From Tank to Table: Inside Southern California’s First Urban Shrimp Farm

TransparentSea is one of the country’s first urban shrimp farms, located in Downey, California. The United States is the world’s largest importer of shrimp, consuming around 2.2 billion pounds annually. Most of that shrimp is frozen for three to six months before being eaten and often contains pollutants like microplastics and heavy metals. Like much of the world's wild seafood, shrimp populations are being severely overfished. Alarmingly, for every pound of wild shrimp caught, nearly six pounds of other marine life are killed as bycatch.

Founder Steve Sutton started TransparentSea to help reduce pressure on wild shrimp stocks by growing shrimp in a more sustainable and controlled environment. The farm raises Pacific white leg prawns without the use of any chemicals, offering customers a clean and responsibly farmed product.

The shrimp are grown in multiple production tanks that hold a total of 300,000 gallons of water. These tanks replicate an ocean environment with a consistent water temperature of 86°F. TransparentSea recycles 99% of its water and uses energy-conserving covers over the tanks. Every aspect of the shrimp’s diet is carefully managed to reduce waste and maximize resource efficiency.

After about three months, the shrimp are ready for harvest. They are never frozen and are delivered fresh to over 40 top restaurants in Los Angeles, including Gjelina in Venice and members of the Rustic Canyon Group. The prawns are praised for their sweet flavor and creamy texture—so delicate they can be eaten raw or even spread on toast.

Farmers markets are the next step for TransparentSea, as the company continues its mission to offer clean, sustainable seafood to the local community.

For more information, visit www.transparentseafarm.com or email Steve Sutton at steve@transparentseafarm.com.