Bisulfite – Sodium Sulfite Anhydrous – for Commercial Fishing

The effective solution to prevent blackening in shrimp and crustaceans

Bisulfite – Sodium Sulfite Anhydrous (also known as sodium sulfite anhydrous) is one of the most widely used and trusted additives. In the commercial fishing industry, the appearance of the product is essential. To ensure that shrimp, prawns, and crustaceans retain their natural color and fresh look even after being caught

🔍 What is Bisulfite Sodium Bisulfite?

Bisulfite – Sodium Sulfite Anhydrous is a highly water-soluble white crystalline powder, used as an antioxidant and preservative in the seafood supply chain.
Its use is essential to block oxidation processes responsible for blackening (black spot) in crustaceans — especially shrimp and lobsters — which would otherwise lose commercial value.

✅ Benefits of using Bisulfite – Sodium Sulfite Anhydrous in professional fishing
Prevents enzymatic blackening in crustaceans (black spot effect)

Maintains the fresh and natural appearance of freshly caught seafood

Extends shelf life during transport and storage

Easy to use in water or ice during post-catch handling

Approved for food use according to current food safety regulations

🦐 Ideal for:
-)Pink shrimp, white shrimp, red shrimp

-)Prawns

-)Scampi

-)Lobsters

-)Other wild/caught or farmed crustaceans

📦 Available format:
Sodium bisulfite anhydrous in 25 kgs BLUE bags, ready to use
🧊 Store in a cool, dry place

🎣 Bisulfite – Sodium Sulfite Anhydrous for professional fishing:
You can see the quality… and preserve it!

In the seafood trade, presentation is everything.
That’s why sodium bisulfite has become a standard for professionals in the commercial fishing sector.

Whether you operate on fishing vessels, at seafood markets, or in processing facilities, choosing professional-grade products like sodium bisulfite means improving product quality, reducing waste, and satisfying your customers.

⚖️ Bisulfite – Sodium Sulfite Anhydrous: Legal? Yes, but regulated
Bisulfite is approved as a food additive in the European Union and many other countries (including the USA and Canada) as a preservative and antioxidant.

In Europe:
Regulated under EU Regulation No. 1333/2008 on food additives

Authorized for use on crustaceans to prevent enzymatic blackening (black spot)

Must be declared on the label if final product contains >10 mg/kg of sulfites (expressed as SO₂)

📌 Key things to know:
✔ Authorized additive
✔ Commonly used on crustaceans
⚠️ Maximum residue limit: subject to SO₂ thresholds (typically max ~150 mg/kg)
⚠️ Labeling required if sulfite content >10 mg/kg
❌ Warning: may cause allergic reactions in sensitive individuals (must be indicated on the label)

🦐 In practice:
✔ Can be used in post-catch immersion baths or in ice slurry
✔ Widely used and legal in commercial fishing
⚠️ Final residues must be monitored and declared if required