The term “discards” refers to those parts of the raw material that are not considered for human consumption from its inception. It is important to stop seeing these products as worthless elements and being able to re-appreciate these discards.

Consider them as any other raw material and conceptualize the importance of their contribution represents a great change in the entire value chain of the product; in addition to a commitment to creativity and practicality by chefs, not only in the professional field, but also at home.

For this reason, techniques are proposed to take advantage of the flavors of common shrimp discards.