Shrimp Information
Vannamei Shrimp
(Litopenaeus vannamei)
[Farmed]
Texture:
Firm, mild, and sweet flavor.
Characteristics:
Known as whiteleg shrimp, it is commonly farmed and widely used in global cuisine. It has a versatile taste and is often used in various dishes. The shrimp is firm in texture and mild in flavor.
Harvest Time:
Year-round, with peak seasons varying by farming region.
Black Tiger Srimp
(Penaeus monodon)
[Farmed / Wild-caught]
Texture:
Firm and meaty with a mild, sweet flavor.
Characteristics:
Larger in size with distinct black stripes on their shells, they are commonly farmed. Preferred for their robust size, they are often used in dishes requiring a visually striking presentation. The meat is firm and crispy in texture.
Harvest Time:
April untill December are the peak seasons.
Fresh Water Shrimp
(Macrobrachium rosenbergii)
[Farmed]
Texture:
Delicate and slightly sweet flavor.
Characteristics:
Also known as giant river prawn, they are typically larger and farmed in freshwater environments. Distinguished by their size and unique farming conditions, these shrimp have flavorful and juicy meat.
Harvest Time:
September untill March are the peak seasons.
Argentinian Red Garnalen
(Pleoticus muelleri)
[Wild-caught]
Texture:
Delicate, sweet, and succulent.
Characteristics:
Wild-caught in the cold waters off the coast of Argentina, these shrimp are known for their vibrant red color. They are prized for their unique flavor and natural, wild-caught status. The Argentinian shrimp has a fine texture with a slightly sweet, intense flavor.
Harvest Time:
Sea frozen: Mainly between june untill November. Land frozen: October untill March.
Carabinero Shrimp
(Aristaeopsis edwardsiana)
[Wildgevangen]
Texture:
Rich, firm, and slightly sweet.
Characteristics:
Wild-caught in the deep waters of the Eastern Atlantic and Mediterranean Sea, these shrimp are known for their deep red color. They are highly sought after for their intense flavor and striking appearance.
Harvest Time:
Year-round, with peak seasons.
Additional information
Frozen vs Real count
Frozen count:The shrimp are frozen, including the glazing percentage, counted per 454 grams or kilogram.
Real count:The shrimp are counted excluding the glazing percentage, counted per 454 grams or kilogram. The glaze percentage will be added after counting the shrimp. Real count shrimp are actually bigger and heavier than frozen count shrimp.
Glaze
Shrimp are protected with a layer of water (ice) that is frozen during production. Without this layer, shrimp would dry out in a few weeks and get freezer burn.Size
For shrimp with head, the size is measured by the number of pieces per kilogram, e.g., 16/20 means 16 to 20 pieces per kilogram. For other shrimp without head, the size is indicated by the number of pieces per pound (454 grams), e.g., 16/20 per pound means 16 to 20 pieces per 454 grams.Frozen
I.Q.F. (individually Quick Frozen): Packed separately from each other, this applies to all shrimp except the HOSO and Bodypeel varieties.
Semi I.Q.F.: The HOSO and Bodypeel shrimp are frozen in a layer with water and are therefore not frozen separately.
Block frozen: These are shrimp frozen in blocks.
Terms
| Term | Definition | Description |
|---|---|---|
| [HOSO] | Head On Shell On | whole shrimp with head and shell |
| [HLSO] | Headless Shell On | shrimp without head |
| [HOTO BP] | Head On Tail On Body Peel | shrimp with head and tail, but the body is peeled and deveined |
| [HLSO EZP] | Headless Shell On Easy Peel | headless shell on shrimp with knife cut along the back, the large intestine is removed |
| [PDTO] | Peeled and Deveined Tail On | peeled and deveined shrimp with tail |
| [CPDTO] | Cooked Peeled Deveined Tail On | cooked, peeled and deveined shrimp with tail |
| [CPUD] | Cooked Peeled Undeveined | cooked, peeled and undeveined shrimp |
| [P&D] | Peeled and Deveined | peeled and deveined shrimp |
| [CPD] | Cooked Peeled and Deveined | cooked, peeled and deveined shrimp |
