops — not because the shrimp ran out, but on purpose, long before that point.

Scientists survey the stock; the government sets the catch limit; the fleet can't go through it. And when overfishing signs appeared in the past, catches were actually cut.

You can't simply make more when demand rises. That's not a flaw — it's the reason this shrimp will still be here in twenty years.

The limit and the longevity are the same fact.

This material was prepared as part of the project "Resko Marketing Activities: Building Consumer Awareness Through the Promotion of Clean Label Shrimp on International Markets."
The project is co-financed by the European Maritime, Fisheries and Aquaculture Fund (EMFAF).
More information: www.rybactwo.gov.pl

🦐 Let's address the question buyers think even when they don't say it: cold-water shrimp usually costs more than tropica...
06/08/2026

🦐 Let's address the question buyers think even when they don't say it: cold-water shrimp usually costs more than tropical shrimp. Sometimes noticeably more.

It's a fair thing to notice, and it deserves a straight answer rather than a marketing one.

Here it is: the price isn't a premium added on top. It's the sum of things that genuinely cost more to do — and can't be done any other way. 👇

🕐 It grows slowly, and nothing speeds that up. Farmed tropical shrimp reaches size in months, warm water, controlled diet. Wild cold-water shrimp grows over years, in near-freezing water, at its own pace. Time itself is a cost, built into every shrimp.

🌊 It's wild, so supply can't just be increased. Farmed shrimp scales up to a plan, year-round. Cold-water shrimp is caught, not grown — governed by quotas, seasons, weather, stock health. You can't decide to make more this quarter.

🚢 The processing happens at sea. Cooked and processed on the vessel, within hours of the catch, mid-ocean — an expensive, complex way to work, chosen because it's the only way to lock in quality at the peak.

✋ And it's small, which makes peeling costly. The one people underestimate. Peeling something this small cleanly is painstaking, often done by hand. The delicate size that makes it special on the plate is also what makes it labour-intensive to prepare.

Put those together and the price stops looking like a markup and starts looking like a receipt. Slow growth. Wild capture. Processing at sea. Hand-scale peeling. None of it padding.

✅ The honest part: none of this makes tropical farmed shrimp a bad choice. It's a different tool for a different job — affordable, consistent, year-round, genuinely useful. This isn't "one good, one bad."

It's an explanation of what the price gap is made of. You're not paying more for the same thing — you're paying for a different thing.

This material was prepared as part of the project "Resko Marketing Activities: Building Consumer Awareness Through the Promotion of Clean Label Shrimp on International Markets."
The project is co-financed by the European Maritime, Fisheries and Aquaculture Fund (EMFAF).
More information: www.rybactwo.gov.pl

🦐 Cold-water shrimp costs more than tropical. Here's what that price is actually made of: → It grows over years, not mon...
06/08/2026

🦐 Cold-water shrimp costs more than tropical. Here's what that price is actually made of:

→ It grows over years, not months. Nothing speeds that up.
→ It's wild — supply is capped by quotas and seasons, not scaled to a plan.
→ It's cooked and processed at sea, within hours of the catch.
→ It's small, so peeling it cleanly is painstaking, often by hand.

That's not a markup. It's a receipt.

You're not paying more for the same shrimp. You're paying for a different thing entirely.

This material was prepared as part of the project "Resko Marketing Activities: Building Consumer Awareness Through the Promotion of Clean Label Shrimp on International Markets."
The project is co-financed by the European Maritime, Fisheries and Aquaculture Fund (EMFAF).
More information: www.rybactwo.gov.pl

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Bohaterów Warszawy 13
Resko
72-315

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