he optimum combination for waterless shipping of marine shrimp involved anesthetization with water temperature reduction of 10 degrees C/hour and holding of shrimp out of water at 12 to 15 degrees-C with moist wood shavings for 24 hours. Under these conditions, shrimp survival rates typically exceeded 95 percent. When shrimp were held longer than 24 hours, moderate to poor survival was seen up to 72 hours.