Types of Shrimp
Although 342 species of shrimp worldwide have commercial value, there are only a
few species that are important to the U.S. market. Their species fall into
three basic groups: warmwater shrimp,
freshwater shrimp, coldwater shrimp
Shrimp can be either wild-caught or farm-raised. Wild-caught (or
"free-range") shrimp naturally exist in bays, estuaries, and oceans.
Farm-raised shrimp are grown in a more controlled environment. Shrimp eggs or
larvae are either gathered from the natural environment or grown in hatcheries
after being taken from female brood stock. The shrimp are then raised to
maturity in shallow ponds. Farm-raised shrimp are also known as pond-raised,
cultured, aquacultured, or maricultured.
Warmwater shrimp
These are the most popular and plentiful shrimp on the U.S. market. Most
warmwater shrimp are categorized by the color of their shell (not the meat)
when raw: White, brown, pink, and black tiger. Another warmwater shrimp, rock
shrimp, are so named because of their hard shell. White and black tiger shrimp
can be wild-caught or farm-raised.
White shrimp are the main type of warmwater shrimp consumed in the U.S. and are
both wild-caught and farm-raised. For example, in the United States, white
shrimp are wild-caught in the Gulf of Mexico and along the southeast Atlantic
coast. The aquaculture industry in the U.S. has grown in the last decade.
Mexico has a large white shrimp fishery on the Pacific coast. This shrimp is
famous for its sweet taste and firm texture. And, like the U.S., Mexico catches
white shrimp in the Gulf of Mexico. Mexico's aquaculture industry is growing
rapidly; Ecuador is currently one of the largest producers of farm-raised white
shrimp. China and India produce both wild-caught and farm-raised white shrimp.
These five countries (U.S., Mexico, Ecuador, China and India) supply the
majority of white shrimp consumed in the U.S.
White shrimp have grayish-white shells that turn pink when cooked. (The shells
of farm-raised white shrimp are lighter grayish-white and from some origins,
the shell is not as thick as wild-caught whites.) The thinner shell is the
result of feed composition as well as growth in captivity.
In general, cooked wild or farmed white shrimp have flesh with pink skin tones.
Wild-caught white shrimp have a sweet taste and firm, almost
"crunchy" meat. Farm-raised whites may have a slightly milder flavor,
and depending upon growing conditions, may have a less firm texture. Shrimp in
the wild feed on crustaceans and seaweed, which enrich their flavor and
strengthen their shells. Plus, the "wild" ones are "free
swimmers" which firms up their flesh. Depending upon the pond density,
feed and environmental conditions, high quality aquaculture shrimp can be
indistinguishable from wild shrimp.
The brown shrimp consumed in the U.S. are primarily harvested in the Gulf of
Mexico, along the southeast Atlantic coast, and along the east and west coasts
of Mexico. Brown shrimp have light brown or tan shells that turn coral when
cooked. Their meat is white with coral skin tones.
The habitat of a shrimp determines its taste: brown shrimp from some areas of
the U.S. Gulf coast primarily feed on iodine-rich kelp, which gives them a
hearty "iodine-y" flavor; while brown shrimp from areas along the
west coast of Mexico do not have the same feeding grounds, and hence, their
flavor is milder. This West Coast Mexican brown shrimp is a prized commodity in
Japan. Brown shrimp have firm, dense meat.
Pink shrimp are wild-caught in the Gulf of Mexico, Caribbean and Central
American waters. Their light pink shells have a pearl-like texture and some
have a distinguishing pink dot on the head. When cooked, the shells turn a
deeper shade of pink and the meat white with pink skin tones. The texture is
firm and flavor mild.
Tiger shrimp are fast growing and have become a popular species for aquaculture.
Introduced to the U.S. market about 1980, black tigers have grown phenomenally
in popularity due to their comparatively lower price. Raised primarily in Asian
countries, they are called black tiger shrimp due to their distinctive
black-and-gray striped shells when raw. When cooked, the shell of a black tiger
turns bright red and the meat white with deep red skin tones. Black tigers have
higher moisture content than white, pink, or brown shrimp. As a result, they
shrink more when cooked, and the flavor is very mild. Additionally, their
texture is considered less dense than their relatives. Some raw tigers are a
blue shade with yellow feelers and are referred to as "blue tigers."
They are the same species as the black tiger, but their feed does not contain
the iron that causes the darker color.
Rock shrimp are a deep-water cousin of the pink, brown, and white shrimp. They
are fished year round off Florida's Atlantic coast and in some areas of the
Gulf of Mexico. Rock shrimp typically do not grow to a size larger than 21-25
per pound. Most come to the U.S. market raw and peeled and deveined, since
their tough, rock-hard shell is most easily removed commercially. Rock shrimp
have a sweet taste and a chewy, tender texture. The cooked meat is plump and
white with red skin tones.
Freshwater shrimp
Freshwater shrimp are a separate species that may be characterized by bright
blue shells or, if they come from Asia, rich yellow with brown striped shells.
One of the largest shrimp, they have long claws, can grow over a foot long, and
can weigh over a pound. Freshwater shrimp are both wild-caught and farm-raised.
When cooked, they have a very mild taste and soft, gray-white flesh and a very
soft texture. Whole freshwater shrimp are seen as a specialty item and often
sold live for display in restaurant tanks.
Coldwater shrimp
Coldwater shrimp have numerous names: bay shrimp, tiny shrimp, baby shrimp, pink
shrimp, cooked & peeled, salad shrimp, coldwater shrimp. Coldwater shrimp
are wild-harvested from the northern waters of Greenland, Iceland, Norway, and
the U.S. coasts of Alaska, Washington, Oregon, and Maine. They have bright,
reddish-pink shells, both raw and cooked. The meat is white with skin tones
that range in color from pale pink to a rich, reddish-pink. Coldwater shrimp
are small in comparison with warmwater species; yet take four to five years to
reach maturity. Most come to the U.S. market cooked and peeled and range in
size from 150 to 500 shrimp per pound. Coldwater shrimp have a sweet taste and
soft texture. A small quantity of coldwater shrimp is available fresh,
shell-on, and headless, often from Maine or Oregon. They are available in the
local market during the harvest periods.
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