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PRIMARY SOURCE
Canada, Greenland,
Iceland, U.S. (Pacific Northwest and New England)
SEASON
Pacific Northwest: April-October
New England:
December-May
Frozen product available year-round
FISHING METHOD
Trawl
DEFECTS
•Slimy or “glassy” shrimp is a sign of phosphate abuse.
•Overuse of phosphates in processing can also lead to excessive water
retention.
•Ammonia odor indicates shrimp is decomposed.
•Pieces of legs and shell in shrimp meat.
•Yellowing around the neck is a sign shrimp was held too long before
processing.
•As with all irregularly shaped IQF products, inconsistent glazing
can lead to freezer burn and/or gross/net weight issues.
SELLING POINTS
t •Because they’re already cooked and peeled, coldwater shrimp
meat is one of the world’s most convenient seafoods.
•Because of their sweet flavor and bright, pink color, coldwater
shrimp meat is perfect for sandwiches, salads and other cold dishes.
•IQF products allow users to use only as much as needed at a time.
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SCIENTIFIC NAME: Pandalus borealis, Pandalus jordani
MARKET NAME(S): Coldwater shrimp, Northern pink shrimp, ocean
shrimp
SIZE
RANGE: To 6.5
inches
YIELD: Whole to cooked, peeled
meats: 25-30%.
PRODUCT FORMS:
FROZEN: Cooked, peeled meats (90/500 count); whole, raw and cooked.
STORAGE & HANDLING: Most shrimp meat is sold IQF in 5-lb. bags.
Properly glazed, frozen product will keep for a year, while inadequate
glazing can lead to freezer burn. Fresh product has a shelf life of 5 to 7
days.
COOKING SUGGESTIONS
These small pink shrimp, which are softer but more intensely flavored than
warmwater shrimp, are sold almost exclusively frozen cooked. The small size
(and the fact that they’re already cooked) makes them ideal for
shrimp cocktails, salads, casseroles, quiches and omelettes. When adding
coldwater shrimp to a hot dish, add them at the last minute, though, as
they will dry out.
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Coldwater Shrimp
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Although they’re smaller than most
warmwater shrimp and account for a similarly sized percentage of global
shrimp landings, coldwater or Pandalid shrimp are highly regarded for their
affordability, versatility and above all, clean, sweet flavor. On a salad,
in a shrimp roll or even as whole cooked peel ‘n eats, they offer an
excellent alternative that has more flavor than their warmwater cousins.
The world’s total catch of coldwater shrimp has been increasing in
recent years and is currently around 300,000 tons a year; the leading
producers are Canada, Iceland, Greenland and Norway.
Found in the cold waters off Northern Europe and northern North
America, coldwater shrimp catches are dominated by two
species, Pandalus borealis and Pandalus jordani.
P. borealis account for 80-90% of the global catch of coldwater shrimp.
Ranging from New England to Greenland to Northern
Europe, they tend to be larger than P. jordani and produce
cooked and peeled meats that generally range from 90 to 300 count per pound.
The major coldwater-shrimp resource in the Pacific is P. jordani. Ranging
from Northern California to Southeast Alaska, they tend to run smaller than
P. borealis and produce peeled meats that are sold as 250/350s and 350/500s
Unlike warmwater shrimp, which rarely live more than a year, coldwater
shrimp only reach a harvestable size after 1 year and can live for 3 to 4
years.
Because they’re primarily deepwater animals, coldwater shrimp do not
ingest mud, sand, etc., with their food, one reason their veins are clearer
than those of warmwater shrimp.
Coldwater shrimp can be distinguished from like-sized warmwater shrimp
because they have a longer rostrum (beak) and claws on one pair of feet
instead of three.
Split between New England and the Pacific Northwest, U.S.
catches of coldwater shrimp fluctuate greatly. In recent years, Pacific
catches have averaged 28 million pounds, while New
England catches have averaged 13 million pounds.
Frozen coldwater shrimpmeat is available year-round; fresh product is available
seasonally based on region: April to October on the West Coast, December to
May on the East Coast.
While P. borealis and P. jordani dominate the world market for coldwater
shrimp, several other species, including spot shrimp, sidestripes, etc.,
are available on a limited basis. Caught in traps in the Pacific Northwest
and Alaska,
these species typically run much larger than typical coldwater pinks.
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The Pacific Advantage
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Largest
producer of P. jordani in the world. Use of nitrogen freezing means
superior texture and flavor. Fleet of company-owned trucks ensures timely
delivery of fresh and frozen product. Guaranteed fresh availability all
season long. State-of-the-art peeling equipment ensures minimal broken
meats. Strategic alliance with large producer of Canadian P. borealis
ensures competitively priced product.Marketed under two highly respected
company brands: Sea Rock and Pacific Fresh with rigid specifications.
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