FROZEN: Cooked, peeled meats (90/500 count); whole, raw and cooked.
STORAGE & HANDLING
Most shrimp meat is sold IQF in 5-lb. bags. Properly glazed, frozen product will keep for a year, while inadequate glazing can lead to freezer burn. Fresh product has a shelf life of 5 to 7 days.
Because they’re already cooked and peeled, coldwater shrimp meat is one of the world’s most convenient seafoods.
Because of their sweet flavor and bright, pink color, coldwater shrimp meat is perfect for sandwiches, salads and other cold dishes.
IQF products allow users to use only as much as needed at a time.
Primary Source: Mekong Delta, Farm in ponds
Season: Whole year round
Primary Fishing Method: net
Whole round: 1 kg to 4 kgs.
Fillet size: 80/120 – 120/170 – 170/220 and 220+
Although they’re smaller than most warmwater shrimp and account for a similarly sized percentage of global shrimp landings, coldwater or Pandalid shrimp are highly regarded for their affordability, versatility and above all, clean, sweet flavor. On a salad, in a shrimp roll or even as whole cooked peel ‘n eats, they offer an excellent alternative that has more flavor than their warmwater cousins.
The world’s total catch of coldwater shrimp has been increasing in recent years; the leading producers are Canada, Iceland, Greenland and Norway. Found in the cold waters off Northern Europe and northern North America, coldwater shrimp catches are dominated by two species, Pandalus borealis and Pandalus jordani.
P. borealis account for 80-90% of the global catch of coldwater shrimp. Ranging from New England to Greenland to Northern Europe, they tend to be larger than P. jordani and produce cooked and peeled meats. The major coldwater-shrimp resource in the Pacific is P. jordani. Ranging from Northern California to Southeast Alaska, they tend to run smaller than P. borealis and produce peeled meats that are sold as 250/350s and 350/500s