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Glossary
The natural hue of the shrimp, which can vary depending on the species, ranging from grayish-brown to pink, white, or even blue.
HOSO shrimps are graded by color, ranging from A1 (lightest) to A5 (darkest), reflecting their habitat. A1 shrimp are found in sandy ponds, while A5 shrimp come from ponds with black liners. Other shrimp presentations are not typically graded by color.
Cooked frozen shrimp refers to shrimp that have been cooked prior to freezing. This process involves subjecting the shrimp to heat, typically by boiling or steaming, until they are fully cooked. The cooked shrimp are then rapidly frozen to preserve their flavor, texture, and quality.
The term “cooking quality” refers to the criteria that shrimp must meet to be accepted in cookeries, particularly in Europe. It includes aspects such as size, color, texture, and purity. The shrimp must be properly cooked and its head must be clean and free of defects. These high quality standards ensure customer satisfaction.
The taste profile of shrimp, which can be delicate, sweet, mild, or even slightly briny, depending on the species and how it’s prepared.
The state of being recently caught or harvested, with attributes such as bright eyes, firm texture, and a clean, ocean-like scent.
Frozen shrimp represents a cornerstone of the seafood industry, offering numerous advantages in terms of quality and nutrition. This method of preservation ensures that shrimp maintains its freshness and nutritional value from the moment it is harvested until it reaches consumers.
Freezing shrimp shortly after harvest locks in its freshness, texture, and flavor. This process halts the growth of bacteria and other pathogens, significantly extending the shelf life of the product. Flash freezing, a common technique used in the industry, involves rapidly freezing shrimp at extremely low temperatures. This method prevents the formation of large ice crystals that can damage the shrimp’s cellular structure, ensuring that the texture remains firm and succulent upon thawing.
One of the key benefits of frozen shrimp is the retention of its nutritional profile. Shrimp is a rich source of high-quality protein, essential amino acids, and a variety of vitamins and minerals, including vitamin B12, iodine, and selenium. These nutrients are crucial for maintaining healthy bodily functions, such as supporting the immune system and promoting thyroid health. The freezing process preserves these nutrients effectively, making frozen shrimp a nutritionally comparable option to fresh shrimp.
Frozen shrimp offers unmatched convenience for both consumers and foodservice providers. It is available year-round, regardless of the shrimp’s seasonal availability, and can be stored for extended periods without compromising quality. This makes it an ideal ingredient for a wide range of culinary applications, from quick weekday meals to gourmet dishes. Additionally, frozen shrimp is typically pre-cleaned and deveined, reducing preparation time and effort.
Freezing shrimp not only enhances safety by preventing microbial growth but also supports sustainability. It allows for the efficient utilization of shrimp harvests, reducing waste. Moreover, many suppliers adhere to sustainable fishing practices and certifications, ensuring that the frozen shrimp available in the market is both high-quality and environmentally responsible.
In conclusion, frozen shrimp stands out as a high-quality, nutritionally rich, and convenient option for seafood consumers. Its ability to maintain freshness and nutritional integrity, combined with its year-round availability and versatility, makes it a valuable addition to any diet. The commitment to safety and sustainability further underscores the benefits of choosing frozen shrimp.
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See Our productsShrimp are graded according to their count per weight. HOSO shrimps are graded in units per kilogram (30/40, 40/50, 50/60, etc. pcs/kg). The remaining presentations generaly are graded in units per pound (U15, 16/20, 21/25, 26/30, 31/35, 36/40, 41/50, etc. pcs/lb).
The numbers in the grading code indicate maximum and minimum quantity of pieces per unit weight, with U standing for “under”.
The front portion of the shrimp’s body, containing the eyes, antennae, and mouthparts.
The various limbs and appendages of the shrimp, including walking legs, swimming legs, and specialized appendages like the pincers.
Raw shrimp refers to shrimp that have not undergone any cooking or heat treatment before consumption. It is the state of shrimp as they are harvested or obtained, with no exposure to high temperatures or cooking methods.
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