World Aquacluture Magazine - September 2020

WWW.WA S.ORG • WORLD AQUACULTURE • SEP TEMBER 2020 25 Ingredients (For 4 people) • Live Artemia biomass (1 kg) • Chicken eggs (4) • Rice flour (200 g) • onion, pepper, sea salt and seasoning to taste Preparation of an Artemia Omelette 1. Keep collected live biomass in a small tank or aquarium with strong aeration for at least one day to allow full gut evacuation. 2. Clean Artemia biomass several times with tap water before cooking. 3. Put all ingredients in a bowl or cooking pan and mix them well. 4. Make a paste as shown in the photo. The paste is now ready for cooking. 5. Cook the Artemia omelette like an egg omelette. Heat a frying pan with some cooking oil on the stove on medium heat. When the pan is warm, scoop some of the brine shrimp mixture and add to the pan. The paste will become crispy with a light brown color. Turn to cook the other side. 6. Now the Artemia omelette is ready. It can be eaten while it is still warm, served with vegetables, salad, cucumber, or tomato. Fish sauce or soy sauce can be added to taste. 7. In Thailand commercial Artemia pond production was initiated in the late 1970s. Ever since then, “Artemia fish sauce” (known as “nam pla” in Thailand), an extract of fermented Artemia biomass, has been produced. Nam pla is a popular staple seasoning of Thai cuisine and is sold in bottles near the salt and Artemia farms southeast and southwest of Bangkok. 1 3 2 4 7 5 6