Common names for Shrimp
Black tiger, giant tiger, jumbo tiger shrimp
Other languages for Shrimp
- French name: Crevette
- Italian name: Gambero
- German name: Garnele
Introduction to Shrimp
The black tiger shrimp, which is striped like its jungle namesake, is available year-round and is a significant aquaculture product in Asia. While the majority of tiger shrimp are farmed, a considerable proportion is collected in the wild by trawlers working mud bottoms at water depths ranging from extremely shallow to more than 300 feet. Tiger shrimp, the biggest of 300 commercially available shrimp species worldwide, may grow to a length of 13 inches but are typically harvested at a length of 9 to 11 inches. Numerous nations get black tigers from both captive and wild populations. The species is found across a vast range, from east and southeast Africa through the Red Sea and Arabian Gulf, the Indian subcontinent, and the Malay Archipelago in northern Australia and the Philippines. Thailand, Bangladesh, India, Indonesia, and Malaysia are also significant providers. Asian suppliers typically provide cutting-edge packaging and processing; many adhere to HACCP standards established for US businesses.
Product profile for Shrimp
When opposed to the strong flavor of ocean-harvested Gulf shrimp, farmed black tiger shrimp has a moderate, almost bland flavor. Tiger shrimp flesh is also softer than other shrimp species when cooked. Tigers have gray to black stripes on their shells, which are gray or blue, and corresponding stripes on their peeled meat. The fried shell develops a vibrant crimson color. If cooked peeled, the white flesh becomes orange; if cooked in the shell, it turns red. Meat should be juicy and slightly robust. Shrimp can become stiff, dry, and fibrous due to improper storage temperatures, refreezing, or lengthy frozen storage. Melanosis is indicated by a black patch on the shell. In its early stages, it is not a health concern, but it does suggest a general lack of quality.
Cooking tips for Shrimp
Large tiger shrimp tails make wonderful hors d’oeuvres when cooked on skewers or in classic shrimp cocktails. Because they can survive tossing with other ingredients, they’re great with pasta or in casseroles. Because of its thick shells, black tigers cook faster than the other Penaeids. If you overcook them, they will become tough. Tiger shrimp should be consumed within two days of thawing for best freshness, however they can be refrigerated for three to four days.
Nutrition facts for 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
Frozen: Whole, Blocks, IQF, Split, butterfly, fantail, Pieces Value-added: Breaded, Canned (small shrimp), Dried, Entrées
Global supply for Shrimp
Bangladesh, India, Indonesia, Madagascar, Malaysia, Philippines, Taiwan, Thailand, Vietnam, Iran