They come in many colors: white, pink, and even green, depending on their diet and environment. However, I have encountered only orange brine shrimps.
They have approximately 50 percent protein and 20 percent fat, and are available frozen, freeze-dried, in sachets with solutions, or decapsulated.
During the 90s, brine shrimps were repacked in used plastic containers from camera films. The caps were tightly locked, lessening exposure to moisture not beneficial to the cysts.