English name: Coldwater Shrimp Sales Advice American Aquatic suppliers supply a variety of different types of cold-water shrimp, from the very economic whole whole shrimp to the expensive Alaskan prawns cold-water shrimp which are popular for their sweet taste and bright pink color. Scientific names (scientific nomenclature): Pandalus borealis (Purple sweet shrimp), Pandalus jordani (Qiao longhead shrimp), Pandalusplatyc-eros (shrimp), Pandalus hypsinotis (black lobster), Pandalus dispar (striped shrimp) Using the latest computer graphics and image technology, the patient is placed in a virtual environment, by picking technology, make the person can see on the screen or take the form of virtual figure, according to the change of scene and in the screen prompt to do all kinds of action, to keep the screen scene pattern continues, until finally complete the training goals. Situational Rehabilitation Equipment Occupational Therapy Equipment For Home,Ankle Joint Training Device,Shoulder Joint Convolution Training Apparatus,Situational Rehabilitation Equipment jinan Fangqi Sunshine education consulting CO.,LTD. , https://www.fzrehabmarket.com
Common names: Cold water shrimp, Oregon shrimp, Gulf shrimp, Northern pink shrimp, prawns, fringe shrimp, black bar shrimp.
Origin and production period:
Oregon, Washington State, Northern California, Maine, Alaska.
Introduction:
Although the United States is not the world's largest producer of cold-water shrimp, it still produces a large number of cold-water shrimp products that are highly praised for their pure and sweet taste. Now that China has become the world's major cold water shrimp importer, the United States can serve as a potential emerging supplier of high quality cold water shrimp products to the Chinese market.
The largest cold-water shrimp production in the United States is in the Washington, Oregon, and Northern California waters of the West Coast. From April to October each year, the shrimp (Pandalus jor-dani) is harvested in this area. The annual output of high yield can be as high as 40,000 tons. An abnormal increase in water temperature caused by the El Niño phenomenon can result in a significant decrease in yield.
The American cold-water shrimp is similar to the Arctic sweet shrimp produced in large quantities in the waters of the North Atlantic Ocean, but the individuals are smaller, averaging about 3 to 6 grams each. The shrimp is trawled and kept fresh. It usually takes 2-3 days to sail to the onshore processing plant.
Almost all cold-water shrimp caught on the West Coast are cooked and then sold as fresh or frozen shrimps. Manufacturers are now marketing frozen whole shrimps.
The Gulf of Maine is the southernmost tip of the Arctic sweets shrimp fishing area. Therefore, the shrimp produced in the United States produces less, with an annual output of about 5,000 tons. This type of shrimp will be harvested from December or January next year. It may be extended to March or April depending on the variety of resources. Maine shrimp is sold whole and cooked. Many of these products are exported to the Asian market in frozen form.
Alaska had produced large quantities of Arctic sweet shrimps, but because of the excessive consumption of this species resource near Kodiak Island, the catch decreased rapidly from the record high of more than 50,000 tons in 1975. In recent years, Southeast Alaska's waters have become the only source of sweet shrimp in the Arctic with an annual output of about 1 kiloton. Winter is the fishing season for this shrimp.
Alaskan fishermen also fish in several individual larger cold-water shrimps, including Pandalus platyceros, Pandalus hypsinotis, and Pandalus dispar. These shrimps are caught in autumn and winter, use box-type fishing in the waters of Southeast Alaska, and use trawling in the waters of Prince William Sound. The annual output is about 1,000 tons.
With large body and bright red color, these raw shrimps are exported to the Asian market after being frozen. In Japan, for example, these shrimps are used for raw food and are known as amabe (sweet shrimp). The specifications for these whole shrimps can be divided into medium (34-42/kg), large (25-30/kg) and extra large (20-24/kg). Because the heads of these shrimps tend to darken, processors use an FDA approved preservative to maintain a bright red body color. These shrimps often have good-tasting shrimp seeds, making the cooking better.
Product Description American Cold Water Shrimp
Popular names (market name): cold water shrimp, oregano shrimp, gulf shrimp, northern pink shrimp, prawns, fringe shrimp, black bar shrimp individual size: living weight: 5-10 g Pandalus bordalis; Pandalus jordani each 3- 6 grams; 20-50 shrimps/kg.
Production rate: From whole shrimps to cooked shrimps Main products: Frozen: Whole cooked shrimp, Whole raw shrimp and shrimp Most shrimps are sold in 2.4 kg bags of frozen shrimp. Shrimp are sold in boxes of 1 kg.
Preservation treatment: Frozen shrimp properly treated with ice coating can be stored for 9 months. The shelf life of thawed shrimp containers is 4-5 days.
Taste: Moderate texture: Medium nutrition index (per 100 grams)
Calories: 106 kcal Protein: 20.3 g Fat: 1.7 g Cholesterol: 152 mg Non-saturated fatty acid (Omega-3): 0.48 g Sodium salt: 148 mg Main origins: Oregon, Washington, Northern California, Maine, Alaska State Distribution: Atlantic Waters: From Maine to Massa Point; Pacific Waters: Major fishing methods from California to Alaska: Trawling.
US average annual production: 25,000 tons (live weight)
Fishing season: West Coast area: April to October; Maine: December to May; Alaska: October to February Defective identification:
Blackheads (such as shrimp head shell black). Strictly speaking, this is only an appearance problem. The taste and quality are not affected. The yellow color around the neck of the shrimp indicates that it is stored too long before processing.