How to choose a shrim

General recommendations

Whatever kind of shrimp you prefer, always read the lettering on the packet. Beware the products of unknown firms whose addresses and phones are not listed on the packaging.

Note the size of the shrimp. For regular prawns, 90/120 is not an indication of millimeters or inches at all. This marking means that there are 90 to 120 shrimp in 1 kilogram of product. Often enough in stores put a different “size” to sell the goods more expensive.

If you buy shrimp without a head, be prepared that their number is not listed at 1 kilogram, but at 1 pound (450 grams)

Under current legislation in Russia, the thickness of ice on shrimps should not be more than 4%, but some producers do not adhere to this requirement. Even worse is the situation in walking distance stores, where sellers increase the ice crust and repack the prawns to increase the price and weight of the product. If lumps of snow are visible in the package, it means that during transportation and storage the product was defrosted and frozen again. It may have happened repeatedly.

The prawns of good quality have an even pink color, the tail is always fitted. Dry panzir, yellow meat, black spots on panzir or feet are signs of old shrimp. If the tail is unfurled, then the individual died before it was frozen. If the shrimp has a black head, it needs to be thrown away immediately, as this color is a sign of disease. The green head shrimp is quite edible. Just shortly before the catch, she was feeding on a special kind of plankton. The brown color of the head suggests prawn pregnancy. Their meat is extremely useful.

What prawns are brought to the shops?

Fishermen from Russia are engaged in industrial shrimp fishing, but their catch is exported mainly to the United States, Japan, South Korea. In Russia and Ukraine, shrimp caught by Canadian and Danish fishermen are most commonly sold.

The finer the shrimp, the brighter its taste and the more meat

is knownin the world over 2000 species of shrimp. They can be divided into 2 large groups: cold-water and heat-water. The first are more familiar for residents of most regions of the country, as you can buy them in any store. The second have a very distinctive taste. Cold-water shrimp are caught in their natural habitat, heat-water tend to be grown on special farms. The latter category accounts for about 80 per cent of the world’s total.

There are no king shrimp. “Royals” are called all large warm-water shrimp. The exception is tiger shrimp, which received their appellation due to the corresponding coloration of the pancirum. Large “king” prawns are mainly brought from India and China. Conscientious producers always point out the packaging that inside the aquaculture product (that is, artificially grown on the farm). Common tiger prawns to Russia are brought from Thailand and Indonesia, black tiger prawns — from India and China.

Farm-grown shrimp are, for the most part, completely safe. Some buyers simply don’t like the taste of artificially grown meat. However, no producer (and more often than not it is overpurchasers and packers) can guarantee that no antibiotics, stimulants and dyes were used when growing shrimp on the farm.

Particular attention should be paid to artificially bred by enterprising Chinese shrimp vanamey. They are large, have a very bright orange panzir. Such shrimp is often added to sea cocktails, served in restaurants and sushi bars. Perhaps your body responds to such seafood well, but think about the fact that the people of China do not eat vanamey themselves.

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