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 refers to shrimp that have been rapidly frozen shortly after being harvested or processed to preserve their freshness and quality. Freezing is a common method used to extend the shelf life of shrimp and maintain their texture, flavor, and nutritional value.

Shrimp 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.