One of the most popular seafood is shrimp, not just regular shrimp, but king shrimp. Many people know them and often buy them, but not many know, for example, that king prawns are called king shrimp only because of their size. There is no such species as “royal”; several species of large shrimp fall under this name.
Shrimp are either warm-blooded or cold-blooded, and the cold-blooded shrimp are much larger in size and are called king shrimp. Almost all types of king prawns
have a large head and a much smaller tail. Therefore, they have less valuable meat than, for example, tiger shrimp, but it is much tastier. King prawns can reach a length of 35 cm and weigh up to 250g!
Giant shrimp are the most delicious. We talk about exotic seafood
Who doesn't love to eat seafood?
In a noisy company, at family gatherings and even on a romantic date, many people choose seafood. Kamchatka crabs, squid, scallops, rapana and a variety of shrimp - all of them are ideal for an original lunch or dinner. Today we will focus on shrimp, because there is something to tell about them. In addition to their unique taste, shrimp contain an excellent chemical composition: they are rich in valuable proteins, one of which stimulates the production of collagen in the body. In addition, each shrimp is a real multivitamin complex, as it contains vitamins E, A, C, B, E and D.
By adding shrimp to your daily diet, you will help your body be healthy! Firstly, your immune system will be noticeably strengthened. Secondly, hair, nails and skin will look much better, and the benefits will be noticeable from the inside: the functioning of the digestive and cardiovascular systems will improve.
It is impossible not to notice that shrimp are full of valuable minerals: potassium, magnesium, calcium, phosphorus, as well as acids and metals necessary for the body. It is important that shrimp are especially rich in iodine, which is an essential element for the normal functioning of the thyroid gland.
Nowadays, this delicacy is produced on an industrial scale. About four tons of shrimp are caught around the world every year. Shrimp harvesting is divided into coastal and deep-sea. In the first case, the shrimp are squeezed out not far from the shore, after which they are sent to land. Shrimp obtained in this way cannot boast of high quality. The thing is that freshly caught shrimp has an extremely short shelf life. If left untreated within a few hours of being taken out of the water, it may deteriorate. It is for this reason that most often we receive shrimp caught in the deep sea: using a huge net on a large fishing boat. These shrimp are boiled right on the ship and then frozen.
Did you know that there are at least two thousand different species of shrimp in nature? This time we will tell you about some of them!
Bear Shrimp. This rare shrimp tastes more like crab! The meat is white, dense, slightly sweet. It can reach 15-20 cm. It resembles a bear cub due to its “shaggy” chitinous shell, which is covered with villi, and small claws, shaped very similar to bear paws. On seasonmarket.ru you can find shrimp caught in the cold waters of the Sea of Okhotsk.
Sea dragon is a Greenland shrimp with a very bright, rich taste and extraordinary aroma. Very impressive, surprising with its unusual appearance! The body is bright, shaped like a dragon - in fact, that’s why it got its name. The taste is similar to crab, the meat is sweetish. It is also caught in the Far East in the depths of the Sea of Okhotsk.
Scallop shrimp can be eaten raw - this is how the delicacy the size of a human palm will most fully reveal its taste and aroma. A large boiled-frozen scallop shrimp comes to us from the Boty region of the Prokhorsky Territory - from the Sea of Japan on the Primorsky coast. There is no icy glaze on the seafood at all. Thaw and enjoy, no need to cook to prevent the meat from becoming tough!
Far Eastern shrimp is caught in the icy waters of the northern seas, has the brightest taste and differs from its “warm-water” relatives in its refined sweetish notes and greater elasticity of the meat. Boiled and frozen on board a fishing trawler. Very tasty and tender.
Source
Keeping at home
Keeping a giant shrimp at home is not very easy, but if you have the desire, it is quite possible. Aquarists note that these crustaceans not only look beautiful, decorating the aquarium, but also display extremely funny habits, which can be observed with great interest.
In order for the Rosenberg shrimp to live a long time, maintain its activity and feel comfortable, the aquarist will have to try and create in advance all the necessary conditions for it, which, according to the recommendations of experts, should be as close as possible to its natural habitat.
Requirements for an aquarium
An aquarium for keeping giant shrimp must be very large and spacious. The best option would be a concrete or plastic pool with a large bottom area. The height of the walls and the volume of the tank are not so important, but nevertheless the shrimp should have a sufficient amount of free space for comfortable life and privacy.
Overpopulation of an artificial reservoir and crowded conditions can lead to frequent conflict situations, outbreaks of aggression and fights between relatives, often ending in serious traumatic injuries and even death of giant shrimp.
Since these crustaceans are quite mobile and active, they tend to get out of the tank. However, without an aquatic environment, giant shrimp can live for only a short time.
Therefore, experienced aquarists strongly recommend taking care of the safety of their pets by covering the artificial pond with transparent protective glass to avoid adverse consequences.
The aquarium will need to be equipped with an additional heater (giant shrimp are accustomed exclusively to tropical climates) and a filter. It is also necessary to ensure that the current in the artificial reservoir is not too strong. As for lighting, the Rosenberg shrimp prefers soft and dim lighting. The optimal duration of daylight hours is from 10 to 12 hours throughout the day.
The ideal soil for this representative of crustaceans will be dark river sand. It is desirable that there are depressions and terraces in the soil, allowing one to recreate conditions close to natural.
Parameters of the aquatic environment
The giant shrimp is extremely sensitive to its environment and its parameters, and has difficulty with changing climatic conditions. Therefore, aquarists need to carefully monitor the maintenance of water levels in the tank:
- temperature – from +24° to +28°С;
- hardness – from 5° to 10°;
- acidity – from 6.5 to 8.5.
Particular attention should be paid to monitoring temperature indicators. When the water temperature drops to +20° C, the shrimp first stop feeding, become lethargic and lose the ability to reproduce, and when it reaches +13° and below, they die. Experts advise purchasing a heating device with automatic control and regulation, ensuring that the optimal temperature is maintained.
In addition, Rosenberg shrimp needs increased oxygen levels. But it reacts extremely negatively to nitrites and nitrates. As their indicators increase, the color, behavior, and size of the mollusk change. To determine the level of the above elements in the aquatic environment, there are special tests that can be purchased at most pet stores.
Decorating the aquarium
When designing an artificial reservoir intended for keeping and growing Rosenberg shrimp, it is necessary to ensure that there is a sufficient number of shelters and reliable shelters in the reservoir. For these purposes, both ordinary stones, driftwood, thickets of algae and greenery, as well as ceramic castles, caves and grottoes are perfect.
Such secluded places are vital for the giant shrimp. The fact is that this mollusk molts quite often, exchanging its old shell for a new one. During this period, the shrimp becomes especially vulnerable and defenseless, not only for predators, but even for its relatives, since cannibalism among crustaceans is a very common phenomenon.
As for decorating the aquarium with green spaces, it should be taken into account that giant shrimp love to feast on the leaf blades of aquatic and surface crops, which results in damage and death of plants. Therefore, the best option would be crops such as ophiopogon (snakebeard) or cryptocoryne - plants that are inedible for shrimp.
You can also divert the attention of crustaceans from green spaces by periodically feeding them with leaf blades of burdock, dandelion, lettuce, spinach, and nettle. Small pieces of fresh vegetables or fruits will also work. The shrimp will like this kind of food, and they will prefer it to the greenery growing in the aquarium. However, if these tricks do not help, then it is worth removing plant crops from the aquarium, replacing them with artificial plants that perform both decorative and protective functions.
The results of scientific research and testing have proven that Rosenberg shrimp, although with difficulty, can still adapt to other parameters of the aquatic environment and living conditions, but at the same time their life expectancy is significantly reduced.
If you follow the recommendations listed above, a giant shrimp can live in an artificial environment for up to 5 years or even longer.
Getting to know the view
Shrimp belong to the crustaceans and order Decapods. It should be noted that these living creatures live in almost all seas, and some species have even mastered and adapted to fresh waters and have settled down quite well in them.
Not all shrimp are as small as we are used to seeing on store shelves. Adults of some species can easily reach a length of 30 centimeters. More than a hundred species of these crustaceans live in the Russian Far East alone, and not all of them are small and defenseless.
An amazing feature of shrimp is their voluntary hermaphroditism, that is, young individuals may well change sex from male to female (on the contrary, never!) if the “demographic” situation requires it in the interests of continuation of the species.
Shrimp live quietly, peacefully, sedentary, rarely change their usual habitat, and do not migrate. They rest for a long time, burying themselves in sand or algae at the bottom, and come out mainly to hunt for small mollusks.
Shrimp are caught in small quantities, mined on an industrial scale, and grown on special farms, and all because the taste of the meat of these crustaceans has conquered humanity. True, not everyone eats them. Jews, for religious reasons, do not eat arthropods. Supporters of Islam cannot come to a consensus on whether it is permissible to eat shrimp or whether it is better to abstain from them.
The meat of decapod crustaceans has a delicate taste and a specific pleasant aroma. It is rich in protein and calcium, it is not a high-calorie product, and therefore is especially valued by supporters of healthy eating and dieters. All over the world, shrimp meat is considered a delicacy.
How to cook
So, let's assume that we bought our shrimp already cooked and ready to eat. First you need to defrost them. Take your time, let them melt on their own, there is no need to speed up this process, for example, with a microwave. It is best to first put them from the freezer on the bottom shelf of the refrigerator so that there is no sudden change in temperature.
After 5–6 hours, they should be removed and defrosting continued at room temperature. But when they are completely defrosted, you can start cooking. First, put a sufficiently large pan of water on the stove and wait until the water turns into boiling water. We lower the shrimp carcasses into it for literally one to three minutes. Don't forget that they are already boiled. Then why cook them, you ask? And in order to be saturated with those spices and herbs that you throw into the water! Well, just to be hot, it tastes better that way, of course.
However, it is not necessary to cook. In principle, you can simply scald them with boiling water and place them in a colander. If the shrimp were raw, you need to cook them for seven to ten minutes, depending on the size. The main sign of readiness is the moment when the shrimp begin to float! And of course they will change their color from gray-green to bright brown-orange.
In general, you can not only cook them. They can also be baked in batter. Well, delicious boiled shrimp, being a completely independent dish, also serve as a great decoration for your other culinary creations. Look how wonderful shrimp looks combined with caviar. And of course we shouldn’t forget that they can be fried. Fried with or without a side dish – this is an unforgettable pleasure! For example, look at this recipe. It makes a great snack.
In addition, shrimp can be combined with other seafood, such as squid. In general, their application is very wide and is limited only by your imagination. Enjoy your meal!
Where do the big ones in the store come from?
You won't find a giant peacock shrimp on a supermarket shelf. But king prawns and their smaller relatives are presented in a large assortment.
Small crustaceans mainly live in cold seas, while larger ones live in warm waters. Every year, the level of global production of large individuals is about a million tons per year. Almost two-thirds of this volume are tiger shrimp, which are grown on special shrimp farms.
Dietary properties of king prawns
Shrimp meat is not very high in calories and is considered dietary.
100 grams of uncooked shrimp contains up to 107 kcal. This is the same as, for example, in potatoes, bananas, and lean fish. Interestingly, king prawns have fewer calories than small varieties. The low calorie content is due to the fact that shrimp meat contains virtually no fat, but is rich in unsaturated fatty acids, which are necessary for normal heart function.
In general, shrimp meat contains almost half of the periodic table of chemical elements.
. If you eat 100 g of king prawn meat per day, your daily iodine requirement will be satisfied. Although meat contains quite a lot of cholesterol, due to the lack of saturated fat, it does not pose a threat to blood vessels.
Shrimp size - what does it mean?
There are many varieties of shrimp, both wild and farmed. Their size ranges from 2 to 30 cm. On the factory packaging, the size of the shrimp is indicated by numbers: 40/60, 50/70, 70/90, etc. But what exactly do these numbers mean? The answer depends on what kind of shrimp you have in front of you.
If they are whole, unpeeled, with the head on, then everything is simple: the numbers indicate the number of shrimp in one kilogram.
It’s not so obvious if the shrimp are headless or peeled. In this case, the numbers on the package indicate the number of shrimp in one pound (0.454 kg). How can you quickly determine how many shrimp will be in one kilogram? Use the shrimp size chart:
How to choose
Unprocessed shrimp have a very short shelf life, so it is extremely important to freeze your fresh catch as quickly as possible! This is exactly what serious seafood producers do. How do you know if they were processed correctly after catching? The tails will tell us this. Take a closer look at them. The more curled the tail of each shrimp is, the fresher it is. Well, and vice versa, the straighter it is, the longer the shrimp have lain in various warehouses and bases. Body coloring should be bright and even.
Be sure to pay attention to the color of the head. The most valuable shrimp are those with brown heads. These are individuals prepared for reproduction. Their meat is especially valuable as it contains more nutrients. There is no need to be afraid of green heads. This color is given by plankton, which shrimps feed on in their natural habitat.
But the black color should alert you. This primarily indicates improper storage of seafood. Such crustaceans are dangerous, it’s better not to risk it and just throw them away!
Be sure to pay attention to the amount of ice and “snow” in the bag or box. A large number of them indicates that most likely during storage or transportation, the product was thawed and then frozen again.
Such goods do not pose any danger, but after heat treatment they will most likely turn into jelly or a set of unattractive scraps. It is better to refuse such an acquisition. The manufacturer never masks fresh, tasty shrimp with a thick layer of ice.
The color of the shrimp themselves may also vary. If they are red in color with different variations, it means they are already cooked and ready to eat. This, of course, saves the housewife’s time, but the most useful are the gray-brown ones. These are those that were frozen raw, immediately after being caught. Such shrimp contain the most useful substances.
How to choose shrimp by size?
The size of the shrimp and their origin is of considerable importance when you choose them for certain dishes. There are several groups of shrimp that are most often found on sale with us.
Wild cold water shrimp
Wild cold-water shrimp are usually small in size, have a rich flavor, and are sold boiled and frozen. They are eaten as an independent snack, for example, with beer, or added to ready-made salads and snacks. Boiled-frozen shrimp are not suitable for preparing hot dishes, as repeated heat treatment will spoil the taste of the shrimp and make them rubbery.
Size range of wild northern shrimp:
What size shrimp is recommended to add to salads? Of course, these are 90/120 caliber specimens.
Wild Argentine shrimp
These shrimp live in the South Atlantic Ocean and come to us from Argentina. They are sold fresh frozen, although the color of their shell is red, like shrimp that have already been heat-treated. The largest of them are ideal as an independent grilled dish, and with medium-sized shrimp you can prepare soups, paellas, risotto or salads. Argentine shrimp are labeled L, which means whole with head, or C, which means headless.
Size range of wild Argentine shrimp:
Tiger chrimp
In addition to wild shrimp, warm-water aquaculture is also well known on the market: large tiger shrimp, which are grown on special farms in India, Vietnam, Thailand and other countries. Tiger shrimp get their name from the recognizable stripes on their shell.
Tiger and king prawns: what is the difference?
The name "king prawns" does not refer to any specific species. This is an established trade name for any large warm-water shrimp. Therefore, the size of king prawns is a relative value. Most often they include individuals with a length of 25 cm.
The meat of captive-bred shrimp is softer and less flavorful than that of wild shrimp. They go on sale fresh frozen: whole, headless or peeled. Most often they are used for preparing hot dishes.
Size range of tiger shrimps
The size of tiger shrimps can reach 30 cm. Accordingly, there can be only 2-3 pieces per kilogram. The largest tiger prawns are usually sold whole, with a minimum size of 21/25. They can be grilled and served as a separate dish with various sauces. But smaller individuals, which are usually used in salads or hot dishes, are most often sold without the head.
Don't forget that headless shrimp sizes indicate the amount in one pound! That is, whole shrimp of 21/25 caliber correspond to headless shrimp of 10/12 caliber. It's easy to get confused and mistake them for larger ones, so read the description carefully when choosing shrimp.
Whatever type of shrimp you choose for yourself, remember a few simple rules that will help you and make the life of your pets easier:
The world of aquarium shrimp is more than diverse and everyone can find a shrimp to suit their taste.
General information
Shrimp are representatives of the family of decapod crustaceans, numbering a wide variety of species, of which only a few dozen are of commercial importance.
In appearance they are very similar to sea crustaceans, but larger - from two to 30 centimeters. The body, laterally compressed, consists almost entirely of a massive abdomen, and the cephalothorax is much shorter. The first pair of legs has small claws. They swim using their hind pairs of legs and tail plates.
They are divided into groups according to their habitat.
Cold-blooded
They live in the northern waters of the Atlantic, Arctic and Pacific oceans. The main industrial fishing is carried out off the coast of Denmark, Canada, and Norway. They are distinguished by their fragile shell, small length up to 12 cm and delicate taste.
This type is not bred under artificial conditions, and the food base is high-quality natural plankton. Fishing is carried out at great depths with nets with minimal damage. These include:
- northern whites
- red crested
- red langoustines
- northern chilims
- pink
Warm-blooded
In the natural environment, they are usually found in the warm waters of the Indian and Pacific Oceans and the Mediterranean Sea. The main industrial breeding is carried out in Vietnam, Indonesia, Thailand, and China. Grown on artificial farms, they are distinguished by their large size up to 37 cm in length, durable shell and sweetish taste. These include:
- royal
- southern deep-sea
- brindle
In nature, the largest shrimp are tiger shrimp. They can be found in the Atlantic, Indian and Pacific oceans, as well as the Adriatic and Mediterranean seas.
Benefits of eating
All shrimp are deservedly considered a dietary product. Their meat contains the main fat-soluble vitamins. Fifty grams of this product is enough to obtain a daily dose of iodine. Consumption of shrimp dishes is indicated in the treatment of oncology.
Regular consumption of shrimp meat helps:
Where do the most delicious shrimp live?
Arthropods can be found in almost all seas and in some fresh water rivers. The largest individuals are warm-blooded species. Cold-blooded animals are smaller, but their meat is more tasty. They live in cold seas and rivers.
Where are shrimp harvested on an industrial scale?
Arthropods are caught off the coast of India, China, and Japan. Shrimp are caught on a large scale near Thailand and Brazil. Shrimp from cold seas are valued all over the world for their more pronounced taste and especially tender meat. Shrimp from Denmark and Canada are in high demand.
When choosing shrimp, you need to pay attention to:
- For color. If there are whitish spots on the shell, it means the shrimp are frozen.
- The tail of a quality shrimp is always bent inward. If the tail is straight, it means the shrimp was frozen.
- The red-brown head is found on a pregnant ditch, whose meat is considered the most delicious.
In any case, you not only need to be able to choose the right shrimp, but also know where to buy them. As a rule, you should give preference to trusted suppliers or stores.
Red and white Riley shrimp
The red and white Riley shrimp is somewhat similar in appearance to the Red Crystal shrimp, but Riley is a neocaridine, it is quite unpretentious and can be recommended for beginners! Riley's coloration is more red on the head and tail, and the body is practically stripeless. They grow about 2-3 cm and live for about two years.
The Riley shrimp adapts well to aquarium conditions and prefers soft, slightly acidic water with a low content of ammonia and nitrates. Rileys look very impressive against the greenery of the aquarium!
When breeding in aquariums, it is desirable to have the following plants in the aquarium:
The aquarium must have a capacity of at least fifty liters. Feed is given twice a day. The best option, of course, is special food, but as practice shows, tiger shrimp grow and reproduce well if they are given the following natural food:
Feeding must be observed in moderation, otherwise uneaten food will simply spoil the water.
There should be no nitrates in the water, hardness within 2-4 dGH. You also need to constantly monitor the acid-base balance; it should be within 7.5-8.5.
Reproduction in artificial environment
Reproduction of giant shrimp in aquarium conditions is quite possible, but will require some time and effort. To get healthy offspring, you need to go through 3 stages:
- Preparatory . At this time, several females are placed in a separate tank with a temperature of about +22°C and kept there for 3 weeks. All this time, it is recommended to feed the females generously with high-quality, live, fortified food.
- Reproduction . After 3-4 weeks of preparation, one male is placed in a container with several females. In most cases, caviar is formed after a few days. After this, the father is sent back, and the females take care of the eggs, independently separating live eggs from dead ones.
- Larval stage . The larvae begin to be fed on the 2nd day from the moment of their birth, using artemia for this purpose. Upon reaching a week of age, the diet includes minced fish and chopped egg yolk. In general, the process of formation of a shrimp from a larva involves the passage of 12 stages. It is recommended to keep young shrimp in a separate tank to avoid cannibalism. It is best to place them in a community aquarium when they reach sexual maturity - at the age of about 3-4 months.
The giant shrimp is an interesting and unusual aquarium inhabitant. Although its maintenance requires some effort, most experienced aquarists cope well with this task and are very proud of their original pets with exotic appearance and peculiar habits.
Features of shrimp
How many legs do shrimp have? The answer seems to be obvious, but not all shrimp limbs are legs. Five rear pairs of thoracic legs are used for locomotion. The thoracic limbs have eight pairs, three of which are jaws for capturing food and self-defense. The other five pairs of thoracic limbs are used when moving. The legs located on the abdomen (pleopods) are used for swimming and for bearing eggs. The first pair of legs in males evolved into a copulatory organ. The lifespan of different types of shrimp can range from 1-2 years for dwarf shrimp and up to 10 years for long-claw shrimp.
Freshwater Amano shrimp
Fried shrimp with vegetables
The dish is not only tasty, but also healthy, especially for those who adhere to the principles of a healthy diet.
To prepare we will need:
- butter 1 tbsp. spoon;
- hot pepper - optional;
- olive oil 1 tbsp. spoon;
- onion – 1 piece;
- wig, lemon juice, salt - to taste;
- garlic – 2 teeth;
- shrimp – 500 gr;
- bell pepper – 1 piece;
- greens to taste.
Heat two types of oil in a deep frying pan and place finely chopped onions and garlic there. It is better not to crush the latter, but to chop it with a knife, so the aroma will reveal itself better when heated, and you will feel its presence more clearly. Fry until soft, add salt.
Next, add the bell pepper, cut into small cubes, to the onion.
Mix the vegetables and fry for another 3 - 4 minutes, then add the peeled shrimp to the vegetables and continue to fry everything, stirring constantly.
After 10 minutes, add chopped herbs (dill, parsley), paprika, black pepper, lemon juice.
This is how easy it is to prepare a complete dinner, rich in healthy protein. The combination of stewed vegetables with shrimp creates a very tender and nutritious dish. Bon appetit!
Bay of Plenty
Out of 200 g after defrosting, we got 118. The cost of these shrimp was 1.6 times higher. But most importantly, these were the most tasteless shrimp! 1.25 points. As observational reconnaissance reported, some participants simply spat these shrimps into the trash (they got completely greedy!) Name Cost per 100 g Cost per 100 g peeled % of glaze % of the final product Point, place 1. AGAMA (L) 37.76 RUR 151 RUR 28% 25% 4.0/2 place 2. Bay of Plenty (70/90) 36.6 RUR 166 RUR 30.5% 22% 3.6 3. MARISOL 36.5 RUR 158.7 RUR 29% 23% 4.1/1 place 4. Kaluri Subland 33.44 RUR 133.76 RUR 33% 25% 2.3 5. Kaluri Gold 33.6 RUR 197.65 RUR 58.5% 17% 3 6. Seafood 32.99 RUR 126.88 rub 28.5% 26% 3.75/ 3rd place 7. Bay of Plenty (purified) 55 rub 1.25
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Shrimp Bay of Plenty (70/90)
, Russia, Moscow region. Cost 155.60 rubles for a package weighing 425 g (36.6 rubles/100 g) The weight of shrimp in glaze (425 g) and weight without glaze (397 g) was indicated on the package. During the defrosting process, the shrimp should have lost 7% of their weight. After we thawed a sample weighing 200 g and re-weighed it, we got 139 g, a loss of 30.5%.
After cleaning the shrimp, the scale showed a figure of 44 g. That is, in the process of defrosting and cleaning, we received 22% of the pure product, the cost of which is 166 rubles / 100 g! Shrimp received a lower score of 3.6.
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Shrimp Seafood (shrimp with beer)
, Russia, Moscow region. The cost is 226 rubles for a package weighing 685 g (32.99 rubles/100 g). The weight of shrimp with glaze (685 g) and without glaze (640 g) was indicated on the package. During the defrosting process, the shrimp lost 28.5% of their weight (instead of the stated 7%). After cleaning the shrimp, the figure on the scale was 52 g. That is, in the process of defrosting and cleaning, we received 26% of the pure product, the cost of which was 126.88 rubles/100 g.
These shrimp were in the top three and received a score of 3.75. In order to estimate the cost of unpeeled and peeled shrimp, we bought peeled shrimp.
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