Common names for Freshwater shrimp
Giant freshwater prawn, Malaysian prawn, Hawaiian blue prawn, giant river prawn
Other languages for Freshwater shrimp
- French name: Bouquet géant
- Italian name: N/A
- German name: Rosenberg-Garnele, Felsengarnele
Introduction to Freshwater shrimp
Over 200 species of freshwater prawns, all of which are members of the family Palaemonidae, are commercially significant. Macrobrachium is the most significant genus, and the most common freshwater shrimp in Western markets is the gigantic Macrobrachium rosenbergii, commonly known as giant river prawn. It is found wild in Pakistan and northwest India and is cultivated in freshwater regions around the globe, including Malaysia, New Guinea, the Philippines, and northern Australia. It is grown commercially in Hawaii and experimentally in a few southern states, most notably Tennessee. This shrimp grows rapidly and may reach a weight of 4 to 6 ounces. It may reach lengths of over one foot in the wild. It is usually collected head-on at a length of 6 to 7 inches, or about six prawns per pound, in cultivated ponds. The market for live or fresh gigantic prawns is limited; the majority are marketed as frozen tails.
Product profile for Freshwater shrimp
Freshwater shrimp have firm, white meat and a delicate, sweet taste similar to lobster. Some believe the flavor and texture aren’t quite as good as that of Penaeid shrimp. The shrimp’s vivid blue tail, long blue legs, and antennae give it the moniker “Hawaiian blue prawn.” The tail is the only component of the animal that may be eaten.
Cooking tips for Freshwater shrimp
Freshwater shrimp should be cooked with their heads on to preserve the natural fluids and improve the delicate flavor. They may be cooked either peeled or in the shell, however the meat in the shell stays firmer. If the liquid is boiling, bring it to a rapid boil before adding the shrimp and cooking for 4 minutes.
Nutrition facts for Freshwater shrimp
Calories: 80 Fat Calories: 10.8 Total Fat: 1.2 g Saturated Fat: 0.5 g Cholesterol: 155 mg Sodium: 40 mg Protein: 17.6 g Omega 3: N/A
Primary product forms for Freshwater shrimp
Live (rare) Fresh (rare): Whole Frozen (most common): Tails, shell-on or off; whole
Global supply for Freshwater shrimp
Australia, China, Indonesia, Malaysia, Taiwan, United States, Iran