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Shrimp, pink shrimp (Pandalus spp.)

Shrimp, pink shrimp Shrimp, pink shrimp

Common names for Shrimp, pink shrimp

Northern shrimp, pink shrimp, coldwater shrimp, salad shrimp

Other languages for Shrimp, pink shrimp

  • French name: Crevette nordique
  • Italian name: Gambero
  • German name: Tiefseegarnele

Introduction to Shrimp, pink shrimp

Pink shrimp are found in the majority of northern seas and are one of the most significant commercial shrimp species worldwide. They span the North Atlantic from Greenland to Martha’s Vineyard in the west to Iceland and Greenland in the east. They extend from the Bering Sea south along the North American coast to Oregon in the northern Pacific. They are distributed in the western Pacific, from Russia to Japan and South Korea. P. jordani, a close cousin of P. borealis, is restricted to the Pacific Coast, from Alaska’s Queen Charlotte Sound to San Diego. Pink shrimp are harvested by trawlers from clay and mud bottoms at depths of up to 4,500 feet. Pinks seldom surpass 5 inches in length, making them smaller than many shrimp species (average market size for whole pink shrimp is 40 to 55 shrimp per pound). Additionally, they are hermaphrodites, spending the first year and a half as males before converting to females.

Product profile for Shrimp, pink shrimp

Pink shrimp have a sweeter taste than warmwater shrimp and are more delicious. The live pink shrimp’s tail is more red than pink, and the shrimp’s shell and body are transparent. The shell is pink when cooked, while the flesh is an opaque white with pink flecks. The cooked flesh is juicy and reasonably firm, albeit not as firm as warmwater shrimp. The flavor and texture of both pink shrimp species are virtually identical. Peeled, cooked, and frozen pink shrimp are the most common options. In frozen or fresh shrimp, look for an unpleasant scent; this is the first symptom of degradation.

Cooking tips for Shrimp, pink shrimp

Pink shrimp are sometimes referred to as salad shrimp due to their tiny size, which limits their utilization. Salads, casseroles, quiches, and omelets, as well as as a garnish for other seafood, are the finest ways to utilize them. Raw shrimp flesh can be sautéed with garlic or breaded and deep-fried rapidly. Cooking whole shrimp in or over boiling water is one option. When the tails coil and the body is no longer translucent, they’re done; it only takes a few seconds, so keep an eye on them.

Nutrition facts for Shrimp, pink shrimp

Calories: 106 Fat Calories: 15.3 Total Fat: 1.7 g Saturated Fat: 0.3 g Cholesterol: 152 mg Sodium: 148 mg Protein: 20.3 g Omega 3: 0.53 g

Primary product forms for Shrimp, pink shrimp

Fresh: Whole (raw or cooked), Tails Frozen: Whole (raw or cooked), Tails (peeled, cooked) Value-added: Canned, Smoked

Global supply for Shrimp, pink shrimp

Canada, Greenland, Iceland, Norway, United States, Iran