- Product Form Upon Delivery: raw, peeled and de-veined
- Size: Large (21/25 ct. per pound)
- Species: Litopenaeus setiferus, Northern White Shrimp
- Temperature History: IQF, once-frozen, thawed at 38 F at our facility at the Port of Seattle
- Taste: sweet, plump, mild
- Texture: meaty, firm, slightly dry, and dense
- Origin: Western Central Atlantic
- Catch Method: Wild-Caught, Trap and Trawl
- Availability: year-round
- Sustainability Rating: Good Alternative - Monterey Bay Aquarium Seafood Watch (Western Central Atlantic Ocean)
- Recommended Preparation: Sauté, Boil, Steam, Poach, Grill, Broil, Sear
- Pack Size: by the pound
- Nutritional Info (serving size 1/2 pound) Calories 216, Fat 1.5g, Cholesterol 211mg, Sodium 650mg, Carbohydrates 0g, Fiber, 0g, Sugars 0g, Protein 41g, Calcium 254mg, Iron 1.2mg, Vitamin B12 1mcg, Potassium 937mg, Vitamin A 38mcg, Vitamin D 0 UI, Omega 3's ~ 85mg
The Atlantic White prawn (a.k.a. Northern White shrimp) is plump, sweet and juicy. The meat is firm and resilient and the finish is clean and ocean-fresh.
The shrimp fishery in the Atlantic is actively and responsibly managed and populations of White Shrimp are at healthy and sustainable levels. By-catch reduction devices and turtle excluder devices are currently in use in the Southeastern US, which accounts for almost all of the US shrimp production. However, by-catch is still an issue and won't be eradicated until the restrictions increase to limit trawling which disturbs non-targeted species near the seabed. Trap-caught shrimp are almost 100% by-catch free and the sustainability of the fishery will depend upon moving in that direction, and fast. Gear restrictions, permitting, trip reports, on-board observation, and catch limits are all managed by NOAA Fisheries and the Atlantic Fishery Management Council.