By Ian Dore, Claus Frimodt (auth.)
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Additional info for An Illustrated Guide to Shrimp of the World
It is also landed in significant quantities from the central Mediterranean. The brown shrimp is usually cooked on board the fishing vessel and sold either whole cooked, or as cooked and peeled tails. It has a mild flavor, much liked in the Northern European countries. Very small brown shrimp may even be eaten whole, with the shell. Crangon crangon median spine shape of antennal scale typical shape Sometimes classified as C. vulgaris, the shrimp's growth, maturity and spawning are all influenced strongly by the salinity and temperature of the water.
Sodium tripolyphosphate (sodium polyphosphate) is often used in shrimp processing. Other phosphate compounds include sodium pyrophosphate and sodium hexametaphosphate. PIECES Broken shrimp. See Market Forms; Counts. PINK SHRIMP See Colors of Shrimp. PEELED Peeled shrimp consists of the abdominal segments without any shell. See Market Forms. PLEURA The side plates of the tail segments of the shrimp. See Anatomy. The shape of the pleurum of the second segment is the major identification difference between caridean and penaeid shrimp.
Peeled and deveined Cooked, peeled and deveined shrimp are used in much the same way as cooked and peeled. Cooked and peeled pandalid shrimp, especially Pandalus borealis, the northern shrimp which supplies most of the market, is not normally deveined, but the thin veins are largely washed away during processing. Frozen breaded Breaded shrimp is an extremely important item, but does not enter much into international trade. The detailed requirements of local markets which need particular types, flavors MELANOSIS NUTRITIVE VALUES OF SHRIMP Canned shrimp Canned shrimp is made from peeled or peeled and deveined shrimp.
An Illustrated Guide to Shrimp of the World by Ian Dore, Claus Frimodt (auth.)