Glossary

SHRIMP SPECIES

Description:

The Mediterranean Prawn, scientifically known as Penaeus kerathurus, is an iconic species of the Mediterranean. This prawn is especially valued in Mediterranean cuisine for its juicy meat and versatility in preparation.

Aquaculture or Fishing:

The Mediterranean Prawn is primarily caught through traditional fishing along the coasts of Tunisia and other Mediterranean countries. Despite some aquaculture efforts, the majority of commercially available specimens come from wild catches.

Characteristics:

• Its color ranges from shades of gray to light brown, with dark transverse lines on its shell.
• It can reach sizes up to 18 cm and is known for its tender and juicy meat.
• It has a distinctive flavor, ideal for grilled or steamed dishes.

Commercial Importance:

This prawn is a key resource in Mediterranean fishing and is widely consumed in countries like Spain, Italy, and Tunisia. Its high demand makes it a star product in fresh seafood markets.

Geographical Distribution:

It is native to the Mediterranean and is found in coastal waters of Tunisia, Italy, Spain, and other areas of North Africa. The fishing of this species is primarily conducted in the Gulf of Gabès.

Name Differences:

In some regions, it is also referred to as the “Tunisian Prawn,” although its scientific name Penaeus kerathurus is more commonly used in the international industry.

Distinctive Features:

• Its ability to adapt to the warm waters of the Mediterranean differentiates it from other prawn species.
• Its juicy meat and intense flavor make it ideal for Mediterranean cuisine.