Brine shrimp eggs are harvested from Great Salt Lake, a hyper-saline biotope located in the state of Utah, U.S.A. Harvested eggs are immediately washed and separated from foreign matter using a vibratory separator and saturated brine (NaCl) wash. Eggs are then placed in a sub-zero locker, usually for a period of 4-12 weeks, in order to break diapause. At the end of the dormancy period, eggs are again washed through a vibratory separator to remove foreign matter and sterilized using 5000ppm hypochlorite disinfection bath. Eggs are then dewatered in a centrifuge and gently dried in a conventional fluid bed dryer or rotary dryer at temperatures ranging from 24 degrees C to 38 degrees C for approximately 6 – 8 hours, reducing moisture level to approximately 6%. Eggs are then stored under refrigeration until packing for shipping. The product is not genetically manipulated and does not contain bovine or terrestrial animal by products.

We guarantee a minimum hatch-out of 225,000 nauplii (baby brine shrimp) per gram of cysts following a 24 hour incubation period. Based on the most recent harvest, this equates to a hatch-out of over 82%!

Grade A Brine Shrimp Eggs are the most often requested grade of eggs available. Commercial breeders request Grade A Brine Shrimp Eggs because of the higher yield of nauplii per dollar expended.

Feel confident purchasing brine shrimp eggs from Brine Shrimp Direct. Eggs have been recently tested, are stored in a temperature-controlled warehouse, and packaged on demand.

Scientific Name: Artemia franiscana
Origin: Great Salt Lake, Utah
Genus/species: A. franciscana, Processed, disinfected and dehydrated
Country of Origin: U.S.A.

Distributed by Fresh N Marine