Abstract: Fresh shrimp are stored in flake or crushed ice containing a moisture binding phosphate from the time that they are harvested until they are processed, including both aboard the fishing vessel and in the processing plant. An effective amount of sodium tripolyphosphate, Na.sub.3 P.sub.5 O.sub.10 is admixed to water as it is delivered to an ice making machine. The treated ice and the shrimp are introduced together into a storage receptacle. The ice melts as it cools the shrimp, to in that manner bring the moisture binding phosphate into contact with the shrimp meat. It is preferred to use flake ice which contains about one to two percent (1.0-2.0%) by weight of sodium tripolyphosphate, Na.sub.3 P.sub.5 O.sub.10.