Brown Shrimp: from document 2009 Fishfacts: North Sea Brown Shrimp Brown shrimps are mainly peeled in Morocco - every week, lorries drive up and down with shrimps that are kept in climate-controlled conditions. Benzoic acid and/or sorbic acid are added to the shrimps to conserve them safely - not more than 0.6% in accordance with the EU standard. There are also intensive bacteriological laboratory tests. Each year, the peeling centres return approximately 9 million kilos of peeled North Sea brown shrimps to the read more