delicacy in Japan, the dish being known
as odori ebi meaning moving shrimp, prepared
from fresh live shrimp (Ovenden &
Kriz, 1993). Quality of the food prepared
from crustaceans is highly dependent on
their freshness because of the rapid autolysis
that starts immediately after death. The
Kuruma shrimp with prime quality has a
transparent pale grey coloured body with
distinct maroon or brown stripes and a blue
tail tinged with yellow. The bands are also
very distinctive when cooked, turning from
maroon to bright red with fleshy parts
turning white. The product should be free
from pine smell from the sawdust used for
packaging or fishy odour, but should have
a mild to sweet flavour (Kriz, 1994).
The present review summarizes the
prevailing practices of live transportation as
a means for increasing the acceptability of
the harvested shrimps. The conditions of
live packing for different species and the
packing media have also been covered.