- Product Form Upon Delivery: raw, peeled and de-veined
- Size: XLarge (16/20 shrimp per pound)
- Species: Litopenaeus setiferus, Gulf White Shrimp
- Temperature History: IQF, once-frozen, thawed at 38 F at our facility at the Port of Seattle
- Taste: sweet, plump, minerally
- Texture: meaty, firm, slightly dry, and dense
- Origin: Western Central Atlantic and the portions of the Gulf of Mexico
- Catch Method: Trap and Trawl
- Availability: year-round
- Sustainability Rating: Good Alternative - Monterey Bay Aquarium Seafood Watch (Western Central Atlantic Ocean and parts of the Gulf of Mexico)
- Recommended Preparation: Sauté, Boil, Steam, Poach, Grill, Broil, Sear
- Pack Size: by the pound
- Nutritional Info (serving size 1/2 pound) Calories 206, Fat 1.5g, Cholesterol 210mg, Sodium 650mg, Carbohydrates 0g, Fiber, 0g, Sugars 0g, Protein 41g, Calcium 255mg, Iron 1.2mg, Vitamin B12 1mcg, Potassium 935mg, Vitamin A 38mcg, Vitamin D 0 UI, Omega 3's ~ 80mg
Gulf Prawns, as to which the White shrimp are commonly referred, are plump, sweet and juicy. The meat is firm and resilient and the finish is minerally and slightly earthy.
The shrimp fishery in the Gulf of Mexico is actively and responsibly managed and populations of White Shrimp are at healthy and sustainable levels. However, by-catch is still an issue and won't be eradicated until the restrictions increase to limit trawling which disturbs 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 the NOAA Fisheries and the South Atlantic and Gulf of Mexico Management Council. The guidance is set fourth in the Gulf of Mexico Shrimp Fishery Management Plan.